Mine weren't as colorful as macarons can be, but that's because I made vanilla macarons. I adore raspberry and rose macarons (rose as in the flower) and I can't wait to try out those flavors!
Vanilla Macarons recipe: adapted from the fabulous Tartelette.
Ingredients: makes about 30 sandwich macarons
- 3 egg whites
- ¼ granulated sugar
- 1 ¼ cups confectioners' sugar
- 1 ½ cups sliced almonds, finely ground or almond flour
- In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
- Place the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
- Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.
- Preheat the oven to 280°F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.
Swiss Meringue Buttercream recipe: Martha Stewart - Baking Handbook
Ingredients: makes 4 cups, but you will only need 2 cups so better halve it!
- 4 large egg whites
- 1 ¼ cups sugar
- 1 ½ cups unsalted butter, softened, cut into tablespoons
- 2 ½ teaspoons pure vanilla extract
-In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160°F).
- Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
- Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition.
- Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes.