Although meticulous and difficult to make, macarons are one of the best treats you can make. I have been making macarons for a couple years now and I wanted to show you how to make them easily. I hope you enjoy this tutorial and let me know if you try to make these!
Ingredients and Supplies:
For the lavender shell:
1. 3/4 cup of powdered sugar
2. 3/4 cup of almond meal 3. 2 eggs (room temperature)
4. 1/4 cup of granulated sugar
5. 1/4 tsp of lavender extract
6. Purple food gel dye
For the lavender filling: 1. 1/2 cup of powered sugar
2. 5 tbsp softened butter 3. 1/4 tsp lavender extract 4. 1/4 tsp vanilla extract 5. Purple food gel dye
For the rose shell: 1. 3/4 cup powdered sugar 2. 3/4 cup almond meal 3. 2 eggs (room temperature)
4. 1/4 cup granulated sugar
5. 1/4 tsp rose water 6. Pink food gel dye
For the rose filling: 1. 1/2 cup powdered sugar
2. 5 tbsp softened butter
3. 1/4 tsp rose water 4. 1/4 tsp vanilla extract 5. Pink food gel dye
For the box:
1. Template
2. Scissors
3. Glue
4. Tape 5. Plastic sheet
Step One: Sift the almond meal and powdered sugar in small portions. Whisk the sugar and meal together. (Preheat oven to 295*F)
Step Two: Put the eggs in a bowl of hot water to make them room temperature. When the water gets cold, switch it out. After about 2 or 3 times of doing this, your eggs will be room temperature and ready to use.
Put the egg whites in the electric mixer and whisk it on medium high. Continue until you have a foamy, frothy substance.
Gradually add the granulated sugar, still mixing on medium high until you have a stiff, fluffy meringue.
Add the lavender extract and the purple gel dye and mix until well combined.
Step Three: Macaronage is the process of combining the flour and almond mixture with the meringue.
Add about 1/3 of the almond flour mixture to the meringue and fold it in.
Use about 15-20 strokes to combine it well.
Add the other 1/3 and repeat.
Step Four: Fill a plastic or piping bag with the batter. I prefer using a ziploc bag, because my piping bag isn't very convenient.
Pipe the cookies onto parchment paper just over an inch in diameter.
Lift the try a couple inches off the table and drop it. This will help release any trapped air bubbles. Repeat this a few times.
Use a toothpick and just pop any more surface bubbles that remained.
Let the macarons sit out for about 30 minutes or until they form a hard crust.
Bake the cookies at 295*F for about 13 minutes.
Let cool.
Step Five: Add all of the filling ingredients in a medium sized bowl and mix it on high. Go through with a spatula and stir it a bit more.
Step Six: Put the filling in a plastic or piping bag. Pipe a little circle onto a cookie and lightly sandwich another cookie on top.
Step Seven: Repeat the entire process but with the rose water and pink food dye.
Step Eight: Cut out the top and bottom box (I have added bases in post, but in the pictures, I did not have a base for the boxes)
Fold the edges.Glue the tabs and fold them in to construct the box.
Fold the larger ends in to reinforce the box.Repeat with the bottom box.
The two boxes should sandwich together nicely.
Take a sheet of clear plastic, I just happened to have this from a makeup palette I recently purchased, and cut it down so that it will fit the box size.
Tape the four edges and make sure that the tape cannot be seen through the circle hole.
Cut a piece of parchment paper to the proportions of the box to keep the box protected from the macarons.
Add your macarons and that's all!
