Posted on: December 8, 2020
They may be delicious but finding the perfect balance to get the right texture can be difficult. Follow Anna’s recipe and let us know how yours came out!
French Macaron Recipe
200g confectioners’ sugar (close to 2 cups)
100g almond flour (close to 1 cup)
120g room temperature egg whites (3-4 egg whites)
1/8 teaspoon salt
40g sifted granulated sugar or caster sugar (3 Tablespoons)
flavoring or color
Place the confectioners’ sugar and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
Beat the egg whites and salt together on medium speed until stiff peaks form. Do NOT overbeat. Using a metal spoon or rubber spatula, gently fold in the sifted granulated sugar, 1 Tablespoon at a time.
On low speed, beat in a drop or two of color at this point. Do not overmix.
Using a metal spoon or rubber spatula, fold in the confectioners’ sugar/almond flour mixture until combined, about 50 stirs.
Let the batter sit uncovered at room temperature for 10-30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2-3 baking sheets with silicone baking mats or parchment paper.
Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets– make sure you are holding the bag vertically and close to the baking sheet. You want around 2-inch circles. Gently tap the bottom of the baking sheets a few times on your counter to rid any large air bubbles.
Let the piped rounds sit for at least 45 minutes and up to 1 hour. When they are dry to the touch, they’re ready to bake.
Preheat oven to 300°F. Bake the macarons for 15-20 minutes, one baking sheet at a time. Rotate the pan at the 10-minute mark. The tops should be crisp and the macarons should have formed their signature crinkly “feet.” Remove parchment or silicone baking sheets from pans and allow to cool completely on the baking sheet before filling.
Pipe frosting on to one shell and top with another!
Cinnamon Apple Butter Buttercream Frosting
1/4 cup apple butter
1/4 cup butter
3/4 cup brown sugar
2 tablespoons milk
2 teaspoons cinnamon
1 cup powdered sugar
Melt the butter in a saucepan, then add the apple butter and brown sugar. Bring to a boil and reduce heat to medium low. Continue to boil for 2 minutes, whisking constantly. Add the milk and cinnamon, still whisking constantly, and return to a boil, then remove from heat and cool to room temperature. Beat in powdered sugar until smooth and it reaches a frosting consistency.