French Macarons!
French Macarons are fancy, perfect for all seasons, go well with many beverages, and their colorful appearance and delicious butter cream make them very hard to resist. People just love these little cookies, and they are sold like works of art. Supposedly there is time and expertise involved in making the Macarons. But once you get the hang of it, they are actually very easy to make and a super dessert to impress your guests. Give it a try and you will see!
Ingredients Macarons
90 gram confectioners sugar (or powdered sugar)
80 gram almond flour
1/8 tsp sea salt
70 gram egg white
1/8 tsp cream of tartar
70 gram granulated sugar
1/2 tsp vanilla extract
Instructions Macarons
Use a digital kitchen scale to measure 90 grams of confectioners sugar and 80 grams of almond flour. Sift both ingredients into a bowl and add the 1/8 tsp sea salt. Transfer the sugar and almond flour mixture into a food processor and blend on high speed for about 20 seconds. Then, sift the mixture into the bowl once again. Repeat this process one more time to ensure a super fine sugar and almond flour mixture.
Clean your stand mixer bowl with vinegar, then add 70 grams of egg whites to the mixing bowl. Using an electric mixer, whisk the egg whites on medium speed. Once they begin to foam, add 1/8 tsp of cream of tartar and mix for an additional minute. Slowly add the 70 gram granulated sugar using a spoon while continuing to whisk. Once all the sugar is fully incorporated and before reaching stiff peaks, turn off the mixer and add the 1/2 tsp vanilla extract and gel food coloring. Continue beating on medium-high speed until stiff peaks form. You’ll know it’s done when you can flip the bowl upside down without anything coming out, and the peaks should be stiff but still slightly drooping. Be careful not to over-whisk, as too much air will create large air holes when baking the macarons. Timing is crucial.
Now, fold the dry ingredients (confectioners sugar and almond flour mix) into the wet ingredients (egg white mixture). Begin by folding in 1/3 of the dry ingredients carefully, then add the remaining dry ingredients and continue folding gently. To fold the batter, scrape your rubber spatula from the bottom of the bowl upward, then press the flat side of the spatula through the middle of the batter against the side of the bowl. Turn the bowl and repeat these steps until you reach the desired consistency. The final mixture should resemble thick cake batter that slowly flows and falls in ribbons off the spatula. The batter should be slightly runny, similar to soft ice cream.
Spoon the mixture into a piping bag fitted with a medium round piping tip. Pipe the batter onto a macaron baking sheet or parchment baking paper. Allow the piped macaron batter to rest for about 45 minutes to form a skin. Forming the skin is a crucial step. In areas with high humidity it may take longer for the macarons to form a skin. After the skin has formed, gently touch the surface to ensure the surface is dry.
While the macarons are resting, preheat the oven to 310°F and position the oven rack in the center. Bake the macarons for 10 to 12 minutes. Once baked, remove them rom the oven and allow them to cool for about 45 minutes before taking them off the baking sheet.
Ingredients Tequila Lime Buttercream Filling
50 gram unsalted butter, room temperature
1 tsp lime zest
250 gram confectioners sugar (or powdered sugar)
1 + 1/2 tbsp tequila blanco
2 tsp freshly squeezed lime juice
1 pinch of sea salt
Instructions making the Tequila Lime Buttercream Filling
In the bowl of a stand mixer fitted with the flat beater attachment, beat 50 grams of butter and 1 tsp of lime zest on medium speed until light and fluffy, which may take about 2 to 3 minutes. Add 250 grams of confectioners sugar (or powdered sugar), 1 + 1/2 tbsp of tequila blanco, 2 tbsp of freshly squeezed lime juice, and 1 pinch of sea salt. Beat the mixture until well combined. Increase the speed to high and continue beating for an additional 3-5 minutes, or until the buttercream is fluffy.
Transfer the buttercream into a piping bag. Match each macaron shell with another shell of a similar size and gently sandwich them together, filling the macarons.
Store the filled macarons in an airtight container in the fridge for up to 3 days. Bring them back to room temperature before enjoying.
Surprise your guests with incredible delicious and colorful French Macarons!
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