Making a perfect macaron is a work of art. A crisp and light exterior, fudgy and only slightly sweet interior that serves as a canvas for buttercream of any flavour, is what a delicious macaron must-have. A macaron could brighten up anyone’s day. Here is the recipe for making a tasty macaron. Take a look-
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How to make a delicious macaron?
- 1 ¾ cups of powdered sugar (210 g)
- 1 cup of finely ground almond flour (95 g)
- 1 teaspoon of divided salt
- 3 egg whites, kept in room temperature
- ¼ cup of granulated sugar (50 g)
- ½ teaspoon of vanilla extract
- 2 drops of pink gel food colour
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- 1 cup of unsalted butter (230 g), at room temperature, 2 sticks
- 3 cups of powdered sugar (360 g)
- 1 teaspoon of vanilla extract
- 3 tablespoons of heavy cream
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- Combine the powdered sugar, almond flour, and ½ teaspoon of salt, in the bowl of a food processor, and process on low speed, until extra fine.
- Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- Beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form, in a separate large bowl.
- Gradually, add the granulated sugar until fully incorporated.
- Continue to beat until stiff peaks form.
- Add vanilla and beat until incorporated.
- Add the food colouring and beat again, until just combined.
- Add about ⅓ 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.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch (3 cm) circles, spacing at least 1 inch (2 cm) 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 (150˚C).
- 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.
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Make the buttercream
- In a large bowl, add the butter 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 and beat to combine.
- Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
- 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.