Mickey Mummy Macaron Recipe By Tasty

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!

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon salt. 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 salt with an electric mixer until soft peaks form, about 5 minutes.
• Gradually add the granulated sugar and beat until fully incorporated. Continue to beat until stiff peaks form, about 5 minutes. You should be able to turn the bowl upside down without anything falling out.
• Add the vanilla and beat until incorporated. Add the white 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 to a piping bag fitted with a round tip.
• Pipe 4 small dots of 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 batter onto the baking sheet in Mickey Mouse shapes (1 medium circle and 2 small circles), spacing at least 1 inch (2 cm) apart.
• Tap the baking sheet on the counter 5 times to release any air bubbles.
• Let the macarons sit at room temperature for about 30 minutes, until dry to the touch.
• Preheat the oven to 300°F (150°C).
• Bake the macarons for 15-17 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 filling: In a medium bowl, mix together the frosting and crushed cookies until well combined. Transfer to a piping bag fitted with a round tip. Set aside.
• Drizzle the melted white chocolate over the macaron shells in a criss-cross motion to look like a mummy. Add 2 candy eyes to half of the macarons. Let sit until the chocolate sets, 5-10 minutes.
• Pipe the filling onto the flat side of a macaron shell without eyes, then top it with another macaron shell with eyes to create a sandwich. Repeat with remaining macaron shells and filling.
• Enjoy!

Steps:

• Preheat the oven to 425˚F (220˚C).
• Add the egg whites and vanilla extract to a medium bowl and use a whisk or hand mixer to beat until frothy, about 1 minute.
• Sift in the flour, sugar, and salt through a fine-mesh sieve.
• Using a spatula, gently incorporate into the batter until paste-like.
• Add the water, 1 tablespoon at a time, until the batter is smooth and falls into ribbons when the spatula is picked up.
• Place 1 tablespoon of batter onto a silpat-lined baking sheet and spread into a 3-inch (7-cm) circle.
• Repeat with another tablespoon of batter, making sure to only leave two circles on the silpat.
• Bake for 8 minutes, until the edges become golden brown.
• Working quickly, use a spatula to remove the cookies from the pan. Add a fortune in the middle, fold the cookies in half, then place the flat side on the lip of a cup, folding the edges down into a fortune cookie shape. Place the folded fortune cookies in a mini muffin tin until cooled to retain their shape.
• Repeat with remaining batter.
• Enjoy!

Steps:

• In a medium bowl, beat the egg whites until frothy.
• Keep beating and slowly add sugar until stiff peaks form.
• Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.
• Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.
• Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.
• Preheat oven to 285ºF (140ºC).
• Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe.
• Pipe 1½-inch (4 cm) dollops onto a baking sheet lined with parchment paper. Tip: take a little batter to "glue" down the edges of the parchment paper so it stays put.
• Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
• While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth.
• Transfer to a piping bag and set aside until ready to fill.
• When the cookies are dry to the touch, bake for 15-18 minutes until they have risen.
• Let rest for 10 minutes before filling.
• To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top.
• Macarons are best kept refrigerated until serving.
• Enjoy!

Steps:

• Note: This recipe contains higher dry ingredients to wet ingredients ratio, so macarons do not need to form a "shell" before baking into the oven.
• Preheat the oven to 300˚F (150˚C).
• Whisk the egg whites until they stick to the bowl.
• Add the sugar to the whipped egg whites and beat until stiff peaks form.
• Sift powdered sugar, almond meal, and graham crackers to the whipped egg whites. Gently fold ingredients together.
• Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
• Bake for 20 minutes.
• In a bowl, add the hot cream and chocolate chips and whisk to combine.
• Put the chocolate filling in a piping bag and refrigerate for 2 hours, until firm.
• Pipe filling onto the macaron shells.
• Place a marshmallow between two macaron shells, creating a sandwich.
• Gently place a skewer into the macarons, then lightly toast with a torch.
• Refrigerate macarons for another 2 hours before serving.
• Enjoy!

Steps:

• Line a large baking tray with parchment paper.
• In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ⅓ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Add another ⅓ of the sugar and beat again until egg whites are back to stiff peaks. Repeat with last ⅓ of sugar, beating until whites are shiny and fluffy.
• Using a fine mesh strainer, sift together the almond flour, confectioners sugar, and espresso powder into the bowl with the egg whites. Discard any large pieces that remain in the strainer.
• With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains (Do not overmix or batter will be too thin and runny).
• Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 ½ inch (4 cm) disks.
• Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow cookies to rest at room temperature for one hour, until a skin forms on the surface of the cookies.
• Preheat oven to 285˚F (140˚C)
• To make the filling, beat the butter, confectioners sugar and vanilla extract until light and fluffy. Set aside.
• After about one hour, gently brush the top a cookie with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
• Bake cookies in preheated oven for 15 minutes, or until the cookies peel away from the parchment when lifted.
• Allow the cookie shells to cool completely.
• Pipe the buttercream frosting onto the bottom side of a cooled shell and sandwich together with a similarly sized cookie.
• Dust with optional cocoa powder and serve. *Store in an airtight container in the refrigerator.
• Enjoy!

Steps:

• Line a baking tray with parchment paper.
• Using a fine mesh sieve, sift together the almond flour and powdered sugar in a medium bowl. Discard any large pieces that remain in the sieve.
• In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form.
• Add a third of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks.
• Add another third of the sugar and beat again until egg whites are back to stiff peaks. Repeat with the remaning sugar, beating until whites are shiny and fluffy.
• Add the sifted flour and sugar to the bowl with the egg whites. Add 2 drops of food coloring. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains.
• NOTE: Do not over-mix or batter will be too thin and runny.
• Fill a piping bag fitted with a round tip.
• Pipe batter onto prepared baking tray into 3-inch (8 cm) disks.
• Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow macarons to rest at room temperature for one hour, until a skin forms on the surface.
• Preheat oven to 275˚F (140˚C).
• After about one hour, gently brush the top a macaron with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
• Bake cookies in preheated oven for 15 minutes, or until the macarons peel away from the parchment when lifted.
• Allow the macaron shells to cool completely.
• Using a small ice cream scoop, scoop ice cream and put onto the bottom side of the macaron shell. Place raspberries in between ice cream scoops, and sandwich together with a similarly sized macaron.
• Enjoy!