A macaron is a French dish that consists of a buttercream filling sandwiched in two cookies. Macarons are notoriously a bit tricky. The process takes a lot of patience to make perfect classic macarons. You will have to pulse and sift the flour mixture a few times to achieve the perfect smooth yet crunchy surface. It may take a few shots to perfect this sweet and delicious French macarons recipe, but it’s surely worthwhile!
Ingredients:
Batter:
• 3 egg whites
• 1 3/4 cups powdered sugar
• 1 cup almond flour
• 2 tsp salt (divided)
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 drops of gel food coloring
Filling:
• 2 sticks unsalted butter (at room temperature)
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 3-4 tbsp heavy cream
Instructions:
Batter:
Crack open three eggs in a bowl.
Separate the egg yolks from the egg whites.
Set aside at room temperature for at least 30 minutes.
Prepare a food processor.
Add 1 3/4 cups of powdered sugar, a cup of almond flour and 1 tsp salt.
Pulse the mixture for at least 10 times to get a very fine texture.
Sift in the flour mixture into another mixing bowl a few times.
Set aside.
Meanwhile, mix the wet ingredients.
In another mixing bowl, add the egg whites set aside earlier.
Sprinkle 1 tsp of salt.
Use an electric handheld mixer with a whisk attachment to whisk the egg whites.
Continue to whisk until bubbles form and color changes.
Gradually add 1/4 cup of granulated sugar while whisking.
Continue to whisk until stiff peaks form.
Add 1/2 tsp vanilla extract.
Whisk until combined.
Add two drops of gel food coloring.
Whisk until combined.
Add 1/3 of the flour mixture.
Gently fold the mixture until well combined.
Add the rest of the flour mixture, then fold until the batter is well combined.
Continue to fold until it reaches the desired consistency for making macarons.
Do a figure 8 method to check its consistency.
If you can do figure 8 without the batter breaking, it has reached the desired consistency.
Transfer the batter into a piping bag with a round tip.
Prepare a baking tray lined with parchment paper.
You can pipe out four small dots on the edges of the baking tray to help stabilize the parchment paper.
Start to pipe out batter to 1 1/2 inches wide to make the macaron cookies.
Once done, tap the baking tray to even out the surface and eliminate tiny bubbles on top.
Set aside to rest for 30-60 minutes.
After 30-60 minutes, place the baking tray in the oven at 300 F.
Bake for 17 minutes.
Once done, remove from the oven and let the cookies cool for 15-30 minutes.
Set aside.
Meanwhile, prepare the filling.
Filling:
In a mixing bowl, add two sticks of unsalted butter softened at room temperature.
Whisk until soft and creamy.
Sift in 3 cups of powdered sugar.
Whisk until well combined.
Add 1 tsp vanilla extract and 3-4 tbsp of heavy cream.
Whisk until filling is smooth and well combined.
Transfer the filling into a piping bag with a round tip.
Pipe out a small amount of the filling on one side of the cookie, then press two cookies together to make a macaron.
Do this with the rest of the cookies and filling.
Place them in a container and let them set for 24 hours.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=MjVgIXccYXA
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