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Macarons are a delightful treat that can seem intimidating, but with a bit of patience, you can master them at home. These delicate French cookies, with their crisp exterior and chewy center, are perfect for any occasion. Follow this step-by-step guide to create your own macarons with a luscious buttercream filling. Let's get baking!
The name of the recipe: Macarons Recipe
Ingredients:
- 100 g almond flour
- 100 g powdered sugar
- 100 g granulated sugar
- 2 egg whites at room temperature
- 1 tsp vanilla extract
- 1 pinch salt
- 100 g softened butter
- 150 g powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions:
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Sift almond flour and powdered sugar together.
- In a mixing bowl, beat egg whites until foamy. Gradually add granulated sugar and continue to beat until stiff peaks form.
- Fold in the almond flour mixture into the beaten egg whites until well combined.
- Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheet.
- Tap the baking sheet on the counter to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
- Bake for 15 minutes. Let cool completely before removing from the baking sheet.
- For the filling, beat butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream. Beat until smooth.
- Pipe the filling onto one macaron shell and sandwich with another shell. Repeat with remaining macarons.
What You Will Need
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What you will need to make macarons
- almond flour: Provides the essential nutty flavor and smooth texture, making the macaron shells light and delicate.
- powdered sugar: Adds sweetness and helps achieve the smooth, glossy surface of the macaron shells.
- granulated sugar: Stabilizes the egg whites, ensuring the macaron shells rise properly and have a crisp exterior.
- egg whites: Whipped to stiff peaks, they create the airy structure necessary for the macaron's signature texture.
- vanilla extract: Enhances the flavor of both the macaron shells and the buttercream filling, adding a subtle sweetness.
- butter: Forms the base of the buttercream filling, providing a rich, creamy texture that complements the delicate shells.
- heavy cream: Adds smoothness and richness to the buttercream filling, making it easier to pipe and more luxurious.
Tools and Instruments Needed
What tools/instruments will be needed to make macarons
- Mixing bowl: Essential for combining ingredients and beating egg whites to stiff peaks.
- Sifter: Ensures almond flour and powdered sugar are lump-free for a smooth batter.
- Piping bag: Needed to pipe uniform circles of batter onto the baking sheet.
- Baking sheet: Holds the piped batter and allows even baking.
- Parchment paper: Prevents macarons from sticking to the baking sheet.
- Electric mixer: Speeds up the process of beating egg whites to the right consistency.
Macarons Recipe
Delicate and delicious macarons.
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Equipment
- Mixing bowl
- Electric mixer
- Piping bag
- Baking Sheet
- Parchment Paper
Ingredients:
Macaron Shells
- 100 g Almond flour
- 100 g Powdered sugar
- 100 g Granulated sugar
- 2 Egg whites at room temperature
- 1 tsp Vanilla extract
- 1 pinch Salt
Filling
- 100 g Butter softened
- 150 g Powdered sugar
- 1 tsp Vanilla extract
- 2 tbsp Heavy cream
Instructions:
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Sift almond flour and powdered sugar together.
- In a mixing bowl, beat egg whites until foamy. Gradually add granulated sugar and continue to beat until stiff peaks form.
- Fold in the almond flour mixture into the beaten egg whites until well combined.
- Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheet.
- Tap the baking sheet on the counter to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
- Bake for 15 minutes. Let cool completely before removing from the baking sheet.
- For the filling, beat butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream. Beat until smooth.
- Pipe the filling onto one macaron shell and sandwich with another shell. Repeat with remaining macarons.
Notes:
Make sure to let the macarons sit before baking to get the perfect texture.
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Nutrition value:
Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 30mgPotassium: 40mgFiber: 1gSugar: 18gVitamin A: 100IUCalcium: 20mgIron: 0.5mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare macarons as directed.
- Store unfilled shells in an airtight container.
- Keep at room temperature for up to 2 days.
Freezing Instructions
- Place unfilled shells in a single layer on a baking sheet.
- Freeze until solid.
- Transfer to a freezer-safe container.
- Freeze for up to 1 month.
- Thaw at room temperature before filling.
Using aged egg whites, ones that have been separated and left in the fridge for a day or two, can help achieve the perfect macaron texture.
Frequently Asked Questions
FAQ:
How do I prevent my macarons from cracking?
Let the piped batter sit for 30 minutes before baking to form a skin.
Why are my macarons hollow?
Overmixing the batter or baking at too high a temperature can cause hollowness.
Can I use regular flour instead of almond flour?
No, almond flour is essential for the texture and flavor of macarons.
How do I know when the macarons are done baking?
They should have a firm top and slightly ruffled feet.
How long can I store macarons?
Store them in an airtight container in the fridge for up to a week.
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