"We independently review the products we recommend! When you buy through links on AHealthyBowl.com, We may earn an affiliate commission. Learn more"
Dessert is never a bad idea. You name it: cookies, cakes, or pies. Sometimes, a more elaborate option is required for a slight change. This is where Gold Macarons come into play.
The thing that I love the most about Macarons (Gold, Vanilla, and Salted Caramel) is that you can customize them as per your desire. If you want a different variety, you can opt for different food colors. If you want a different taste of frosting, you can add a lavender extract, give it a blueberry taste, or even a chocolaty Oreo overtone will leave you obsessing. This Gold Macarons recipe offers a stunning variation. With just one taste, you’ll feel like you’re in Pierre Hermé, (pastry shop) in Paris.
What’s special about Gold Macarons?
This Gold macaron is ideal for a birthday, a wedding ceremony, Christmas party, or New Year’s Eve. These macarons have a delightful natural nutty taste from hazelnut paste. The recipe uses caramelized white chocolate for a balance of flavor, not too sweet or dull. In the final steps, the gold macarons are adorned with a simple gold glitter technique.
Ingredient Notes For Gold Macarons
Almond / Hazelnut flour: For the golden macrons, I recommend using 50% almond flour and 50% hazelnut flour, or stick with almond flour if hazelnut is hard to find. You can also make the almond flour at home by processing them in a nut processor but do not overdo it as the almonds may start releasing oil.
Gel Based Food color: For a golden macaron top, consider using golden gel-based food color instead of alcohol-based luster to avoid alcohol. This is because alcohol can make your macarons soggy due to water contents.
Use Icing Sugar: To set the almond and hazelnut base, use icing sugar which also has some quantity of corn starch. For the meringue, use fine sugar to blend egg whites well during beating. For the sugar syrup, use the usual granulated sugar.
Egg white: White means only egg whites and not a yolk. The addition of yolk will not give the meringue the desired texture and the recipe may fail. Make sure you use fresh eggs at room temperature.
Ingredients For Gold Macarons
For Macaron Shells
- 4 Egg whites
- 5 drops Gold gel food coloring
- 100 g White granulated sugar
- 100 g Powdered sugar
- 110 g Almond flour
For Ganache
- 35 g Heavy cream
- 250 g White chocolate
- 40 g Bailey’s cream
Other Things You’ll Need
- A Mixing Bowl
- Hamilton Beach Electric Mixer
- Infrared Induction Cooktop
- Macaron Baking Pan or Silicone Baking Mat for Macarons
- Cake Piping Tips Set
How to Make Gold Macarons?
Prepare all of the ingredients before you begin. Ensure that the piping bag you will use is big with a round decorating tip, preferably one with a 0.5 or 0.25-inch diameter.
Sieve together the powdered sugar and almond flour. You can use Blue Diamond Almond Flour or Bob’s Red Mill Flour. Set the mixture aside for now.
Place a bowl over a pan with simmering water, add sugar and egg whites, and whisk until foamy and sugar-free. Test with your fingertips, and if sugar grains remain, continue stirring in the water bath.
Start whisking on low speed for half a minute, then increase to medium for one minute or until white and fluffy. Switch to high speed and whisk until peaks form. In this mixture, add the sifted powdered sugar and almond flour created in Step 2.
Add gold gel coloring and gently fold the batter with a spatula until shiny, thick, and consistent.
Transfer this mixture into a piping bag and take two baking sheets that have been linen with parchment paper or a silicone baking mat with a macaron template.
Position a piping bag at a 90-degree angle over each macaron, apply pressure, and pipe for 3 seconds before quickly pulling up and twisting. After piping as many circles as possible, tap the trays against the counter to remove air bubbles.
Let macarons dry out for 20 minutes, and preheat the oven to 325 ℉ (163°C). Bake one tray at a time, rotating continuously for 15 minutes or until set. If macarons are still jiggly, continue baking until set. Allow macarons to cool before adding filling.
For decoration, combine some gold luster dust with any type of alcohol. The alcohol content is extremely low and will evaporate; you will not be able to taste it. Once you’ve created a paste, use a brush to paint the shells. Allow the macaron shells to dry for 30 minutes.
For ganache, heat Baileys and heavy cream in the microwave for 10 seconds, avoiding boiling. Pour the cream over white chocolate, cover, and rest for 2 minutes. Gently whisk chocolate until melted.
