Here’s the recipe, I hope you enjoy (it's extra special because I typed it out and didn't save, so here's the second draft haha)
*This recipe is measured with a kitchen scale due to the complexities of measurements*
4 Egg Whites (room temperature) - 135 g
Granulated Sugar- 135 g
Almond Flour- 162 g
Powdered Sugar- 162 g
The weight of the Egg Whites determine how many grams you'll use for the other ingredients. For this recipe, I cracked 4 Egg whites into a bowl on a kitchen scale, it weighed 135 grams. You'll match the Granulated Sugar to Egg Whites, but for the Almond Flour and Powdered Sugar, you'll zero out the scale and multiply the Egg Whites by 1.2 (so for my recipe, 135 x 1.2 = 162).
Place small bowl onto a kitchen scale, making sure to zero out. Crack 4 Eggs using only the Egg Whites into the small bowl. Set aside
Zero out the scale and use a different small bowl to measure out the Granulated Sugar to the same grams as the Egg Whites. Set aside.
Get a medium sized bowl, zero out the scale, and measure the Almond Flour and Powdered Sugar into the bowl, zeroing out the scale inbetween the two ingredients. Mix the Almond Flour and Powdered Sugar together using a whisk. Set aside.
Once done measuring out the ingredients, pour the Egg Whites into the stand mixer bowl with the whisk attachment. Beat eggs on low (speed 2 on a Kitchenaid) until frothy bubbles form, around 3 minutes.
Pour in half of the weighed out Sugar into the Egg Whites, beat on low for 2 minutes. Add in the remaining Sugar and combine for about 30 seconds. Once the Sugar is combined change the speed to medium low (speed 4) for 10 minutes, Soft peaks will have formed. Change the speed to medium (speed 6) for 3-4 minutes, or until stiff peaks form.
(Stiff peaks are when you can flip the whisk upside down and the meringue won't allow gravity to fall).
Add in desired food coloring, mix until just combined, making sure the stiff peaks are still the correct consistency.
Take the meringue out of the stand mixer and fold in the half of Dry Ingredients (Almond Flour & Powdered Sugar). Once you pour half in, take a spatula to carefully combine. Once the first half is all incorporated, continue to do the same with the second half of the Dry Ingredients.
Once everything is combined, you'll start to deflate your batter, we're wanting to get as much air out of the batter as possible. What I did to deflate is, using the same spatula, drag the batter upwards on the side of the bowl from left to right, then scoop the sides of the bowl to reset everything before doing it again. Repeat this process until the batter runs off the spatula in a slow, consitant ribbon when lifted, rather than all the batter falling off the spatula in a large lump. (make sure to not over mix the batter as that can result in flat macarons).
Transfer the batter into a piping bag with a size 12 frosting tip. Using a silicone mat with circles to help create macarons of the same size, pipe out macarons putting pressure on the bag until you reach the size you desire, then release pressure and swirl the piping bag to create a smooth top. Repeat until batter runs out or no more room on the silicone mat on the cookie sheet.
Tap the bottom of the cookie sheet to release any bubbles. Using a tooth pick, break any bubbles that might've formed on top.
Let them sit for 15 minutes.
Bake at 300 for 18 minutes. You'll know they're done when the tops won't wiggle if pressed on.
Let cool completely before putting the sandwiches together.
Make the frosting while the shells cool.
Pipe frosting onto the shell, combine two shells into a sandwich to complete the macaron.
Vanilla Butter Cream
When making macarons, you can use any frosting you want for flavoring; but for this recipe I used a Vanilla Butter Cream.
1 c Butter (2 sticks)- 228 g
Powdered Sugar- 228 g (equal to the Butter)
1 tbsp Vanilla Bean Paste (I prefer over Vanilla Extract)
1/4 tsp Salt
In a standmixer with the whisk attachment or using a handmixer, cream 1 c room temperature Butter. Mix until smooth and creamy.
Slowly add in the Powdered Sugar, stir until combined.
Add in the 1 tbsp Vanilla Bean Paste and 1/4 tsp Salt. Mix until incorporated.
Enjoy!
Love, Sam
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