These beautiful little cookies are the best way to celebrate a birthday or any day!
In July 2018, I attempted macarons for the first time ever. I had brushed them off as being one of those silly fad foods. But I feel in love when I bought a pack at Kroger because I received a coupon for them. I had this video on repeat while I made these macarons to ensure I was doing every step correctly because I was very nervous.
They aren't the most perfect macarons - the bottoms are a little brown, but honestly I am so proud of myself for sticking with it and having them come out semi-successfully. I am actually gearing up to make another macaron recipe this weekend, so I'm trying to remember that I made these. They were FANTASTIC. They were crunchy, chewy, and addictive as all get out. I wasn't at all sad that there were a few ugly ones that didn't get filled and a few pretty ones may have also not gotten filled because I ate them too!
What you need:
For the Macarons:
- 205 grams powdered sugar
- 190 grams almond flour
- 144 grams egg whites (split in two portions - 72 grams each), at room temperature
- 190 grams granulated sugar
- 60 mL water
- Blue gel or paste food coloring
- 150 grams unsalted butter, at room temperature
- 290 grams sifted powdered sugar
- 40 grams all purpose flour
- 10 grams granulated sugar
- Pinch of salt
- 2 Tbsp. evaporated milk, plus some if needed
- 1 tsp. vanilla extract
- Pink gel or paste food coloring, if desired
- For the macarons: pulse together powdered sugar and almond flour 16 times. Then sift into a large bowl.
- Add 72 grams egg whites and stir. Add gel or paste food coloring but don't overwork. This will form a thick paste. Cover bowl in cling wrap. Tip: Dye it darker than what you will want it because it will be diluted later on.
- Place granulated sugar and water into a medium saucepan and heat to 230 degrees (F).
- Once sugar reaches 230 degrees, add 72 grams egg whites to stand mixer and whip with the whisk attachment until frothy.
- Once sugar mixture reaches 244 degrees, slowly pour down the side of the bowl of the stand mixer.
- Continue to whip until it reaches room temperature, about 5 to 8 minutes. It will be a glossy, stiff meringue that will make a curve when you turn the whisk attachment right side up.
- Add a spoonful of the meringue to the almond flour mixture. Stir well.
- Then fold the remainder of the meringue into the almond flour mixture gently. Once ready it will ribbon instead of plop when you pour it off your spatula or spoon.
- Pipe onto a parchment paper or silicone mat lined sheet pan with a template. Pipe vertically and flick off.
- Tap sheet pan to get rid of any bubbles. Go through with a toothpick and pop any that remain.
- Add sprinkles. Let rest at room temperature for 30 to 50 minutes or until no longer tacky and feel dry to the touch. This will depend upon the humidity and temperature of your room.
- While cookies rest, make the filling by beating butter for 5 to 10 minutes until whipped and pale.
- Add about half of the powdered sugar, and all of the flour, granulated sugar, and salt. Beat until combined. Then add remaining powdered sugar and beat.
- Add milk and vanilla (and food coloring, if desired) and beat for a few more minutes. Cover with cling wrap and set aside.
- After cookies are no longer tacky, bake in a preheated 330 degree oven for 12 to 14 minutes. Check at 12 minutes by giving a little nudge. If the top moves away from the bottom, they need more time.
- Remove paper or mat from the sheet pan and allow to cool for 20 minutes.
- Add sprinkles to filling, if desired. Match up macarons into similarly sized pairs and fill the cookies.
- Refrigerate for an hour or overnight.
I loved these unique little Cocada cookies. They are nothing like macarons but they were great still! I have so many macarons pinned to try after successfully making these last year and these Blueberry Mascarpone Macarons from Baking a Moment are high on my list to make.
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