Mini Macarons Recipes

MINI MACARONS

Steps:

• Sift 35g superfine almond flour and 31g powdered sugar into a large bowl and set aside.
• Pour 27g of aged egg whites into the bowl and beat with a hand mixer 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 it reaches the soft peak stage.
• Add 27g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. If desired, add in 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 using circular motion until a thick ribbon of batter runs off the spatula when it's lifted.
• Pour the batter into a small piping bag fit with a medium-sized round piping tip and pipe 1/2-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 15 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
• Bake one tray of macarons at a time on the middle rack of your oven for 8-9 minutes and rotate your pan halfway through.
• Remove from oven and let the macarons cool on the pan (about 10 minutes), then gently remove them from the silpat mat.
• Beat 28g of room-temperature butter on a medium speed with a whisk attachment until smooth.
• Mix in 2g vanilla extract and a tiny pinch of salt on a low speed.
• Slowly mix in 60g of powdered sugar and 5g 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 (1/2 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 tsp at a time).
• Place in a small piping bag with a small round tip, and set aside.
• Pair up the shells then pipe a dollop of buttercream or frosting of your choice on 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!