Macarons are tricky. This recipe is my third attempt at making this delicate French cookie. There's a reason why these tiny bits of egg and sugar are so expensive. They're temperamental and can take practice to get perfect. I used the Tasty Macchiato Macaron recipe for my first few attempts, but made a few adjustments to add a festive spin to the treat. Here are a few things I learned about macaron making so you don't have to.
INGREDIENTS
Makes about 30 macarons FOR THE COOKIE: 3 egg whites 1/4 c granulated sugar (50g) 1 3/4 c powdered sugar (200g) 1 c super-fine almond flour 1/2 t red food coloring FOR THE BUTTERCREAM FILLING: 2T and 2t boiling water 1 1/3 c powdered sugar 1/2 t peppermint extract 1/2 t vanilla extract 1 stick butter (1/2 cup)
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AuthorEmma Neale: (young) adult, cat mom, and aspiring for adventure. Archives
February 2019
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