It’s October and the weather at home is surprisingly still warm and sunny. We haven’t really had a day that feels like fall yet however, fall baking in our home is in full swing! Up next on the baking list, a new recipe for fig and vanilla french macarons, complete with a sweet vanilla and fresh fig filling. A pairing that will remind you of autumn in color and taste with the sweet and jammy figs peeking out from the shells. Dusted with a little gold, they are an elevated macaron to enjoy for fall parties and celebrations!
Fig & Vanilla French Macarons
Fall flavored French macarons with vanilla filling and fresh figs, dusted with gold leaf.
Dairy Free & Gluten Free.
How the fig and vanilla French macarons taste
I love when figs are in season. They’re a personal favorite of mine to bake with, especially during to cooler months! Their flavor is sweet and honey like with a hint of berry and pairing well with a variety of ingredients, like vanilla and almond, which is why the flavors in these macarons compliment each other naturally.
When biting into the fig & vanilla macarons you’ll notice the jam-like consistency from the figs, sandwiched between the filling and chewy almond based shells, for a fruity, creamy, sweet and perfectly textured French macaron.
Let’s make a batch!
What you’ll need
Ripe figs are already jam-like, so you can leave them in their natural form for this macaron recipe and just focus on the macaron shells and frosting. I use dairy free frosting in all of my macarons to suit dietary needs, referenced in the ingredients list below. Also check out my Italian Meringue Macaron guide here for step by step macaron baking tips and instructions.
Where to find fresh figs
We often see fresh figs in stores during mid summer and then into fall but the Brown Turkey figs are commonly available through November and are absolutely beautiful to work with. They are my personal preference for the fall baking for their sweet berry notes and are readily available in farmers markets and can also be found in the produce sections of grocery stores!
Ingredients list
Below are the ingredients you’ll need to make a batch of fig and vanilla macarons at home. The batch yields 10 finished macarons, so double if you’ll need more.
Macaron shells:
- Almond fine ground flour
- Powdered sugar
- Egg whites
- Granulated Sugar
- Water
- Cream of Tartar
- Purple and brown gel food coloring
Vanilla frosting:
- Organic shortening
- Powdered sugar
- Vanilla
- Vanilla Bean
- Salt
- Fresh ripe brown turkey figs cut into thin slices
Additional items:
- Edible glitter and/or gold leaf
- Two piping bags fitted with round piping tips
How to assemble fig and vanilla macarons
These macarons are inspired by some of the other fresh fruit/ispahan style macarons I’ve made in the past. Once the shells and frosting are ready, begin assembling by piping a dollop of vanilla frosting onto the macaron shell, bottom side up. Top with fresh fig and another dollop of frosting. Then place a slice of fig along the front side of the frosting. Top with second macaron shell to create a sandwich. Dust with gold glitter and/or gold leaf and garnish with a dollop of frosting and sliced fig.
A note: Keep in mind that the fresh figs often add moisture to the macaron shells, so be sure to consume within 24 hours, to avoid softened shells.
Check out the quick video below for more details.
Fig & Vanilla French Macarons
- Prep Time: 45
- Cook Time: 60
- Total Time: 1 hour 45 minutes
- Yield: 10 finished macarons 1x
- Category: Baking
- Method: Macarons
- Cuisine: French
- Diet: Gluten Free
Description
Fall flavored French macarons with vanilla filling and fresh figs, dusted with gold leaf. Dairy Free & Gluten Free.
Ingredients
Macaron Shells:
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- Burgundy or purple & brown gel/powdered food coloring
Vanilla Frosting:
- 3/4 cup organic shortening
- 1 1/4 cup confectioners sugar
- 1 tsp vanilla
- Seeds from 1/2 vanilla bean
- pinch of salt
Additional ingredients:
- 1 pint of fresh ripe brown turkey figs rinsed and patted dry and sliced.
- Edible glitter
- Gold leaf
Instructions
Macaron shells:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 12.
- Line 2 baking sheets with silpat (or parchment).
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Pour the gel or powdered food coloring into the 41 grams of measured egg whites and whisk until combined.
- Make a well in the center of the almond powder and icing sugar and pour colored egg whites into the center of the dry mixture. Fold together until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined, making sure the syrup doesn’t touch the whisk.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Fold the batter in a circular motion, going around the edges of the bowl, then once through the center until all meringue has been fully incorporated and the batter runs off the spatula in a flowing consistency.
- **Be careful not to over-mix**
- Transfer batter to the prepped piping bag.
- Pipe 3″ rounds of batter 2″ apart on the baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and slightly firm. No batter comes off on fingers.
- Preheat oven from 300 to 305 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-15 minutes.
- Remove from oven and let fully cool before attempting to remove the shells from the silpat/parchment paper.
- Once macaron shells are completely cool, gently remove from parchment paper/silpat.
- They’re ready to assemble.
Vanilla frosting/ filling:
- Mix shortening, powdered sugar, vanilla bean seeds, salt and vanilla into the bowl of a mixer and mix until combined.
- Transfer filling to piping bag fitted with large circular round tip and set aside.
ASSEMBLY:
- Match up two baked and cooled macaron shells.
- Place one shell on its back and squeeze a dollop of the filling into the center of the bottom shell so that it makes a 2″ mound.
- Top the frosting with fresh fig, then place an additional fig slice along the front center of the vanilla frosting.
- Top with one more dollop of vanilla frosting.
- Place the second shell on top of the frosting to create a sandwich.
- Garnish with a dollop of frosting, fresh fig and gold leaf.
- Transfer to the fridge to mature for 24 hours.
- Pull from fridge 15 minutes prior to serving for the macarons to reach room temp.
- Serve individually.
- Eat like a regular macaron or cut in half and enjoy with a fork.
Notes
The fresh figs can soften the macarons and make the shells soggy, so consume within 24 hours for the best flavor and texture.
Keywords: how to make fall macarons, how to make French macarons, dairy and gluten free macarons, fig macarons, vanilla frosting, fall macaron flavors, holiday macarons, ispahan macarons
If you’re hosting fall party, be sure to consider these fig and vanilla macarons for your dessert menu!
They will taste amazing with just about any fall beverage from cider to cocoa, coffee and tea and will look gorgeous when served.
If you’ve enjoyed today’s macaron recipe give it a save/share over on Pinterest!
And stop back again soon for more fall content and recipes. Happy baking!
This post titled Fig and Vanilla Macarons was seen first on Posh Little Designs. All Rights Reserved. 2022.
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