I enjoy spring as much as the next person but I LOVE summer. The warm weather, the shorts, and swimsuits. Spending a lazy weekend hanging out by the pool…what’s not to love?!
These guys were inspired by summer. I love the light teal color and I dipped them in some marbled royal icing to give them a fun twist, I added a few stars and ta da..they remind me of a summer sunset by the beach. Not to mention how adorably cute they are and how great they tasted…they are the perfect little ending to a meal! The only problem I had was forcing myself to slowly back out of the kitchen once they were done so I didn’t eat them all! Macarons can be a little finicky but with some practice, you can be making these little guys in no time! A few little tricks I have picked up along the way:
- Make sure your eggs are room temperature! If you listen to nothing else I say, listen to this.
- Sifting the powdered sugar and almond flour really helps.
- Know when to stop mixing the egg whites and flour mixture. I actually googled a TON of videos about this…which I recommend you do as well! “Lava consistency” is not very descriptive but there really is no other term I could think of using.
- Weigh out your ingredient when possible. Kitchen scales aren’t too expensive and it makes baking a lot easier and more consistent if you have one.
Yield: about 30 mini macarons or 12 large macarons
- 65 grams almond flour
- 65 grams powdered sugar
- 50 grams egg whites ROOM TEMPERATURE
- 1/8 teaspoon cream of tartar
- 45 grams extra fine sugar-I used granulated sugar that I put in a Ninja and pulsed a few times.
- GEL Colour of your choice (DO NOT use liquid color)
- Line a cookie sheet with parchment paper or use a silicone mat if available. If using parchment paper, you can create a stencil to trace onto your paper to get more consistent maracron sizes.
- Preheat oven to 325°F
- Sift almond flour and powdered sugar together and discard any large clumps remaining.
- Using the whisk attachment, beat egg whites until foamy. Once egg whites begin to foam, add cream of tartar.
- Continue whisking egg whites until they begin to leave a trail. Slowly add sugar and continue whisking until all the sugar has been dissolved. Once sugar has been dissolved, add color of choice if using, and continue whisking until stiff peaks form.
- Once stiff peaks have forms, add 1/3 of almond flour mixture and FOLD into eggs. DO NOT USE WHISK!
- Add remaining flour mixture and fold into eggs until you have reached a lava consistency. ** I test this by holding my spatula up and seeing if i can form a figure 8 with the batter. Once you reach this point, STOP!
- With a wilton 12 tip attached to a piping bag, fill the bag with the batter and begin piping small circles onto your parchment paper.
- Once all macarons have been piped, rap the tray several times to get rid of any air bubbles.
- Allow the macarons to sit for about 30 minutes or until the tops look mat. You can test this by slowly touching the top of a macaron and if you do not leave a fingerprint, they are good to go.
- Place the cookie sheet into oven and bake for 10-15 minutes. Once done, allow macaroons to COMPLETELY cool on the cookie sheet.
- Fill with whatever filling you want! In this case, I used a standard chocolate buttercream, but you can fill them with different flavor jams or ganache…the sky is the limit with these!
Recipe adapted from: Macaron Recipe