Being home for the summer has given so much time to get back into the kitchen! I love to bake and try new recipes and my family seems to appreciate all the sweets I've been making (it's a win-win for everyone!). I decided to try my hand at making macarons after coming across the most adorable baking blog! I adapted her recipe and decided to make a coffee flavored filling instead! The results were good - although nothing like Laduree's famous macarons - and I would definitely use this recipe again and switch up the flavor of the filling!
Macaron Shells
- 1 1/2 cups powdered sugar
- 1 cup +1 tbs almond flour
- 3 egg whites
- 1/2 cup sugar
- Food coloring
for the shells:
- Preheat oven to 325 degrees.
- Prepare a pipping bag with a round tip. Line a baking sheet with parchment paper.
- In a medium bowl, sift almond flour and powdered sugar together. Set aside.
- In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
- Lower the mixer's speed to medium and add sugar.
- Put mixer back on the highest speed and beat until they form stiff peaks.
- With the mixer still on high speed, add food coloring a few drops at a time until you get desired color.
- Take bowl off of mixer and add almond flour/sugar mixture.
- Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready.
- Put batter (about 1/3 of the mixture) into prepared pipping bag and cover the rest.
- Pipe circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out.
- Repeat with remaining batter.
- Let them rest for 30-45 minutes until they form a skin.
- Bake for 10-12 minutes, or until they are set.
- Let cool before peeling them off parchment paper.
Coffee Filling
- ½ cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 tablespoon coffee liqueur (I used Kahlua)
for the filling:
- Beat all ingredients together until you have a smooth cream.
- Match the macarons into pairs by size.
- Put a dollop of buttercream on one shell and fit a second shell on top.
Enjoy!
These look so delicious and easy to make!
ReplyDeleteRachel / www.seashellsandsparkles.com
They were! You should definitely try to make them!
Delete-Jessica
These look so good! Pinning to make later.
ReplyDelete