There's nothing I love more than fresh peaches and cream! Seriously. A bowl of fresh sliced peaches with homemade whipped cream is my favorite summer treat. So I wanted to capture that fresh, summer flavor in macaron form with these peach macarons! They have a homemade peach jam and light, stabilized whipped cream!
I'll walk you through how to make homemade French macarons and give you all my tips and tricks for success!
You might also enjoy these peaches and cream cupcakes or mango macarons!
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Ingredient Notes
You only need a few simple ingredients to make these peach macarons!
Egg Whites - I've recently started "aging" my egg whites and I've found it helps with my consistency. This is absolutely not necessary, but it's super easy to do so I recommend trying it out. Weigh out 100 grams of egg whites into a small bowl. Cover with plastic wrap and poke a few holes in the top. Place in the fridge for at least 24 hours but up to 3 days. Make sure to remove the egg whites from the fridge at least an hour before baking.
Almond Flour - If you've ever seen macarons that look bumpy, it's usually because the almond flour isn't ground finely enough. I love Bob's Red Mill for my almond flour because it's usually fine enough. But if you have lumpy almond flour you can also just pulse it in a food processor for a few seconds to break it up further. Sifting your dry ingredients is also super important for ensuring smooth macarons.
Gel Food Coloring - This is optional, but it's such a fun way to add a little extra color.
Nonpareil Sprinkles - These are optional, but I love adding nonpareils to the tops of these macarons!
The complete list of ingredients and amounts is located in the recipe card below.
Homemade Peach Jam
I like to make my own homemade peach jam for these macarons, but you can also just use your favorite store-bought jam instead!
You only need a few simple ingredients!
- Fresh or frozen peaches
- Granulated sugar
- Lemon juice and zest
- Cornstarch
I recommend making the jam the night before you want to make the macarons so that it has time to fully cool.
Add all of the jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 10-15 minutes, stirring frequently until thickened.
Transfer the jam to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.
How to Make French Macarons
Sift together almond flour and powdered sugar into a large bowl and set aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
If desired, add in 1-2 drops of orange gel food coloring. Then continue to whisk on high until stiff peaks form.
Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
Line a large baking sheet with a silicone mat or parchment paper.
Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
If desired sprinkle a few nonpareils on top!
Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
While the macarons are resting, preheat the oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.
Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
After the macarons are fully cooled, pipe a circle of stabilized whipped cream around the edges and fill with homemade peach jam.
Put the assembled peach macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.
Or just eat them all immediately. You do you.
How to Make Stabilized Whipped Cream
You can use just regular whipped cream if you don't have gelatin lying around, but for piping I always prefer to stabilize it so that it stays nice and pretty (aka doesn't start melting out of the sides of your macarons after a couple hours hours).
You can also check out this blog post for all of my other tips for making good whipped cream!
- Heavy whipping cream
- Powdered sugar
- Vanilla Extract
- Flavorless powdered gelatin
- Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
- Transfer the gelatin mixture to the microwave and microwave for 5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
That's it! Now you have stable whipped cream for these peaches and cream macarons!
Macaron Tips & Tricks
Macarons can be tough so setting yourself up for success is key!
- Buy a kitchen scale if you don’t already have one! Macarons are incredibly finicky, so weighing all your ingredients is super important!
- Clean the mixing bowl and whisk attachment of your stand mixer with lemon juice or white vinegar to make sure there are no trace fats on either (if you don’t, your meringue may not form).
- Use a super sturdy baking sheet that won't warp and conducts heat evenly! These Cuisinart baking sheets are my favorite for macarons! I have 6 of them lol.
- Invest in some silicone macaron mats! They aren’t expensive and they will make your life so much easier!
- Also invest in an oven thermometer! We want our oven as close to 300 degrees as possible to make perfect macarons but just because your oven says it's 300 degrees, doesn't mean it actually is. My oven tends to run hot, so I usually end up having it set to about 290.
- Always use gel food coloring! Since macaron batter is so finicky, we don’t want to add any extra liquid to the batter. So gel food coloring is the way to go! The color is also even more concentrated so you need less.
