Macarons Downloads 23
Gema Shisila
I always like to remove the templates before baking the macarons. The paper under the mat will offer a barrier between the tray and the macarons, which will cause the macarons to have smaller feet because of the extra protection against the heat, so I strongly recommend removing it before baking.
These are by far the most popular downloaded template on my blog. Find the full recipe and video for the Pumpkin Macarons here. I also published a template for 3-section pumpkins instead of 5. They are a bit easier to pipe, and they are mirrored because the stem is facing sideways, you can always just print one template and pipe the stem upright.
Square Macarons are definitely hard to pipe. I have made them for the Minecraft Macaron set that you can find here. I have also included below the template for the TNT macarons, I recommend strongly that you watch the video on YouTube before making them, square macarons can be very tricky.
This craft is super beginner friendly and would be great for those wanting to practice a basic stitch before moving on to a more challenging project. Check out our list of tools and materials below to get started.
Hello Anna! We have a class that goes over how to use SVG files that are not from their Design Space membership. This class was filmed about a year ago so there are some updates in Design Space, but this should be helpful. Let me know if you need any additional help. -academy/a-crafters-guide-to-the-cricut-maker/
Hello Stacey! It looks like you did download this project and three others. Double check in your downloads folder on your computer. Here is a video that show what happens when you download a zipped folder. (Even if you do not have a Cricut). -academy/a-crafters-guide-to-the-cricut-maker/lessons/1-lia-griffith-files-for-the-cricut/
I am trying to access svg files. The product page (macarons) says to download tutorial below. I scrolled to the bottom without seeing anything about svg files and then a button to go back to the top
Can you help me please?
Macarons are dainty little cookies originating from France, consisting of two almond flour-based meringue shells sandwiched together with a creamy filling. They have a smooth, crisp exterior and soft, chewy interior. Macarons come in a myriad of flavors and colors, with popular fillings including chocolate ganache, buttercream, fruit preserves or even jams (like my raspberry jam filling!).
Almond Flour Texture: The almond flour used in macarons must be finely ground to ensure a smooth batter. Most storebought almond flour will get the job done, however I like to process mine in a food processer before using them in the batter. Coarse or improperly ground almond flour can lead to lumpy or grainy macarons.
Macaronage Technique: The process of folding the almond flour and powdered sugar mixture into the meringue, known as macaronage, requires a gentle but thorough hand. Overmixing or undermixing the batter can result in macarons that are either too flat or have hollow shells.
Temperature and Humidity: Macarons are sensitive to changes in temperature and humidity, which can affect their consistency and appearance. Baking in a humid environment or at the wrong temperature can cause macarons to crack, spread excessively, or develop hollow shells.
Oven Variability: Every oven behaves differently, and achieving the perfect temperature and baking time for macarons can be a trial-and-error process. Small variations in oven temperature can significantly impact the outcome of the macarons.
Solution: Ensure that the meringue is properly whipped to stiff peaks. Overmixing the batter during the macaronage stage can also lead to spreading, so be gentle when folding the ingredients together. Additionally, check that the oven temperature is accurate, and avoid opening the oven door too frequently during baking.
Solution: Cracking can be caused by overmixing the batter, uneven oven temperatures, or rapid temperature changes. Ensure that the macaronage is done gently, and allow the piped shells to rest until they develop a smooth, dry surface before baking. You should be able to run a finger gently across the top of the macaron without the batter breaking. This will allow the trapped air to escape through the bottom of the macaron shell, giving you those signature macaron feet. Maintain a consistent oven temperature, and avoid opening the oven door too early in the baking process.
Solution: Hollow shells can result from overmixing the batter, inadequate resting time, or incorrect oven temperature. Practice gentle macaronage, ensure the batter has the right consistency, and allow the piped shells to rest until a skin forms. Check the oven temperature and baking time to ensure even cooking.
Solution: Uneven feet can be caused by unevenly piped batter or inconsistent oven heat. Use a template or guide to pipe the batter evenly, and tap the baking sheet on the counter to release air bubbles.
