HOW TO MAKE MACARONS RECIPE BY TASTY
It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.
Provided by Jody Tixier
Categories Bakery Goods
Time 1h50m
Yield 30 macarons
Number Of Ingredients 11
Steps:
- Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
- Place in an airtight container for 24 hours to "bloom".
- Enjoy!
Nutrition Facts : Calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams
MAGIC MACAROONS
Peanut butter, candy corn and macaroons are three of my favorite things, so I combine them all to make one magical sweet that's perfect for Halloween. -Jeanette Nelson, Bridgeport, West Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 300°. In a small bowl, whisk the first five ingredients until blended. In a large bowl, mix coconut, candy corn, dark chocolate chips, peanut butter chips and nuts; stir in egg white mixture., Drop by tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 20-22 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted baking chips; let stand until set. Store in an airtight container.
Nutrition Facts :
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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