Recipe FAQ's
Unless you have experience baking macarons, I don't recommend making any changes to the macaron recipe. But you can make substitutions to the peach filling!
Macarons are finicky, but they're not impossible! It's important to follow the directions carefully but if the first batch doesn't turn out, just keep practicing! It took me about 10 batches to get the hang of baking macarons!
Almost all macaron issues can be traced to either incorrect oven temperature (too cold or too hot) or improperly mixing the batter. This is why it's so important to use an oven thermometer and only mix your batter until it starts to flow like lava and then stopping.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Recipe Card
Peach Macarons with Fresh Peaches and Cream
Special Equipment
Ingredients
Peach Jam
- 150 grams peaches, fresh or frozen
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest, optional
Macarons
- 100 grams egg whites, room temperature
- ¼ 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
- ¼ teaspoon vanilla extract
- 1 teaspoon flavorless powdered gelatin
- 1 tablespoon water
Instructions
Peach Jam
- I recommend making the jam the night before you want to make the macarons so that it has time to fully cool.
- Add all of the peach jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 10-15 minutes, stirring frequently until thickened. Transfer the jam to a glass jar and allow to cool to room temperature.
Macarons
- Sift together almond flour and powdered sugar into a large bowl and set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
- Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).
- Once all the sugar is added, turn the mixer to the highest setting and whisk until soft peaks form. Add in 1-2 drops of orange gel food coloring and continue to whisk on high until stiff peaks form.
- Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
- Line a large baking sheet with a silicone mat or parchment paper.
- Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
- Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
- If desired, lightly sprinkle nonpareils on top of the piped macarons.
- Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
- While the macarons are resting, preheat the oven to 300°F degrees.
- Bake one sheet at a time on the center rack of the oven for 15-17 minutes or when they do not move on their “feet” when touched.
- Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
Stabilized Whipped Cream
- Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
- Transfer the gelatin mixture to the microwave and microwave for 5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed.
- Slowly pour in the gelatin mixture and mix on low until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form. Note: if the gelatin mixture thickens up too much before you add it to the whipped cream, just pop it back in the microwave for 3-5 seconds. It should be a pour-able consistency.
Assembly
- Match up your shells before piping, and then turn one side over.
- Pipe the whipped cream in a circle around the edge of the shell. Then spoon a little bit of peach jam into the center and top with the matching shell.
- Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Alex says
Hi! Can’t wait to try this. Did you put the whole peach (minus the pit obviously), including the skin in the pot to make the jam?
Kyleigh Sage says
Up to you! I often include the skin because I'm too lazy to peel them, but it will have a smoother texture if you do peel them first. And if you're using frozen peaches they're usually always peeled!
Alssandra says
Turned out so so good
Breanna V says
These look delicious! Since the whipped cream is stabilized, do you think they would hold up in the heat for a couple of hours? I plan to keep them refrigerated until time to serve, but we have a 4 hour outdoor event and I'm hoping they won't start to melt! Thank you 🙂
Kyleigh Sage says
They’ll definitely hold up better than regular whipped cream would, but it just depends how hot it is. They should be okay, but if it’s like 100+ then probably not haha
Tess says
Will these freeze okay?
Kyleigh Sage says
Unfortunately these won’t freeze as well as others because of the whipped cream. It gets a little funky in the freezer
S says
Easy to follow along and i didnt have a piping bag so i just used a plastic bag and cut a hole in the corner. Also i made a swiss meringue buttercream instead of the whipped cream filling in the recipe. The peach filling is the perfect amount of tart to balance it out too.
Lydia says
I’m interested in trying this recipe, but a little disappointed there doesn’t seem to be any peach flavoring in the cookie part of the macaron. Is there any way to do this?
Kyleigh Sage says
The only way to flavor macaron shells is with extracts, so if you can find peach extract you could add 1/4 teaspoon to the meringue. Otherwise the closest option would be something like orange extract! But you don’t want to add more than 1/4 teaspoon because that can negatively effect the texture.