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Delicious macarons with swiss meringue buttercream

February 22, 2011 by Louise 34 Comments

macarons

I got so inspired by the fabulous tutorial that Linda from Call Me Cupcake made for CakeJournal last week. Yesterday I made some delicious macarons with swiss meringue buttercream filling. Up until then I had tried two different macaron recipes and I must say that I think Linda’s is by far the best. In addition to a great recipe her step by step instructions was very easy to follow so I felt really safe, when I threw myself into the macaron making.

I still need to learn more about the coloring of the macarons though. As I was aiming for a nice spring green color (used almost a whole pot of my favourite powdered food color) but ended up with a rather pale green instead. So any good advise will be much appreciated.

Piping the macarons was one of the parts where I had forgot how tricky this acctually is. It takes a little practice piping the perfect round macaron. I did manage to get the hang of it after the first baking sheet. My second one was much better and overall I am extremely happy with my result.

Macarons with swiss meringue filling

I have filled my macarons with swiss meringue buttercreme. The feeling of biting into the crisp and chewey macaron is just devine. I would love to hear if you have tried the macarons and please share any good tips that you have.

Happy Caking!

Louise

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Reader Interactions

Comments

  1. Philly

    January 17, 2012 at 11:36 AM

    Good to see real expertise on display. Your contirtbiuon is most welcome.

    Reply
  2. Lindag

    April 7, 2011 at 9:12 AM

    I am not a fantastic cook or cake decorator, but I do like Macarons. I use my cookie gun as if I was icing something, but without the nozzle. I use two presses of the gun, and get a nice sized, reasonably (for me, anyway) circle.

    Reply
  3. Whimzicalparties

    March 3, 2011 at 5:30 AM

    I love making them I just did a batch for my daughter’s school teacher. We don’t have a store to buy them in Omaha

    Reply
  4. Anonymous

    February 28, 2011 at 8:47 AM

    Maybe you could place them lower in your oven? Or use 2 baking trays. You could also lower the temperature a bit and bake for a little longer. I have read that I lot of mac bakers recommend that you place a oven thermometer in your oven to see if your oven heat correctly.

    Reply
    • Livie

      February 28, 2011 at 12:35 PM

      I really like Jill Colona’s recipe, you can find loads of tips at http://www.madaboutmacarons.com

      Reply
  5. Anonymous

    February 25, 2011 at 7:00 PM

    Of course you can’t press them too much when sandwich together with filling, but after that I think they are quite sturdy. They are even better after 1-2 days in the refrigerator, then they are very chewy and so delicious. You can freeze the shells without filling. Filled mac’s can be stored for 5-6 days in the refrigerator

    Reply
  6. Anonymous

    February 25, 2011 at 7:00 PM

    Of course you can’t press them too much when sandwich together with filling, but after that I think they are quite sturdy. They are even better after 1-2 days in the refrigerator, then they are very chewy and so delicious. You can freeze the shells without filling. Filled mac’s can be stored for 5-6 days in the refrigerator

    Reply
  7. Isa Schenz

    February 24, 2011 at 9:44 PM

    Hy,for all macaron makers I found a macaron piping template which you put under the baking sheet and hopefully don’t forget to remove before baking 😉

    https://marvwoodhouse.com/wp-content/uploads/2010/07/zwcok-maccir1-3p8.pdf

    thanks Luoise for your wonderful website

    Reply
    • Anonymous

      February 26, 2011 at 6:41 AM

      Thank you Isa. I’m sure this will be helpful.

      Reply
  8. Alison

    February 24, 2011 at 6:45 PM

    I think they look a beautiful colour and I am willing to eat them all for you if necessary 😉

    Reply
  9. https://marimilocakedesign.se/

    February 23, 2011 at 6:21 PM

    So lovely! I love this greeen colour!

    Reply
  10. Sagabee

    February 23, 2011 at 5:47 PM

    In regards to your coloring, using gel colors is the best if you want a vibrant color. It doesn’t effect the mixture and it gives you a much more intense color with a lot less food coloring. These look gorgeous!

    Reply
  11. Tracy Byrne

    February 23, 2011 at 2:05 PM

    When I made macarons they all had little peaks on the top after piping them out. Any tips on how to get rid of the the little peaks? Thanks!

