Cotton Candy Macarons Recipes

COTTON CANDY MACARONS

Steps:

• Sift 70g superfine almond flour and 63g powdered sugar into a large bowl and set aside.
• Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until your reach the soft peak stage.
• Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. If desired, add in pink gel food coloring at this point, then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
• Fold the dry ingredients into the meringue in two additions using circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!
• Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
• Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
• Let the macarons rest for 30 minutes to develop a skin. The macarons should look matte once the skin has formed.
• As the macarons rest, preheat your oven to 300 F.
• Bake one tray of macarons at a time on the middle rack of your oven for 16-17 minutes and rotate your pan halfway through.
• Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.
• Beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
• Mix in 4g vanilla extract, 1g salt, 4g cotton candy extract and a drop of pink gel food coloring on a low speed.
• Slowly mix in 125g of powdered sugar and 10g heavy cream on a low speed.
• Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
• Place in a piping bag with a small french tip and set aside.
• Pipe a thick dollop of cotton candy buttercream or frosting of your choice around one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.
• Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!