These Almond Joy macarons will have people believe you’re a professional baker! Join us and learn the secret to making a perfect macaron cookie.

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Macarons – They’re Finicky for a Reason

When you ask people about macarons, you’ll often hear, “I just buy them because they never turn out right!” And they really are the most finicky cookie.

Now that I’ve been making them for years, I absolutely love making them. Here are a few tips along with this Almond Joy macaron recipe…

Tips for Successful Macarons

Wipe everything down with vinegar: whisks, mixer beater blades, bowls, spatulas – everything. Any butter or oil remnants can prohibit your mass from forming correctly.
Use a kitchen scale. Macarons need exact measurements.
You’re going to mess up. If you’re a perfectionist and don’t have time to learn how to make them, buy them. You can find a macaron flavor and style to fit absolutely any occasion.

Ingredients for Almond Joy Macarons Recipe

Macarons are best made when exact measurements are used. I’ve put approximations below but I strongly recommend a kitchen scale.

65 grams blanched almond flour (approximately a 1/2 cup and 2 tablespoons)
65 grams confectioner’s sugar (approximately a 1/2 cup and 1 heaping teaspoon)
50 grams egg whites (approximately 2 eggs)
45 grams castor / granulated sugar (approximately 1/4 cup)
1/8 teaspoon cream of tartar
1-2 drops flavoring (we used coconut for these Almond Joy macarons)
plain, natural almonds
shredded coconut

Chocolate Ganache for Macarons (Filling)

This is a basic, tasty chocolate ganache to please most palates. It’s not too sweet or too bitter which makes it a staple in anyone’s recipe box. And it’s easy to make! See step 5 below for the how-to – we’ll make it while the cookies are crusting.

3/4 cup heavy cream
6-8 ounces of dark chocolate

How to Make Almond Joy Cookies (Video)

Macaron making is one of those things you best learn by doing, however, watching someone else do them is second best. I have written instructions for you below, as well, however…

Give the video above a quick peek so you can see exactly what the mass (the macaron batter) should resemble when it’s ready for piping. It’s fun to see how easily these Almond Joy macarons are to make.

Macarons for Beginners – How to Make Macarons

Before we get started… If you haven’t watched the short video and you are new to making macaron cookies, please watch it. Knowing how to incorporate the ingredients and determining when the mass is “ready” are crucial.

Step 1: Sift together almond flour and powdered sugar. Repeat and set aside.

Step 2: Whisk egg whites on low-medium speed for a few minutes until bubbles form. Once formed, add cream of tartar.

When the whites begin to trail, whisk in castor sugar in three increments, incorporating completely. Increase the speed to medium and whisk until soft peaks form. See the video. Add in the flavoring (and coloring, if using). Keep whisking until stiff peaks form.

Step 3: Add 1/3 flour mixture and incorporate using a fold method. I prefer to scoop under and drag a spatula through the center of the mass in a “J” motion. Add in the rest of the flour mixture in 2 additions and incorporate using the same method.

Check for a batter consistency which flows easily from the spatula, allowing a ribbon to form when falling into mass. Again, see the video.

Step 4: When mass consistency is reached, move to a piping bag and pipe onto your template resting under a Silpat or piece of parchment. See the video for tips on how to pipe the cloud-like form of these Almond Joy macarons.

Preheat oven to 150 C / 300 F. Let the piped shells rest on the counter for 20-30 minutes until a soft shell forms on the cookie. You can use a fan across the tops of the cookie to help this along.

Step 5: While waiting for crusts and the oven to come to temperature, make the chocolate ganache filling.

Place cream in a small saucepan over low heat and watch for bubbles to form. Remove from the heat and add in chopped chocolate.
Let sit for 30-seconds and then stir until smooth. Transfer it to the refrigerator and cool.
Once cool, whip the ganache until it’s fluffy and transfer to a piping bag.

When the ganache is in the fridge, bake the cookies for 15 minutes in a convection oven, 20 in a traditional oven. Transfer the cooked shells to a wire rack, still on the sheet pan and allow them to cool completely. Note: you can turn the pan once and/or open the oven door if you have an oven which runs hot.

Step 6: Pipe the filling in small rounds on one cookie, following the curves of the clouds (see video). You can include an almond in the filling as I do, or just on top with a small dollop of the chocolate ganache frosting. Sprinkle the filling with chopped coconut and combine the shells. You can also add shredded coconut to the sides of the filling.

You’re done with the tastiest Almond Joy macarons!