July 2, 2015
Macarons are taking over the internet. I’ve always thought that they were so cute, but I heard that they are very difficult to make. This is my first time making them and i’m claiming success! These red, white, & blue macarons need to be at your patriotic festivities this summer. Make sure to scroll through the tutorial for the recipe and macaron making tips!
For the frosting:
1 cup butter (softened)
3 tsp vanilla extract
4-5 cups powdered sugar
1 T milk (if needed)
Before we get started here’s my macaron tips:
1. Use room temperature eggs. If you forget to set them out, submerge them in warm water for 5-10 minutes.
2. Sift almond flour and powdered sugar together. Do not use the large chunks of almond flour in your batter.
3. Do not over or under mix your batter or you will get flat or cracked macarons. You want to mix it until everything is combined and the batter is lava like (not super runny, but moveable), kind of like cake batter consistency. About 60-70 folds with your spatula is usually good.
4. Use parchment paper or a cookie mat on your baking sheet.
5. Make sure all your tools and utensils and dry, macarons hate added moisture.
6. After you have piped your macarons onto the baking sheet, let them sit out for 30 minutes. They will dry out on their tops so that they don’t spread out much when they are baking.
7. Dye your batter a little darker than you want them to turn out. The color will lighten as they bake.
Red & Blue Macarons:
Preheat oven to 300 degrees
Separate your egg whites and mix them until frothy
Slowly add granulated sugar, cream of tartar, a pinch of salt and beat until you have a meringue with stiff peaks (takes about 8-10 minutes in my KitchenAid)
Add red food coloring and mix thoroughly
Combine 1 cup almond flour and 2 cups powdered sugar by sifting them together into a bowl
Fold dry ingredients into colored meringue (this is where everything could go wrong, read tip 3)
Transfer batter to pastry bag and pipe 1 inch circles onto a lined baking sheet
Tap the pan onto your counter hard 2-3 times to release the air bubbles
Let them sit out for 30 minutes before putting them into the oven (this will help them to develop “feet” or the famous macaron edge)
Bake for 18-20 minutes, when they lift from the pan without sticking they are done
Repeat this whole process but dyeing the batter blue
Vanilla Buttercream Frosting:
Whip softened butter then slowly add powdered sugar and vanilla
If consistency becomes too thick, add 1 T milk
Transfer frosting to pastry bag with a small tip ( I used a star tip for added flair)
Once macarons are cooled, put a little bit of frosting in the middle of the blue macaron and place a red macaron on top! Refrigerate 30 minutes before serving. All done!
Happy 4th of July!