how to make Macarons at home

 Hey y'all,  how are you guys!!😀 its been so long and guess what?? its my birthday on the 30th 😋😊YAYYY 😍🥳anyway.. I was going to blog on birthday celebration ideas but guess what, all my friends were like "NO WE WANT A RECIPE PLEASEE" so well hahah here I am with a recipe for making the obviously widely loved macrons at home.😄😄 so lets start-

These elegant, delicate, and delicious french macarons are the perfect treat for your baking at home expedition😉😛

Ingredients

For the Cookie

• ▢100 g egg whites room temperature 3 large eggs
• ▢140 g almond flour 1 1/2 cups
• ▢90 g granulated sugar just under 1/2 cup
• ▢130 g powdered sugar 1 cup
• ▢1 tsp vanilla 5mL
• ▢1/4 tsp cream of tartar 800mg

For the Buttercream

• ▢1 cup unsalted butter softened 226g
• ▢5 egg yolks
• ▢1/2 cup granulated sugar 100g
• ▢1 tsp vanilla
• ▢3 tbsp water 30mL
• ▢1 pinch salt

Instructions

For the Macarons:

• Sift the confectioners sugar and almond flour into a bowl.
• Add the room temperature egg whites into a very clean bowl.
• Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
• Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
• Begin folding in the 1/3 of the dry ingredients.
• Be careful to add the remaining dry ingredients and fold gently.
• The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
• Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven. 
• Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet. 

For the French Buttercream Filling:

• Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
• Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
• Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
• Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
• Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.

• For Assembly

  • Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.

  PRO TIPS FOR THIS RECIPE

• THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You'll notice the meringue start to fill the whisk when you're getting close to the right stage. 
• Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don't try to press them through the sieve.
• Use a scale if possible, accuracy helps with this recipe.
• The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many... Continue this until it reaches a thick "lava" consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
• Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.
• Add your coloring to the meringue after it reaches the soft peak stage.
• When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
• The macarons will be best after 2-3 days resting in the fridge. 
• If you over-bake the shells and they're too crisp, brush the bottom with some milk before assembly to soften them up. 

FREQUENTLY ASKED QUESTIONS

ARE THEY FROM FRANCE?

While macarons are heavily associated with France, they are actually thought to have been brought over from Italy to France by the chef of Catherine de Medici, queen of France in the 16th century.

WHAT IS A FRENCH MACARON?

A macaron is a delicate meringue-based cookie sandwich made primarily from egg whites, almond four, and sugar. The outside is crisp but inside they’re more moist and chewy. They can be filled with a ganache, buttercream or anything desired!

WHAT IS THE DIFFERENCE BETWEEN A MACAROON AND A MACARON?

• A macaroon is basically a mound of sweetened coconut flakes, egg, and sugar. Delicious but not very light!
• A macaron is a light meringue-based cookie with a layer of piped buttercream or ganache in the middle.
• The two names are spelled and sound similar but the treats are quite different!

CAN YOU MAKE THEM ON PARCHMENT PAPER?

Parchment paper is actually the best surface to piping macaron shells. You can still use a silicone mat for the macarons, but the silicone is a bit sticky for the batter. Don’t use wax paper or a buttered/greased surface.

WHAT IS THE CORRECT TEXTURE?

A French macaron should have a delicate light texture. On the outside it’s crisp and airy, on the inside ever so slightly chewy.

wHAT SHOULD YOU FILL THEM WITH?

I whipped up a batch of creamy, custardy French buttercream using my left over yolks to fill my macarons but you can use ANY filling you like!! Try an American buttercream, Italian meringue buttercream, a whipped ganache or a disk of ice cream!

thats it for this blog :)) be sure leave to a comment and share to all your macaron loving friends :)) oh also wish me a very happy birthday hahahah😂😁 okay byeee love y'all💓🦋🍑