Macarons

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Step 1

Prep stand mixer whisk, bowl, silicon mats and spatula with vinegar and turn baking tray with lips upside down for baking

Step 2

Prep piping bag with nozzle (optional Wilton 12) and store in glass with bag twisted above the nozzle

Step 3

Attach whisk wiper to whisk attachment

Step 4

Crack egg whites into a bowl (3-4) and weigh them out and set aside

Step 5

Measure out the equal parts of ultrafine sugar (can use granulated sugar that has been blended) to egg whites

Step 6

Add 5 grams of dried egg whites into powder to sugar

Step 7

Measure out (egg whites x 1.2) to get the amount of almond flour you need and sift into a large bowl

Step 8

Measure out the powdered sugar to the same weight as the almond flour and sieve into the same bowl

Step 9

Pour egg whites into stand mixer bowl and start at low speed until frothy bubbles start to form

Step 10

Start adding in sugar and put in half and mix for 2 minutes

Step 11

Add in the remaining sugar

Step 12

Whisk for 10 min on Medium-Low (Speed 4)

Step 13

Whisk for 3 min on Medium (Speed 6)

Step 14

Add optional food coloring now

Step 15

Transfer meringue to bowl with wide opening and add 1/2 of the dry ingredients and gently fold them in

Step 16

Add in remaining dry ingredients and continue to fold. Once completely combined, deflate the batter by pressing batter into side of the bowl with the spatula a few times and then swoop to gather all the batter and continue to do so. Check the consistency of your batter by raising the spatula and letting the batter drop. It should form an 8 in one complete smooth motion with a slow but consistent flow

Step 17

Pour the batter into your piping bag and now pipe onto your mats by pressing into the batter and letting it fill to the size you would like. Gently release the pressure as it comes to the size you would like and then make a gentle swirling motion at the top to get a smooth shell.

Step 18

Once you’re done piping a whole tray, gently pick up your tray and tap at the bottom to let any air bubbles be released. Use a toothpick to pop any big air bubbles

Step 19

Let the macarons rest for 15 min while oven preheats to 300 degrees F

Step 20

Bake macarons for 18-20 minutes (depending on oven). Bake 1 tray at a time. Doneness can be checked by trying to wiggle the top of the macaron and if it doesn’t move it is done

Step 21

Let the macarons cool completely before trying to remove from the tray

Step 22

Use wide nozzle piping tip (optional Wilton 1A) to pipe buttercream in macarons. Lay them all in one tray with them laying face down in one row and face up in another with them being matched up