The Local Ladle

French Macarons

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I am not going to lie, the macarons pictured are definitely my 2nd attempt! This French dessert is incredibly easy to prep, but very tricky when it comes to the baking process! The first batch I had made with my roommate, the batter looked beautiful, but cracked in the oven at 325 degrees.

My 2nd try I lowered the heat to 300 degrees while rotating the pan and they came out great, so I will spare you the head ache and two eggs!

INGREDIENTS:

MACARON SHELLS:

3/4 cup almond flour (or finely ground almonds
1 cup confectioners’ sugar
2 large egg whites, at room temperature
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract

MIXED BERRY BUTTERCREAM FILLING:

1/4 cup unsalted butter
3/4 cup and 2 tablespoons confectioners’ sugar
1 Tbsp of berry mixture (blend blueberries & raspberries)
1/2 teaspoon pure vanilla extract

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INSTRUCTIONS: 

1.Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.
In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.
2. Add vanilla and beat on high for another 30 seconds.
3. Fold in dry ingredients and repeat until mixture is smooth and shiny and begins to run a little but not too runny. Think lava consistency.
Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter.
4. Line 2 baking sheets with parchment paper and pipe batter into 3/4-inch round circles, 1 inch apart.
Tap the baking sheet firmly against the counter to release any air bubbles.
Let stand at room temperature for 30 minutes until they form a skin.
5. Preheat oven to 300F.
6. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them.
7. Let cool for 5 minutes then transfer to wire rack and let cool completely.

BUTTERCREAM FILLING:

Using a hand mixer or a stand mixer, cream butter until soft and smooth.
Add powdered sugar, milk, and vanilla and mix until light and fluffy.

 

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