Solution: Sticky shells may result from underbaking or excess humidity. Extend the baking time if needed, and make sure the macarons are completely cool before attempting to remove them from the baking sheet. If humidity is an issue, consider baking on a dry day or using a dehumidifier.
Solution: Use a template or guide (you can download my macaron template here) to pipe uniform-sized shells. Ensure that the batter is evenly mixed during macaronage, and tap the baking sheet on the counter to eliminate air bubbles and create smooth surfaces.
Once processed, transfer the dry ingredients to a fine mesh sieve and sift it. Once you get to the end, use your hands or a spoon to break any large lumps and gently push the remaining ingredients through the sieve. If there are any large bits remaining (this is usually just larger pieces of almond flour), discard it. If you discard a lot of it (more than half a teaspoon or so), add a bit more almond flour to the dry ingredients to make up for this. Set the dry ingredients aside for now.
Once all the shells are piped, carefully remove the templates (and anything used to weigh down the parchment paper) and drop the trays on the counter and then use your hands to bang the bottoms of the trays as well. Any large air bubbles should come to the top, which you can then pop with a toothpick or knife. At this point the shells should be smooth with no tips in the middle. If there is still a tip in the middle, it means the batter is undermixed.
Once a skin has formed, bake 1 tray at a time in the middle rack of your oven for 18-22 minutes. You know the macrons are ready when you gently touch/move the tops and the feet do not move. Check at the 18 minute mark, and if the macarons are not ready, check every minute after that as they can overbake very quickly.
Pipe your desired frosting or filling into the middle of a shell (I use a 1A piping tip to do this). For this recipe I used a smaller batch of my buttercream frosting (recipe below). Pipe the buttercream onto the shells, leaving a little space on the edges. Place another shell on top and gently press down to push the filling to the edges of the macaron. Repeat this step with the remaining macarons.
Hi Hafsat! ? Unfortunately I would not recommend substituting the almond flour with cake flour as your macarons are likely to not bake up as intended. It may be best to search for a recipe specifically designed to use cake flour for best results ?
Hope that helps!
Christmas Wreath Macarons were on my mind all year. I wanted to make them since last Christmas. In fact, I made small wreaths macarons. They are included in Christmas Macarons Box 2022. These Christmas Wreath Macarons I baked different sizes, shapes and colors. I made 2 templates, you can download and print below. For the filling I used White Chocolate Ganache and Raspberry Confit in the center. Classic flavor, for these classic shaped macarons.
To pipe Christmas Wreath Macarons I used different pipping tips. From one macaronage (macaron batter) you can make many different wreaths. My biggest advice will be to use coupler in the pipping bag. This will give you chance to change pipping tips and make wreath from the same batch. However, you can start with just one round pipping tip and make different sizes. For more advanced level baker, I would recommend to double recipe and color to two or three different colors macaronage and then use different tips for pipping.
Place template under baking mat. I use Silpat mat. Pipe dots following the template. Make sure dots are connecting to each other. Place baking mat on the baking tray and top a few times. Use toothpick to remove any air bobbles. Top shells with sprinkles (optional) or you can decorate them later with royal icing or melted chocolate. Make sure the sprinkles that you are using not going to burn in the oven or damage macarons shells. I like really simple sprinkles or none at all. Let macaron shells to rest until they are dry when you touch with the finger. Bake Christmas Wreath macarons in the preheated oven. Please note, that baking time maybe be longer then your usual time for regular shells. Let wreaths to cool completely on the baking mat. Remove and pair them with the similar size. After that fill with ganache and confit.
From one batch of macaronage it is possible to get regular macaron shells and textured. Also use different pipping tips, if you use coupler. If you are only starting baking macarons, I would recommend to use one pipping tip and one color.
Below you can see what pipping tips I used to make Christmas Wreath Macarons. My favorite and most used of all the time is Wilton 12. I pipe regular shells with this tip too. The other pipping tip is Wilton 32. I used this tip to pipe dots and rosettes in the wreath.
For big Christmas Wreath Macarons I used Wilton 1A for round dots, and 6B and 1M for textured wreaths. If you ever made rosettes macarons then apply the same technique to make macaron wreaths. I have great video on my You Tube Chanel about it.
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