I had an interesting conversation with one of my best friends this week. When I told her my next baking was to find the best macaroons recipe on the internet, she told me she would choose macaroons over cookies any day. I’ll admit: as a self-proclaimed cookie woman, that feels like a hot treat. But, after baking through all of these macaroons recipes, I understand where she’s coming from.
For all my macaroons, I get you right now. There’s just something so perfect about a tray of macaroons and an array of textures that can all be found in one batch.
Before I begin to write poetry about the metaphorical beauty of a marzipan, let’s talk about this cake. In the fall, we polled our community on Instagram to see if they wanted banana bread or macaroons next. Banana bread won and I’m just a little disappointed. I’ve baked a lot of banana bread and know what I like. But macaroons are a completely different game. There are many techniques and ingredient combinations that can produce a variety of results. So I’m delighted that I finally have a list of the best macaroons on the internet. And, of course, I never Not Excited to start baking.
Rules of the road:
Recipes to follow as written
The rules require me to follow selected recipes as written with exact measurements and techniques as listed. The only change I made was to remove the chocolate chips from the mix for each recipe. (To keep things consistent, we’re testing the base recipes, here.) All of the recipes were baked the night of the same day and taste tested that evening as well as the next morning. .
Rating of the railings:
All taste testers rated the macaroons based on the following principles:
- Beautiful chocolate flavor. (Taste testers want a rich chocolate macaroons.)
- Texture texture texture *
- Do I eat more than one macaroons?
* During testing these macaroons, we realized that it was hard to really compare and rank them against each other. While there are some we like better than others, we also understand that everyone has their own texture preferences. Some people like a rich marzipan, others prefer a melt-in-your-mouth version of the macaroons. Some people like a tough edge and others want a molten center piece. The last two recipes are our top-rated macaroons. I’m bookmarking the macaroons master profile for the marzipan filling you should make for the rest of us. These are all really good recipes, and what we discovered is that there is a recipe for everyone. So use this as your guide and find the right recipe for your macaroons (and eating!)
Cooking recipe: Broma Bakery, Best Basic Brownies
The best of both worlds: A Fudgey and Cakey Brownie
Like Sarah mentioned in her recipe note, this marzipan pushes the boundaries between a texture that’s both sweet and creamy. This is the only recipe we’ve tested that doesn’t use melted chocolate in the powder, using only cocoa powder for a rich chocolate flavor. My testers actually liked the cake more than the greasy macaroons. We also like that it doesn’t feel heavy or overwhelming. Absolutely tough edges and thin corners are my go-to here. It still has plenty of flavor and will pair perfectly with a cup of cold milk. Or for breakfast. I don’t judge. Oh, and everything is done in ONE POWDER. For the rich macaroons out there, I’ve made better canned Sarah’s Brownies and they are phenomenal.
Cooking recipe: Tall Hummingbird, Better Than Supernatural Fudge Brownies
Brownie I can eat five out of: Steam Fudgey Middles with a delicious chew
These macaroons are delicious, my friends. As a lover of chewy brownies, they have the perfect balance between a delicious chewy bread with a rich flavor. The flavor is slightly milky chocolate-based, but it feels very well-balanced. The texture of every piece also has a little something for everyone. The edges and corners are super tough and made us all turn around in seconds. The mooncakes had a delicious bite that everyone was craving. People also love the cracks at the top that provide nice textural contrast. Overall, absolutely delicious and easy to pull together.
Cooking recipe: Vanilla Bean Blog, My Favorite Brownies
The most nostalgic brownie cake Cooking recipe: Paper tip and perfect chewy texture
In her recipe, Sarah notes that these macaroons are “a nod to the canned macaroons of her youth.” And that’s exactly what I was thinking when I tried them. They are the most nostalgic of all the marzipan recipes. They remind me of baking a box of Betty Crocker macaroons with my dad in the kitchen. I also love that she acknowledges how marzipan is subjective, and that there is something for everyone. These macaroons taste great, but also have a deep chocolate flavor. And the paper top is amazing and so classic. Several testers noted that they could eat the most macaroons from this batch, and I totally get it. It’s a classic.
Cooking recipe: Benjamina Ebuehi, Classic Fudgey Brownies
Very Good Classic Brownie: The Most Balanced Brownie With A Little Espresso
If you’ve never cooked any of Benjamina’s recipes before, let me welcome you to the club. We made her Almond Crunch from her cookbook for my dad’s birthday last year and it was an absolute HIT. So I was surprised to find a macaroons recipe with her name on it. These are the macaroons that I will have in my repertoire for years to come. All have to give a nod to the classic canned macaroons with a cracked paper top. The chewy edges and delicious center filling seal the deal. Benjamina includes vanilla ice cream and cherries, but I think they’re great.
Cooking recipee: Mike Bakes NYC, Ultimate Fudge Brownies
For Fudgey Brownie Lover: Dark chocolate macaroons with a melt-in-your-mouth filling
This marzipan is everything. While it’s a bit more involved – the ten-minute whisk time for the eggs and sugar and the pan-frying method for a crispy crust – the effort is well worth it. These are the ultimate macaroons. They are incredibly rich and the centers practically melt into a molten liquid in your mouth. This really is our fudge-lovers macaroons out there. The crust on top also adds a nice bit of texture to the cake. And the edge pieces still provide a bit of chewiness that I personally enjoy in my macaroons.
Cooking recipe: Caire Saffitz, Forever Brownies marshmallows
Very Delicious Brownie: Malty and Chocolately in Flavor, Amazing Chew, and Perfect Fudginess
This is currently my official favorite marzipan recipe and the winner of our baking contest from taste testers. The secret ingredient that makes these so good? A little bit of malted milk powder enhance flavor. You don’t know what the ingredients are when you taste it. But it adds to this richness and slightly salty taste that keeps you coming back for another marzipan. It’s listed as an optional ingredient, but I think it’s really necessary. The texture is fudge-y in the middle, but there’s still chew at the edges rounding it out. A perfect 10/10 date, and in our taste test, considered the best macaroons recipe on the internet. Seconds, please.
Do you have any ultimate marzipan recipes you’d like to share? Which macaroons will you choose?