Mickey Mummy Macaron Recipe By Tasty

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HOW TO MAKE MACARONS RECIPE BY TASTY



How To Make Macarons Recipe by Tasty image

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

1 ¾ cups powdered sugar
1 cup almond flour, finely ground
1 teaspoon salt, divided
3 egg whites, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
2 drops pink gel food coloring
1 cup unsalted butter, 2 sticks, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream

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

CHOCOLATE MACARONS RECIPE BY TASTY



Chocolate Macarons Recipe by Tasty image

Here's what you need: egg whites, granulated sugar, powdered sugar, almond flour, cocoa powder

Provided by Ellen Zeng

Yield 12 servings

Number Of Ingredients 5

2 egg whites
¼ cup granulated sugar
1 cup powdered sugar
¾ cup almond flour
2 tablespoons cocoa powder

Steps:

  • Sift the dry ingredients together in a medium bowl.
  • In a separate bowl, beat egg whites until frothy and gradually add the granulated sugar. Beat until stiff peaks form.
  • Add about half of the dry ingredients to the egg whites, fold until mostly combined, and slowly add the other half. Pipe mixture onto a silicon mat in 1-inch circles.
  • Tap the tray a couple times on a hard, flat surface to remove air bubbles.
  • Let them sit at room temperature for about 30-60 minutes (until dry to the touch) and bake for 16-17 minutes at 300°F.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 127 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 14 grams

COOKIES AND CREAM MACARONS RECIPE BY TASTY



Cookies and Cream Macarons Recipe by Tasty image

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

3 egg whites, room temperature
¼ cup sugar
1 ¼ cups powdered sugar
¾ cup superfine almond flour
¼ cup chocolate cookie, crushed
2 tablespoons dark cocoa powder
½ teaspoon black food coloring
2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
2 tablespoons milk
½ cup cookie and cream filling

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

MICKEY MUMMY MACARON RECIPE BY TASTY



Mickey Mummy Macaron Recipe by Tasty image

Looking for a way to spookify your Halloween in a fun way? Katie turns one of Disney's classic characters into a mummy in a delicious, unexpected way.

Provided by Katie Aubin

Categories     Desserts

Time 1h50m

Yield 6 servings

Number Of Ingredients 11

1 ¾ cups powdered sugar
1 cup finely ground almond flour
1 teaspoon kosher salt, divided
3 egg whites, room temperautre
¼ cup granulated sugar
½ teaspoon vanilla extract
1 teaspoon white food coloring gel
1 vanilla frosting, 16-ounce can
6 chocolate sandwich cookies, finely ground
½ cup white chocolate, melted
candy eye

Steps:

  • Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon salt. 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 salt with an electric mixer until soft peaks form, about 5 minutes.
  • Gradually add the granulated sugar and beat until fully incorporated. Continue to beat until stiff peaks form, about 5 minutes. You should be able to turn the bowl upside down without anything falling out.
  • Add the vanilla and beat until incorporated. Add the white 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 to a piping bag fitted with a round tip.
  • Pipe 4 small dots of 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 batter onto the baking sheet in Mickey Mouse shapes (1 medium circle and 2 small circles), spacing at least 1 inch (2 cm) apart.
  • Tap the baking sheet on the counter 5 times to release any air bubbles.
  • Let the macarons sit at room temperature for about 30 minutes, until dry to the touch.
  • Preheat the oven to 300°F (150°C).
  • Bake the macarons for 15-17 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 filling: In a medium bowl, mix together the frosting and crushed cookies until well combined. Transfer to a piping bag fitted with a round tip. Set aside.
  • Drizzle the melted white chocolate over the macaron shells in a criss-cross motion to look like a mummy. Add 2 candy eyes to half of the macarons. Let sit until the chocolate sets, 5-10 minutes.
  • Pipe the filling onto the flat side of a macaron shell without eyes, then top it with another macaron shell with eyes to create a sandwich. Repeat with remaining macaron shells and filling.
  • Enjoy!

Nutrition Facts : Calories 678 calories, Carbohydrate 92 grams, Fat 33 grams, Fiber 3 grams, Protein 10 grams, Sugar 83 grams

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