Ingredients:
For the Macaron Shells:
1 1/2 cups powdered sugar 🍚
1 cup almond flour 🌰
3 large egg whites 🥚 (at room temperature)
1/4 teaspoon cream of tartar 🍋
1/2 cup granulated sugar 🍚
Red and green gel food coloring 🍓🍀
For the Filling (Vanilla Buttercream):
1/2 cup unsalted butter (softened) 🧈
1 1/2 cups powdered sugar 🍚
1 teaspoon vanilla extract 🍦
1 tablespoon milk 🥛
Sprinkles or edible glitter (optional) ✨
Instructions:
Make the Macaron Shells:
Prepare the baking sheets: Line two baking sheets with parchment paper and draw circles (about 1.5 inches) on the paper to guide your macaron shells. You can also use a macaron template if you have one. 🎨
Sift the dry ingredients: In a large bowl, sift together the powdered sugar and almond flour to remove any lumps and ensure a smooth batter. 🍚🌰
Whip the egg whites: In a separate clean bowl, whisk the egg whites with the cream of tartar using an electric mixer until soft peaks form. 🥚
Add the sugar: Gradually add the granulated sugar to the egg whites, one tablespoon at a time, while continuing to whip. Keep beating until stiff, glossy peaks form. This can take about 5-7 minutes. 🍚
Fold in the dry ingredients: Gently fold in the sifted almond flour and powdered sugar into the whipped egg whites. Do this slowly to avoid deflating the meringue. The mixture should flow slowly off the spatula but still hold its shape. 🍞
Color the batter: Divide the batter in half and add a few drops of red gel food coloring to one half and green gel food coloring to the other half. Fold gently to incorporate the color. 🍓🍀
Pipe the macaron shells: Transfer each colored batter into separate piping bags fitted with round tips. Pipe small circles onto the prepared baking sheets, following the template or spacing them evenly. 🖋️
Tap the trays: Gently tap the baking sheets on the counter to release any air bubbles and smooth out the shells. 🍰
Let the shells rest: Allow the piped macaron shells to sit at room temperature for 30-60 minutes, or until they form a skin. When lightly touched, they should not stick to your finger. ⏳
Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the trays halfway through for even baking. When done, the shells should be firm and come off the parchment easily. Let the shells cool completely on the baking sheets. 🍪
Make the Vanilla Buttercream Filling:
Beat the butter: In a mixing bowl, beat the softened butter until creamy and smooth. 🧈
Add the powdered sugar: Gradually add the powdered sugar and continue to beat until light and fluffy. 🍚
Add the vanilla: Stir in the vanilla extract and milk, and beat until smooth. Adjust the consistency by adding a little more milk if necessary. 🍦🥛
Assemble the Macarons:
Pair up the shells: Once the macaron shells are completely cool, pair them up by size. 🍪
Fill with buttercream: Using a piping bag, pipe a small amount of vanilla buttercream onto the flat side of one macaron shell. Place another shell on top, pressing gently to sandwich them together. 🧁
Decorate (optional): For extra holiday cheer, decorate the tops with sprinkles, edible glitter, or small sugar snowflakes. ✨
Enjoy your Christmas Macarons! 🎄🍬
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