Delightful and whimsical, these Donut Macarons combine the flavors of macarons with the fun and appearance of donuts. The almond-based cookies are filled with a luscious buttercream filling and decorated with colorful sprinkles or colored sugar.
Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. Food coloring optional. 1/4 cup unsalted butter, softened. 1 cup powdered sugar. 1-2 tablespoons milk. 1/2 teaspoon vanilla extract. Sprinkles or colored sugar for decoration.
Instructions: Start by heating the oven up to 300F 150C. Put the almond flour and powdered sugar in a food processor and pulse them together until they are well mixed. In a different bowl, whisk the egg whites until they form stiff peaks. Add the granulated sugar slowly while whisking the egg whites until they are glossy. Add the vanilla extract and food coloring if you want and fold the almond flour mixture into the egg whites. Mix slowly until the batter is smooth. Put the batter in a bag with a round tip for piping. On a baking sheet with parchment paper on it, pipe small donut shapes. Tap the baking sheet on the counter a few times to get rid of any air bubbles. For the macarons to get a skin, leave them at room temperature for 15 to 30 minutes. The macarons should be baked in a hot oven for 12 to 15 minutes, or until they are set but not browned. The buttercream filling should be ready while the macarons are baking. Add the powdered sugar, milk, and vanilla extract slowly while beating the softened butter until it is smooth. Mix until it's fluffy and smooth. When the macarons are done baking, let them cool completely on the baking sheet before carefully taking them off. Put macarons together that are about the same size and shape. On one side of each pair of macarons, pipe the buttercream filling. Place the macarons between each other carefully. To make the macarons look like donuts, roll the sides in sprinkles or colored sugar. You can serve it right away or put it in the fridge in an airtight container for up to three days.
Prep Time: 30 minutes
Cook Time: 15 minutes
Island Stone Pub
