Anyways, this post I'm going to link the vlog that I filmed, and also leave the recipe for anyone interested! So here you go:
Macaroon Batter (original recipe here)
- 1 ¼ cups icing sugar
- 4 oz (1 cup) almond flour or finely ground almonds
- ¼ cup plus 2 tbsps egg whites at room temperature
- pinch of salt
- ¼ cup granulated sugar
- 4 oz (1 cup) almond flour or finely ground almonds
- ¼ cup plus 2 tbsps egg whites at room temperature
- pinch of salt
- ¼ cup granulated sugar
Allow egg whites to thicken by
leaving them uncovered at room temperature overnight.
On three pieces of parchment,
use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each
sheet over and place each sheet on a baking sheet.
Push almond flour through a
tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl
and set aside. If the mixture is not dry, spread on a baking sheet, and heat in
oven at the lowest setting until dry.
In a large clean, dry bowl whip
egg whites with salt on medium speed until foamy. Increase the speed to high
and gradually add granulated sugar. Continue to whip to stiff peaks – the
whites should be firm and shiny.
With a flexible spatula, gently
fold in icing sugar mixture into egg whites until completely incorporated. The
mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a
flat surface, stop mixing.
Fit a piping bag with a
3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the
previously drawn circles. Tap the underside of the baking sheet to remove air
bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
Bake, in a 160C/325F oven for
10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and
rotate the baking sheet after 5 minutes for even baking.
Remove macarons from oven and
transfer parchment to a cooling rack. When cool, slide a metal offset spatula
or pairing knife underneath the macaron to remove from parchment.
Pair macarons of similar
size, and pipe about ½ tsp of the filling onto one of the macarons. Sandwich
macarons, and refrigerate to allow flavours to blend together. Bring back to
room temperature before serving.
Vanilla Chai Buttercream (original recipe here)
- 1 cup (2 sticks) butter, softened to room temperature
- 1 tsp. vanilla bean paste (or pure vanilla extract)
- 2 cups powdered sugar
- 2 tsp. chai spice mix (1 1/2 tsp. cinnamon, 1 1/2 tsp. ground cardamom, 1/2 tsp. ground ginger, 1/2 tsp. nutmeg)
- 1 tbsp. cold milk, if needed to thin out the buttercream
- 1 tsp. vanilla bean paste (or pure vanilla extract)
- 2 cups powdered sugar
- 2 tsp. chai spice mix (1 1/2 tsp. cinnamon, 1 1/2 tsp. ground cardamom, 1/2 tsp. ground ginger, 1/2 tsp. nutmeg)
- 1 tbsp. cold milk, if needed to thin out the buttercream
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste and the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached.
I hope you guys try out this recipe, they turned out super yummy! Anyways, good luck with all your Holiday baking, and hopefully I'll be posting again soon! Bye guys :D
