Valentine's Heart Macarons
Piping the macarons was easier than foreseen, though I did use a toothpick on most of them to get the muzzle at the merchantman of the nerve. I misused the 2A tip for these guys as opposed to the 1A tip I commonly use. The 2A is a bit small and was improved for making this healthiness.
These endearing bark spiced suspicion macarons are the perfect way to meet Valentine's Day.
These didn't quite reverse out as pretty as I'd hoped and I should know finished a turn job sifting the dry ingredients. Post-baking they were a bit lumpy and did not have the pristine waxlike tops they should hump.
INGREDIENTS
COOKIES
- 60 g egg whites room temperature
- 65 g granulated sugar
- 75 g almond flour
- 55 g powdered sugar
- fuschia color gel
CINNAMON BUTTERCREAM
- 1/4 recipe Simple Vanilla Buttercream
- 1/2 tsp cinnamon
INSTRUCTIONS
- Line baking sheet with a silpat mat or parchment.*
- Place the almond powder and icing sugar in a food processor. Process until just beginning to clump.
- Sift well and discard any bits that won't pass through the sifter. Set aside.
- Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding sugar. Whip to a stiff meringue.
- Fold the dry mixture into the meringue. Add in color gel at this point**
- Pour the batter into a piping bag fitted with the 2A tip.
- Pipe the macarons onto your baking sheet.
- When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
- Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
- While macarons are drying, make the buttercream.
- Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
- Let cookies cool completely before removing from pans.
- Pipe buttercream into the center, sandwich the cookies and press together.