Macarons Fool Proof Food

HOW TO MAKE MACARONS RECIPE

Steps:

• Begin by lining two clean baking sheets with parchment paper cut to fit them or silicone mats. Trim off the end of a new piping bag and fit it with a clean piping coupler.
• Separate the 4 egg whites from the yolks, weight them out to 120 grams, then set them aside in a clean mixing bowl to come to room temperature.
• Weigh and measure out the rest of your ingredients to have them ready, then sift the almond flour and powdered sugar through a mesh sieve to remove any lumps and combine them well. You can also pulse them together in a food processor until thoroughly mixed. Add in the salt and stir well.
• When the egg whites are at room temperature, begin to beat them with an electric hand or stand mixer using the beater attachment. Once they have become frothy, add in the cream of tartar and slowly pour in the granulated sugar while beating.
• Continue to beat the egg whites until they are at the stiff peak stage, meaning that the meringue stays in straight peaks when you lift a beater out of it. Mix in the vanilla extract and any gel food coloring you wish.
• Stir one third of the almond flour and powdered sugar mixture into the egg whites with a rubber spatula. Once it's mixed in, add the rest of the dry ingredients and gently fold it into the egg whites. Continue doing this until the batter comes off of the spatula in thick ribbons--you should be able to draw a figure eight with it when it's the correct consistency.
• Once your batter is ready, fold down the edges of the prepared piping bag and fill with the batter. Then, fold up the edges, twist the bag shut, and place the twist in the joint of your thumb. You will have to repeat this more than once as all of the batter won't fit in a piping bag. Holding the bag straight over the parchment paper, squeeze gently to a count of three, then stop squeezing, pull the bag away, and repeat. Leave 1-1 ½" between each of the cookies.
• Preheat the oven to 300° and set the macarons aside to allow the tops to dry for about 30 minutes. Bake them for 15-16 minutes, turning the baking sheet halfway through the baking time. Once the tops look crisp and the lower edges look dry and set, remove them from the oven and cool completely.
• While the macarons are cooling and baking, make your filling and put it in a clean piping bag fitted with a coupler and round or star piping tip. Pipe a layer of filling onto the bottoms of half of the cookies, then place a second cookie on top and gently press them together.

HOW TO MAKE MACARONS RECIPE BY TASTY

Steps:

• 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.
• 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".
• Enjoy!