Macaroon is a French cookie which is a sweet meringue-based confection made with egg whites and some more ingredients. They are colorful, pillowy, chewy from the inside and crunchy from outside. Everybody loves macaroons and trust me this recipe is a little time taking but so worth it.
INGREDIENTS-
For the macaroons-
1 cup powdered sugar
1/4 Tsp salt
3/4 cup almond flour, finely ground
2 egg whites, at room temperature
1/4 cup granulated sugar
1/2 Tsp vanilla extract
2 drops pink gel food coloring
For the Buttercream filling-
1 cup unsalted butter, 2 sticks
3 cups powdered sugar
1 Tsp vanilla extract
3 Tbsp heavy cream
DIRECTIONS-
*In a big bowl, combine the powdered sugar and almond flour, and mix on low speed until extra fine.
*Now sift the mixture through a fine mesh into a bowl.
*In a separate bowl, beat the egg whites and salt with an electric hand mixer until soft peaks forms. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks forms (you should be able to turn the bowl upside down without anything falling out).
*Add the vanilla extract and beat until incorporated. Now add the food coloring and beat until just combined.
*Now add in the sifted flour mixture to the beaten egg whites and using a spatula gently fold until combined. Golf it for about 45-50 times.
*Transfer the macaroons batter into a piping bag fitted with a round tip.
*Take a baking tray lined with parchment paper and make sure it doesn’t move.
*Pipe the macaroons onto the parchment paper in 1.5 inches (3cm) circles, spacing least 1 inch apart.
*Tap the baking tray on a flat surface about 5 times to release any air bubbles. Let the macaroon sit at room temperature for 40 mins, until dry to the touch.
*Preheat the oven to 300ºf (150ºc)
*Bake the macaroons for 16 mins, until the feet are well risen.
*Once done let it cool down and transfer it to a wire rack once the macaroons don’t stick to the parchment paper.
*Now to make the buttercream- In a large bowl, add butter and beat until light and fluffy. Sift in the powdered sugar and beat until combined. Finally, add in vanilla and heavy cream and beat until its combined well.
*Transfer the buttercream to a piping bag with a round tip.
*Add a dollop of buttercream to one macaroon shell. Top it with another macaroon shell to create a sandwich. Repeat with remaining macaroon shells and buttercream.
*Place in an airtight container for 24 hours to get the best flavors and they will be ready to be eaten.
*Enjoy!
NOTES-
You can use your kitchen aid stand mixer instead of an electric hand mixer. Feel free to use any gel color you like.
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