    Reply
    • Anonymous

      February 23, 2011 at 7:46 PM

      Without being the no.1 expert on macarons 😉 I think that your batter is under-mixed. Try and place a dollop of macaron batter on some parchment paper to see how it flattens. This really helped me.

      Reply
  12. Anonymous

    February 23, 2011 at 10:23 AM

    Thank you sweetie 🙂 I will try and add gel to the meringue next time.

    Reply
  13. Anonymous

    February 23, 2011 at 10:22 AM

    I would so love to try a true Laduree Macaron one day.

    Reply
  14. Anonymous

    February 23, 2011 at 10:21 AM

    Do try, they look complicated but they are not. They first time just making them plain without any color. You’ll soon get addicted 🙂

    Reply
  15. Anonymous

    February 23, 2011 at 10:17 AM

    I so need to get some Pistachios, would love to make Pistachio Macarons. Thank you for the tips on coloring.

    Reply
  16. Alessandra Zecchini

    February 23, 2011 at 9:29 AM

    They look great, the green colour too!

    Reply
  17. Sandrath

    February 23, 2011 at 5:39 AM

    Love the Pastel Mint Color 🙂 I think it looks perfectly spring from the photos 🙂 Just wanted to give you a quick note 🙂 been sick lately… will email you soon! 🙂

    Reply
    • Anonymous

      February 23, 2011 at 10:18 AM

      I wish you a speedy recovery.

      Reply
  18. Kathy

    February 23, 2011 at 1:39 AM

    All I can say is “YUMMY”

    Reply
  19. Beccy

    February 22, 2011 at 4:15 PM

    I actually made macarons for the very first time over the weekend after seeing the tutorial here last week! I had wanted to try them for ages but was always too afraid but they actually turned out to be much easier than I expected and I was so pleased with the results 🙂 I used gel food colouring in mine and made an amaretto butter cream

    Quick phone snap of them here ^^

    I definitely won’t be hesitating to make them again!

    Reply
    • Anonymous

      February 22, 2011 at 4:44 PM

      Hi Becky,

      They look great 🙂

      Reply
  20. Dominika

    February 22, 2011 at 10:50 PM

    Wow, fantastic photos again (and a great blog post too).

    Reply
  21. Linda @ Bubble and Sweet

    February 22, 2011 at 7:14 PM

    I make macarons using a different method it is the one where you make sugar syrup very similar to the swiss meringue buttercream. I know a few people pop the gel into the sugar/water mixture to evaporate off any extra water from the gel but I have never had a significant problem adding it in with the dry ingredients and I barely use any. I quite like this pretty pale green colour.

    Reply
  22. Tjforgoodnesscake

    February 22, 2011 at 3:29 PM

    I used her recipe and macarons for the first time and filled them with ganache. They came out perfect. It was a great tutorial. Thanks.

    Reply
    • Anonymous

      February 23, 2011 at 10:27 AM

      Happy to hear that! 🙂

      Reply
  23. Annauk

    February 22, 2011 at 3:19 PM

    The macarons are very beautiful. I would have to use gel colouring too. Wonder if that would affect them badly?

    Reply
    • Linda @ Bubble and Sweet

      February 22, 2011 at 7:10 PM

      I make macarons all the time using Wilton Gel paste and they turn out perfectly although I use the method whereby you make a sugar syrup.

      Reply
  24. Jcid

    February 22, 2011 at 2:17 PM

    Where is the recipe?
    I love to try and make them as pretty as you did =)

    Reply
    • Anonymous

      February 22, 2011 at 2:24 PM

      If you click the link “the fabulous tutorial” in this post you will get to the step by step instructions and recipe.

      Reply
  25. Ymlopez76

    February 22, 2011 at 2:10 PM

    These look divine! Just wondering if I could use gel foodcoloring instead of powdered. We don’t have powdered food coloring available where I live and would have to order it online. Would the gel ruin the texture or overall outcome of the macarons? Thanks!

    Reply
    • Godte

      February 22, 2011 at 3:01 PM

      I think foodcoloring as paste will work better here. It’s more intense and the little amount of color that is needed will not have any effect on the recipe.

      Reply

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