How to make Macarons
- ¼ cup white sugar (50 g)
- 2 cups confectioners sugar (200 g)
- 1 cup almond flour (120 g)
- pinch of salt
- 3 Egg Whites
- ¼ tsp cream of tartar (2 ml) (You can not use it if you want)
- Preheat oven to 148C degrees
- Beat egg whites until foamy, then add salt, cream of tartar and white sugar and beat for 8-10 mins. Egg whites should be room temperature. Whip the eggs until they form a peak that stands upright.
- Then add the food coloring. I use pink, or tiffany blue.
- Sift almond flour and powdered sugar. (Just discard the big pieces of almonds). You want a reallyfine powder mixture to create a smooth and pretty on top to your macarons.
- Fold flour/sugar mixture into the egg white mixture. This is the most important part. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won’t have feet, the mark of a well-made macaron. In my experience 65-75 turns of your spatula when folding is about the right amount of time. (This part is very very important, so please count the turns)
- Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking.
- Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half.
Cream Cheese Filling
- Meanwhile mix the buttercream. Whip the cream cheese with an electric mixer until soft. Slowly add sugar. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.
- Add juice to buttercream, and whip until combined. Transfer to a pastry bag, fitted with a small tip.
- Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell and your macarons are ready, Voila!