Macaron Shell | French Method
Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g
Powdered Sugar 130g
Pink or coral food coloring, if desired
— Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
—Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done.
—Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
—Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray–I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells.
—After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 16 minutes–18 minutes). Cool and match before filling.
I like AmeriColor gel food coloring and The Sugar Art powdered food coloring for making macarons!
**I used gold sugar as decoration, though I would have used pearl sugar to decorate the shells if I had it!**
Swiss Meringue Buttercream
Egg whites 100g
Sugar 130g
Vanilla TT (to taste)
Butter 225g
— Place the whites, sugar and vanilla in a bowl and place it over a pot of simmering water. Whisk frequently until it reaches 160 degrees F, then transfer to the bowl of a stand mixer and whip until light and cooled to just above room temperature. Slowly add in the butter. Set aside until ready to use.
**I mixed praline rose pate a tartiner (rose praline spread) into the buttercream–I didn’t measure, I just mixed in a bit at a time until I reached the flavor and consistency I liked! I also added the spread into the inside of the macarons!
The exact spread I used was this one:
***If you don’t use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement***
Thanks for watching and I’ll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm —