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French Macaron with buttercream

Chocolate Flavored French Macaron with Cocoa Swiss Buttercream Recipe To make chocolate flavored French macarons, simply add a small amount of brown food coloring and chocolate extract (and/or cocoa powder) to the macaron mix, add water, whip as instructed, pipe and. My blog is all about finger food, bite-size desserts, cakes and cocktails, in short party food! Remove the tray from the oven and let cool before removing the macarons from the parchment. You can cook French Macaron with buttercream using 7 ingredients and 13 steps. Here is how you cook it.

Ingredients of French Macaron with buttercream

It's of Macarons Shell.
You need 60 grams of egg whites.
Prepare 50 grams of almond powder.
You need 30 grams of caster sugar.
Prepare 90 grams of icing sugar.
You need 1 pinch of of salt.
It's 1 of gel food coloring.

Remove the macarons from the parchment paper. Top with a second macaron and gently press to spread the buttercream to the edges. Transfer the macarons to a wire rack to cool completely before filling. Sift powdered sugar, almond flour, and hazelnut flour (if using) into large bowl.

French Macaron with buttercream step by step

Age the egg whites on the countertop for a day or two. Then microwave it for 4 seconds plus another 4 seconds..
Beat the egg whites with low speed for a minute with a pinch of salt. Add a third of the caster sugar and beat for another minute. Continue with the other two third of the caster sugar..
Continue beating for three to four minutes with a medium speed until it forms soft peak..
Stop beating and add a drop or two food coloring. Use spatula to fold in the color. Five folds will do..
Mix the icing sugar and almond meal. Put in the food processor for two minutes. Sift before adding to the beaten egg whites..
Add half of the mixture into the beaten egg whites. Fold five times. Add the rest of the mixture and fold another 40 to 50 times..
Make sure that the mixture not too runny or not too thick. It should flows like lava..
Put the mixture into the piping beg. Use nozzel no 11 or 12..
Pipe around 1.5 inches in diameter, 1 inch apart on a baking paper in a tray..
Tap the tray four to five times on the countertop. Leave until they form shell for about 30 minutes to an hour. This depends on the humidity of the kitchen..
Bake for about 18 to 20 minutes at 155 degress celcius or until they don't stick on the baking paper..
Let them cool before sandwiched them..
It is best that the macarons are make during a hot dry day..

Using electric mixer, beat egg whites, sugar, and pinch of salt in. French Macarons are on-trend all year round. These lemon French macarons filled with lemon curd and Swiss meringue buttercream are especially refreshing and light. This simple, easy and effortless recipe uses my full proof macaron recipe as a base so you can make these successfully over and over again. Sift powdered sugar, almond flour, and hazelnut flour (if using) into large bowl.