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Macarons
Macarons

Before you jump to Macarons recipe, you may want to read this short interesting healthy tips about Nutritious Energy Snacks.

Healthy eating promotes a feeling of well being. Increasing our daily allowance of sensible foods while lowering the intake of unhealthy kinds plays a role in a more healthy feeling. Eating more vegetables helps you feel much better than eating a piece of pizza. Sometimes it’s difficult to find healthy foods for treats between meals. Finding snack foods that help us feel better and boost our energy levels often involves lots of shopping and painstaking reading of labels. Here are a handful of healthy snacks that can be used when you need an instant pick me up.

While searching for a convenient healthy snack, don’t forget about yogurt. Sometimes people choose to eat yogurt over a nutritious lunch which is not the greatest idea. You can not beat yogurt whenever it comes to a healthy snack though. Along with calcium, it is a good supplier of aminoacids and vitamin B. Easily digestible, yogurt can also help your digestive tract work appropriately depending upon the culture used to make it. Try putting in some healthy nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an excellent way to take pleasure in a flavorful snack without having too much sugar.

You do not have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to macarons recipe. You can cook macarons using 14 ingredients and 17 steps. Here is how you do it.

The ingredients needed to make Macarons:
  1. You need regular sized baking sheets
  2. Provide Macarons
  3. Use powdered sugar
  4. Use Almond Flour (Finely ground)
  5. Prepare salt
  6. You need egg whites at room temperature
  7. You need granulated sugar
  8. Take vanilla extract
  9. Use gel food colouring
  10. Get Vanilla Buttercream
  11. Get unsalted butter (2 sticks, at room temperature)
  12. Prepare powdered sugar
  13. Provide vanilla extract
  14. Get heavy cream
Instructions to make Macarons:
  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and 1/3 teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining 1/3 teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  5. Transfer the macaron batter into a piping bag fitted with a round tip.
  6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch. They will have a sort of a film on the top. This will help them rise up instead of out.
  10. Preheat the oven to 300˚F (150˚C).
  11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  12. Transfer the macarons to a wire rack to cool completely before filling.
  13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  14. Transfer the buttercream to a piping bag fitted with a round tip.
  15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  16. Place in an airtight container for 24 hours to “bloom”.
  17. Enjoy !!

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