Vanilla Macarons

• porsi: 30 servings
• waktu aktif: 45 minutes
• total waktu: 1 hour 33 minutes

Bahan-bahan

120 grams almond flour

200 grams powdered sugar

120 grams egg whites (from 3-4 large eggs)

50 grams granulated sugar

½ teaspoon vanilla bean paste or extract

2-3 drops gel food coloring (optional)

8 Tablespoons unsalted butter

200 grams powdered sugar

1 teaspoon vanilla bean paste or extract

Petunjuk

Making the Vanilla Macaron Shells

Prepare two baking sheets with macaron silpats or parchment paper. Prepare a piping bag fitted with a round tip (I use Wilton #12 or Ateco 808), and set aside.

For perfectly smooth shells, process the almond flour and powdered sugar together in a food processor for a superfine consistency. Set aside.

Separate the eggs, reserving the whites for the macaron shells. Save the yolks for ice cream!

Weigh out 120 grams of egg whites in the bowl of a stand mixer fitted with the whisk attachment, then mix on 2 (or low) until frothy. Increase speed to 4 (medium-low). Once the whisk begins leaving a trail in the egg whites, sprinkle in the granulated sugar about a teaspoon at a time. Once all the sugar is incorporated, increase speed to 6 (medium) and whisk until stiff peaks form.

Add in the vanilla bean paste or extract and gel food coloring if using, then whisk on medium for just a couple of seconds to fully incorporate.

Remove the bowl from the stand mixer and pour half of the almond flour mixture into the meringue. Fold together until fully incorporated, scraping the sides and bottom of the bowl. Add in the remaining almond flour mixture and fold together. The mixture will be thick, but as you continue folding, it will lose some air and thin out. Continue folding and pressing the batter into the sides of the bowl until the batter is the correct consistency (covered in the next step).

To test the consistency, scoop the batter up, and let it flow back into the bowl. Continue folding until the mixture flows in one solid ribbon off the spatula. It should look a bit grainy as it flows off the spatula, then dissolve back into the batter in 10-15 seconds and look glossy instead of grainy.

Pour the batter into the prepared piping bag. Holding the bag at a 90° angle to the pan, gently squeeze out the macaron batter into lumps about 1-1.5" (3 mm) in diameter. They will spread as they settle.

Once piped, pick up the pan with one hand and bang the heel of your other hand against it in various locations under the macarons until you see air bubbles rise from the bottoms of the shells. Alternatively, bang the pan against the counter a few times. Use a toothpick to pop any remaining bubbles for a perfectly smooth top. Notice how shiny the surface looks now; it will dull as the macarons rest.

Set the macarons aside in a well-ventilated area to dry for about 20-30 minutes. On particularly humid days, this may take up to an hour.

While the macarons are drying, preheat the oven to 320°F/160°C. The macarons are ready to go in the oven when the tops are no longer reflective, don't leave a residue on your finger when touched, and feel like skin when you lightly run your finger across them.

Baking the Vanilla Macarons

Once the macarons are dry, bake one tray at a time in the lower center rack for 16-18 minutes or until the macaron is set. Test to see if the macarons are set: Try to gently wiggle a macaron back and forth from the center of the pan with your thumb and forefinger. If the top moves at all, put the tray back in the oven for another minute or two until the center of the macaron is set and does not move when prompted.

Let each tray cool completely before removing the macarons from the mats, about 10 minutes.

Making the Vanilla Buttercream*

Cream the butter in a medium bowl or the bowl of a stand mixer.

Add in the powdered sugar and vanilla bean paste or extract, and beat for three minutes until fluffy.

Transfer to a piping bag fitted with the piping tip of your choice. I used Wilton 2D.

Assembling the Vanilla Macarons

Pair similarly sized macarons together and line them up with one side face up and one side face down.

On a vanilla macaron shell with the flat bottom facing up, pipe a swirl of the vanilla buttercream, leaving a small border around the edges. Repeat with the rest of the macarons, then place the matching macaron shell on top.

The macaron shells will soften and the flavors will develop after maturing in the fridge for one day, though you may eat them any time you'd prefer after assembly.

Nutrisi

• Ukuran Porsi: 1 filled macaron
• Kalori: 121 kcal
• Total Lemak: 6 g
• Lemak Jenuh: 2 g
• Lemak Tak Jenuh: 3 g
• Kolesterol: 33 mg
• Natrium: 17 mg
• Total Karbohidrat: 16 g
• Serat Diet: 1 g
• Total Gula: 15 g
• Protein: 2 g