These are the perfect dessert for summer! They are almost to cute too eat! Learn how to make them here and also get this yummy recipe by Christnas Cupcakes.
Recipe for Macarons:
-3/4 cup blanched almond flour
-1 cup of confectioners sugar
-2 large egg whites (make sure they are room temperature and aged. To do so, there are two options. Leave the egg whites out on the counter top in a bowl for 24 hours, covered with saran wrap with a few tiny holes poked to give it some air. You can also leave the eggs themselves out for 24 hours and separate the eggs whites when you are ready. It just may be more challenging to do so once they have reached room temperature).
-1/4 cup granulated sugar
-1/2 tsp coconut extract
-Pinch of cream of tartar
Place confectioners sugar and almond flour in a food processor for best results. If you do not have a food processor,
sift it really well so it’s extremely fine. Meanwhile, place egg whites in a bowl and mix on low speed with your whisk attachment, adding a pinch of cream of tartar at this time. The mixture should look foamy. Then add the granulated sugar gradually and increase your speed to high. Wait until it forms soft stiff peaks (may take 5-8 minutes) and add in the coconut
extract when it is nearly stiff. At this time, add food coloring if desired. Add only gel coloring, not liquid as this could make your batter too runny. Fold almond mixture into meringue mixture until it forms a consistency that is shiny, thick, and lava-like but also falls off the spoon slowly and not runny. If you need to add more food coloring, do so now as you are folding. I typically count to about 70 spatula turns before it is the right consistency. Pour the batter into a pastry bag with a round tip and pipe small circles onto baking sheets lined with parchment paper or a silicon mat. Tap the sheets at least 2-3 times onto a hard surface to remove air bubbles. This is extremely important! Let them sit out for 30 minutes at least (this will form the top shell surface and ensure the shells do not break or crack as they bake. The tops should be a bit sticky to touch at this point). Preheat your oven to 300F (use an over thermometer if you can because this is the part that causes macarons to fail a lot. Some say 325F works, but mine must be at 300F after much trial and error. You will find what works best for you. You may have to test this too because ovens can be calibrated differently). Place the macs in the oven after they sat out for at least 30 minutes. Bake for about 12-15 minutes. Remove the tray from the oven and after about 5 minutes, carefully remove the macs from the cookie tray and place on a wire rack. Cool and add filling!
-1/2 cup of melted Wilton watermelon mint candy melts (if you cannot find them, you can substitute 1 tsp of watermelon flavoring or extract)
-2 cups of confectioners sugar
-1/2 cup (1 stick) unsalted butter
Melt your wafers in the microwave or over a double boiler. Let it cool a few minutes Mix the confectioners sugar and butter in a mixer on low speed first, then up to medium. Add in your melted wafers and mix until well combined. If not using these, add 1 tsp of the watermelon flavor at this time. Get your favorite piping tip and fill your macs!
For more fun recipes check out Christinas Cupcakes.