Quich And Easy French Macarons
INGREDIENTS
FOR THE SHELLS:
3 egg whites
90 g powdered sugar
85 g extra fine almond flour
0.25 cup granulated sugar
salt
1/9 teaspoon cream of tartar
food coloring
0.5 teaspoon vanilla
FOR THE FILLING:
0.5 teaspoon vanilla extract
0.75 cup powdered sugar
0.25 cup butter softened
teaspoon milk
INSTRUCTIONS
For the Macarons:
Sift the confectioners sugar and almond flour into a bowl.
Add the room temperature egg whites into a very clean bowl.
Using an electric mixer, whisk egg whites. Once they begin to foam
add the cream of tartar and then SLOWLY add the granulated sugar.
Add the food coloring (if desired) and vanilla then mix in. Continue
to beat until stiff peaks form.
Begin folding in the 1/3 of the dry ingredients.
Be careful to add the remaining dry ingredients and fold gently.
The final mixture should look like flowing lava, and be able to fall
into a figure eight without breaking. Spoon into a piping bag with a
medium round piping tip and you’re ready to start piping.
Pipe one inch dollops onto a baking sheet lined with parchment
paper .
counter several times to release air bubbles. Allow to sit for about
45 minutes before placing in oven.
Bake at 300F for 13-15 minutes, rotate tray after 8 minutes. Allow to
cool completely before removing from baking sheet.
For the French Buttercream Filling:
Combine sugar and water in medium saucepan. Heat over low heat
while stirring until sugar dissolves. Increase heat to medium- high
and bring to a boil
Put egg yolks in a stand-mixer fitted with a whisk attachment and
beat until thick and foamy.
Cook the sugar and water syrup until it reaches 240 degrees F.
Immediately remove from heat. With mixer running, SLOWLY drizzle
hot syrup into bowl with yolks.
Continue mixing until the bottom of the bowl is cool to the touch
and the yolk mixture has cooled to room temperature.
Add in butter one cube at a time allowing each piece to incorporate
before adding the next. Add vanilla and salt. Continue mixing until
buttercream is smooth and creamy. (About 6 minutes.) Add food
coloring if desired.
For Assembly
Pipe your filling onto the back of half the shells. Form a sandwich
and repeat. Macarons should be aged in the fridge for 1-4 days for
best results. This allows the filling to soften the shells inside.
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