French Macaron Recipe
1 3/4 cups confectioners sugar
1 cup almond flour
3 egg whites at room temperature
1/4 tsp cream of tartar
Pinch of Salt
1/4 cup sugar
2-3 drops of food coloring (if desired)
Preheat the oven to 300 degrees F.
Line 3 baking sheets with silicone mats.
Measure the confectioners' sugar and almond flour together and sift.
Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the sugar and beat until stiff and shiny (do not over beat).
Add desired food coloring to meringue.
In small amounts, carefully fold the meringue into the almond flour mixture. Fold until the batter is smooth and falls off the spatula in a thin flat ribbon. Be careful not to over mix.
Transfer the batter to a pastry bag fitted with a 1/4-inch round tip.
Pipe 1 1/4-inch circles approximately 3/4-inch apart.
Firmly tap the baking sheets against the counter to release any air bubbles.
Let the cookies sit at room temperature until the tops are no longer sticky to the touch, approximately 15 minutes.
Bake the first batch until the cookies are shiny and rise to form a "foot," about 15-20 minutes.
Match two cookies to same size.
Fill pastry bag that is fitted with a 1/2-inch round tip with buttercream (or desired filling).
Pipe buttercream on one of the pre-matched cookies.
Sandwich together and enjoy!
For best results, refrigerate the macarons over night before eating.
Bourbon Vanilla Buttercream
1 stick butter, soft
2 cups confectioners sugar
1-2 tablespoons cream
1 tablespoon bourbon vanilla extract
Using the paddle attachment, mix butter on medium until smooth.
Slowly add confectioners sugar and mix until smooth.
Add cream and bourbon vanilla and mix thoroughly.