Thursday, March 5, 2015

Macaron Mystery...SOLVED!

Today I'm going to share with you the best macaron recipe I have ever used! My first time making macarons, I was apprehensive...but to my surprise, they turned out PERFECT! So I knew I had to share the recipe with you guys!


4 large egg whites 
1/3 cup caster sugar
1 1/2 cups pure icing sugar 
1 cup almond meal 
 salt (tiny pinch)
food coloring (optional)


Preheat the stove to 150 degrees C

Put egg whites and cater sugar in a dish and blend with electric blender until sufficiently firm to flip around the dish without it dropping out. Keep on whipping for 1-2 more minutes. To what extent this takes will rely on upon your blender. Include gel or powdered food coloring and keep on mixing for a further 20 seconds.

Filter the almond meal and icing sugar and salt twice, disposing of any almond bumps that are too large to go through the strainer. Fold into the egg white mixture. It ought to take around 30-50 folds utilizing an elastic spatula. The mixture ought to be smooth and an extremely thick, not runny. Over-blend and your macarons will be level and have no feet, under blend and they won't be smooth on top.

Channel onto trays lined with preparing paper, rap trays on the seat immovably (this anticipates breaking) and after that heat in the stove for 20 minutes. Mark if one falls off the tray genuinely neatly, if not prepare for a bit longer (verify you are utilizing NON-stick preparing paper or they will stick).

Now celebrate! You have made perfect, delicious, macarons. Now for the best part - filling!
Please note that the basic buttercream recipe can be adjusted to have different colors and flavors - time to get creative!

Basic Buttercream


7 tablespoons unsalted margarine, mellowed

2 egg yolks

1/4 mug granulated sugar

3 1/2 tablespoons milk

1 teaspoon vanilla concentrate


Cut spread into pieces, and crush with a spatula until the consistency looks like mayonnaise.

In a little bowl, whisk the egg yolks, then include the granulated sugar, and whisk until the mixture lightens to an off-white and you can no more see the granules of sugar. Include the milk, and speed to consolidate.

Pour the egg mixture into a little pot, and high temperature over low hotness, whisking oftentimes to guarantee that the mixture does not turn sour or burn. Cook until the mixture gets to be thick and custardy, such as pudding.

Pour the egg mixture go into its bowl, and whisk continually until it comes back to room temperature. Rush in the spread in three groups, include the vanilla, and blend until smooth and all fixings are completely joined. Pipe or spread onto one macaron half and sandwich between the other.

Now you're really done! It's time to enjoy your accomplishment and eat your yummy macarons!