Savor Patisserie Holiday French Macarons Recipe
Make Savor Patisserie Holiday French Macarons Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Macaron Shells
Buttercream Filling
Method
Macaron Shells
Prepare the Dry Ingredients
Sift together the almond flour and powdered sugar into a large bowl. This will ensure there are no lumps and that the mixture is light and airy.
Whip the Egg Whites
In a clean bowl, whip the egg whites until they become foamy. Gradually add the granulated sugar while continuing to whip until stiff peaks form. The mixture should be glossy and hold its shape.
Combine Mixtures
Gently fold the dry mixture into the whipped egg whites using a spatula. Be careful not to overmix; the batter should flow like lava when ready.
Add Vanilla and Coloring
Add vanilla extract and food coloring (if desired) to the mixture and fold gently until incorporated.
Pipe the Shells
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 3 cm in diameter) onto a baking sheet lined with parchment paper. Leave space between each macaron.
Rest the Shells
Let the piped macarons rest at room temperature for 30-60 minutes, until a skin forms on the surface.
Bake
Preheat the oven to 150°C (300°F). Bake the macarons for 15-20 minutes. They should not brown; check for a firm base and a slight lift.
Cool
Once baked, let the macarons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Buttercream Filling
Cream the Butter
In a mixing bowl, beat the softened butter until creamy and light in color, about 2-3 minutes.
Add Sugar and Cream
Gradually add powdered sugar while mixing on low speed. Once combined, add the heavy cream and vanilla extract.
Whip Until Fluffy
Increase the speed to medium-high and whip the mixture for about 3-5 minutes, until it becomes light and fluffy. Adjust consistency with more cream or sugar as needed.
Color the Filling
If desired, add food coloring to the buttercream and mix until evenly colored.
Assembly
Fill the Macarons
Pair up the macaron shells based on size. Pipe a dollop of buttercream on the flat side of one shell, then sandwich it with another shell.
Mature the Macarons
For best flavor and texture, let the filled macarons mature in the refrigerator for at least 24 hours before serving. Bring to room temperature before enjoying.