#macaronlovers

[theburgerlist]

🍦This is as Halloween’y as I get, the spooky range of macaron ice creams from @yolkinmacice in @chinatownlondon. There’s a bunch of pre-made ones, or you can create your own, and if you do you’ve GOT to go for the milk tea ice cream! . . . . . #yolkin #chinatown #chinatownlondon #macaron #macarons #macaronlover #macaronlove #macaronlovers #macaronart #macaronstagram #macaronslover #macaronslovers #macaronsofinstagram #macaronicecream #macaronart #southeastasianfood #icecream #icecreamrolls #icecreamlover #icecreamlovers #icecreamporn #icecreamlove #icecreamsandwich #icecreamaddict #icecreamtime #icecreamshop #london #londonfood #icecreams #icecreamofinsta #icecreamday (at Yolkin) https://www.instagram.com/p/CVpc4uQI1Av/?utm_medium=tumblr

[pasticceriaseccia]

Summer is ending

[kimchikawaii]

We’re less than 24 hours away from launch! Go time is Feb 3 at 7am, Pacific time. Follow along at the link in my bio and help me raise buzz about this as a strong start is so important to a successful Kickstarter. . . . #kimchikawaii #plushiesofinstagram #catstagram #matchagreentea #macarons #frenchmacarons #macaronlovers #bunniesofinstagram #bunbun #kickstarter #smallbusiness (at Davis, California) https://www.instagram.com/p/B8EuEAqltW8/?igshid=boy611z89rhs

[artofnakoo]

Enjoy these delicious vegan lemon macarons filled with a sweet blackberry and mascarpone mixture. Lemon zest flavor fills the delicate almond shells, which go perfectly with the fruity sweetness of the blackberry filling.

Ingredients: 1 1/2 cups almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. Zest of 2 lemons. 1 cup fresh blackberries. 8 oz vegan mascarpone cheese. 1/4 cup powdered sugar. 1 tsp vanilla extract.

Instructions: Warm the oven up to 300F 150C and put parchment paper on baking sheets. Powdered sugar and almond flour should be pulsed in a food processor until the mixture is very fine. Put the mix through a sieve into a big bowl. Beat egg whites in a different bowl until they foam up. Gradually add the granulated sugar and keep beating until you get stiff peaks. Just until everything is mixed together, fold the egg whites and lemon zest into the almond mixture. Be careful not to mix too much. The batter should be put into a piping bag with a round tip. Place small rounds, one on top of the other, on the baking sheets that have been prepared. A light tap on the counter will get rid of any air bubbles in the baking sheets. Let the macarons sit out for 30 minutes so that a skin can form. Put the macarons in the oven for 15 to 18 minutes, or until they are set and a little firm. Leave them on the baking sheets to cool all the way down. Using a blender, blend the blackberries until they are smooth. Use a fine mesh sieve to get rid of the seeds in the puree. Strain the blackberry puree and put it in a bowl. Add the vegan mascarpone cheese, powdered sugar, and vanilla extract. Mix until it's nice and smooth. Put the mascarpone and blackberry filling into a piping bag. Put the macaron shells together by size and put a dollop of filling on one of them. Place one shell inside the other carefully. Do it again with the rest of the shells and filling. Before serving, put the filled macarons in the fridge for at least an hour. Enjoy these tasty vegan lemon macarons filled with blackberry mascarpone!

Prep Time: 30 minutes

Cook Time: 18 minutes

nightmare studio

[princemagnustheboss]

Enjoy these delicious macarons and the wonderful combination of chocolate and peanut butter. These are the ideal treat for any occasion because their crispy shells encase a creamy peanut butter filling.

Ingredients: 1 cup 100g almond flour. 1 3/4 cups 210g powdered sugar. 3 tablespoons 15g unsweetened cocoa powder. 3 large egg whites, room temperature. 1/4 cup 50g granulated sugar. 1/2 teaspoon vanilla extract. 1/2 cup 120g creamy peanut butter. 4 tablespoons 60g unsalted butter, softened. 1 cup 120g powdered sugar. 2 tablespoons 15g unsweetened cocoa powder. 2-3 tablespoons heavy cream. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Chocolate ganache optional for filling. Chopped peanuts for garnish optional.

