Here are the ingredients that you need to compile for this recipe:
- 35g superfine almond flour – blanched (1/3 cup)
- 31 g powdered sugar (1/3 cup)
- 27g aged egg whites – about 2 large eggs
- pinch of cream of tartar – optional
- 27g granulated sugar (2 Tbsp)
- gel food coloring
Tiny Batch Buttercream Frosting
- 28g unsalted butter, room temperature (2 Tbsp)
- 2g vanilla extract (1/1 tsp)
- pinch of salt
- 60g powdered sugar (1/2 cup)
- 5g heavy cream (1 tsp)
Here are the directions that you need to follow to make these macarons:
- Sift 35g superfine almond flour and 31g powdered sugar into a large bowl and set aside.
- Pour 27g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until your reach the soft peak stage.
- Add 27g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. If desired, add in gel food coloring at this point.
- Fold the dry ingredients into the meringue using circular motion until a thick ribbon of batter runs off the spatula when it’s lifted. Be careful not to over mix the batter!
- Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1/2 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
- Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
- Let the macarons rest for 15 minutes to develop a skin.
- As the macarons rest, preheat your oven to 300 F.
- Bake one tray of macarons at a time on the middle rack of your oven for 8-9 minutes and rotate your pan halfway through.
- Remove from oven and let the macarons cool on the pan (about 10 minutes), then gently remove them from the silpat mat.
- Beat 28g of room-temperature butter on a medium speed with a whisk attachment until smooth.
- Mix in 2g vanilla extract and a tiny pinch of salt on a low speed.
- Slowly mix in 60g of powdered sugar and 5g heavy cream on a low speed.
- Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
- Place in a small piping bag with a small round tip and set aside.