Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Nunc eget lorem dolor sed viverra ipsum nunc. Arcu bibendum at varius vel pharetra vel turpis nunc eget.
Purus in mollis nunc sed id. Malesuada pellentesque elit eget gravida cum sociis. Tellus elementum sagittis vitae et leo. Enim sed faucibus turpis in. Egestas integer eget aliquet nibh praesent tristique. Augue neque gravida in fermentum et sollicitudin ac. Semper auctor neque vitae tempus quam pellentesque. Adipiscing bibendum est ultricies integer quis. Elementum nibh tellus molestie nunc non blandit massa enim nec.
Purus in mollis nunc sed id. Malesuada pellentesque elit eget gravida cum sociis. Tellus elementum sagittis vitae et leo.
Enim sed faucibus turpis in. Egestas integer eget aliquet nibh praesent tristique. Augue neque gravida in fermentum et sollicitudin ac. Semper auctor neque vitae tempus quam pellentesque. Adipiscing bibendum est ultricies integer quis. Elementum nibh tellus molestie nunc non blandit massa enim nec.
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Nunc eget lorem dolor sed viverra ipsum nunc. Arcu bibendum at varius vel pharetra vel turpis nunc eget.
Nunc eget lorem dolor sed viverra ipsum nunc. Arcu bibendum at varius vel pharetra vel turpis nunc eget.
French Buttercream Macarons
Cuisine: Dessert, FrenchDifficulty: Difficult10
servings45
minutes40
minutes400
kcalIngredients
- Buttercream Filling
2 Cups confectioners’ sugar
6 oz Raspberries
1 Tsp. vanilla extract
1/2 Tsp. coconut extract (optional)
2 Tablespoons coconut milk
2 sticks salted butter, softened
1 vanilla bean, seeds scraped out
- Macarons
1 3/4 Cups confectioners’ sugar
1 1/4 Cups almond flour
1/4 Cup coconut flour
2/3 Cup egg whites
3 T granulated sugar
1-3 drops red or pink food coloring (optional)
Directions
- For the Macarons
- Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners’ sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
- Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it
- Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
- Bake the first batch until the cookies are shiny and rise 1/8 inch to form a “foot,” about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
- For the Filling
- Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you’ll need about 3/4 cup).
- Use a clean piping bag to pipe the filling on top of the bottom cookie. Now place another cookie on top. Repeat with the remaining cookies and filling.
