Macarons recipe

 

Ingredients

MACARONS

1 3/4 cups (210 g) of powdered sugar

1 cup of finely milled almond flour (95 g)

1 salty teaspoon, divided

At ambient temperature, three egg whites

50 g of 1/4 cup granulated sugar

1/2 tsp. vanilla extract

2 drops of the pink gel food dye

BROWNIE BUTTERCREAM

1 cup (230 g), 2 sticks of unsalted butter, at room temperature

360 g or 3 cups of powdered sugar

Vanilla extract, 1 teaspoon

a third of a cup of heavy cream

Preparation

To make the macarons, place the powdered sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor and process until extremely fine. Sift the almond flour mixture into a big basin using a fine-mesh sieve.

With an electric hand mixer, whip the egg whites and remaining 1/2 teaspoon salt in a different large dish until soft peaks form. The granulated sugar should be added gradually until thoroughly absorbed. You should be able to turn the bowl upside down without anything spilling out as you continue to beat until firm peaks develop.

Beat in the vanilla after adding it. Beat in the food colouring just till blended after adding it.

Use a spatula to gently fold the beaten egg whites into the portion of the sifted almond flour mixture as you add it, roughly one-third at a time. Continue folding slowly after the final addition of almond flour until ribbons of batter form and you can make a figure 8 with the spatula held up.

Insert a piping bag with a round tip into the macaron batter.

A piece of parchment paper should be placed on top of the batter, which will assist the parchment stick to the baking sheet. Place 4 dots of the batter in each corner of a baking sheet with a rim.

Pipe 112 inch (3 cm) rings of macarons onto the parchment paper, spacing them at least 1 inch (2 cm) apart.

To get rid of any air bubbles, five times tap the baking sheet on a level surface.

After sitting at room temperature for 30 to 60 minutes, the macarons should feel dry to the touch.

Turn the oven on to 300 °F (150 °C).

17 minutes should be enough time to bake the macarons so that their feet are well-risen and they don't adhere to the parchment paper.

Before filling, move the macarons to a wire rack to finish cooling.

To make the buttercream, place the butter in a large basin and beat with an electric mixer until it is light and fluffy, about 1 minute. Add the powdered sugar and mix it in completely. Beat in the vanilla after adding it. Beat in the cream, 1 tablespoon at a time, until the desired consistency is reached.

Buttercream should be transferred into a piping bag with a round tip.

One macaron shell should have buttercream added to it. To make a sandwich, place another macaron shell on top. Repeat with the remaining buttercream and macaron shells.

For 24 hours, let the item to "bloom" in an airtight container.