Make Way For Watermelon Macarons – Detailed Recipe
Is there anything in the dessert list that is as appealing as a watermelon pie macaron? These are so pretty, cute and they feel fancy and extravagant too.
Watermelon Macarons are undoubtedly one of the most innovative and tastiest desserts. If you are someone who loves the taste of watermelons, this watermelon macarons recipe would be your go-to snack recipe. It is super fun to make and super fresh to taste.
These macarons are much more preferred because of their appealing and fun shape. Thus, if you too are not a fan of always going for store-bought macarons, we have just the thing you need.
This blog is all about informing you of everything you need to know about a watermelon macaron recipe. Therefore, to know more, go ahead and give this a quick read!
Table of Contents
What Is A Macaron?
A macaron is a sweet meringue-based confection. Almond powder, egg whites, icing sugar, food colouring and granulated sugar are used to make it.
The Parisian macarons are generally filled with homemade fruit jam, buttercream and ganache.
But the French or Italian macarons are generally come with one single shell and without filling.
Difference Between The Italian Macaron And French Macaron
The ingredients are almost the same in both the Italian and French Macaron processes.
But the difference lies in the process of making the macarons.
Italian macaron shell batter is thicker, glossy and stable than the French batter because of its preparation process. So French-style meringue is also called the weak meringue.
In Italian Macaron, first, you need to mix the almond flour, the powdered sugar and the egg whites. Later, egg white needs to be whisked in a food processor and then, needs to add the sugar syrup of 118 degrees celsius.
But in French Macaron, you need to whisk the egg whites and then need to mix the granulated sugar. When the stiff peaks form, you just need to add the almond flour and powdered sugar.
So, it is clear now that the French Macaron process is very easy to make but the Italian Macaron making process is a bit more complicated and takes more time to ready.
Difference Between The French Macaron And The Parisian Macaron
So, history tells us that macarons were clearly invented in France. Italian generally called them macaroni. The macarons came with one single shell and no filling was there with it. These single shell, no-cream filled macarons are known as French Macarons.
After that, again macarons were introduced by Laduree. It is a very old, traditional pastry store in Paris. Louis Ernest Laduree is the main founder of Laduree. He got the idea of putting or filling some cream between the two macaron shells. These cream-filled macarons are called the Parisian-style Macarons. It is one of the world’s best double-decker macarons now and almost 15,000 pieces are sold every day daily.
Then, Perrie Herme came up with his Ispahan after getting inspiration from Laduree. It is also a new version of macarons with rose petals, lychee and raspberries.
So, from here, I can conclude that if you are going to Paris and asking for a macaron, the bakery stores will give you cream-filled double-decker macaron which has a signature touch of Paris.
But, the French store will provide you with something else in the names of macaron that has a single shell macaron and do not have any cream filling.
History Of Macaron
Today what we are eating as macarons they are the result of long time estimation.
Do you want to know the history and origin of macrons before giving it a try?
It is believed that macarons were prepared in the monasteries of Venice and its native places since the 8th century. Macarons actually started in the 16th-17th century from the Italian king family.
The Italian pastry chefs of French queen Catherine de’ Medici came up with this cookie(which is called now macaron) during the Renaissance. Queen Catherine brought her chefs with her to France at the time of the marriage of Henry II of France in 1533.
They made it with the ingredients like almond ground, sugar, and egg whites and gave them the name ‘Priest’s bellybuttons’.
Few historians claimed that macarons were distributed to the guest at the marriage of Duke.
It is also said that when King Louis XIV started to stay in Versailles, macarons were served as a greeting wave. Till this time, the macarons were considered as completely a royal item.
It is assumed when the royal empire fell in 1789, the two sisters of France, Marguerite and Marie started selling the macarons in the city of Nancy at the time of the revolution. From then, commoners got a reach to the royal macarons.
Then, it came to the United States as well after crossing the ocean.
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Reasons Why I Love Making Watermelon Macarons Frequently?
I remember as a kid there was always a thing about my mom making watermelon macarons on my birthday. That is exactly how watermelon macarons started becoming my favorite and go-to dessert. Since then, I have been trying to implement various flavors into my macarons.
Three years back I tried this recipe of watermelon macarons and to my absolute surprise, they turned out really good.
Everyone in the family, including the kids and the adults loved these red watermelon macarons. The kids especially enjoyed the fact of how cute their dessert looked. And the adults were amazed by the taste.
Thus, since then watermelon french macarons have become one of those desserts which I make most in my kitchen.
Nutrition Values
Serving: 1 Piece | Calories: 113kcal | Carbohydrates: 11g | Calcium: 1.5mg | Protein: 2g | Fat: 5g | Saturated Fat: 2.4g | Cholesterol: 8mg | Trans Fat: 0g | Sodium: 11mg | Potassium: 0mg | Fiber: 1g | Sugar: 11g | Vitamin A: 20iu | Vitamin C: 5mg | Iron: 1.5mg
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Expert Tips
Making watermelon macarons is definitely not an easy task. Also, if you are new to baking, your watermelon macarons may not turn well as per your expectations.
