French Macarons 3 egg whites at room temperature 5 tablespoons of sugar 1 1/3 cup of powder sugar 7/8 cup of almond flour 1 teaspoon vanilla In one bowl sift almond flour and powdered sugar. You can use either your KitchenAid mixer or a hand mixer and mix eggs on medium until a nice foamy look about a 1 1/2 minutes and add the sugar. Try to get your eggs to come to a soft peak stiff peak and glossy white that’s about another 3-4 minutes at a medium speed add in your food gel at the last 30 seconds and vanilla. .Then fold almond and powder sugar mixture with a rubber spoon about 50 to 75 folds. Your trying to get a lava consistency look. Then in a pastry bag add the mixture. Make sure your using a silicon pad or parchment paper for the bottom of your cookie sheet tray. Tried to pipe out quarter sizes for each cookies and make sure you have about a few inches apart from each other, after your cookie sheet is full just Tap the cookie sheet on the counter to get out any bubbles. I do this about 5 times. Then place the tray on top of your oven and put your oven at 315°F right now your just Allowing the macaroons to rest for on the top of the oven for 45-60 minutes. Then put the macaroons into oven. Every 4 minutes turn your pan around so that the macaroons get cooked evenly. Do this for 16-20 minutes. Try to peel off your macaroons if the are still wet add 4 more minutes. Take them out of the and let it cool down. Then add the frosting. Macaroons are not meant to be eating the day off they’re supposed to be eaten a day or 2 after. Butter-cream Frosting 1 cup butter at room temperature 4 cups powder sugar 2-3 tablespoons heavy whipping cream 1 teaspoon vanilla extract Pinch of salt In a mixer add the butter and let it whip 3 minutes add vanilla and salt allow to mix for 1 minute. Then add in gradually the sugar mix with heavy cream. Once these all have been combine it allow to mix for 2 more minutes.
#macarons #macaron #fyp #fypシ
#Recipe #EasyRecipe #baker #baking #cookie #cookies