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Peach Macarons with Peach Jam and Stabilized Whipped Cream Recipe

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★★★★★

5 from 85 reviews

Peach Macarons feature delicate almond meringue shells filled with a luscious peach jam and stabilized whipped cream, offering a perfect balance of sweet fruitiness and light, creamy texture. This elegant French pastry requires careful preparation of both the macaron shells and the peach jam, creating a sophisticated treat ideal for special occasions or a refined dessert.

Ingredients

Scale

Peach Jam

  • 150 grams peaches (fresh or frozen)
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest (optional)

Macaron Shells

  • 100 grams egg whites (room temperature)
  • 1/4 teaspoon cream of tartar
  • 60 grams granulated sugar
  • 110 grams almond flour (sifted)
  • 200 grams powdered sugar (sifted)
  • 2–3 drops orange gel food coloring (optional)
  • white nonpareils (for topping)

Stabilized Whipped Cream

  • 238 grams heavy whipping cream (cold)
  • 30 grams powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon flavorless powdered gelatin
  • 1 tablespoon water

Instructions

  1. Make Peach Jam: Combine peaches, granulated sugar, cornstarch, lemon juice, and optional lemon zest in a large saucepan over medium-low heat. Simmer the mixture for 10-15 minutes, stirring frequently until the jam thickens. Transfer to a glass jar and allow to cool to room temperature, preferably overnight for best flavor and consistency.
  2. Prepare Dry Ingredients: Sift almond flour and powdered sugar together into a large bowl and set aside to ensure a smooth macaron batter.
  3. Make Meringue: In a stand mixer with the whisk attachment, begin whisking egg whites on medium speed until foamy. Add cream of tartar. Gradually increase speed to medium-high and slowly add granulated sugar to avoid deflating the meringue. Whisk on high speed until soft peaks form, then add orange gel food coloring if using, and continue whisking until stiff peaks are achieved.
  4. Fold Batter: Gently fold half of the almond flour and powdered sugar mixture into the meringue using a spatula until fully combined. Then fold in the remaining dry ingredients gently. Continue folding until the batter reaches a “flowing lava” consistency that allows a figure 8 shape without breaking. Do not overmix.
  5. Pipe Macaron Shells: Line a baking sheet with a silicone mat or parchment paper. Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch rounds, holding the bag perpendicular to the mat.
  6. Remove Air Bubbles: Drop the baking sheet onto the counter 3-4 times to release air bubbles. Pop any visible bubbles gently with a toothpick for a smooth surface.
  7. Add Toppings: Lightly sprinkle white nonpareils on top of piped macarons if desired.
  8. Rest Macarons: Allow macarons to sit at room temperature for 30-40 minutes or until a dry skin forms on their surface. They should not stick when lightly touched.
  9. Preheat Oven and Bake: Preheat oven to 300°F (150°C). Bake macarons one sheet at a time on the center rack for 15-17 minutes, or until the macarons do not move when gently touched on their feet.
  10. Cool Shells: Allow macarons to cool completely on the baking sheet before carefully peeling them off.
  11. Prepare Stabilized Whipped Cream: Sprinkle gelatin over water in a microwave-safe bowl and let bloom for a few minutes. Microwave for 5-10 seconds until dissolved, stirring well, then set aside to cool slightly.
  12. Whip Cream: In a stand mixer with whisk attachment, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form, then mix in gelatin mixture slowly on low speed until well combined. Increase speed to medium and whip until stiff peaks form.
  13. Assemble Macarons: Match macarons shells in pairs, turning one over. Pipe whipped cream in a circle around the edge of one shell, spoon peach jam in the center, then sandwich with the matching shell on top.
  14. Mature Macarons: Store assembled macarons in an airtight container and refrigerate for 12-24 hours to mature the flavor and texture before serving. Alternatively, enjoy immediately.

Notes

  • Make the peach jam a day ahead for best flavor and proper cooling.
  • Ensure egg whites are at room temperature before whipping for optimal volume.
  • Do not overmix the macaron batter to avoid flat or cracked shells.
  • Let macarons rest until a skin forms, it is essential for smooth tops and feet development during baking.
  • Use a silicone mat or parchment paper to prevent sticking and achieve even bottoms.
  • Stabilized whipped cream ensures the filling holds its shape during assembly and storage.
  • Refrigerate assembled macarons for at least 12 hours to improve texture and flavor melding.
  • Macarons are best served at room temperature after chilling.

Keywords: peach macarons, French macarons, peach jam, stabilized whipped cream, almond meringue, dessert, baking, elegant treats

Find it online: https://todayfoodrecipe.com/peach-macarons-with-peach-jam-and-stabilized-whipped-cream-recipe/