A kind-of marzipan macaroon.
Small pair of shells with a delicious filling in the middle. And so many variations have been created… Chocolate, Raspberry, Mocha, Passionfruit.
Tomake this little cute beats, it is essential to have a food processor, and a hand mixer.
Also, is very important to beat the whites till it foams, otherwise, the shells won’t dry and the result wont be a good one.
Is not a hard thing to do, all you need is patience and dedication. To have the exact amount of ingredients and to do not over do things. Is easy to fail, but is not impossible to reach it.
The ingredients aren’t that hard to find and the filling is pretty much up to you, depending on which is the flavour that you want to give them.
Almost all the macarons have the different flavour on the filling but is also possible to do something for the shells, basically, tough, what we normally do with them is to add some colors.
For the shells you’ll need:
- 90 grams egg whites (there is a theory that the older, the better)
- 50 grams granulated sugar
- 200 grams powdered sugar
- 110 grams almonds (slivered, blanched, sliced, whatever you like)
For the buttercream:
- 100gr sugar
- 2 large egg whites
- 180gr unsalted butter, at room temperature
- 1/4 cup grated marzipan
Prepare the macarons:
- whip the egg whites to a foam, (gradually add the granulated sugar )
- Place the powdered sugar and almonds in a food processor blend until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully .
- Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
- Fill a pastry bag fitted with a plain tip) with the batter and pipe small rounds onto parchment pape . Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
- In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool.
For the filling
- Put the sugar and egg whites in a heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch. The sugar should be dissolved, and the mixture will look like marshmallow cream.
- Beat the meringue until it cools and forms a thick shiny meringue, you can use an electric mixer.
- And add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in grated marzipan and whip the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
Assemble the macarons:
- Lay half of the macaron cookies face-up on a cookie sheet covered with parchment.
- Put a small amount onto each face-up cookie. About a teaspoon should do.
- Continue until all cookies have a layer of buttercream, then top each with a second cookie to make a sandwich.
And that’s it! now you are done to give it a go. It might not be perfect if is the first time you are doing it (an mine ones) but do’t worry, practice will make you understand how to get it.
Note: This recipe is not mine, I got it from HERE, so you can read and either this one or my version. Ingredients are the same, so the result shall be also similar.