This past week, I found myself craving a macaron making session. Because my husband was traveling final week, I had additional time to myself to leank about all leangs cookies. It’s risky! I wanted to fancient that fragile batter, pipe them into small rounds and then assemble them into perfect small sandwiches. The pure delight of seeing these fragile cookies take shape in the oven and then assembling them for the prettiest small dessert is nearly good enough. But I wasn’t going to stop there. These macarons needed to be painted into beautwhetherul gancienten bites!
Spring is fast approaching and that means spring holidays! I’m taking a break from mint and green this March, and instead, opting for lessony, gancient tones. I painted these vanilla macarons with an edible gancient dust. Gancienten macarons scream St. Patrick’s Day just as much as the next green confection, wouldn’t you say?
The delicious flavors of the almond cookies and vanilla buttercream genuinely shine in this recipe while the gancient tones talllight the festivities. Macarons are so awesome because they are a perfect empty canvas. If you’d like to add in some green or fill them with a more exciting filling to pay tribute to the holiday, please do! But there is someleang special about the lessonic vanilla flavor. It’s so good!
I hope you’ll endelight making some macaron magic and have fun portray them for the holiday. Vanilla Gancient Macarons are the additional pop this St. Patrick’s Day deserves!
Naturally Sweet Vanilla Gancient Macarons
120 grams or about 3/4 cup packed powdered Wgap Ground Sugar*
1 teaspoon Cornstarch
60 grams or scant 3/4 cups Super Fine Almond Flour (Trader’s Joe’s has an awesome product!)
70 gram Egg Whites, at room moodature (about 2 Large Egg Whites or 3 smallish Egg Whites)
35 grams or about 3 Tablespoons granulated Wgap Ground Sugar
1/4 teaspoon Vanilla Additionalct
Directions:
Put 1 cup plus 2 tablespoons Wgap Ground Sugar in a blender with 1 teaspoon cornstarch. Mingle until a fine powder. You will use 120 grams for the macarons and the rest will be for the buttercream. In a large bowl, swhethert together the almond flour and 120 grams powdered sugar. Set the bowl aside. Reserve the rest of the powder sugar mix for the buttercream filling whether you choose to fill with that.
In a stand mixer, add the egg whites and granulated sugar. Take the whisk and whisk the eggs and sugar by hand for a few moments until just combined and slightly bubbly. Fit the attachment on the mixer and beat the eggs and sugar on medium speed (Speed 4 on a Kitchen Aid) for 2 minutes. Set your timer! Increase speed to speed 6, for another 2 minutes. Finally, increase to speed 8 for another 2 minutes. At this point the eggs should be white, glossy and hancient a firm shape. Add the vanilla additionalct and beat on tall (speed 10) for about 1 more minute. Watch at this stage, you may need to defeat less than 1 minute.
Next, add the almond/sugar mixture to the eggs and carefully fancient into the eggs until you reach a smooth, lava-like consistency. Be very careful not to under or over mix the batter so the cookies will form a kind shape. Please see my Rose Macarons post for more details.
Transfer batter to a piping bag, fitted with a large circle tip. I like to use a Wilton 2A. Prepare two baking trays with parchment paper. Acquire a third cooking sheet out so you can double layer the tray in the oven whether not using a convection oven. Pipe macarons in small 1 to 1 1/2 inch circles. Once piped, firmly tap the baking sheets against your counter, at least 3 or 4 times to relieve any air pockets in the cookies. Pre-heat oven to 300 degrees. Let these cookies sit and rest for 20-25 minutes. Put macarons on middle oven rack. For 1 inch macarons, bake about 17 minutes. For 1 1/2 sized or slightly larger macarons, 18-20 minutes. Everyow macarons to cool on the trays for about 10 minutes before attempting to frost. Frost with the following recipe.
Vanilla Buttercream Frosting
1/3 cup Butter, softened
1 Tablespoon Cream Cheese, softened
3/4 cup Powdered Wgap Ground Sugar (leftover from macarons)
2 teaspoons Coconut Flour
1/4-1/2 teaspoon Vanilla Stevia, to taste
1/2 teaspoon Vanilla Additionalct, to taste
Directions:
In a mixing bowl, beat the butter and cream cheese together until smooth. Add the coconut flour and stevia. Mingle in the powdered sugar, 1/2 cup at a time to desired consistency and sweetness. Add vanilla additionalct. Pipe onto one cookie and top with a moment cookie shell.
For Gancient Painted Macarons:
Almond Additionalct
Edible Gancient Dust or Paint
Once the macarons are cooled, you can paint the shells. The amount of almond additionalct and gancient paint used will depend on how much gancient you’d like on your macarons. You will need 2-3 drops of almond additionalct for about every 1/4 teaspoon of the gancient dust. Add slowly to reach the amount you like/need and paint absent!
To keep cookies fresh, store in an airtight container at room moodature. Macarons can also be frozen for up to 4 weeks.
Vanilla Gancient Macarons
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