Instructions: Set the oven temperature to 325F 160C. Use silicone baking mats or parchment paper to line two baking sheets. Blend cocoa powder, powdered sugar, and almond flour in a food processor. Pulse until thoroughly mixed and finely ground. In order to get rid of any lumps, sift the mixture into a big bowl. Whisk the egg whites in a different bowl until frothy. Add the granulated sugar gradually while beating the mixture until stiff peaks form. Stir in vanilla extract and stir until well combined. Carefully fold in three additions of the almond flour mixture into the egg whites, taking care not to deflate the mixture. The batter needs to flow like lava, be smooth, and be thick. Pour the batter into a piping bag that has a round tip on it. Leaving space between each macaron, pipe 1-inch 2.5 cm rounds onto the baking sheets that have been prepared. If there are any air bubbles, tap the baking sheets against the counter. The macarons should be left to sit at room temperature for 20 to 30 minutes in order for the tops to become dry. When baking, this aids in the formation of feet. Bake for 12 to 15 minutes in a preheated oven, turning the trays halfway through. When the macarons come off the parchment paper easily and without sticking, they are done. Prepare the peanut butter filling while the macarons cool on the baking sheets. Creamy peanut butter, softened butter, heavy cream, powdered sugar, cocoa powder, vanilla extract, and salt should all be combined in a bowl. Blend until silky and thoroughly mixed. Spread a tiny bit of chocolate ganache on the bottom of a macaron and place another macaron on top, if desired. Continue with every macaron. Add chopped peanuts as a garnish optional. To allow the flavors to meld together, place the macarons in the refrigerator for at least 24 hours before serving. Savor your delicious Macarons with Chocolate and Peanut Butter!

Prep Time: 45 minutes

Cook Time: 15 minutes

mr. eisner's class

[matthieuforichon]

Triangle Room Studios

[bberlingay]

These adorable macarons have blue and pink shells with a rich buttercream filling inside. They're ideal for enjoying a sweet treat on special occasions.

Ingredients: 100g almond flour. 100g powdered sugar. 75g egg whites aged at room temperature for 24 hours. 25g granulated sugar. Pink food coloring. Blue food coloring. 1/2 cup unsalted butter, softened. 1 1/2 cups powdered sugar. 1 tsp vanilla extract. 1-2 tbsp milk.

Instructions: Mix powdered sugar and almond flour and sift into two bowls. After beating 75g of egg whites until frothy in a different bowl, gradually add the granulated sugar and continue beating until stiff peaks form. Meringue should be divided into two equal portions. Once the desired colors are achieved, add blue food coloring to one section and pink food coloring to the other. Till thoroughly blended, gently fold each colored meringue into its corresponding almond flour mixture. Spoon each mixture into a different piping bag. Pipe tiny rounds onto a parchment paper-lined baking sheet. After removing any air bubbles with a tap, let the macarons sit for half an hour to form a skin. Set oven temperature to 300F 150C. After baking the macarons for 15 to 18 minutes, allow them to cool fully. Beat softened butter until it becomes creamy, then mix in vanilla extract and powdered sugar for the buttercream. To get the right consistency, add milk as needed. Arrange the macarons according to size and place a dollop of pink or blue buttercream between them. Let it cool for a minimum of one day before serving. Savor your mouthwatering Macarons with Pink and Blue Buttercream!

Prep Time: 60 minutes

Cook Time: 18 minutes

Work. Pump. Repeat.

[poehlering]

These Beetroot Macarons are a distinctive take on the traditional French pastry, delicate and vibrant. These macarons are visually stunning and incredibly delicious due to the beetroot's vibrant color and natural sweetness.

Ingredients: 200g almond flour. 200g powdered sugar. 100g egg whites aged, at room temperature. 100g granulated sugar. 1 tsp beetroot powder for color. For the filling:. 100g unsalted butter at room temperature. 150g powdered sugar. 2 tbsp beetroot puree. 1/2 tsp vanilla extract. A pinch of salt.

Instructions: Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Pulse almond flour and powdered sugar in a food processor until thoroughly mixed. Sort this blend using a sieve into a sizable mixing basin. Whisk the aged egg whites until frothy in a different bowl. While whisking continuously, gradually add the granulated sugar until stiff, glossy peaks form. Once the batter is smooth and glossy, gently fold the beaten egg whites into the almond flour mixture in batches. When the batter reaches the right color, add the beetroot powder and gently fold it in. Spoon the batter into a piping bag with a round tip, then pipe tiny rounds onto the baking sheet that has been ready. If there are any air bubbles, tap the baking sheet against the counter. For the macarons to develop a dry skin on the surface, let them sit at room temperature for 20 to 30 minutes. The macarons should have a firm outer shell and come off the parchment paper easily after baking in a preheated oven for 15 to 18 minutes. As the macarons cool, get the filling ready. Creamy and smooth, beat together the powdered sugar, beetroot puree, vanilla extract, and a small pinch of salt with the unsalted butter. After the macarons are fully cool, arrange them in matching pairs and top one half of each with a small dollop of the beetroot filling. Using the remaining half, sandwich to create a macaron cookie. To allow the flavors to meld, place the filled macarons in an airtight container and refrigerate for at least 24 hours. Your homemade beetroot macarons are ready to be served!

Prep Time: 45 minutes

Cook Time: 15 minutes

Steve's Place