Parisian macarons are a dainty and delicate delight, much sought after, and greatly enjoyed.
My first attempt is well documented on this blog, almost a year ago!
I have learned from my mistakes, and gave it another go.
The results greatly pleased me, with all the macarons coming out with their lace frill.
I also umped the standard for the filling, choosing strawberry buttercream instead of last time's jam.
Two key points to keep in mind: when incorporating the almond mix in the meringue, knock the air out.
Also, after piping, let the macarons dry for about an hour before baking.
For the strawberry buttercream:
1 large egg white
1/4 cup sugar
100g (about 1/2 cup) butter, soft
1/2 tsp vanilla
1/4 cup fresh strawberry purée
For the macarons:
110g (about 1 1/2 cups) ground almond
200g (about 1 1/4 cups) powdered sugar
100g egg whites, aged overnight in the fridge (from 3 large eggs)
50g (1/4 cup) regular sugar
food coloring (optional)
To make the strawberry buttercream:
Place hulled strawberries in blender and puree till smooth; set aside.
Place egg white and sugar in a heatproof mixer bowl set over a pot of simmering water.
Whisk until sugar dissolves (rub between two fingers to make sure).
Remove from heat, and attach bowl to a mixer.
Whisk on medium speed for 5 minutes.
Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes.
Reduce speed to medium, and add butter, pieces at a time, whisking well after each addition.
Switch to a paddle attachment.
With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes.
Use immediately, or cover, and refrigerate.
To make the macarons:
In the food processor, pulse the powdered sugar and ground almonds until combined, set aside.
Whisk the egg whites until foamy.
At this stage, slowly add the regular sugar all the while whisking to a soft peak stage.
Add the food coloring (very little goes a long way), and whisk until evenly distributed.
Add the almond-sugar mix, whisk until just combined.
Pour the mixture in a piping bag.
Pipe circles on parchment paper, trying to keep them approximately the same size.
Allow to dry at room temperature at least 1 hour.
Bake in a preheated 300°F oven for 12 to 15 minutes.
Allow to cool completely.
Sandwich together, pairing the most similar sized circles together, by piping some of the buttercream on one of the macarons and sandwiching it with another..
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