An almond french macaron filled with marshmallow buttercream frosting and a maraschino cherry.
I cannot even begin to tell you how happy I am that I finally found time to try my hand at the adorable french macaron! I have always had a major obsession with these adorable things.
Since high school I have loved anything French… the French country style, french braids, french fries (surely that counts), the language (I seriously regret taking Spanish instead of French), madeleines, and basically all bakery items 🙂 Admittedly, I was very intimidated to try to make macarons myself. But oh am I glad that I did! I was so thrilled with how they turned out and honestly a little bit shocked at how simple they were to make! I love how they are so special and feminine. Perfect for Valentine’s Day or any special occasion ♥
To start, place parchment paper on 2 cookie sheets. Sift almond flour and confectioners’ sugar together in a medium sized bowl until there are no longer any lumps. In a stand mixer beat egg whites, salt, and cream of tartar on a high speed until the mixture is foaming. When foaming and with the mixer still going add in the sugar very slowly. When the mixture reaches soft peaks (what are soft peaks?) add almond extract and food coloring. Continue whipping the mixture until stiff peaks form (what are stiff peaks?). Very gently pour the flour mixture over the egg white mixture. Be very careful here so that the egg whites do not deflate. Gently fold the flour mixture and egg white mixture until the batter is thick enough to form a circle without being runny but runny enough for the batter to fall on its own making a smooth cookie. A good point of reference is to watch the batter as it falls from the spatula into the bowl and when it takes around 10 seconds to fully blend into the rest of the batter you are ready. Now transfer your batter to a piping bag. Pipe one inch round of the mixture onto the parchment paper spaced one inch apart. Once on cookie sheets let sit at room temperature for 20-25 minutes until the unbaked cookies have formed that perfect crust that a macaron has. Once this forms, bake at 275 degrees for 18-20 minutes on a center rack. Let cool completely and then add the filling! I hope you enjoy these as much as I have! ♥
“Beloved, let us love one another, for love is from God, and whoever loves has been born of God and knows God.”
1 John 4:7