Peaches and Cream Macarons

why make this recipe

Peaches and Cream Macarons are a delightful treat that combines the sweet flavors of peaches and the rich, creamy taste of whipped cream. These delicate French cookies have a crunchy shell and a soft, fruity filling. They are perfect for special occasions or as a sweet snack. Making these macarons is a fun and rewarding experience that will impress your friends and family.

how to make Peaches and Cream Macarons

Ingredients:

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/2 tsp cream of tartar
• Food coloring (optional)
• 1 cup heavy cream
• 2 ripe peaches, pureed
• 1/4 cup sugar
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
2. In a bowl, sift together the almond flour and powdered sugar.
3. In a separate bowl, whip the egg whites until foamy. Gradually add the granulated sugar and cream of tartar. Continue whipping until stiff peaks form.
4. Gently fold the almond flour mixture into the egg whites until completely combined. If desired, add food coloring.
5. Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets.
6. Let the macarons sit for 30 minutes to form a skin.
7. Bake for about 15-18 minutes, then allow to cool completely.
8. For the filling, whip the heavy cream with the sugar and vanilla until soft peaks form. Then fold in the peach puree.
9. Once the macaron shells are cooled, pair them up and pipe the peach cream filling onto one shell. Finally, sandwich with the other shell.
10. Enjoy your Peaches and Cream Macarons!

how to serve Peaches and Cream Macarons

You can serve Peaches and Cream Macarons as a delightful dessert at parties, or you can enjoy them with your afternoon tea or coffee. They make a lovely presentation when arranged on a plate, and you can even garnish them with extra peach slices for added flair.

how to store Peaches and Cream Macarons

To store your Peaches and Cream Macarons, place them in an airtight container. Keep them in the refrigerator if you have added fresh cream filling. They can last for up to 3 days in the fridge. For longer storage, consider freezing the macaron shells without filling, and assemble them when you are ready to enjoy.

tips to make Peaches and Cream Macarons

• Make sure to measure your ingredients accurately for the best results.
• Use room temperature egg whites, as they whip better.
• Allow the macarons to sit before baking; this helps create a nice shell.
• When folding the almond flour mixture, be gentle to keep the batter light and airy.

variation

You can vary the filling by using different fruit purees, such as mango or strawberry, depending on your preference. You can also add a hint of lemon zest for a zesty kick!

FAQs

1. Can I use frozen peaches for the filling?
Yes, you can use frozen peaches. Just make sure to thaw and puree them before adding to the cream.

2. Why are my macarons cracking?
Macarons may crack if they do not sit long enough to form a skin or if the oven temperature is too high. Always let them rest and ensure your oven is set correctly.

3. Can I make macarons ahead of time?
Yes, you can make macaron shells ahead of time and freeze them. Just fill them just before serving for the best texture.

Peaches and Cream Macarons

Delicate French macarons filled with a luscious peaches and cream filling, perfect for special occasions or afternoon tea.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 48 minutes mins

Servings: 12 macarons

Course: Dessert, Snack

Cuisine: French

Calories: 120

Ingredients Method Notes

Ingredients

  

Macaron Shells

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites Room temperature
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/2 tsp cream of tartar
• Food coloring Optional

Filling

• 1 cup heavy cream
• 2 ripe peaches, pureed
• 1/4 cup sugar
• 1 tsp vanilla extract

Method

 

Preparation

1. Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
2. In a bowl, sift together the almond flour and powdered sugar.
3. In a separate bowl, whip the egg whites until foamy. Gradually add the granulated sugar and cream of tartar. Continue whipping until stiff peaks form.
4. Gently fold the almond flour mixture into the egg whites until completely combined. If desired, add food coloring.
5. Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets.
6. Let the macarons sit for 30 minutes to form a skin.
7. Bake for about 15-18 minutes, then allow to cool completely.

Filling

1. For the filling, whip the heavy cream with the sugar and vanilla until soft peaks form. Then fold in the peach puree.

Assembly

1. Once the macaron shells are cooled, pair them up and pipe the peach cream filling onto one shell. Finally, sandwich with the other shell.

Notes

Make sure to measure your ingredients accurately for the best results. Use room temperature egg whites, as they whip better. Allow the macarons to sit before baking; this helps create a nice shell. When folding the almond flour mixture, be gentle to keep the batter light and airy.