Ok, I know y’all love Macarons, what if you can make them at home? Here you go, we’ve come up with a macarons recipe for baking at home. Let the kids participate in this baking. It’s fun! Especially with making them in different colors.
1 ¾ cups powdered sugar (210 g)
1 cup almond flour (95 g), finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar (50 g)
½ teaspoon vanilla extract
2 drops gel food coloring (you can choose your desired color)
1 cup unsalted butter (230 g)
3 cups powdered sugar (360 g)
1 teaspoon vanilla extract
3 tablespoons heavy cream
Make the macarons:
1. In the bowl of a food processor, combine the powdered sugar, almond flour, and a pinch of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into an Avacraft Stainless Steel Mixing Bowls.
2. In a separate Avacraft Mixing Bowls, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Add the granulated sugar gradually until fully incorporated. Continue to beat until stiff peaks form that is just stiff enough to stand up firmly but with a slight curl at the tip
3. Add the vanilla and food coloring and beat until incorporated and combined. You can also use 3 or 4 types of color, just divide the mixture into 4. Then add every color on that mixture.
4. Add the sifted almond flour mixture gradually 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 wet sand ribbons and you can make a figure 8 while holding the spatula up without breaking.
5. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart. Then sprinkle some right amount of sesame seeds on top. Don’t forget to tap the baking sheet on a flat surface 4-5 times to release any air bubbles.
6. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch. Preheat the oven to 300˚F. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. Transfer it onto a wire rack or plate to let it cool before filling.
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. Transfer the buttercream to a piping bag fitted with a round tip.
Add some buttercream to one macaron cookie. Top it with another macaron cookie to create a sandwich.
Thanks to Arminas for the beautiful picture.
What do you think? Let’s make those Macarons !