{"id":5767,"date":"2022-09-22T12:20:37","date_gmt":"2022-09-22T08:20:37","guid":{"rendered":"https:\/\/sunnyfoodcanners.com\/?p=5767"},"modified":"2022-09-22T12:20:37","modified_gmt":"2022-09-22T08:20:37","slug":"easy-macaroons-recipe","status":"publish","type":"post","link":"https:\/\/sunnyfoodcanners.com\/easy-macaroons-recipe\/","title":{"rendered":"
Easy Macaroons
recipe <\/center>"},"content":{"rendered":"

Let\u2019s teach you how to make this fancy dessert! MACAROONS \u2013 They may seem difficult to make but with our super easy to follow recipe you\u2019ll be able to make it like a pro!<\/p>\n

Serving \u2013 30 Macaroons<\/p>\n<\/div>

<\/div><\/div><\/span>

Ingredients<\/span><\/h1><\/span>
<\/div><\/div><\/div>

For macaroons:<\/p>\n

    \n
  • 1 \u00be cups powdered sugar<\/li>\n
  • 1 cup almond flour \u2013 finely grounded<\/li>\n
  • 1 teaspoon salt<\/li>\n
  • 3 egg whites<\/li>\n
  • \u00bc cup granulated sugar<\/li>\n
  • \u00bd teaspoon vanilla extract<\/li>\n
  • 2 drops food colouring \u2013 of your choice<\/li>\n
  • For Vanilla Butter cream:<\/li>\n
  • 1 cup unsalted butter<\/li>\n
  • 3 cups powdered sugar<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n
  • 3 tablespoons heavy cream<\/li>\n<\/ul>\n<\/div><\/div><\/div>
    \"Easy<\/span><\/div><\/div><\/div><\/div><\/div>
    <\/div><\/div><\/span>

    Instructions<\/span><\/h1><\/span>
    <\/div><\/div><\/div>

    For macaroons:<\/strong><\/span><\/p>\n

      \n
    • Combine sugar, almond flour, \u00bd tsp salt \u2013 mix until extra fine. Then sift the mixture into a large bowl<\/li>\n
    • In a separate bowl, using an electric mixer, beat the egg whites and add the remaining \u00bd tsp salt until a soft peak is formed. Gradually add the sugar until fully incorporated. Continue to beat the mixture until a stiff peak is formed (the mixture should not fall out if you turn the bowl upside down)<\/li>\n
    • Add vanilla and food colouring until combined.<\/li>\n
    • Add 1\/3 of the sifted almond flour mixture at a time to the egg white mixture and gently fold using a spatula until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.<\/li>\n
    • Transfer the macaroon batter into a piping bag fitted with a round tip<\/li>\n
    • Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.<\/li>\n
    • Pipe the macaroons onto the parchment paper in 1\u00bd-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.<\/li>\n
    • Tap the baking sheet on a flat surface 5 times to release any air bubbles.<\/li>\n
    • Let the macaroons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.<\/li>\n
    • Preheat the oven to 300\u02daF (150\u02daC).<\/li>\n
    • Bake the macaroons for 17 minutes, until the feet are well-risen and the macaroons don\u2019t stick to the parchment paper.<\/li>\n
    • Transfer the macaroons to a wire rack to cool completely before filling.<\/li>\n<\/ul>\n

      For Vanilla Butter cream:<\/strong><\/span><\/p>\n

        \n
      • In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.<\/li>\n
      • Transfer the butter cream to a piping bag fitted with a round tip<\/li>\n
      • Add a dollop of butter cream to one macaroon shell. Top it with another macaroon shell to create a sandwich. Repeat with remaining macaroon shells and butter cream.<\/li>\n<\/ul>\n

        AND TADA! All done \u2013 Easy Peasy! Enjoy!<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":4,"featured_media":5769,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1154,1132,1131,499],"yst_prominent_words":[1090],"_links":{"self":[{"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/posts\/5767"}],"collection":[{"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/comments?post=5767"}],"version-history":[{"count":6,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/posts\/5767\/revisions"}],"predecessor-version":[{"id":5824,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/posts\/5767\/revisions\/5824"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/media\/5769"}],"wp:attachment":[{"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/media?parent=5767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/categories?post=5767"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/tags?post=5767"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/sunnyfoodcanners.com\/wp-json\/wp\/v2\/yst_prominent_words?post=5767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}