#macaronobsessed

[kaeikki]

Savor the sublime tastes of tiramisu by biting into these delicious macarons stuffed with coffee mascarpone buttercream. They are ideal for anyone who enjoys coffee!

Ingredients: 1 cup almond flour. 1 1/2 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon espresso powder. 1/4 teaspoon cocoa powder. 1/4 teaspoon vanilla extract. 1/2 cup mascarpone cheese. 2 tablespoons strong brewed coffee, cooled. 1/2 cup unsalted butter, softened. 1 cup confectioners' sugar. 1/2 teaspoon cocoa powder for dusting. Chocolate-covered coffee beans optional, for decoration.

Instructions: Pulverize the powdered sugar and almond flour in a food processor. Pulse until thoroughly mixed. Lightly beat 3 egg whites until frothy in a large mixing bowl. Add the granulated sugar gradually while beating until stiff peaks form. Smooth and glossy batter is achieved by folding the almond flour mixture into the beaten egg whites. To the batter, add vanilla extract, 1/4 teaspoon cocoa powder, and espresso powder. Fold gently until everything is combined. Spoon the macaron batter into a bag fitted with a round tip for piping. Pipe tiny circles onto a parchment paper-lined baking sheet. To form a skin, let them rest for roughly half an hour. Set the oven temperature to 325F 160C. The macarons should be baked for 12 to 15 minutes, or until their outsides are firm and smooth. As the macarons cool, get the filling ready. Mascarpone cheese and brewed coffee should be combined in a bowl. Blend until well combined. Beat confectioners' sugar and softened butter together in a separate bowl until smooth. Stir in the mascarpone coffee mixture until thoroughly blended. After the macarons cool completely, arrange them in size-related pairs. One macaron shell should be topped with a generous amount of the coffee mascarpone buttercream filling, piped or spread, and then sandwiched with another. If desired, garnish the macarons with chocolate-covered coffee beans after lightly dusting the tops with cocoa powder. Before serving, let the macarons cool in the fridge for at least two hours. Have fun!

Prep Time: 45 minutes

Cook Time: 15 minutes

samantha passanitis blog

[hemmart]

Enjoy these delicious and delicate French macarons with a crisp shell and soft, chewy interior. Perfect for any occasion!

Ingredients: 1 3/4 cups almond flour. 2 cups powdered sugar. 4 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. Food coloring optional.

Instructions: In a bowl, sift together powdered sugar and almond flour. Beat the egg whites in a different bowl until frothy. Add the granulated sugar gradually while beating until stiff peaks form. Until everything is well combined, fold the dry ingredients into the egg white mixture. If desired, add food coloring and vanilla extract. Spoon the mixture into a piping bag, then pipe tiny rounds onto a parchment paper-lined baking sheet. To form a skin, let the piped macarons sit at room temperature for approximately half an hour. Set the oven's temperature to 300F, or 150C. Macaron baking takes 15 to 18 minutes. On the baking sheet, let them cool fully before filling and sandwiching.

Prep Time: 30 minutes

Cook Time: 18 minutes

JT Wall

[irishtrish]

Delight in the elegance of homemade macarons filled with luscious French buttercream. These delicate treats are a delightful fusion of crisp shells and velvety filling.

Ingredients: For Macarons:. - 150g almond flour. - 150g powdered sugar. - 110g egg whites aged, room temperature. - 30g granulated sugar. - Food coloring optional. For French Buttercream:. - 3 large egg yolks. - 150g granulated sugar. - 60ml water. - 200g unsalted butter room temperature. - 1 tsp vanilla extract.

Instructions: For Macarons: Sift almond flour and powdered sugar together. Set aside. In a separate bowl, whip egg whites until foamy. Gradually add granulated sugar while whipping. Continue until stiff peaks form. Gently fold dry ingredients into egg whites in batches. Add food coloring if desired. Transfer batter to a piping bag with a round tip. Pipe small rounds onto a baking sheet lined with parchment paper. Tap the baking sheet to release air bubbles. Let the macarons rest for about 30 minutes until a skin forms. Preheat oven to 300F 150C. Bake macarons for 15-18 minutes. Let them cool before removing from the baking sheet. For French Buttercream: In a heatproof bowl, whisk egg yolks until smooth. In a saucepan, combine granulated sugar and water. Heat over medium-high heat until it reaches 240F 116C. Gradually pour the sugar syrup into the egg yolks while whisking continuously. Continue whisking until the mixture cools and thickens. Beat in the butter, a few tablespoons at a time, until the buttercream is smooth and creamy. Mix in the vanilla extract. Assembly: Pair macaron shells of similar size. Pipe a dollop of French buttercream onto one shell and sandwich with another. Refrigerate macarons for 24 hours to allow flavors to meld. Bring to room temperature before serving. Enjoy these delightful macarons!

Prep Time: 45 minutes

Cook Time: 18 minutes

macondo