How to Make Basic French Macarons!
100g superfine blanched almond flour, 75g powdered sugar, 75g granulated white sugar, 70g egg whites, 1/4 tsp. cream of tartar & 1/4 tsp. kosher salt.
1
Basic Buttercream: 2 cups powdered sugar and 1/2 cup (1 stick*) of softened butter.
2
Sift your almond flour and powdered sugar twice through to remove any chunks.
3
Mix egg whites until slightly foamy. Then add kosher salt, cream of tartar & sugar (1 Tbsp. at a time).
4
If you'd like, now is the time to add some gel food coloring to your meringue.
5
Incorporate your dry ingredients. Make sure not to over-stir (about 50-70 strokes).
6
Put your macaron batter into a pasty bag fitted with a round tip (I used a #10 Wilton tip).
7
Pipe your macarons onto a silicone mat or parchment paper. Remove air bubbles by banging your pan & let dry for 2 hours.
8
Cream together 1/2 c. softened butter, 2 c. powdered sugar. Add 1 tsp. of your desired flavor extract. Use some heavy cream to smooth frosting.
9
Bake your shells at 300°F for 15-18 minutes. Turn halfway through. They are done when you push on the side and they do not move.
10
Once your macaron shells cool (about 10 min.) match like-sized pairs and fill with buttercream.
11
Let your macarons "mature" overnight for the best flavor. They can stay room temp. for 2 days, fridge for 5 days & in the freezer up to 2 months.
12
Tag me if you make them! @hugheatswithyou More at hugheatswithyou.com
I may earn commissions for purchases made through links in this video.
Silicone Mat
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70
Eggs Whites
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75
Granulated White Sugar
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Kitchen Aid Artisan Design, Azure Blue
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1/4
Cream of Tartar
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1/4
Kosher Salt
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#10 Wilton Piping Tip
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1/2 cup
Butter, softened
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2 cup
Powdered Sugar
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Wilton Piping Bags
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Americolor Food Gel Set
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100
Bob's Red Mill Almond Flour, Superfine/Blanched
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