Subj : 5/31 Nat Macaroon Day-3
To   : All
From : Dave Drum
Date : Sat May 28 2022 17:36:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brandi Egbert's Classic French Macaron w/Vanilla Buttercr
 Categories: Cookies, Snacks, Nuts
      Yield: 14 servings
 
    3/4 c  Almond flour
      1 c  Confectioners’ sugar
      2 lg Egg whites; room temp
    1/4 c  Granulated sugar
    1/2 ts Pure vanilla extract

MMMMM----------------VANILLA BUTTERCREAM FILLING---------------------
    1/4 c  Unsalted butter
    3/4 c  + 2 tb confectioners’ sugar
      1 ts Milk
    1/2 ts Pure vanilla extract
 
  MACARON SHELLS: Combine almond flour and confectioners’
  sugar in a bowl and whisk together. Pass mixture through
  a fine-mesh sieve, pressing down on clumps.
  
  In a large bowl, beat the egg whites using a hand-mixer
  or stand-mixer on medium speed for 2 minutes until soft
  peaks form. Add the granulated sugar and beat on high
  for 2 more minutes until stiff, glossy peaks form.
  
  Add vanilla and beat on high for another 30 seconds.
  
  Gently fold in dry ingredients and repeat until mixture
  is smooth and shiny, (with no visible dry ingredients)
  and begins to run a little but not too runny. Think lava
  consistency. Do not overfold.
  
  Take a pastry bag fitted with a 1/2" round tip and fill
  with the batter.
  
  Line 2 baking sheets with parchment paper and pipe
  batter into 3/4" round circles, 1" apart.
  
  Tap the baking sheet firmly against the counter to
  release any air bubbles.
  
  Let stand at room temperature for 30 minutes until they
  form a skin.
  
  Set oven @ 325°F/165°C.
  
  Bake for 10-12 minutes, rotating halfway, until cookies
  have risen and just set. The cookies should be able to
  just come off the baking sheet when you try to lift
  them.
  
  Let cool for 5 minutes then transfer to wire rack and
  allow to cool completely.
  
  VANILLA BUTTERCREAM FILLING: Using a hand mixer or a
  stand mixer, cream butter until soft and smooth.
  
  Add powdered sugar, milk, and vanilla and mix until
  light and fluffy.
  
  MAKE THE MACARONS: Transfer the buttercream filling into
  a piping bag with a round tip.
  
  Pipe a swirl of filling on half the cookies.
  
  Sandwich cookies together with the remaining halves.
  
  DO NOT OVERFOLD. The batter will be too runny and the
  macaron shells will not hold their shape. They will
  spread out and become flat and "feetless".
  
  DO NOT UNDERFOLD. The macaron shells will also lose
  shape. They will rise and crack when baked.
  
  STORAGE: You can store the macarons in an air-tight
  container in room temperature for up to a week.
  
  Yield: 12-16 macarons
  
  RECIPE FROM: https://www.aheadofthyme.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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