Macaron's! Yummy and perfect for kids birthday parties
Do you love to eat macaron's but never thought of making them yourself? Today is the day, we're making them!
Total Time: 1 hr 50 min Prep Time: 30 minutes Cook Time: 20 minutes
Ingredients for 30 macarons (There are 2 parts)
- 1 ¾ cups caster sugar(210 g)
- 1 cup almond flour(95 g), finely ground and sieved
- 1 teaspoon salt, divided
- 3 egg whites, at room temperature
- ¼ cup white sugar(50 g)
- ½ teaspoon vanilla extract
- 2 drops blue/aqua food colouring
- 1 cup unsalted butter(230 g) at room temperature
- 3 cups caster sugar(360 g)
- 1 teaspoon vanilla extract
- 3 tablespoons thickened cream
- Make the macarons: In the bowl of a food processor, combine the caster sugar, almond flour, and ½ teaspoon of salt Process on low speed, until extra fine.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the white sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food colouring and beat until just combined.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip. If you do not have one, just use a zip lock bag and cut the end of in a triangle angle.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of baking paper over it, using the batter to help stick down the paper to the baking tray.
- Pipe the macarons onto the baking paper in 3cm circles, spacing at least 2cm apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until they are well risen and the macarons don’t stick to the baking paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Mix in caster sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
- Place in an airtight container for 24 hours to “bloom”, in the fridge.
- Now, it's time to eat! Enjoy, and remember to take them out of the fridge 15 min before eating to ensure they are soft.