French Macarons
Ingredients: almond flour, powdered sugar, egg white, cream of tartar, granulated sugar · 80 min cook time · 260kcal · $12.50
Ingredients
140g almond flour, 130g powdered sugar, 100g egg white, 0.125tsp cream of tartar, 90g granulated sugar, 0.5tsp vanilla extract, 0.5tsp raspberry extract, 1drops blue food coloring, 100g granulated sugar for buttercream, 30ml water, 5to taste egg yolks, 225g unsalted butter
Instructions
1. Sift together almond flour and powdered sugar, then pulse in a food processor for about 30 seconds. Sift and repeat for a total of three times.
2. Whip egg whites with cream of tartar until frothy, then slowly sprinkle in granulated sugar and whip to stiff peaks.
3. Add vanilla and raspberry extract along with blue food coloring to the meringue.
4. Gently fold the dry ingredients into the meringue in batches (macaronage) until it forms a figure of eight when dropping off the spatula.
5. Pipe the mixture into rounds on a parchment-lined baking sheet, firmly whack the tray to release air bubbles, and let rest for 45 minutes.
6. Bake at 300 degrees Fahrenheit for about 12 minutes, rotating halfway through.
7. Make French buttercream by heating sugar and water to the soft-ball stage, streaming it into whipped egg yolks, then incorporating butter and flavorings.
8. Pipe buttercream onto a macaron shell and sandwich with another shell.
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