Geode Macarons

Macarons are a classic French dessert. They are elegant, beautiful, and can be made into almost any flavor. Another bonus, they are naturally gluten free. A base of almond flour and powdered sugar is what brings these beauties together. Macarons can be tricky, but, they are worth it. Geode macarons are the most beautiful form of macarons that I have seen, and I am going to take you through a step by step how to make em.

What will you need for Geode Macarons?

For the shells:

1. 2 egg whites (you need to make sure that no yoke gets into the whites- it will not allow the egg whites to properly rise)
2. 1 cup powdered sugar (also known as confectioners sugar)
3. ½ cup + 3 tablespoon almond flour
4. 5 tablespoon granulated sugar
5. 1 teaspoon Cream of Tartar
6. Food coloring (optional)

For the filling:

I would suggest for geode macarons using American buttercream as your filling. Almond filling is particularly delicious so that is the recipe I will use here:

1. One stick butter (softened)
2. 1 ½ Cup powdered sugar
3. 1 teaspoon almond filling
4. 1 tablespoon milk or cream

For the “geode”:

1. You will first need rock candy which I suggest buying from here
2. Food coloring
3. Vodka

Royal Icing so that the rock candy will stick:

1. 2 cup powdered sugar
2. 1.5 tablespoon meringue powder
3. 3 or 4 tablespoon of water

How to make:

You are going to start by making the shells of your macarons.

1. Place your egg whites in the bowl of a stand mixer. Add your cream of tartar. Start the machine on medium. Once the egg whites begin to look frothy, change it up to high speed. Once you see peaks started to form in the meringue, add your sugar one tablespoon at a time.
2. To test if your meringue is ready, you do the “meringue test”. Lift your bowl upside down, if the meringue does not move from its place, it means it is ready.
3. While your egg whites are beating, mix together your almond flour and powdered sugar. If you want to make sure they are super fine, you can pulse them together in your food processor and use a sieve to sift them.
4. Once your egg whites are ready add one third of your dry mixture to the whites. You are going to want to fold them in gently doing the shape of a “J”. This means to cut down the middles of the bowl with your spatula, and curve up as you would a J. Continue to do this until all of the dry mixture is incorporated.
5. You want your mixture to be smooth and to slide off of the spatula. Once it is like that transfer it to a piping bag.
6. In order to get perfect circles, you may want to use a baking mat with circles printed on it (these are easily found on amazon). Pipe your filling onto the baking mat or parchment paper.
7. You are now going to bang your pan against the counter. 5 x per side. This will allow the meringue to flatten and get rid of any potential air bubbles. Once you have done this, allow the macarons to sit on the counter until they have hardened. The time will depend on the humidity in your kitchen.
8. Set your oven to 310°F, when ready, place macarons in the oven on the middle rack, and bake for 11-13 minutes. You will want to see little “feet” grow on them. This is the little extra bit that bubbles up when they bake under the top part of the shell.
9. Once you haver removed your shells from the oven, allow them to cool completely.

To make your filling:

1. Make sure your butter is at room temperature. Beat with a paddle attachment for a few minutes.
2. Add your powdered sugar and the icing will begin to form.
3. Once it has been beating for about 5 minutes, you can add your almond extract and milk.
4. Put your icing in a piping bag and pipe onto the base of the shells. Place the tops on them and then place in the fridge or freezer until you are ready to decorate.

Make your royal icing:

1. Mix your powdered sugar and meringue powder.
2. add the water.

Putting them together

1. Once your macarons have chilled and you have your royal icing ready to go, pipe an outline for your geode on your macaron.
2. Take your rock candy (it should be crushed up a bit if the pieces are too big) and begin to place them on the icing. The icing will be the binder that holds them in place.
3. Chill your macarons again for at least an hour.
4. To make the colored effect of the geode you will need to mix your food coloring with vodka. The vodka will help dilute the color but not make it too watered down. Start with the bolder color in the middle and work your way outwards (in addition, use gold to paint the outline).
5. That brings you to the end of putting together your macarons!

Why should you make Geode Macarons?

You guys know that I love a good meringue, and honestly, these are just the prettiest desserts. They are a bit of work but the payoff you will get when your guests are in awe of what you have made them will be worth it.