makes 2 dozen macarons
macaron recipe adapted from David Lebovitz
prep time: 35 min / cook time 10-12 min
1 c powdered sugar
1/2 c almond powder/meal
2 tbsp pear powder
2 large egg whites, room temperature
5 tbsp granulated sugar
green food color, 5 drops
GINGER BUTTERCREAM FILLING
1/3 c butter, softened
1 c confectioners' sugar
1 1/2 tbsp candied ginger, minced
* Add a bit more if you want a more intense ginger flavor.
• Preheat oven to 350˚F.
• Line two baking sheets with parchment paper.
• Have a pastry bag with a plain tip (about 1/2 inch) ready.
* I used Ateco Plain Tip #806.
• In a blender or food processor, grind together the powdered sugar, almond powder/meal and pear powder so there are no lumps.
• Add green food coloring to the sugar and mix until combined.
* The green in the macaron will not be as bright as the sugar, so if you want a brighter green you will need to add more food coloring.
• In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape.
• While whipping, beat in the dyed granulated sugar until very stiff and firm, about 2 minutes.
• Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula.
• When the mixture is just smooth and there are no streaks of egg whites, stop folding and scrape the batter into the pastry bag.
* Standing the bag in a tall glass helps if you're alone.
• Pipe the batter on the parchment-lined baking sheets in 1 inch circles (about 1 tablespoon each of batter), evenly spaced 1 inch apart.
* I piped out my macarons into 1 1/2 inch circles.
• Rap the baking sheet a few times firmly on the countertop to flatten the macarons.
• Bake for 10-12 minutes.
• Let cool completely then remove from baking sheet.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy.
• Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.
• Add minced candied ginger and continue beating on medium-low speed until smooth and creamy, about 5 minutes.
* If needed, add a little bit of milk to thin out the buttercream.
• Pair up macarons that are the same size.
• Spread ginger buttercream on one side of the macaron and then sandwich them together.
* You can pipe out the filling if you prefer.
** ADDIECAKES' NOTES **
• To help keep your macarons a consistent size, you can create a template on the computer and slip it under the parchment paper or draw out circles on the underside of the parchment in pencil.
• This recipe did not use aged egg whites like most macaron recipes.
• I stacked two baking sheets when baking the macarons.
• If the macarons stick to the parchment paper after they have cooled, put a little bit of water between the baking sheet and parchment paper to help them come off more easily.
• Let macarons come to room temperature before serving. This doesn't take long, about 5 minutes.
Macarons can be stored up to 5 days in an airtight container.
ADDIECAKES' DIFFICULTY RATING
ADDIECAKES' TASTE RATING