French Macarons with Marshmallow Frosting – Sweet, meringue-based sandwich cookies filled with a creamy Marshmallow Frosting.
Here is the plan. I made you French Macarons with Marshmallow Frosting. YAY!
Here was the plan. I made you a beautiful Pavlova, but my husband ate it before I had a chance to take a photo of the gorgeous cake. That’s right. My husband ate my homework. Literally!! I’m still a bit upset.
This is a photo of it. If you follow me on Instagram, chances are you already saw said photo.
Look at that! He left me with 1/8 of a cake. I set it on the table to dry, and he thought I left it there for him to stuff his face with it.
Let’s discuss these gorgeous treats!
Have you ever made Macarons? It has been a while since I added a recipe for them on this blog. Macarons with Lemon Buttercream Filling were the ones I shared previously. Might I add that those are plain delicious. Sweet and lemony – SO! Good!
I decided to make them again for you because, well, I want you to make them, of course. I also made them because I got this really cool gadget from OXO and couldn’t wait to use it! It’s an egg separator – it separates the egg whites from the yolks.
Separating the whites from the yolks is one of the daunting tasks that comes with making macarons, and sometimes I just can’t be bothered. But, from now on, this little toy is going to do all the work for me.
Macarons are one of the prettiest, if not the prettiest, cookies. You can have them in any color you want, and most of the time, with any type of filling that you prefer. I often make mine with a chocolate ganache, but this time I really wanted to try them out with a marshmallow frosting because it’s fluffy, it’s glossy, and it’s sweet! And it looks really, really pretty sandwiched in between these beautiful cookies. Doesn’t it?!
In all honesty, though, macarons can be a bleeeeeep to make. 🙂 BUT, if you follow a few of my helpful tips, you will be well on your way to making the perfect macaron:
- Do not overmix. Overmixing will make the cookies crack. Mix just until combined and then leave it alone.
- Once you pipe out the cookies, let them dry for one hour before baking.
- Get to know your oven. Macarons in my oven like to be baked at 315 F. for 15 minutes.
- Assemble the macarons when they are completely cooled.
- Macarons taste best after 24 hours. Once all of your macarons are assembled, put them in an airtight container, place them in a cool place, and let rest for 24 hours.
- 5 egg whites , at room temperature
- 1/2 cup superfine sugar
- 1-3/4 cups almond flour
- 2 cups powdered sugar
- 2 egg whites
- 1/4 teaspoon salt
- 1/4 cup sugar
- 3/4 cup light corn syrup
- 1 teaspoon pure vanilla extract
Line three baking sheets with parchment paper; set aside.
Place the egg whites in your mixer's bowl and mix until frothy; gradually pour in the superfine sugar, and continue to beat until the mixture is glossy and stiff peaks form.
At this point, you may want to add in a few drops of food color and mix just until combined. Set aside.
Sift together the almond flour and powdered sugar into a large mixing bowl.
With a large spoon, mix well to incorporate the almond flour and sugar.
Using a rubber spatula, gently fold in 1/4 of the meringue into the almond mixture.Continue folding the rest of the meringue until completely incorporated.
Fit a piping bag with a 3/8-inch round tip and fill it with the macaron mixture.
Pipe the batter into small rounds onto the prepared baking sheets.
Allow to dry at room temperature for 1 hour.
Preheat oven to 315.
Bake the macarons for 12 to 15 minutes; cookies are done when they no longer jiggle when you touch them on top. Rotate the baking sheet after 6 minutes for even baking.
Remove macarons from oven and transfer to a cooling rack; do not remove from baking sheets.
Let completely cool.
In a small mixing bowl beat egg whites and salt.
Gradually add sugar, and continue to beat until soft peaks form.
Microwave corn syrup on high for 1 1/2 to 2 minutes, or until boiling.
Slowly pour a stream of the corn syrup over the egg whites, beating until mixture is stiff and glossy.
Add vanilla and beat until thoroughly combined.
After the macarons have completely cooled, turn half of the caps on their backs and pipe about 1/2 teaspoon of the filling onto it and cover with another cap.
Once all of your macarons are assembled, put them in an airtight container, in the refrigerator and let them rest for 24 hours.
Do not overmix. Overmixing will make the cookies crack. Mix just until combined and then leave it alone. Once you pipe out the cookies, let them dry for one hour before baking. Get to know your oven. Macarons in my oven like to be baked at 315 F. for 15 minutes. Assemble the macarons when they are completely cooled. Macarons taste best after 24 hours. Once all of your macarons are assembled, put them in an airtight container, place them in a cool place, and let rest for 24 hours
Disclosure: I received the OXO Egg Separator for free, however all opinions are my own, and I was not paid nor asked to give a positive review.