french macarons
INGREDIENTS
FOR THE FILLING:
0.5 cup powdered sugar
0.25 cup butter softened
teaspoon milk
0.5 teaspoon vanilla extract
FOR THE SHELLS:
85 g powdered sugar
80 g extra fine almond flour
pinch salt
1/8 teaspoon cream of tartar
60 room temperature
food coloring
1/4 cup granulated sugar
0.5 teaspoon vanilla
INSTRUCTIONS
FOR THE SHELLS:
Sift the almond flour and powdered sugar together and set aside.
In the bowl of an electric mixer with the whisk attachment, beat the
egg whites on medium until foamy. Add in the cream of tartar and
salt. Continue beating and add in about 1 tablespoon sugar at a time.
Increase speed to med-high and mix until soft peaks. At this point you
can add the vanilla and food coloring. Continue mixing until stiff
peaks. Remove the bowl from the machine.
Sift the almond flour and powdered sugar again but into the bowl of
the meringue. Using a rubber scraper, gently fold the ingredients
together by scraping the sides and bottom, folding the meringue up
onto the dry ingredients and pressing down. The batter will thin up as
you mix. You are done one you are able to have the batter slowly drop
back in the bowl making a figure 8. The batter will drop like molten
lava and will dissolve back into the batter within ten seconds.
Spoon batter into a piping bag fitted with a A2 round piping tip. Line a
baking sheet with parchment paper with templates underneath.
Holding the bag vertical, gently squeeze the batter out until batter
reaches the inside line of the circle on the template. Release pressure
and lift the bag up with a quick circular motion and then move to the
next circle and repeat.
Once all the batter is piped, slam the pan down on the counter a few
times so that all the air bubbles are released. If you see some air
bubbles at the top you and pop them with a toothpick. Let the batter
dry for 50-65 minutes. For humid climates or rainy days, aim for 60
min.
About 12 minutes before drying time is up, preheat the oven to 300
degrees F. Bake for 23 minutes on the middle rack and then remove
from oven and let cool on the pan for 7 minutes. Then slide the
parchment paper onto a cooling rack. Fill once completely cooled.
FOR THE FILLING:
Cream the butter, powdered, sugar, milk and vanilla together for 3
minutes until creamy. Remove beaters and stir with a rubber spatula
for a couple minutes to get out air bubbles. Place in a piping bag and
apply 2 teaspoons filling to the bottom of a shell. Place the bottom
of a second shell on top and squish together with a little twist.
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