There is something special and sophisticated about macarons. Maybe it is that they are French, or that they are just the right amount of sweet, maybe it’s that they go so well with a late or cappuccino.
One of the fun parts about making macarons is that you can make any color and flavor. You can also get creative with the filling. For this post I did a simple vanilla macaroon and I chose pink… I think because I’m in denial about fall being here! You can do mint, violet, almond, cherry, pumpkin (you could do raspberry with dark chocolate filling!). There are unlimited flavor combination possibilities.
Preheat your oven to 325 degrees F
- Just under 1/2 cup of almond meal (you can find this at a store like Trader Joes. If you can’t find almond meal, use a food processor to blend 1/2 cup of whole almonds into a fine powder)
- 1 3/4 cup powdered sugar
- 3 large egg whites (room temperature in order to achieve proper volume)
- Pinch of salt
- 2 tablespoons of granulated sugar
- 1 teaspoon vanilla extract
- 2-3 drops of desired food coloring
- 1 cup (1 stick) unsalted butter at room temperature
- 2 3/4 cups of powdered sugar
- 1 teaspoon of vanilla extract
- 4-5 drops pf desired food coloring
- 1 tablespoon of milk
For the Macarons:
Measure almond meal into a large mixing bowl. Sift the powdered sugar into the same bowl and mix until well blended with the almond meal.
Fit your electric mixing bowl with a whisk attachment and beat the egg whites until they are foamy. Add your pinch of salt and keep whipping until soft peaks form (remember the meringue rules from the “Chocolate Almond Meringue” post – no oil or water near your egg whites). Next, slowly add the granulated sugar and beat on high until you reach the stiff peak stage. Add your vanilla (or whatever flavor you choose) and food coloring and mix until blended. Remove your whisk and use a rubber spatula to fold in the almond mixture just until combined (don’t over do it or you will loose all the air in the mixture).
On your wax paper lined cookie sheet pipe out about 40 mounds of batter. Next, here is the fun part, let out some built up anger, nerves, tension, whatever it may be. You’re going to let gravity do the work by picking up the cookie sheet with both hands and dropping it down, level/parallel to your counter top from about 1 foot off the counter, do this a couple times. It will slam and be a little loud, but this is how you will achieve the flat top to the macarons rather than a pointed top like a Hershey kiss.
Bake in the oven for 6-8 minutes.
For the Icing Filling:
Beat your softened butter until whipped completely. Gradually add powdered sugar until combined. Add vanilla extract (and a teaspoon of any other flavor you may want). Add the food coloring then the milk.
When your macarons come out of the oven give them 5 minutes to cool down before gently peeling them off of the wax paper. Allow to cool completely before icing. Use a piping bag or a knife to fill the macarons. Sandwich together and serve! Or eat for yourself which you know I’m a fan of. Have fun with it.
Xx Lindsey Carter