HOW TO MAKE MACARONS RECIPE BY TASTY
It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.
Provided by Jody Tixier
Categories Bakery Goods
Time 1h50m
Yield 30 macarons
Number Of Ingredients 11
Steps:
- Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ 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.
- In a separate large bowl, beat the egg whites and the remaining ½ 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).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- 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.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- 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.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely 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 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.
- Place in an airtight container for 24 hours to "bloom".
- Enjoy!
Nutrition Facts : Calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams
COOKIES AND CREAM MACARONS RECIPE BY TASTY
Here's what you need: egg whites, sugar, powdered sugar, superfine almond flour, chocolate cookie, dark cocoa powder, black food coloring, powdered sugar, butter, vanilla, milk, cookie and cream filling
Provided by Matthew Johnson
Categories Desserts
Yield 10 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, beat the egg whites until frothy.
- Keep beating and slowly add sugar until stiff peaks form.
- Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.
- Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.
- Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.
- Preheat oven to 285ºF (140ºC).
- Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe.
- Pipe 1½-inch (4 cm) dollops onto a baking sheet lined with parchment paper. Tip: take a little batter to "glue" down the edges of the parchment paper so it stays put.
- Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
- While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth.
- Transfer to a piping bag and set aside until ready to fill.
- When the cookies are dry to the touch, bake for 15-18 minutes until they have risen.
- Let rest for 10 minutes before filling.
- To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top.
- Macarons are best kept refrigerated until serving.
- Enjoy!
Nutrition Facts : Calories 468 calories, Carbohydrate 54 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, Sugar 48 grams
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COOKIES AND CREAM MACARONS - BROMA BAKERY
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- In a standing mixer using a whisk attachment (or mixing bowl with a hand mixer), whip the egg whites and salt on high speed for about 2 minutes, until soft peaks form. Add in granulated sugar and chocolate extract and continue to beat for 1 minute until very stiff peaks form. The egg whites should be foamy and firmly hold their shape.
- In a small blender, pulse your oreo cookies until they form a fine powder. Using a fine mesh strainer, sift the almond flour, powdered sugar, and powdered oreos three into a medium bowl. Sift the mixture again two more times. You should be left with small almond granules each time you sift. Toss these out after each sifting.
- Carefully pour the powdered sugar mixture on top of the whipped egg whites. Fold a spatula into the center of the mixture, scooping down to the bottom of the bowl, and then scooping upwards along the side of the bowl. You should be making a rough circle with your spatula: center, down, out, center, down, out. Slowly but surely, your two mixtures should come together. Continue to fold the mixture until it resembles molten lava- when you pick the mixture up with your spatula, large ribbons should fall down into the bowl, unbroken by the air, and the entire mixture should slowly seep downwards like molten lava.*
- Fit a large pastry bag with a 1/2 inch tip and scoop your mixture into the bag. Pipe 1 1/4 inch circles onto 2-3 parchment-lined cookie sheets, leaving at least 1 1/4 inches between each macaron. The best way to make even circles is to pipe from directly above the macaron so your pastry tip is perpendicular to the cookie sheet. Squeeze the pastry bag from the top with one hand while using your other hand to steady the tip. Once you’ve piped your circle, swirl the pastry tip in a small spiral and lift upwards at the same time to finish your macaron.* Allow macarons to air out for at least 1 hour, and up to 2 hours.
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