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French Macarons  (Not yet rated)

The classic French pastry with buttercream filling

Cal: 327 Fat: 17g Carbs: 43g Protein: 3g Fiber: 1g
More Nutrition...

Original recipe serves 15
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Scaling


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 15)

  • 1 cup almond flour ; fine
  • 4.74 cups confectioner's sugar ; divided
  • 1/4 cup sugar ; granulated
  • 1 teaspoon salt ; divided
  • 3 egg whites ; at room temperature
  • 1 1/2 teaspoons vanilla extract ; divided
  • 1 cup butter ; unsalted
  • 3 tablespoons heavy cream
  • In My Kitchen

  • Directions

    1. Preheat oven to 350F (150C)
    2. Combine 1 3/4 cups of the powdered sugar, almond flour, and 1/2 teaspoon of salt, in a food processor until extra fine. Sift the mixture through a fine-mesh sieve into a separate large bowl.
    3. In a separate bowl, beat the egg whites and remaining 1/2 teaspoon of salt with a hand mixer until soft peaks form.
    4. Gradually add the granulated sugar and beat until stiff peaks form.  You know it's done when you can turn the bowl upside down and nothing falls out.
    5. Beat in 1/2 teaspoon of the vanilla extract until incorporated.
    6. Fold in 1/3 of the almond flour mixture at a time until combined and falls into ribbons.
    7. Fill the batter into a piping bag with a round tip.
    8. Line a baking sheet with parchment paper.
    9. Pipe macaron batter onto the baking sheet in 1 1/2 -inch (3-cm) circles, spacing at least 1 inch (2 cm) apart.
    10. Tap the baking sheet against a hard surface to flatten about 5 times to flatten the macarons and release air bubbles. Let sit for 30 minutes to an hour until dry to the touch.
    11. Bake in the preheated oven for 17 minutes or until down and they lift easily from the parchment paper. Transfer to a wire rack to cool.
    12. Meanwhile, make the buttercream by adding butter to a large bowl and beat with a hand mixer until fluffy, about 1 minute.
    13. Add the remaining vanilla and powdered sugar and continue beating. Add the heavy cream, 1 tablespoon at a time and beat until thickened.
    14. Add a dollop of buttercream to the bottom of a macaron and stick to another maracon bottom to make a sandwich.  Repeat with remaining macarons and buttercream.
    15. Store in an airtight container.

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