Let the ganache cool, and then transfer it to a piping bag. Fill the bottom shell of macarons with ganache mixture and cover the top with another shell. Gold Macarons are ready. Store in the fridge for a week and freezer for a month for better taste.
Pro Tips For Making Gold Macarons
- It is recommended not to use Egg White Powder during the dry season. That is because once you pipe the macarons, they will immediately dry out.
- I suggest washing all the utensils properly, before using bowls, whisks, macaron pans, (or silicone mats for macarons, whichever you’re using). This will prevent greasy particles from interfering with the meringue and the batter of our recipe.
- I prefer using gel food coloring over liquid alternatives. Beginners should use a minute amount of food coloring because it can change the quality of the batter. More food coloring will result in extra mixing time. Instead of using airbrush food coloring, gel Gold food coloring or Yellow food coloring are recommended for this recipe.
- There is no standard baking temperature and time. I recommend that you first test oven settings and baking tray position for optimal results.
- It is a must to use an oven thermometer or an IR cooking thermometer. This is because even a slight 3-degree difference can ruin the texture of the macarons. Since the home oven’s temperature is not much reliable, so use an oven thermometer for precise results.
- To avoid lopsided macarons, it is important that your baking tray is rotating constantly. If your oven does not function that way, rotate the baking tray 180 degrees every 5 minutes.
- The key to perfect whisking is that when the white material starts getting glossy and streaks appear, it is time to stop. When you lift your whip up, the peak should be rigid and straight up, with a tiny bend at the top but not bending to the side.
- The quality of white chocolate also affects overall macarons baking experience. I recommend using Callebaut which has 28% cocoa butter which is 8% higher than an ordinary white chocolate.
Gold Macarons Storage Tips
- Store leftover macarons in an airtight container, ensuring no air enters, for better freshness.
- Buttercream macarons should be stored in a refrigerator, while ganache macarons do not need refrigeration. Macarons can stay fresh in a Refrigerator for a maximum of 14 days.
- Another good suggestion for storing macarons in the refrigerator is to only store the shells without the filling. Shells remain fresh without filling for 4 to 6 days.
- Macarons can be frozen in a freezer for up to 6 months. However, the crunchy part of the macarons may lose its crunch, and they may become soggy and wet. They will not taste as well as they would when fresh.
To thaw the frozen macarons, place them in a refrigerator about 24 hours before needed. Take them out of the refrigerator and keep them at room temperature for at least 20 minutes before serving. This will prevent any condensation on the macaron shells.
Why are Macrons Difficult to Make?
Macrons are challenging to make, because you have to be precise, handle the process delicately, and require a suitable temperature to make them. They are sensitive to moisture, so humidity is a big NO.
You don’t want to mess with the meringue-based batter that combines with and is mixed with the finely ground almond flour. Pouring the dough onto baking sheets at low temperatures requires perfection.
The tricky part is baking them at the right temperature of 325 ℉ (163°C). Knowing the right temperature helps prevent them from over or under-cooking. Take my advice, and don’t jump onto filling them right away after baking. It will melt the filling and make the macron a mess you don’t want to experience.
Which is the best food color for macarons?
The best food color for the macrons is gel-based food color, because a liquid food color or an oil based food color will affect the consistency of the macarons, and also cause the macarons to lose their shape.
I recommend getting Bakery Crafts Gel Food Coloring to maintain a perfect color of macrons throughout. It produces a creamy sauce to give the color and keep the macarons delicious. However, powder-based color can also be used since it does not affect the texture.
Other Macaron You Can Try:
- Salted Caramel Macarons
- Vanilla Macarons
- Strawberry Macarons
- Banana Macarons
- Milk Chocolate Macarons
- Lavender Macarons
- Blueberry Macarons
- Cherry Macarons
Frequently Asked Questions
Are Golden Macarons gluten-free?
By standard, the recipe for the golden macarons requires almond and hazelnut flour, both of which are gluten-free alternatives to regular All-purpose flour. This is why Golden Macarons are gluten-free desserts, but be sure to check the labels for golden food color or dust luster. The cross-contamination of food and coloring agents may cause gluten sensitivity.
Why aren’t my macarons perfectly round?
