For today’s recipe we are making one of my favorite delicious French treats known as Macaroons from scratch in Fool-Proof form.
Here are the cooking supplies and ingredients you will need to make for the recipe:
Cooking Supplies:
Electric Mixer
Large Bowls
Sifter
Whisks
Teaspoon and Tablespoon
Measuring Cup
Pipping Bag with a round tip
Spatula
Food Processor or Blender
Macaroons:
3 Egg Whites at room temperature (let it sit for 30 minutes before using.)
1 Teaspoon of Salt or White Distillated Vinegar
1 Cup Almond Flour (Finely Ground)
1 3/4 cups Powdered Sugar
1/4 Cup Granulated Sugar
1/2 Teaspoon Vanilla Extract
2 drops of Food Coloring
Vanilla Butter Cream:
Unsalted Butter (2 sticks only)
3 Cups of powdered Sugar
1 Teaspoon Vanilla Extract
3 Table Spoons Heavy Cream
Allow the Egg whites to sit for 30 minutes before use. When removing the egg yolk, be sure to remove it with clean hands only because it makes the removal process easier.
Next add 1 cup of Almond Flower and 1 3/4 Cups of Powdered Sugar together in a measuring cup and pour it into bowl with a mixer or a blender of your choice.
Use the sifter to add the Almond mixture into a bowl.
Add 1/2 tsp of salt or vinegar into the bowl of egg whites and use the electric mixer until it is no longer translucent. Add 1/4 of Granulated Sugar the bowl and be sure not to pour the sugar into the bowl all at once when using the electric mixer so that you will not deflate the air within the mixture, so it is best to add the sugar gently. Once all the sugar is added, keep mixing until you get stiff peaks.
Add 1 tsp of vanilla extract into the bowl along with two drops of food coloring of your choice and mix into the bowl. If your peaks are stiff enough you can flip the bowl upside down to check and see if it’s sticking to the bowl and ready to move on to the next step.
For the folding technique, add 1/2 of the sifted almond mixture into the bowl and fold gently with a spatula. Make sure to get any air bubbles out when doing this technique. After that add the rest of the mixture and fold until the batter falls into ribbons and you can make into a figure 8 by holding the spatula upwards.
Transfer the macaroon batter into a pipping bag fitted with a round tip. Use a heavy weight baking sheet and add 4 dots of macaroon batter in each corner. Place a parchment onto the baking sheet and start using the pipping bag to squeeze the macaroon straight down and give it a twist. Tap the baking sheet down onto the surface a couple times to shock the air bubbles out. Check to see it there are any air bubbles remaining and use a skewer or a pin to deflate them.
Allow the macaroons rest in room temperature for 40 minutes to 1 hour. They will appear less shiny and more matte when you place your finger gently on top of them without disturbing the surface.
Preheat the oven to 300˚F (150˚C) and bake for 14 minutes.
After the macaroons are ready transfer out the oven and allow them to cool completely before filling.
To make the Vanilla Butter Cream as a filling for your macaroons, use a large bowl to add two sticks of unsalted butter and use the mixer for about 1 minute until it is light and fluffy. Sift the 3 cups of powdered sugar into the bowl and mix. Apply the vanilla extract and combine. Then add 3-4 tablespoons of heavy cream one at a time and combine.
Transfer the vanilla buttercream to the pipping bag with a round tip and pipe along the edge of the macaroon and fill the inside. Lastly sandwich the two pieces together and you have your macaroons!
As much as you want to eat them immediately, allow them to sit for 24 hours so that they can rest!
