Tasty Frensh Macarons !!!

I decided to try a different recipe for these Oreo macarons, thinking that maybe that was the problem and adapted this recipe from the one used by my macaron friend. I use the French method which requires whipping the egg whites with granulated sugar to make the meringue. The Italian method calls for the boiling sugar to be poured in and beaten with the egg whites, similar to what you would with an Italian meringue buttercream or my homemade marshmallow fluff.

Macaroons actually take very little (active) time to prepare, but they’re so hard to perfect, and it’s not just the folding technique or the drying time (which is crucial).

Here are the basic steps for making macaroons:

1. Process the almond flour and powdered sugar until it starts to stick together.
2. Sift and discard any pieces that will not pass through the sieve.
3. Beat egg whites and icing sugar until a stiff meringue forms.
4. Fold the dry mixture into the meringue using the macaroni technique.
5. Place the macaroons on your baking sheet.
6. Hit the baking sheet on the counter to remove air bubbles.
7. Let the macaroons dry at ambiant temperature until they are dry to the touch. About 1 hour. Do not skip this step.
8. Cook the macaroons until they stick slightly to the pans.
9. Refrigerate completely, combine by size and fill to make cookie sandwiches.

Tasty Frensh Macarons

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Ingrédients

  

The list of this Ingredients it's for 30 macarons :

• 1 ¾ cups powdered sugar(210 g)
• 1 cup almond flour(95 g), finely ground
• 1 teaspoon salt, divided
• 3 egg whites, at room temperature
• ¼ cup granulated sugar(50 g)
• ½ teaspoon vanilla extract
• 2 drops pink gel food coloring

VANILLA BUTTERCREAM :

• 1 cup unsalted butter(230 g), 
• 2 sticks, at room temperature
• 3 cups powdered sugar(360 g)
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream

Instructions

 

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• 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 granulated 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 coloring 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.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) 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 the feet are well-risen and the macarons don’t stick to the parchment 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. Sift in the powdered 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.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered 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”. and Enjoy!

Notes

• I create a parchment pattern using a 1 1/2 ″ cookie cutter to create circles and place it under my rug. I prefer to use silicone mats over parchment as I find the ripples of the parchment under the macaroons when they attach.
• Make sure your powdered sugar and almond mixture is smooth, be sure to sift it! We want smooth tops here.
• Beat whites until stiff peaks form. Do not recharge (see below).
• Fold the mixture until smooth and pour with your spatula, barely, and leave traces in the dough. It should be thick and similar to lava. In pastry school, we learned to try to make a number 8 out of the dough while pouring it with a spatula. It should not come off the spatula or immediately sink into the dough. If the latter you have overdone.
• Let the macaroons dry! They must be dry to the touch, otherwise they will crack and / or have no legs. If you live in a humid climate or if it's a humid day, you may have a hard time drying them properly.
• Do not give up! If they don't work perfectly the first time, that's fine. It takes a lot of practice to make them perfect. But they are still delicious.