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1 C. powdered sugar
2 tsp. Vanilla
2 large egg whites, at room temperature
1/4 tsp. Clabber Girl Corn Starch
1/4 C. granulated sugar
Tools to use:
assorted food coloring gel
Piping bag
Vanilla Buttercream Filling Ingredients:
1/2-inch round tip
1/4 C. (1/2 stick) unsalted butter, softened
Parchment paper or Silpat mat
Cookie Ingredients:
4 C. powdered sugar
3/4 C. blanched almond flour
1/4 C. Milk
Macaron Cookies:
1. Combine almond flour and powdered sugar in a mixing bowl and whisk together. Pass the mixture through a fine-mesh sieve, pressing against it to break up any clumps. Set aside.
2. In a large mixing bowl, add the egg whites and beat using a handheld mixer or a stand mixer. Beat on medium speed until whites get frothy, about a minute. Then add the granulated sugar and beat on high for about 2 minutes until stiff, glossy peaks form.
3. Using food coloring gel, add a knife tip of color to your meringue mixture. Mix for only a small amount longer until it’s well blended. Use more gel for bolder colors.
4. Gently fold in the dry ingredients a little at a time. Repeat until mixture is smooth. It will run a little but not be too runny. Be sure to not over mix.
5. Using a pipping bag with a 1/2-inch round tip, filled with batter to pipe each cookie.
6. Line 2 baking sheets with parchment paper or a silpat mat and pipe batter into 1 inch circles, 1 inch a part. I use a macaron template that I found online for consistency. There are also macaron silpat mats available.
7. Once done piping the circles, tap the baking sheet on the counter top several times to release any air bubbles. Batter will flatten out a little. When lifting up your spatula, the batter should pour with a steady stream and then settle back down in the bowl.
8. Let batter sit at room temperature for 30 minutes until they form a skin. This is helpful when baking to form signature macaron feet.
9. Preheat oven to 350° F.
10. Bake macarons for 15 to 18 minutes. The cookies should come right off the baking sheet when lifted off. 18 minutes worked best for me.
11. Let cool for a couple of minutes, then transfer to a wire rack to cool completely.
Vanilla Buttercream Filling:
1. Using a handheld mixer or a stand mixer, cream the butter until soft and smooth.
2. Warm the milk and dissolve the Clabber Girl Corn Starch in it.
3. Add the milk/corn starch, vanilla, and confectioners’ sugar a little at a time and mix together until light and fluffy, well blended.
Put together the Macarons:
1. Using a piping bag with a round tip, add the buttercream filling.
2. Pipe a swirl of filling on the flat side of the cookies.
3. Top with another cookie, creating a sandwich effect with 2 cookies and filling in between.
1 C. powdered sugar
2 tsp. Vanilla
2 large egg whites, at room temperature
1/4 tsp. Clabber Girl Corn Starch
1/4 C. granulated sugar
Tools to use:
assorted food coloring gel
Piping bag
Vanilla Buttercream Filling Ingredients:
1/2-inch round tip
1/4 C. (1/2 stick) unsalted butter, softened
Parchment paper or Silpat mat
Cookie Ingredients:
4 C. powdered sugar
3/4 C. blanched almond flour
1/4 C. Milk
Macaron Cookies:
1. Combine almond flour and powdered sugar in a mixing bowl and whisk together. Pass the mixture through a fine-mesh sieve, pressing against it to break up any clumps. Set aside.
2. In a large mixing bowl, add the egg whites and beat using a handheld mixer or a stand mixer. Beat on medium speed until whites get frothy, about a minute. Then add the granulated sugar and beat on high for about 2 minutes until stiff, glossy peaks form.
3. Using food coloring gel, add a knife tip of color to your meringue mixture. Mix for only a small amount longer until it’s well blended. Use more gel for bolder colors.
4. Gently fold in the dry ingredients a little at a time. Repeat until mixture is smooth. It will run a little but not be too runny. Be sure to not over mix.
5. Using a pipping bag with a 1/2-inch round tip, filled with batter to pipe each cookie.
6. Line 2 baking sheets with parchment paper or a silpat mat and pipe batter into 1 inch circles, 1 inch a part. I use a macaron template that I found online for consistency. There are also macaron silpat mats available.
7. Once done piping the circles, tap the baking sheet on the counter top several times to release any air bubbles. Batter will flatten out a little. When lifting up your spatula, the batter should pour with a steady stream and then settle back down in the bowl.
8. Let batter sit at room temperature for 30 minutes until they form a skin. This is helpful when baking to form signature macaron feet.
9. Preheat oven to 350° F.
10. Bake macarons for 15 to 18 minutes. The cookies should come right off the baking sheet when lifted off. 18 minutes worked best for me.
11. Let cool for a couple of minutes, then transfer to a wire rack to cool completely.
Vanilla Buttercream Filling:
1. Using a handheld mixer or a stand mixer, cream the butter until soft and smooth.
2. Warm the milk and dissolve the Clabber Girl Corn Starch in it.
3. Add the milk/corn starch, vanilla, and confectioners’ sugar a little at a time and mix together until light and fluffy, well blended.
Put together the Macarons:
1. Using a piping bag with a round tip, add the buttercream filling.
2. Pipe a swirl of filling on the flat side of the cookies.
3. Top with another cookie, creating a sandwich effect with 2 cookies and filling in between.