If you love unicorns, this one’s for you! ??
Extra Macaron Tips and Notes!
- I used to measure out my macaron ingredients in grams for accuracy, but I’ve recently started using cups instead and I haven’t noticed a difference. Just make sure to measure carefully and don’t pack the ingredients into the cup! Simply scoop the almond flour/powdered sugar up and then drop it back into the container a few times to loosen it, and then scoop and measure! This way you won’t end up packing the flour/powdered sugar as you scoop it since it’ll be nice and loose already.
- I’ve tested out tapping the baking sheet on the counter to release air bubbles, and for me it didn’t matter if I did it or not. But my main concern was that the macarons lost their shape after tapping them down. Ideally, you can tap the baking sheet on the counter twice, then use a toothpick to pop any air bubbles that appear. But I am not responsible for any misshapen unicorns ?
- The time range for the skin to form on the macarons is pretty big (30-60 min), but you do have to start checking them at the 30 min point. This is because the amount of time it takes depends on humidity, which varies widely from place to place. For example, when I made these when our heater was on, it only took 30 min to form a skin. However, it was raining and cold when I first tested these out, and it took the full 60 min for a skin to form. So just keep your climate in mind, and start checking at the 30 min point!
Favorite food colors for the frosting
| Servings |
|
Ingredients
Macarons
- 3 egg whites
- 1/4 cup sugar
- 2 cups powdered sugar
- 1 cup almond flour
- rainbow sprinkles
- Gold luster dust
- Clear vanilla extract Use 1-2 drops for 1/8 tsp of luster dust.
Buttercream Frosting
- 1 cup softened butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 3-4 T milk
- Gel food color in pink, blue, and purple.
Ingredients
Macarons
Buttercream Frosting
|
|
Instructions
Macarons
- Beat egg whites until foamy. Slowly add in sugar, then mix for 6-8 minutes or until stiff peaks form.
- In a separate bowl, sift together almond flour and powdered sugar. Whisk to combine.
- Add half of dry ingredients to wet ingredients and fold in until halfway combined. Add in remaining dry ingredients, then fold until batter drips off spatula slowly but continuously.
- Pipe out macarons onto parchment paper lined baking sheet, then add sprinkles to upper halves of half of macarons. Tap baking sheet on counter to release air bubbles, then let sit for 30-45 minutes or until skin forms on outside of macarons (they should not stick to your finger when lightly touched). At this point, preheat your oven to 300 F while you wait for the skin to form.
- Bake for minutes, or until macarons remove cleanly from parchment paper.
Buttercream Frosting
- Beat butter until smooth, then mix in powdered sugar one cup a time. Mix in vanilla extract, then add milk to reach desired consistency. Color frosting in desired colors.
Share this Recipe
No Comments