Macarons are very sensitive to moisture. So, the slightest change in the density of the batter or a simple mistake in any step can cause problems. That is why you need to be very careful while making them.
However, to make the task a bit easier, we have listed some expert tips that you can keep in check while preparing the watermelon macarons.
These tips and tricks will help you master the recipe and thereby will aid you in making the best-tasting watermelon buttercream french macarons. Thus, note the following tips carefully:
- If you have not made macarons earlier and are new to baking, it is recommended that you use macaron silicone parchment paper for baking them.
- Use measuring scales and cups for measuring the ingredients while making the macarons for better results.
- If your batter has an extra liquid texture, you need to use gel food color to avoid it. You should avoid any mistake with the texture of the batter because otherwise, your macarons can fail.
- You should maintain baking temperature throughout the process of baking your watermelon macarons.
- Macarons are pretty sensitive to moisture. Thus, consider preparing them on a less humid day.
- Avoid overmixing your macaron shell batter. Your batter will be ready as soon as the texture is like ribbon. The batter needs to be runny enough to flow into the ribbon. It should melt back into the rest of the batter within 10 seconds. Also, it should be sufficiently thick to hold its proper shape when piped into the sheet.
- You should let your macarons rest for a while before eating them to enjoy the best flavors.
Can I Ty Some Other Flavored Macarons?
- Chai Macarons Recipe
- Apple Macarons Recipe
- Champagne Macarons Recipe
- Super Easy Banana Macarons Recipe
- Ispahan Macaron Cake Origin And Recipe
- Homemade Ube Macarons Must Try Recipe
- Chocolate Strawberry Macarons Are Ideal To Wind Up Your Weekends
- Yummy Simple Strawberry Lemonade Macarons Recipe
- Green Apple Macarons Recipe
Mostly Asked Questions About Watermelon Macarons
1. How long does one need to wait before eating the macarons once they are fully finished?
You can eat the macarons right away once they are ready. But if you want to enjoy the best flavors, you can rest them for a while. Cover the macarons and refrigerate them for 12-24 hours so the flavors can mature properly.
2. Why did my macarons explode?
Over mixed batter can cause your shells to turn out crispy and flat. A hot oven might also cause the shells to turn out flat. A hot oven is probably the reason why the macarons can explode because it will cause them to lose the air and deflate.
3. Why do the macarons stick to the parchment paper?
If your watermelon macarons are still sticking to the sheet, it signifies that they are not properly baked. You need to bake them for a little bit longer for baking them completely, probably for another 5-7 minutes.
4. How does one get full macaron shells?
If your macaron shells have turned out with a little bit of gap at the top, you don’t need to worry. Fill the macarons and keep them in the refrigerator for at least 24 hours and allow them to mature. That will automatically fill back up.
Summing Up!
If you are a macaron lover, you will know that store-bought macarons are overrated. Also, they might add up quite a bit on the payment list if you are planning to gift them.
Thus, if you can make such fresh, cute, and tasty watermelon macarons at home, then why not?
The above article has properly listed the details you need to make this delicacy. These macarons are undoubtedly one of the best desserts you will ever taste. So, if you are planning a gift or just want some snacks for yourself, this would be a great choice.
Make Way For Watermelon Macarons – Full Detailed Recipe
Equipment
- Nozzle(Wilton 2A)
- Whisk
- Mixer
- Piping Bag
- Oven
Ingredients
The moment one wonders how to make macarons, usually, the first thing they worry about is the ingredients. Making macarons is not an easy task if you don't assemble all your ingredients properly or miss out on any step. So you better be careful while you are listing the ingredients you need to make these tasty caramel watermelon macarons.
The list below specifies ingredients necessary for each step of the recipe specifically:
Watermelon Macaron Shell:
- 183 g Powdered Sugar
- 200 g Almond Powder
- 152 g Egg White
- 152 g Granulated Sugar
- 2-3 drops Gel Food Color (Red & Green)
- 2 tsp Sesame Or Flax seed
Red Watermelon Syrup:
- ¼ Cup Red Watermelon Juice
- 20 g Powdered Sugar
- 2 Tbsp Lemon Juice
- ¼ tsp Cornstarch
Watermelon Butter Cream:
- 60 g Unsalted Butter: 60g
- 4 Tbsp Red Watermelon Syrup
- ¼ Cup White Chocolate
- 70 g Powdered Sugar
- ¼ tsp Cinnamon Powder
- ½ Cup Whipped Cream
Instructions
Now, once you have assembled all the necessary ingredients for making your watermelon macarons, you are set for starting with the main process. This recipe has several parts for which you need to complete each part first and then finally assemble them. But you have to be very careful with each step because a simple step can cause the macarons to not turn out the way you expect them to be.
Instructions For Making The Red and Green Macaron Shells:
The red-green watermelon macaron shell is the best part because that is what makes these macarons look so appealing. You have to be very careful while making the shells because a single mistake can cause the shells to turn out hollow or cracked. This is how you make the macaron shells:
- In a separate bowl, take 183g of sugar and 200g of almond powder and sieve them.