You may not have piped the macarons with the correct technique. It’s true; piping the macarons is a bit tricky. You need to hold the piping bag perpendicular to the baking tray and then make even-sized circles. The mixture may also not form even circles if it has too much moisture.
Why have my macarons cracked?
Macarons crack if not dried properly. To prevent macarons from cracking, it is essential to dry them out for an ade 8 to 9 hours before baking. This allows a thick layer to form on the top, which prevents the expanding air from escaping and causing cracks. Alternatively, you can use a food dehydrator to dry them for 20 minutes on the lowest temperature setting. By ensuring proper drying, you can maintain the integrity of your macarons and enjoy them without any cracks.
How to make gold Coloured macarons?
Gold luster dust is best to make the gold-colored macrons. Mix it with the rum or any other similar solution before painting. You can experiment with vegetable oil to make them shine and give them a fresher look.
What is the difference between a macaroon and a macaron?
Macaroons and macarons differ in their taste, texture, and appearance. Both are almond flour-based meringues. However, macaroons are drop cookies made with shredded coconut, while macarons are airy and fresh sandwich cookies.
Why are macarons so expensive?
Unlike other bakery products, macrons aren’t made with all-purpose flour, which makes them more expensive. Rather, they are made with almond flour ot coconut flour, which is the main reason for the macron to be expensive. Such type of flour is 9-10 times more costly than all-purpose flour in other bakery products.
Best Gold Macarons (With White Caramel)
Ingredients
Macaron Shells
- 4 Egg whites
- 5 drops Gold gel food coloring
- 100 g White granulated sugar
- 100 g Powdered sugar
- 110 g Almond flour
Ganache
- 35 g Heavy cream
- 250 g White chocolate
- 40 g Bailey’s cream
Instructions
- Prepare all of the ingredients before you begin. Make sure that the piping bag you will use is big with a round decorating tip, preferably one with a 0.5 or 0.25 inches diameter.
- Sieve together the powdered sugar and almond flour. You can use Blue Diamond Almond Flour or Bob’s Red Mill Flour. Set the mixture aside for now.
- Put a bowl over a pan with simmering water. Add the sugar and egg whites to the bowl. Continue whisking the mixture until it is foamy and the sugar has melted completely. It will just take a few minutes. Touch the liquid between your fingertips to test, and if you feel any sugar grains, continue stirring over the water bath.
- Begin whisking the mixture with the whisk attachment on low for about half a minute. Gradually increase the speed to medium. Whisk on medium for one minute, or until the mixture is white and fluffy. Increase the speed to high and whisk until firm peaks form. In this mixture, add the sifted powdered sugar and almond flour created in Step 2.
- Add the gold gel coloring and start gently folding the batter with a spatula. When the batter is shiny, thick, and has a consistent flow, it’s time to stop folding.
- Transfer this mixture into a piping bag and take two baking sheets that have been linen with parchment paper or a silicone baking mat with a macaron template.
- Place a piping bag at a 90-degree angle over the middle of each macaron template. Apply mild pressure and pipe for approximately 3 seconds before swiftly pulling the bag up, twisting slightly. After you’ve piped as many circles as possible, hit the trays a few times each against the counter. This will remove unwanted air bubbles.
- Let the trays sit for 20 minutes so that the macarons dry out. Meanwhile, preheat the oven to 325 ℉. To be more careful, bake one tray at a time and make sure you rotate the tray continuously. Bake for about 15 minutes. Continue baking if the macaron is still jiggly. Allow the macarons to cool before adding the filling.
- For decoration, combine some gold luster dust with any type of alcohol. The alcohol content is extremely low and will evaporate; you will not be able to taste it. Once you’ve created a paste, use a brush to paint the shells. Allow the macaron shells to dry for 30 minutes.
- For the ganache, heat the Baileys and heavy cream in the microwave for 10 seconds. Take caution not to let it boil over. Pour the heavy cream over the white chocolate. Allow it to rest for 2 minutes, covered with a plate or a cloth. Gently whisk the chocolate until totally melted.
- Allow it to cool down and then transfer the ganache to a piping bag. Fill the bottom shell of macarons with ganache mixture and cover the top with another shell. Gold Macarons are ready. It is recommended to mature them overnight for better taste. You can store these in the fridge for a week and in the freezer for a month. Enjoy!
