French Macarons
16 portions
75mThese petite treats are a little tough to master but are great to add to your repertoire. French macarons are know for their unique texture with a nice crisp exterior and a chewy interior. You can add fun colors to the cookie or filling for some festive flair!
What you will need
MACARON SHELLS:
¾ cup Almond Flour
1 cup Powdered Sugar
2 Eggs
¼ cup Sugar
½ tsp Vanilla Extract
VANILLA BUTTERCREAM FILLING:
¼ cup Butter
¾ cup Powdered Sugar
1 tsp Milk
½ tsp Vanilla Extract
Jam, optional
(Nutritional facts 422 calories, 20.56 g fat, 53.6 g carbohydrates, 7.79 g protein, 359 mg cholesterol, 254 mg sodium)How to cook
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Gather and portion all ingredients.
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This step is super important for making macarons. Sift the powdered sugar and almond flour so that the dry ingredients start with only the finest granules and are super fluffy and light. Discard any pieces that don't fit through the sieve.
5
Separate two eggs. Place the egg whites into the bowl of a stand mixer or large mixing bowl to use with an electric hand mixer. Set the yolks aside to use for another recipe.
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Begin whipping the egg whites until they become foamy. Then gradually add the granulated sugar to the mixture. This will ensure that the sugar dissolves and doesn't get stuck at the bottom of the bowl.
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Add the vanilla extract and continue to whip until you get stiff peaks.
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Add the sifted powdered sugar and almond flour to the egg whites and fold until fully incorporated.
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Add the batter to a piping bag fitted with a 1/4 to 1/2 inch round tip.
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Secure the parchment paper to a baking sheet with a tiny bit of batter in each corner.
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Using the round-tipped piping bag, pipe the batter into quarter sized dollops holding the piping bag in one place and quickly pulling up to release.
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Tap the pan on the table to bring any air bubbles to the top.
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If there are any points on top of the macaron shell, lightly wet a finger and gently tap the points to flatten them. Try not to leave any puddles of water on top.
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Let shells dry for 30 minutes
This step is very important to make sure that you get a "foot" on your macarons. Leave the macaron shells out for about 30 minutes so that they dry up on top. They are ready to put in the oven when they are dry to the touch on top.
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Bake macarons for about 12 minutes, rotating the pan halfway through cooking.
Meanwhile, make buttercream filling
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Whip the softened butter and powdered sugar together.
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Scrape down the edges of the bowl and add the vanilla and millk. Whip until fluffy. Add buttercream to a piping bag with a small star tip or round tip.
3
Once the shells have a crisp top and release on the bottom from the parchment paper, they are done. You do not need to see much browning.
Assemble the macarons
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Pipe the buttercream into a circle around the outside of the shells leaving space for jam in the middle if you like.
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Add jam to the middle of the buttercream if you choose to.
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Add another shell to complete each sandwich.
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