Daily Delicioushas a recipe for pistachio macarons. They’re a bit more sophisticated and less on the sweet side, you can even dip these in some dark chocolate for a boost! 29. Strawberry Colada Chocolate and caramel is another classic combination and this beautiful recipe is from Oh Sprinkles. And we are loving how delicious but gorgeous these macarons are! 11. Red Velvet After you’ve piped your macarons, freeze dried granny smith apples are added to the tops of macaron shells prior to baking. Recently, the combination of matcha and honey has become a popular way to enjoy this traditional beverage. Honey not only adds a touch of natural sweetness to the slightly bitter taste of matcha but also brings its own health benefits. Many macaron recipes direct you to fill the macarons and store in the fridge for at least 24 hours to mature. But what does that mean?

Mojito macarons are made using your favorite macaron recipe, and then adding a hint of green food coloring to the macaron batter. Gradually fold the meringue into the TPT and egg white batter using a spatula. Gently mix from the sides to the center until the batter is uniform and glossy.

Okay, this is a weird one, and kind of vague, but it is important to know your oven. Does your oven run hot? Cold? Uneven heating? Is the fan overly strong? All of these factors can be the difference between beautiful, perfect macarons and failed macarons. It may be annoying, but sometimes you’ll just have to play around with your oven to find the best method and temperature for cooking. TIP 10) FIND ‘PERFECT PAIRS’ BEFORE FILLING I know you didn’t exactly ask for this, but I thought I’d share some tips from personal experience: You can color your macarons green by using a small amount of gel good coloring with your macaron batter.

The flavor of these delicious Matcha Macarons is enhanced by the combination of green tea and egg whites, which are made using the Swiss method. The Swiss method entails heating the egg whites and sugar in a bain marie until the temperature is correct. Hot egg whites are then beaten into a stiff meringue, followed by sugar and almond flour. To make the Swiss macarons, a stiff peak must be reached with the beaten meringue. As a result, when lifted, it completely protects the shape and stands straight. You should make the batter like lava with a lava-like ribbon on your spatula. When it falls off in chunks, it is under-mixed; when it runs right off the spatula without ribboning, it is over-muddled. Sage green macarons are a delightful treat that are perfect for any party or event. Here is a simple recipe on how to make them:French macarons are undoubtedly one of the preferred desserts of all time. But if you are bored with the regular store-bought macarons, this recipe of Green Apple Macarons is just the thing you need. With the above-listed steps and tips, you can make your own macarons at home!