Chocolate Butter Cream For Hamburger Macaroons Recipes
HAMBURGER MACAROONS
Provided by Food Network
Time 30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees F. Combine the powdered sugar and almond flour in a bowl. Using an electric mixer, beat the egg whites in a clean dry bowl. Slowly add the superfine sugar and beat until the mixture holds stiff peaks, about 7 minutes. Fold the egg whites into the almond flour and powdered sugar mixture carefully. This will add air into the mixture and make it light and fluffy. Spoon the mixture into a resealable bag with a corner cut off. It's easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
- Pipe one-inch-sized mounds of batter onto baking sheets lined with parchment paper. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375 degrees F. Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or until macaroons are lightly colored. Cool on a rack. Spread butter cream frosting (recipe below) in between two macaroons to make a burger. Sprinkle sesame seeds on top.
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- Macaron ShellsSift together the almond flour, powdered sugar, and cocoa powder and set them aside.
- Heat up a small pot of water on the stove to create a double boiler for the Swiss meringue. Whisk the egg whites and sugar in the bowl of a stand mixer over the double boiler until the sugar is fully dissolved and the egg whites are frothy (about 140F).
- Remove the mixture from the heat and use the whisk attachment, on high speed, to beat the egg whites and sugar just until stiff peaks form.
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- Before we start, it is important for me to note that macarons are a little finicky, and many of the times in the instructions below might be different for you based on things like the humidity of your kitchen. A little trial and error may be necessary!
- Weigh out your almond flour and powdered sugar, and place in a bowl together. Depending on how grainy or sticky your almond flour is, you can put the mixture in a food processor and pulse 10 times for 10 seconds.
- In a bowl, mix all buttercream ingredients. It should be nice and smooth, thin enough to spread, but thick enough to be frosting. Split it into three, and add cocoa powder to one, red food colouring to another, and green to the last. Put them in three separate pastry bags.
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