- Then, take another bowl and pour 152g of Egg white. Whisk it with a hand mixer finely.
- Next, add half the quantity of the granulated sugar and whisk it at medium speed with the help of a hand blender.
- After some time add the remaining granulated sugar and blend it againat high speed until stiff peaks form.
NOTE: You can use red watermelon syrup for ease in this step.
- After that, add the sieved almond flour and powdered sugar to the egg white mixture.
- Mix all the ingredients well so that they combine with each other properly. Take the help of a spatula in this step.
NOTE: Start folding the mixture to combine it. You can scrape the sides of the bowl starting from the center for easily combining the whole mixture. Try to move the batter as gently as doable.
- After that, you need to separate the batter into 2 parts. Add red color in one part, and in the other part add the green color.
- Keep mixing until it turns into a beautiful color and texture. But make sure that you don't overmix the batter.
- If you overmix the batter accidentally, it can result in your macarons becoming hollow. The texture and density of the batter for your watermelon macarons should remain intact.
- After that, you need to take 2 small baking or piping bags and a big piping bag. Add the red batter in one bag and in another bag add the green batter.
- Then place the piping bags fitted with a#6 and transfer the entire mixture into the bag cautiously.
NOTE: Make both the red macarons and green macarons and store them later for future use.
- Now take a baking sheet or parchment paper and draw 2-3 circles in it. Start filling the circles from the center by carefully moving the bag to the edges of the circle.
- Make sure that you pipe the bag in macaron shape for getting perfectly shaped almond macarons.
- Once done, sprinkle some sesame or flaxseed in the red macaron shells. This will make it show like those are watermelon seeds.
- You have to leave the baking sheet at room temperature for at least 20-30 minutes before you bake it. Let them rest and set properly.
- Before putting them in the oven, check with your fingers if they are sticking or not. If your batter still sticks, you need to let it rest for a bit more. Ensure the fact that you only put them in the oven once they are completely set.
- If your watermelon macarons are perfectly set, preheat the oven to 150°. Then bake the macarons at 140° Celsius for 20 minutes to get the macaron shells.
Instructions For Making The Watermelon Syrup:
Once you are done with making the macaron shell, next you have to start making the watermelon flavoring.
- For making the watermelon syrup, first, you need to take a pan.
- Then, pour watermelon juice into it.
- After that, add powdered sugar and lemon juice, and cornstarch into the pan. Stir the elements continuously so that they mix well.
- When it turns thicker, remove the pan from the oven. Cool the mixture completely and let it rest.
Instructions For Making The Watermelon Butter Cream:
- The common confusion regarding an easy watermelon butter recipe is how to thicken watermelon butter.
- For making watermelon buttercream, melt white chocolate in a separate bowl, on low flame, or in the microwave by adding some milk. Add melted white chocolate after pouring the milk.
NOTE: Make sure that you don’t pour the hot white chocolate immediately after melting it. Use a little amount of milk while melting because if you don’t the white chocolate will burn.
- Now take the whipping cream in a separate bowl and beat it with the help of an electric beater. Mix powdered sugar in between and again beat it.
- After that add red watermelon syrup in it.
- Lastly, add the melted white chocolate to the whipping cream mixture. Pour the unsalted butter into your mixture.
- Again mix all of them well with the hand blender to make sure that your watermelon butter filling is ready.
Assembly Of Macaron Shells And Watermelon-Butter Cream:
- After completing these steps, you are almost finished with getting your macarons ready. All you are left with is assembling the parts.
- For the assembly of the watermelon macaron shells and the watermelon buttercream, first, remold the macarons from the parchment paper and place a single macaron at the bottom.
- After that, fill the watermelon buttercream with the help of a baking or piping bag on the top of the macaron. Then, place another macaron on top of that cream layer carefully. And your tasty macarons are ready!
NOTES
- If you have not made macarons earlier and are new to baking, it is recommended that you use macaron silicone parchment paper for baking them.
- Use measuring scales and cups for measuring the ingredients while making the macarons for better results.
- If your batter has an extra liquid texture, you need to use gel food color to avoid it. You should avoid any mistake with the texture of the batter because otherwise, your macarons can fail.
- You should maintain baking temperature throughout the process of baking your watermelon macarons.
- Macarons are pretty sensitive to moisture. Thus, consider preparing them on a less humid day.
- Avoid overmixing your macaron shell batter. Your batter will be ready as soon as the texture is like ribbon. The batter needs to be runny enough to flow into the ribbon. It should melt back into the rest of the batter within 10 seconds. Also, it should be sufficiently thick to hold its proper shape when piped into the sheet.
- You should let your macarons rest for a while before eating them to enjoy the best flavors.
Looks so yummy
Thank you Zevan
Hello, how did you achieve such a vibrant color? Could you advise which brand/color of gel coloring was used?
Hi Carley, I have used ChefMaster Food color. You can also try this colors.