Directions
- 1Sift the confectioners sugar and almond flour into a bowl.
- 2Add the room temperature egg whites into a very clean bowl.
- 3Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
- 4Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
- 5Begin folding in the 1/3 of the dry ingredients.
- 6Be careful to add the remaining dry ingredients and fold gently.
- 7The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
- 8Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
- 9Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.
- 10Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
- 11Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
- 12Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
- 13Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
- 14Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
- 15Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside
Ingredients
- 100 g egg whites room temperature
- 140 g almond flour
- 90 g granulated sugar
- 130 g powdered sugar
- 1 tsp vanilla
- 0.25 tsp cream of tartar
- 1 cup unsalted butter softened
- 5 egg yolks
- 0.5 cup granulated sugar
- 1 tsp vanilla
- 3 tbsp water
- 1 pinch salt
Equipment
Baking SheetStand mixerPiping bag
Tips
- THE MERINGUE HAS TO BE STIFF!
- Age your egg whites!
- Sift, Sift, SIFT!
- The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl.
- Pipe the macarons perpendicular to the surface.
- Add your coloring to the meringue after it reaches the soft peak stage.
- When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
- The macarons will be best after 2-3 days resting in the fridge.
- If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up
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