Macarons
Macarons

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, macarons. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with.

Macarons is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Macarons is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook macarons using 14 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Macarons:
  1. Make ready 2 regular sized baking sheets
  2. Take Macarons
  3. Make ready 1 cup powdered sugar
  4. Prepare 2/3 cup Almond Flour (Finely ground)
  5. Get 2/3 tsp salt
  6. Take 2 egg whites at room temperature
  7. Take 1/4 cup granulated sugar
  8. Prepare 1/2 tsp vanilla extract
  9. Get 2 drops gel food colouring
  10. Make ready Vanilla Buttercream
  11. Prepare 2/3 cup unsalted butter (2 sticks, at room temperature)
  12. Get 2 cups powdered sugar
  13. Prepare 2/3 tsp vanilla extract
  14. Get 2 tbsp heavy cream

Green macarons work very well with a pistachio-flavored cream. You can use either a food additive or finely ground, pistachio nuts. The combination of coconut and lime (both zest and juice) is also a nice filling for green macarons. Fill purple macarons with a blueberry-flavored cream.

Instructions to make Macarons:
  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and 1/3 teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining 1/3 teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  5. Transfer the macaron batter into a piping bag fitted with a round tip.
  6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch. They will have a sort of a film on the top. This will help them rise up instead of out.
  10. Preheat the oven to 300˚F (150˚C).
  11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  12. Transfer the macarons to a wire rack to cool completely before filling.
  13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  14. Transfer the buttercream to a piping bag fitted with a round tip.
  15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  16. Place in an airtight container for 24 hours to “bloom”.
  17. Enjoy !!

Lemon is the perfect filling flavor for a yellow macaron. Transfer the macarons to a wire rack to cool completely before filling. The filling changes depending on the recipe, but the most common types are buttercream, jam or ganache. In my opinion, macarons have a texture like none else. A perfect macaron has a smooth eggshell-like exterior that, when broken open, reveals a light, fluffy interior.

So that’s going to wrap this up with this special food macarons recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!