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Macaron Recipe
Delicate cookies made from meringue and almond flour filled with buttercream.
Course
Dessert
Cuisine
French
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
42
Macarons
Calories
43
kcal
Author
John Kanell
Ingredients
For the cookies
1.25
cups
confectioner's sugar
0.75
cup
ground almonds
3
egg whites
1
pinch
salt
1/4
cup
sugar
2
tsp
instant espresso
Food coloring of choice
1/4
tsp
cream of tartar
For the Buttercream
1
cup
unsalted butter
room temp
1
pound
powdered sugar
1/2
tsp
salt
2
tsp
cream
2
tsp
vanilla extract
2
tsp
espresso powder
2
tbsp
strawberry jam
strained
Instructions
For the Cookies:
Sieve the icing sugar and the ground almonds together in a large bowl. Whisk together and set aside.
Whip the egg whites with the cream or tartar.
Add salt, sugar and gradually add the sugar until the merengue reaches the soft peak stage.
Add half of the confectioner's sugar and almond mixture and fold in gently.
Stir from top to bottom, add the remnant dry mixture.
Divide the mixture in two so you can flavor them separately.
I added two teaspoons of instant espresso to one batch and folded until well mixed.
I have a macaron mat that has guides built in but you can pipe onto parchment paper, just try to be consistent with the sizes.
Tap the tray to remove air bubbles.
Allow to sit for 20 minutes to reduce cracking. I sprinkles some coffee powder onto some of the tops for visual interest.
Heat oven to 300F.
Bake for 20 minutes.
Allow to cool completely.
For the Buttercream
Cream the butter then add in powdered sugar in small batches while mixing on low.
Add in salt, and vanilla. Add cream a tablespoon at a time until desired consistency is reached.
Divide buttercream into two batches and flavor one with the espresso powder and the other with the strained strawberry jam. Transfer to piping bag.
For the Assembly:
Pipe dollops of buttercream on the pastries.
Make that sandwich.
Nutrition
Serving:
11
g
|
Calories:
43
kcal
|
Carbohydrates:
6
g
|
Protein:
0.8
g
|
Fat:
1.9
g
|
Saturated Fat:
0.7
g
|
Cholesterol:
0.7
mg
|
Sodium:
18
mg
|
Potassium:
30
mg
|
Fiber:
0.5
g
|
Sugar:
5.2
g
|
Calcium:
10
mg
|
Iron:
0.4
mg