What better way to celebrate our glorious Independence than to bake! Yes I am aware that the macaron is French, but they know how to bake! These little treats are crunchy on top and chewy in the middle, with a creamy delightful center. We are definitely in love in the Lutz household! So here are the recipes that I used on this patriotic weekend.
*For all of these, I used a silicon baking sheet with rings on them for size. Here are a few more hints:
- when whipping your egg whites, don't stop the mixer until you have added the sugar and you are at hard peaks
- bang the baking sheet on the counter to eliminate air bubbles before setting for 15 minutes prior to baking
- let silicon cool before trying to remove macarons.
Red Velvet
2/3 cup almond flour
1 1/2 cup powdered sugar
1 tbsp cocoa powder
3 aged egg whites
5 tbsp sugar
1 tbsp vanilla
Red food coloring
Bake at 300 for 18 min
Filling
Chocolate frosting!
Red food coloring
*Lesson learned: don't use can frosting. So sticky!!
Vanilla Macaron
2/3 cup almond flour
1 1/2 cup powdered sugar
3 aged egg whites
5 tbsp sugar
1 tbsp vanilla
Bake at 300 for 18 min
Filling: Vanilla Frosting
4 tbsp unsalted butter, room temp
2 cups powdered sugar
1 tsp vanilla
A pinch of salt
Blueberry Macaron
2/3 cup almond flour
1 1/2 cup powdered sugar
3 aged egg whites
5 tbsp sugar
1 tbsp vanilla
Blue food coloring
Bake at 300 for 18 min
Filling: Blueberry Cream Cheese
4 oz cream cheese, softened
3 tbsp blueberry jam
*Lesson learned: the filing sweat some in the fridge... Any suggestions on this one would be welcome!
