If you have ever had the pleasure of tasting macarons, you will now how delicious they are. I even love them before they are baked; the batter tastes amazing…
When I go to Paris I always visit the pastry shops with the best macarons; and with macarons in all kinds of flavors.
Today I’ll share the recipe for Tiffany macarons. These delicious little treats are perfect on any desserts table. And now that spring / summer is getting closer – why not throw a party?
Tiffany blue macarons
- 2 1/3 oz. (65 g) egg whites
- 150g granulated sugar
- 1/4 cup (60 ml) water
- 1 1/3 cup (170 g) powdered sugar
- 1 1/2 cup (170 g) almond flour
- 2 1/3 oz. (65 g) egg whites
- turquoise food coloring
Line 3 baking sheets with silicone baking mats or parchment paper.
If you do not have three baking sheets, use what you have available and bake your macarons in batches.
Using a 1.5 inch circle cutter as a guide, draw four rows of five circles, evenly spaced, on parchment paper. Turn paper over and place underneath the silicone baking mats or parchment paper on the sheet pans. You now have a guide to help you pipe evenly sized macarons.
Prepare a piping bag with a 3/8” (10mm) plain round tip such as an Ateco #804.
Preheat oven to 275F (135C).
Place 2 1/3 oz. (65 g) egg whites in the bowl of a stand mixer and attach wire whisk.
In a small saucepan on medium heat, bring the sugar and water to a boil, stirring gently.
When mixture starts to boil, remove spoon and place thermometer in pan. When the temperature of the sugar reaches 236F (113C), start whisking the egg whites on high speed. When the sugar syrup reaches 240F (115C) and the egg whites are frothy, remove from heat and slowly pour the syrup down the side of the bowl into the egg whites while still whisking. Avoid pouring syrup directly onto the whisk.
Continue whisking the meringue for 8-10 minutes until the bowl is cool to the touch.
Add food coloring during the last part of the whisking process. Here I’ve used turquoise from Americolor.
Meanwhile, place the powdered sugar and almond flour in a medium sized bowl.
Mix to combine and add 2 1/3 oz. (65 g) egg whites. Stir until a thick paste.
Fold the almond mixture into the cooled meringue. Check consistency of the mixture often to avoid overmixing.
Transfer mixture to a piping bag and pipe out circles of batter onto the prepared parchment. Any leftover batter can remain in the bag while the first macarons are baking.
Bake for about 12 minutes. I use the fan setting here.
No need to leave them to dry before baking, like some recipes for macarons require.
Fill the macarons with anything you like. I love this easy filling:
- 6 oz. (170 g) white chocolate, chopped
- 1/4 cup (60 ml) heavy whipping cream
Place chopped white chocolate in a microwaveable bowl. Add cream.
Heat on high for 1 minute. Stir to combine. Heat for another 15 seconds more to melt all the chocolate, if needed. Repeat if necessary, but avoid overheating the ganache.
Allow to cool for about 1 hour before filling cookies. Mixture continues to firm as it sits.
If necessary, reheat mixture in microwave for 10 seconds to soften. Can be stored refrigerated for up to 1 month.
Hope you got inspired to make these macarons.
Maybe you would like a Tiffany theme for your wedding? If so, these macarons will be perfect for the desserts table!
Have a great day you all.
Hi Manuela ,
I’m from Australia . You said you bake the macarons for 12 minutes on fan force .
How long would you bake them for if there is no fan force on the oven ?
And does the temperature 135 degrees of the oven stay the same if I don’t use a fan ?
Hi Iesha. If not using fan force, the macarons may need a couple extra minutes. Keep an eye on them! 🙂
They look perfect! Can’t wait to try them out!
I love your blog and thank you for sharing this recipe! Why do you say that the macarons don’t need to be left out to dry before baking? Is it because the baking temperature is so low?
Hi Jenilee, that’s right; no need to leave these out to dry before baking. 🙂
I’m Mahrokh from England. Would you please let me know why you didn’t tap your tray to leave the extra air from macarons before cooking. I always thought that’s the necessary steps not to avoid. Thanks.
Hi Mahrokh. This step is not necessary in this particular recipe. 🙂
Thank you for this, tou have just remived my fear.
Can this mixture be halved if I need to make a few?
And can the baked macaroons be frozen? Filled or shells
Hi Glenz, now why do you want to make halv only, don’t you love macarons : ) kidding yes you can of course.
About Freezing the macarons, i must say I have never tried, I think they keep well in the refrigerator a while, lett me know how it all worked out for you
What brand of food colour did you use to achieve this colour?
Blue pluss a littebit black food colour!
I just made a batch of blue macarons but these turned green… Any idea of how to avoid this? Thanks 🙂
Hi, Vanessa, it could be you added too much food color or it is the brand you are using.
I do hope however that you loved the taste of the macarons.