Macarons first came on my radar about a year ago. I had a student who begged to make them so I thought, “Why not?”
Then I heard how hard they were supposed to be to make and I got a bit nervous… though, not to worry because I have yet to fail at making them.
Honestly, I don’t know what I am doing right. Here are my rules:
- Always make them when it’s nice outside (not raining).
- Depending on your recipe, be sure to let them sit for at least thirty minutes.*
- Be careful when you fold the almond flour into the egg whites- fold, don’t stir.
To be honest, these are the best macarons I have ever made. They are soft and butter on the inside- with the strongest taste being the cake batter. The cookie portion crunches up in your mouth to dissolve in the icing and the almond flour blends perfectly with the cake batter icing.
Here’s the step by step:
1. Separate the egg whites, add in sugar, heat over double broiler
Here was what the egg whites started out like.
Here is what they looked like after combining and melting the sugar.
Whip in an electric mixer for a few minutes to form stiff peaks.
*This is Swiss meringue. Whoo hoo!!!
2. Add in sifted almond flour and powdered sugar to the meringue
I took a video. Working on how to add it into the post. 🙂
This is after adding the food coloring in.
3. Put in icing bags and pipe your circles
Guess what?! After this, you can put it in the oven.
3. While it’s baking, make the icing.
This is where the cake batter is. Yum, yum!
Let cool and then ice.
- 100g egg whites
- 100g granulated sugar
- 100g almond flour
- 100g powdered sugar
- 2 drops yellow and red food coloring
- sprinkles, for topping
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 cup boxed cake batter
- 1 1/2 tablespoon cream cheese (optional)
- 1 1/2 tablespoons whole milk
- Preheat oven to 275°F. Line two baking sheets with parchment paper or silicone mat. Set aside.
- Heat a small pot of water over medium heat. Place a glass bowl over pot.
- Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat.
- Place egg white mixture in stand mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form.
- Mix almond flour and powdered sugar together, then sift over the meringue.
- Fold almond flour mixture into meringue gently until combined.
- Once your batter is the correct consistency, drop in 2 drops of yellow and red food coloring, and swirl it through.
- Scoop batter into a large pastry bag fitted with a large tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue (this is where the macaron baking sheet comes in nice). Sprinkle half of the macarons with sprinkles as a garnish.
- Place them into the prepared oven for about 14 minutes.
- While the macarons are baking, make the frosting. In a stand mixer with a paddle attachment, combine all ingredients and whip until light and airy. Scoop mixture into a piping bag fitted with a number 10 tip.
- Once you're ready, pipe the icing onto a macaron and sandwich with another macaron. Repeat with all macarons.
Special thanks to Sarah from Broma Baker for the original creation of this recipe! You can find her recipe at https://bromabakery.com/2017/06/cake-batter-macarons.html
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