It took me quite a few tries to perfect these macarons. But when I did, I started giving them as gifts to friends on occasions. They loved the taste and the simplicity of the recipe.
My family loved these too. They don’t last a full day at home because I have three sugar eaters in there. That’s just fine though. I only make a few to control my kids’ cravings.
Our friend over at Bewitching Kitchen has this to say about these homemade macarons:
“Making macarons has been on my list of culinary projects for a very long time! They are quite intimidating, because small details in the preparation can ruin them. Even experienced bakers often share stories involving feet-less macarons (can you imagine the horror?), cracked macarons, and many other types of monstrosities. Even though I did not list cooking projects for 2014, I was set on not letting another year pass by without attempting them.”
Thank goodness for attempting them because we had the opportunity to try your recipe for our own families and friends! Thank you for this, Bewitching Kitchen!
Ingredients
3 large egg whites from Eggland’s eggs, (95-100g), aged overnight
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for the filling:
(makes a lot, you can reduce the amount, if you prefer)
1 cup Land O Lakes unsalted butter, room temperature
4 cups Domino confectioner’s sugar
¼ cup Borden heavy cream
2 tsp McCormick vanilla extract
salt, to taste
1 tbsp McCormick cinnamon, plus more for dusting
Sift the salt, powdered sugar, and almond flour into a large container. Discard any clumps in the sieve. Using a whisk attachment, beat egg whites with cream of tartar until foamy. Add sugar in 3 batches. Continue beating until stiff peaks form. Add gel food coloring, if desired, whisk again.
Add 1/3 of the almond mixture into the egg whites. Fold until incorporated – about 15-20 turns. Then add another 1/3. Fold again. Repeat one last time. It will take about 65 folds for the right consistency.
Draw circles with a pencil on a sheet of parchment paper, then place the sheet with the drawing side down on a baking sheet, so that you can see the lines through. Pipe small circles using a pastry bag, making sure your hand is vertical, at 90 degrees over the center of the circle.
Let rest until a skin forms. It should no longer be sticky. 30-60 minutes.
Make the filling: in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar, mixing on medium-high speed until light and fluffy. Add in the cream and vanilla and beat on medium-high for 3 minutes. Mix in the cinnamon until completely combined, as well as salt to taste.
Pipe the buttercream onto the flat side of half of the macarons and then top them with a second, similarly sized macaron. Refrigerate in an airtight container overnight. Dust with cinnamon before serving.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Best served the next day. You can see the improvement in texture.
Thanks again to Bewitching Kitchen for this amazing recipe.
