The recipe we used made 20 whole macarons
For macarons shells:
1 1/8 cup ground almond
3/8 cup egg whites, refrigerated for 24 hours
1 1/2 cup powdered sugar
4 tablespoons granulated sugar
For vanilla filling:
2 large egg whites
1/2 cup granulated sugar
1/2 cup softened butter (cut in pieces)
1 tsp vanilla extract
For chocolate filling:
1 3/8 cup chopped dark chocolate
5/8 cup heavy cream
Directions for macaron shells:
1. Food
process almond and powdered sugar for about 2 minutes.
2. Whip
egg whites until bubbly. Slowly add granulated sugar. Continue to beat until
stiff.
3. Add
food coloring and almond mixture into egg whites and fold until smooth.
4. Fill piping bag and pipe onto baking sheets.
Use a knife to smooth the macarons.
5. Let
sit for 1 hour, and then bake at 300 degrees F for 10 minutes.
Directions for vanilla filling:
1. Mix
two egg whites with ½ cup of granulated sugar.
2. Put
egg whites and sugar in heat-proof bowl and set over a boiling put of water.
3. Once
heated, remove egg and sugar from heat.
4. Whip
eggs until foaming, add clumps of butter and beat until extremely thick.
5. Add
vanilla extract to taste
Directions for chocolate filling:
1.
Bring cream to a boil
2.
Chop up chocolate and put in a heat proof bowl
3. Pour hot cream over chocolate and let sit for a minute
4. Mix the almost melted chocolate all together
5. Put in the fridge to cool for at least 10 minutes
3. Pour hot cream over chocolate and let sit for a minute
4. Mix the almost melted chocolate all together
5. Put in the fridge to cool for at least 10 minutes
xoxo, Natalie and Talia
