16 August 2019

Snickerdoodle Macarons

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Snickerdoodle Macarons


Dry ingredients.
In one bowl mix:
1 cup almond flour
1 cup powdered sugar
Pinch salt

Sift the dry ingredients through a sieve, or aerate with food processor to remove clumps.

In a separate medium-sized bowl make the meringue mixture.
You’ll need:
2 egg whites
1/2 tsp white vinegar
1/4 cup cinnamon sugar (or 1/4 c granulated sugar mixed with. 1 tbsp of cinnamon)

Add the vinegar to the egg whites. Whip until frothy. Slowly add cinnamon sugar, one tsp at a time, while continuing to beat egg whites until stiff peaks are formed about 3-5 minutes.

When meringue mixture is done, sprinkle 1/3 of dry mix over the meringue and gentle fold the dry mix into the meringue using a rubber spatula. Be careful not to deflate the meringue. Sprinkle another third of dry mix onto the meringue. Continue to fold the dry mix into the meringue mixture. Add the last third of dry mix and fold gently to incorporate the dry ingredients. The macaron mixture is done when the batter is thick and “lava like”. It should fall off the rubber spatula in a thick ribbon and begin to self-level after about 20 seconds. If the batter “ribbon” is still thick or bumpy, fold the batter a few more times. Do NOT over mix. It is better to undermix than overmix the batter.

Pipe the macarons onto a silicone macaron template, or onto a parchment lined cookie sheet. About 1.25” rounds work well. Place them about an inch apart to allow them to expand. Tap the tray onto the countertop or tap the bottom of the tray with your hand to remove air bubbles.

Let sit for 30-60 mins until the shells are dry to the touch. You may need to set in oven or put a fan on in the kitchen during the resting period to avoid the effects of humidity. The cookie shells are ready to bake when you can touch the cookie and no batter sticks to your finger. If you do not allow proper resting time, your cookies will not rise and create the “feet” that are such an identifiable feature of a macaron. While the cookies are resting, preheat the oven to 300 degrees.

During the resting period, begin the filling:

Vanilla buttercream filling.
You’ll need:
4tbsp butter softened
1 tbsp cream
1/2 tsp Vanilla
1/4 cup powdered sugar


Whip butter and vanilla until creamy. Add powdered sugar and mix until smooth. Finally add the cream and mix until a light and fluffy filling is created. Spoon into a piping bag with a round tip and set in the fridge to chill slightly.

When the macarons are dry to the touch, bake one tray at a time for 12-15 minutes in a 300 degree preheated oven. The cookies are done if they lift easily off the mat or parchment when cooled. If they are still moist or sticky, bake a couple more minutes or let them sit in the warm oven for a few additional minutes.

Remove the filling from the fridge to soften slightly while the shells cool. Let the macaron shells cool completely before adding the filling. Pair the macaron shells by matching sizes. Pipe a small amount of filling on one shell. Gently twist the top shell onto the bottom shell to evenly distribute the filling around the shell.

Place the macarons into an airtight container and place in the refrigerator. Allow the cookies to refrigerate at least 24 hrs for the flavors and textures to meld together.


Enjoy!

Note: I placed them in an ice cube tray to cool again after adding the vanilla creme filling.


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