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Peaches and Cream Macarons

Delicate French macarons filled with a luscious peaches and cream filling, perfect for special occasions or afternoon tea.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
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.