I've been meaning to make some macarons for a while now! Since I didn't have aged egg whites, I adapted a simple recipe for Almost Foolproof Macarons from The Food Geek.
Pink and Plain Macarons
Ingredients:
75g blanched almonds
75g almond slivers
150g powdered sugar
120g egg whites (about 4 eggs)
185g granulated sugar (150g + 35g)
50g water
Pink food coloring
Buttercream frosting
Prep. Line 2 cookie sheets with parchment paper. Prepare 2 pastry bags for piping (I used a coupler with no tip attached to make the circles.)
Step 1 (The Meringue). In a small sauce pan, mix together 150g granulated sugar and 50g water. Boil the syrup to 230 degrees F.
Meanwhile, beat 60g egg whites to soft peaks in a stand mixer, then mix in 35g granulated sugar.
Turn mixer to medium and slowly pour in the boiling syrup. Mix for 12 minutes.
Meanwhile, beat 60g egg whites to soft peaks in a stand mixer, then mix in 35g granulated sugar.
Turn mixer to medium and slowly pour in the boiling syrup. Mix for 12 minutes.
Step 3 (Plain Batter). Grind 75g almond slivers with 75g powdered sugar. Combine with 30g egg whites. Fold in the rest of the meringue to this mixture and pipe batter onto a second cookie sheet.
Step 4. Bake at 320 degrees F for about 20 minutes.
Step 5. Attach pieces together with buttercream frosting.

















