Macarons
I think macarons are a little overrated but it is fun to experiment with different colour and flavour combinations! Definitely a tricky recipe to get right so take your time and follow the steps!
Ingredients:
Macarons
1 3/4 cups powdered sugar
1 cup almond flour, finely ground
1 tsp salt, divided
3 egg whites, at room temperature
1/4 cup granulated sugar
1/2 tsp vanilla extract
2 drops gel food colouring (I actually used Rooh Afza in mine!)
Vanilla buttercream
1 cup margarine at room temperature
3 cups powdered sugar
1 tsp vanilla extract
3 tbs milk
Method:
Macarons
In the bowl of a food processor, combine the powdered sugar, almond flour, and 1/2 teaspoon of salt, and process on low speed, until extra fine. Sift the flour mixture through a fine-mesh sieve into a large bowl.
In a separate large bowl, beat the egg whites and the remaining 1/2 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 extract and food colouring and beat until just combined.
Add about 1/3 cup 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.
Pipe the macarons onto a parchment-lined baking sheet in 1½-inch circles, spacing at least 1-inch 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.
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.
Buttercream
Make the buttercream: In a large bowl, add the margarine 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 extract and beat to combine. Add the milk, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
Assembling
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”. Makes 30 macarons.