French Macarons are one of my loves in the kitchen. It’s a process. It’s like ritualistic in a sense. If you only want to half ass make them then don’t bother-They aren’t going to turn out 😉 however… if your up for – go for it, they are rewarding little delights! I’ll give you my best advice on the journey to making your best Macaron.
To prep: 2 large baking sheets on the thicker side. Parchment paper lined. A larger icing bag fitted with a round tip. I twist the end closed and put a clip on the end so when filling nothing comes out. I then stand it upright in a vase or pitcher with the top folded down so it’s ready to go. Get your kitchen aid mixer out with the whip attachment in. Get out another semi large bowl for your dry ingredients. Measuring cups, a spatula, a wire mesh strainer and you’re ready to start!
I go off this recipe. Sift together 1 cup of Packed almond flour with 3/4 cups of packed confectioners sugar, 1/4 cup of cocoa powder and a pinch of salt into the medium large bowl for dry ingredients (You must sift them). Set aside.
You must age your egg whites or at least let them sit on the counter until they are room temperature or else they won’t get fluffy when you’re whipping them.
For the meringue add to your clean mixing (no residual oil) bowl 3 egg whites, 1/2 tsp cream of tartar, 3/4 cup fine sugar. Whip on setting 6 for about 8-10 minutes just until stiff peaks form. You’ll be able to flip the bowl upside down and the meringue won’t move.
Next add half of your dry ingredients to your meringue and with your spatula whip around outside of the bowl and press the mixture down against the bottom every few circles. Add the remaining dry and repeat stirring until you can lift the spatula and the mixture falls off it like a ribbon. When this happens you are ready to add it to your prepared icing bag.
Make small inch to inch and a half circles about 1 inch apart on the parchment paper lined bake trays prepared. When making the cookies keep the tip low and steady in one place in center of Macaron. This helps to keep air out of them. When done making Macarons bang the trays on the counter about 8 times to get any air out. After about 30 minutes they should have a film or a firm top you’ll know what I mean. Bake one tray at a time. Have oven set to 220 and bake a medium top self for 15 minutes. Turn oven up to 350 and bake for another 10 minutes. You’ll know they are done when you can touch the top and it doesn’t slide. Remove from oven and set parchment paper on a wire rack. They should pop right off the paper. Do same procedure for other tray.
For huckleberry buttercream in a mixing bowl I added 1/2 cup room temperature butter, 1/4 cup huckleberry syrup, 2 cups confectioners sugar and whipped on medium high speed for 6 minutes ( until fluffy). Spread a small dollop inside 2 shells and viola!!!