Macaron

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

· 130 g icing sugar (1 cup)

· 1 tsp vanilla essence (5 ml)

· 1/4 tsp cream of tartar

For the buttercream:

· 1 cup unsalted butter softened (226 g)

· 5 egg yolks

· 1/2 cup granulated sugar (100 g)

· 1 tsp vanilla essence

· 3 tbsp water (30 ml)

· 1 pinch salt

RECIPE:

For the Macarons:

Step 1:

Sift icing sugar and almond meal into a bowl.

Step 2:

Add the room temperature egg whites into a very clean bowl

Step 3:

Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then slowly add the caster sugar.

Step 4:

Add the food coloring (if desired) and vanilla and then mix in. Continue to beat until stiff peaks form

Step 5:

Begin folding in 1/3 cup of the dry ingredients

Step 6:

Carefully, add in the rest of the dry ingredients and fold gently.

Step 7:

Spoon the final mixture into a piping bag with a medium round piping tip.

Step 8:

Pipe one inch dollops onto a baking sheet lined with parchment paper. Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in the oven.

Step 9:

Bake at 150°C for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.

For the buttercream filling:

Step 1:

Combine sugar and water in medium saucepan. Heat over low heat whiles stirring until sugar dissolves. Increase heat to medium-high and bring to a boil.

Step 2:

Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.

Step 3:

Cook the sugar and water syrup until it reaches 115° C. Immediately remove from heat. With mixer running, slowly drizzle hot syrup into bowl with yolks.

Step 4:

Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.

Step 5:

Add in the butter one cube as 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:

Step 1:

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