Macarons

A macaron is the pretty colorful little meringue based cookie shell filled with either buttercream frosting, ganache, lemon curd, jelly or other yummy fillings.  A macaroon (2 o’s) is coconut based.  I always make macaroons at Christmas and have just started making the yummy little macarons!  They are a bit tricky but once you get the technique down, you’ve got it!  Check out my Ambrosia Macaroons as well!

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Macarons

Delicious and pretty macarons with buttercream frosting.

Course

Dessert

Servings

macarons

Ingredients

• 100 grams aged egg whites room temperature
• 90 grams sugar sifted
• 130 grams almond flour
• 130 grams powdered sugar
• 1/2 tsp cream of tartar
• gel food color

Buttercream Frosting

• 2 cups powdered sugar sifted
• 6 tbsp unsalted butter softened
• 1 tsp vanilla extract or other flavor
• 1 tsp almond extract
• 1 tbsp heavy whipping cream

Course Dessert Servings macarons Ingredients 100 grams aged egg whites room temperature 90 grams sugar sifted 130 grams almond flour 130 grams powdered sugar 1/2 tsp cream of tartar gel food color Buttercream Frosting 2 cups powdered sugar sifted 6 tbsp unsalted butter softened 1 tsp vanilla extract or other flavor 1 tsp almond extract 1 tbsp heavy whipping cream

Instructions

Macaron Shells

1. Before you begin, measure out all the ingredients.
2. Line two baking trays with silicon mats or parchment paper.
3. Prepare a piping bag with a large round tip.
4. Place the almond flour and powdered sugar into a food processor and pulse 10 times. Place a fine mesh strainer over a large bowl and pour the flour/powdered sugar blend into it. Sift into the large bowl.
5. To prepare the meringue first wipe the mixing bowl with vinegar on a paper towel to make sure it is clean and free of oils. Use the whisk attachment. Pour your room temperature egg whites into mixing bowl. I use a stand mixer and mix on low until the egg whites get a little frothy. Add the cream of tartar. Mix on medium until the whites leave trails behind the mixing whisk.

   
6. Slowly start adding the sifted granular sugar a little at time into the egg whites. Increase speed until you are on high. Stop mixer and add gel color when it is at soft peaks. Mix on high until STIFF peaks form. This takes several minutes.

   
7. Take 1/3 of the sifted flour/sugar mixture into the meringue. Fold together with a rubber spatula. Add 1/3 more and fold in and then add the remaining. Folding in and blending together. When the batter is smooth enough to drop a spoonful and slowly form a figure 8, it is ready. Be cautious not to under mix or over mix!
8. Transfer batter to a pastry bag fitted with 1/2 inch round tip. You may need to put just part of the batter in unless you have a larger bag. If you overfill the bag it will squeeze out the top!

   
9. Pipe the batter onto the baking mat or parchment making one inch circles leaving about 2 inches in between. Once the sheet is full, drop it a few inches from the counter or bang the sheet onto the counter a few times. This will release the air bubbles that cause macaron shells to break.

   
10. Let your macarons dry for 60 minutes. The little points should mellow down into the shell and you should be able to touch them and not be sticky.

    
11. Pre heat oven to 300F Bake approximately 13 minutes. The color should be deeper and they should have little feet under them. Let cool on the pan a few min until you can remove them without damaging.

    
12. Shells can be stored in an air tight container in the refrigerator for up to 1 week. In the freezer you can keep them up to 3 months.

    

Buttercream Frosting

1. With hand mixer on low, beat the softened butter and slowly add the sifted powdered sugar. When incorporated, beat on medium 1-2 minutes until very fluffy. Add the cream and flavor and coloring if desired. Beat another minute. You can keep the frosting for up to one week in the refrigerator.

   
2. Fill a piping bag with frosting and large circle tip. Pipe onto the shells making a circle near the outside edge. Place a shell on top and gently push down just a little. Store in the refrigerator up to 1 week.

   
3. Enjoy!

   

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