Petitchef
PETITCHEF

Daring bakers make french macarons...yes, time for feet again!

By vindeevindee

  • DARING BAKERS MAKE FRENCH MACARONS...YES, TIME FOR FEET AGAIN!
  • DARING BAKERS MAKE FRENCH MACARONS...YES, TIME FOR FEET AGAIN!, Photo 2
  • DARING BAKERS MAKE FRENCH MACARONS...YES, TIME FOR FEET AGAIN!, Photo 3
Recipe type:
Dessert
Number of serving:
15 servings
Preparation:
34 min
Cook time:
16 min
Ready in:
50 min
Difficulty:
Very Easy

Ingredients

- 1 cup powdered vanilla sugar
- ½ cup powdered almonds
- 2 large egg whites, at room temperature
- 5 tablespoons granulated sugar
- Liquid neon colours

Vanilla Bean Buttercream:
- 50 g butter at room temperature
- 50 g powdered vanilla sugar
- 1/4 vanilla bean
- 1 tablespoon light cream

Preparation

Step 1

Preheat oven to 140 degrees C. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Step 2

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.

Step 3

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Step 4

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).

Step 5

Divide into bowls and gently mix in the colour if you want too. Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Step 6

Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Step 7

Vanilla Bean Buttercream:
Scrape the seeds from the vanilla bean into a bowl with all the ingredients, & whip together to firm consistency. Pipe onto cookies and sandwich. Store in refrigerator for up to 3 days.

Related recipes


Questions:



By vindeevindee







Rate this recipe:

Related video

How to make a caramel ?




Recipes

Related articles

8 tips to make crepes like a French chef8 tips to make crepes like a French chef8 recipes for a typical Mardi Gras8 recipes for a typical Mardi GrasOur best ideas for your Christmas dinner!Our best ideas for your Christmas dinner!

(c) Madeinwork | Privacy Policy

Want to see our latest videos?
Want to see our latest videos?Join us on Facebook, and catch one video recipe a day! You won't ever be out of ideas!