For the Shells
- 110 grams Egg whites (about 3 eggs)
- 1/8 tsp Cream of tartar optional
- 50 grams Sugar
- 200 grams Powdered sugar
- 100 grams Almond meal
- 3 drops Vanilla extract
- 3 drops Blue or Turquoise gel color
Prepare dry ingredients
Place almond meal and powder sugar in a food processor.
Sift it and discard any big or remains that does not go thru.
Tip - if you have a lot in the sifter - pulse some more.
Whip egg whites
Place the egg whites with cream of tartar in a grease-free mixer bowl with whisk attachment
Start whisking on medium speed.
After a minute start adding the regular sugar a little at a time.
Once all the sugar has been added - whisk on medium-high until stiff peaks.
Add extract and food color - mix the color well.
Next, fold the almond/sugar mixture into the whipped eggs whites.
As shown in the video - once the almond mixture has been folded in continue to fold some more using the method shown in the video.
Spread it around the bowl - bring it back to the center. I usually have to do this about 4 to 5 times with each batch.
You need to fold the mixture until you have what is called a dropping consistency or a thick cake batter consistency.
Which means when you hold a little batter on the spatula and drop it back into the bowl it should settle back into the rest slowly.
Pipe/ Tap /Rest
Pour batter into a piping bag with a large round tip (No.12).
Pipe similar size macarons on to a parchment paper using a template.
The best way to pipe is to squeeze until you have a good mound then swirl the tip to one side. But don't worry if you don't get it when you tap the pan these usually settle down.
Tap the baking sheet on the counter a couple times so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons. I do three taps on each side as shown in the video.
Let the macarons rest in a cool dry place for about 20 minutes so the tops will get crusted. In places, with high humidity, this can take up to 30 minutes. This will give you a dry shell on top when you touch. As long as it does not stick to your hand when you touch it - you are good to go.
While the macarons are drying - preheat the oven to 150 C / 300 F.
Bake the macarons for 15 to 18 minutes depending on your oven. The tops will look set and the bottom should not be wet.
The top shell should be shiny and the bottom crusty (also called macaron feet).
Let cool on the parchment for a while then take them off and let cool completely.
Filling / Storage
Prepare two piping bags - one with blueberry filling and one with Swiss Meringue Buttercream
Pair macarons shells so you have similar sizes to match and make a sandwich.
Pipe a ring of Swiss meringue buttercream, then pipe the blueberry filling in the center of that ring.
Sandwich the two shells together.
Macarons must be stored in the fridge and are best eaten one or two days later.
Calories: 92kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 20mg | Potassium: 15mg | Fiber: 0g | Sugar: 14g | Vitamin C: 0mg | Calcium: 8mg | Iron: 0.2mg