Macaron Shells with Suspended Edible Flowers Recipe

Learn how to make stunning homemade macarons with delicate edible flowers suspended within the shells. This best French patisserie technique transforms simple ingredients into show-stopping treats using the easy Italian meringue method. Perfect for special occasions or when you want to create breathtaking edible art.

Difficulty:

Advanced

Prep Time:

1 hour

Cook Time:

15 mins

Serves:

20 macaron shells (10 complete macarons)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g almond flour, finely ground and sifted</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">75g egg whites, room temperature and aged (preferably 24 hours)</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">25ml water</li><li class="ingredients-single-item">Edible dried flowers (violets, pansies, cornflowers, or rose petals)</li><li class="ingredients-single-item">Optional: gel food coloring (clear or very light colors work best)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Candy thermometer</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Piping bag with round tip (1cm diameter)</li><li class="equipment-single-item">Tweezers (food-safe)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your workspace. Sift the almond flour and powdered sugar together three times to ensure there are absolutely no lumps – this is crucial for smooth macaron shells. Set aside half of your egg whites (37.5g) in a large mixing bowl with the almond flour-sugar mixture but don't mix yet.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make an Italian meringue by combining granulated sugar and water in a small saucepan. Heat over medium heat without stirring (stirring can cause crystallization) until the mixture reaches 118°C on a candy thermometer. Meanwhile, begin whisking the remaining 37.5g egg whites in your stand mixer on medium speed until foamy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>When the sugar syrup reaches temperature, slowly pour it into the foamy egg whites while continuing to whisk at high speed. The heat cooks the egg whites while creating an exceptionally stable meringue. Continue beating for 10-12 minutes until the meringue is glossy with stiff peaks and has cooled to room temperature (the bowl should no longer feel warm to the touch).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>If using food coloring, add a tiny amount now – remember that colors will intensify as the macarons dry and bake. Fold about one-third of the meringue into the almond flour mixture to loosen it, then gently fold in the remaining meringue using a macaronage technique: press the batter against the sides of the bowl and fold back together until the mixture flows like lava. When you can draw a figure 8 with the batter without it breaking, it's ready.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the batter to a piping bag fitted with a round tip. Pipe 4cm circles onto silicone mats or parchment paper, spacing them about 3cm apart. The batter should spread slightly but maintain its shape. Tap the baking sheets firmly against the counter several times to release air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Working quickly while the batter is still wet, use tweezers to carefully place dried edible flowers onto each macaron shell. Push them gently into the surface but not all the way through – they should be just beneath the surface. This creates the suspended effect once baked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the macarons to rest at room temperature for 30-60 minutes until they develop a skin – when you can lightly touch the surface without batter sticking to your finger. This resting period is essential for proper "feet" formation. Meanwhile, preheat your oven to 150°C.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake one tray at a time in the center of the oven for 14-16 minutes. The macarons are done when they have developed feet (the frilly bottom edge) and don't wiggle when gently touched. If they stick to the mat, they need more time.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the macaron shells to cool completely on their baking sheets before attempting to remove them – about 15-20 minutes. If you try to remove them while warm, they'll stick and break. The suspended flowers should be visible within the shell, creating a beautiful stained-glass effect.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Match shells of similar size and store in an airtight container in the refrigerator for 24 hours before serving – this "maturation" process allows moisture to distribute evenly through the shells for the perfect texture. Bring to room temperature before serving to fully appreciate their delicate flavor and texture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Macaron Shells with Suspended Edible Flowers Recipe?

The key ingredients include almond flour, powdered sugar, egg whites (aged and at room temperature), granulated sugar, water, and edible dried flowers like violets, pansies, cornflowers, or rose petals. Optional gel food coloring can be added for tinting the shells.

How to cook Macaron Shells with Suspended Edible Flowers Recipe at home?

Learn how to cook Macaron Shells with Suspended Edible Flowers by mastering the Italian meringue method, where you'll create a sugar syrup heated to 118°C, incorporate it into whipped egg whites, fold with almond flour mixture, pipe onto baking sheets, delicately place edible flowers, rest until a skin forms, then bake at 150°C for 14-16 minutes until perfect feet develop.

Why do macaron shells need to rest before baking?

Resting macarons develops a crucial skin on the surface that prevents the tops from cracking during baking. This 30-60 minute rest period ensures proper "feet" formation (the frilly bottom edge) and helps achieve that smooth, glossy top characteristic of professional macarons.

How do I prevent my edible flowers from burning when making suspended flower macarons?

To prevent burning, use properly dried (not fresh) edible flowers, position them just beneath the surface without pushing through, and ensure your oven temperature isn't too high. The Italian meringue method used in this recipe creates a more stable batter that better protects the delicate flowers.

What causes the "feet" to form on perfect French macarons?

Macaron "feet" (the frilly bottom edge) develop when the shell's surface forms a skin during resting, forcing rising steam to escape from the bottom during baking. Proper macaronage technique, accurate oven temperature, and sufficient resting time are crucial for developing this quintessential macaron characteristic.

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