Macarons are popular and a challenging desert to make right. Follow our recipe and become macaron perfect.
Ingredients
Cookie:
3 Egg whites (room temperature)
1 3/4 cups powdered sugar
1 cup flour ( preferably Almond flour)
1 tsp Salt
1/2 tsp Vanilla extract
Food colouring (optional)
Parchment paper
Piping bag
Vanilla butter cream frosting:
2 sticks unsalted butter
3 cups powdered sugar
1/2 tsp vanilla extract
Cookie
Take 1 and 3/4 cup of powdered white sugar, 1 cup flour and 1 tsp salt into a food processor and blend them into a smooth powder.
Leave the egg in room temperature for about 30 mins. Use your hand to separate the yolk form the egg whites. Using your hand is actually simple and easy compared to other methods of separation.
Beat the egg whites with a pinch of salt until they are really frothy. Then add 1/4 cup of sugar gradually to the frothy egg whites as you beat them. Beat the eggs until they form stiff peaks. False alarm- if the peaks fall off, you still need to beat.
Then add 1/2 tsp vanilla extract and some food colouring.
Now combine the dry ingredients we prepared using a food processor, and the wet ingredients gradually. Fold the dry ingredients with the wet ingredient by adding 1/3 of dry ingredients at a time. Being able to make a figure 8 with the batter is a good indication of a perfect batter.
Now fill a piping bag and make 1 1/2 inch wide macrons in a parchment paper on a baking tray. Then drop the tray to help rid of air bubbles.
Rest the macrons in room temperature for about 30-60 minutes.
Bake them for 300 degrees for 17 mins and let them cool.
Filling – vanilla butter cream
Cream two sticks of unsalted room temperature butter.
Add three cups of powdered sugar to the butter and combine them.
Once combined add 1 tsp vanilla and some milk depending on the texture as needed.
Add the frosting to a piping bag and pipe it onto the cookie and press another cookie on top.
And you are ready to hog.