Monday, May 4, 2020

French Macarons with buttercream filling

French Macarons
200g powdered sugar
100g almond flour
120g egg whites
1/8 tsp salt
40g sifted, granulated sugar
food coloring 

Bring all ingredients to room temperature. Blend powdered sugar and almond flour in food processor for 30 seconds. Set aside. In another bowl, beat egg whites and salt on medium for 1 minute then high for 3 minutes. Gently fold in granulated sugar, 1 Tablespoon at a time. On low speed, beat in any coloring. Fold in powdered sugar mixture until combined. Let batter sit for 30 minutes. Fill piping bag with batter and pipe evenly sized 2-inch rounds onto silicone lined baking sheet. Let rounds sit for 45 minutes. Bake for 10 minutes in a 325 F oven. Cool. Sandwich two shells together with buttercream. 

Vanilla Buttercream
1 cup butter, softened
4 cups powdered sugar
1/4 cup cream
2 tsp vanilla

Beat butter until creamy. Add sugar, cream and vanilla. Mix well.

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