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Ingredient
Christmas French Macarons with Lemon Buttercream Frosting
Introduce
Chef :
Sabrina YasminChristmas French Macarons with Lemon Buttercream Frosting
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A macaron is a sweet meringue-based confection.
It is made by combining icing sugar and ground almonds into a fine mixture. In a separate bowl, egg whites are beaten to a meringue-like consistency. The two elements are then folded together until they are the consistency of "shaving foam", and then are piped, left to form a skin, and baked. Sometimes, a filling is added.
As it is the Christmas season, I made beautiful red colour macarons with white frosting to represent the festival.
Ingredient
Food ration :
10 servingsCooking time :
15 min
For
Macarons-
2/3 rd cup
Almond flour
1 &1/2 cup
powdered Sugar
1/4 th cup
granulated Sugar
1/2 teaspoon
red food colour (I used powdered food colour)
1/2 teaspoon
Vanilla essence
6 tablespoons
unsalted Butter in room temperature
1
Lemon
1 pinch
Salt
Cooking instructions
* Step 1
In a food processor or blender, mix together 2/3rd cup almond powder and 1 cup powdered sugar.
* Step 2
2.Pulse for 2-3 minutes. This will help to mix both the ingredients nicely.
* Step 3
Sieve the mixture to discard any big particles and set aside. This step is necessary to get perfectly powdered mixture.
* Step 4
4.To a medium sized mixing bowl add in 2 egg whites.
* Step 5
Take an electric hand mixer and start whipping. At first whip in slow speed. Gradually increase the speed to high until the egg whites become white and thick.
* Step 6
Now add in granulated sugar 2 tablespoons at a time and whip in medium to high speed. Adding sugar in batches will help to stabilize egg white nicely and quickly. So have patience and do the whipping process by adding sugar in 3-4 batches.
* Step 7
When the mixture becomes thick and fluffy (if you take out the blade, sharp peak will form), add in 1 tablespoon of white vinegar and whip for a minute. This will help to make the meringue stiff. You can use lemon juice also in place of vinegar.
* Step 8
8.Add in 1/4th teaspoon of red colour(I used powdered red food colour) and 1/2 teaspoon of vanilla essence. Try to use gel or powered food colour, liquid food colour may liquidity the meringue.
* Step 9
Whip again just to mix the colour and flavour. Your mixture should be thick, fluffy and glossy.
* Step 10
Now add in the almond flour and sugar mixture in batches and fold with a spatula. Again here also fold the dry ingredients in 3-4 batches to mix nicely. Don't whip in this stage.
* Step 11
Mix until the mixture becomes flowing consistecny. That means if you pour the batter it should flow slowly without breaking apart. You check by pouring some batter, if you can make figure"8" in one continues flow, that means your macaron batter is ready.
* Step 12
Prepare a baking tray lined with baking paper. I sketched small circles on the back side of the baking paper so that I can pipe same size of round macarons on the sheet.
* Step 13
Take a piping bag with round nozzle of 1 cm size.
* Step 14
Pour the prepared batter to the piping bag.
* Step 15
Pipe on the baking sheet to make small round cookies. Keep little gap between each cookie.
* Step 16
Tap the baking tray several times to release any air bubbles from the cookies.
* Step 17
Keep the tray aside at room temperature for 30-40 minutes or until the top of the cookies become dry to touch.
* Step 18
Preheat oven at 150 degree C for 10 minutes.
* Step 19
Bake the macarons in preheated oven for 12-15 minutes at 150 degee C.
* Step 20
Keep the macarons in the oven after done for 15 minutes to cool them inside the oven.
* Step 21
After 15 minutes remove from oven and set aside to cook them completely.
* Step 22
In the meantime make the lemon buttercream frosting. For that take 6 tbsp room temperature unsalted batter to a mixing bowl.
* Step 23
Whip the butter for 3-4 minutes to make them light.
* Step 24
Now add in the powdered sugar in batches and whip in low to high speed gradually until the mixture becomes white and fluffy.It may take 4-5 minutes to make mixture fluffy and white.
* Step 25
Now add in freshly squeezed juice of a lemon and a pinch of salt.
* Step 26
Whip again to make the frosting stif and fluffy.
* Step 27
Place the frosting in piping bag. I used the same piping bag(cleaned) which I used for macarons.
* Step 28
Here is the baked macarons which are cooled completely. They should be smooth on the top and a ruffled circumference, which is called as crown of macaron.
* Step 29
Now pipe the frosting on the back side of a macaron and cover with another macaron and press lightly.
* Step 30
Make all the macaron sandwiches following the previous step. Beautiful and delicious Christmas special macarons are ready to enjoy now.
* Step 31
Dust some icing sugar on the top of the macarons. The macarons are cruncy from outside with little chewy inside. It tastes awesome with the buttercream frosting. You can use whipped cream also in place of buttercream.
* Step 32
Note: To get perfect macarons, you should follow all the steps carefully, from using almond flour to baking process. Always use almomd powder and not almond meal. Almond meal are made of unbalanced almond and they are not very fine in texture.
Note: if there is a photo you can click to enlarge it
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