Description
Delicious macarons filled with festive Sugar Cookie Buttercream and topped with shredded coconut.
Ingredients
Scale
- 100 g Granulated Sugar (Use Domino® Golden Sugar for a richer flavor.)
- 10 g Egg White Powder (Optional for stability in humid climates.)
- 90 g Egg Whites (Use fresh egg whites at room temperature for best results.)
- 100 g Almond Flour (Use finely ground regular flour or gluten-free flour for a different flavor.)
- 200 g Powdered Sugar (Sifting is essential to prevent lumps.)
- 1 tbsp Gel Food Coloring (Red, Black, Yellow) (Powder food coloring can also be used for more intense colors.)
- 5 g Meringue Powder (Omit if not available; royal icing may be slightly less stable.)
- 30 ml Water (Add gradually to avoid liquidity issues.)
- 120 g All-Purpose Flour (Must be heat-treated before use.)
- 115 g Unsalted Butter (Can use vegan butter for a dairy-free option.)
- 1 tsp Vanilla Extract (Adjust to taste; can use artificial flavoring if preferred.)
- 1 tsp Almond Extract (Adjust to taste; can use artificial flavoring if preferred.)
- 30 ml Milk or Heavy Cream (Adjust quantity for consistency preference.)
- 50 g Desiccated Coconut (Shredded) (Omit if desired; can use powdered sugar for coating.)
Instructions
- Gather your ingredients and tools. Fit your piping bag with a large round tip and line baking sheets with parchment paper or a silicone mat. Sift together the almond flour and powdered sugar to eliminate any lumps.
- In a heatproof bowl over simmering water, whisk egg whites and granulated sugar until dissolved. Transfer this mixture to a stand mixer and whip until stiff peaks form, which takes about 13-15 minutes.
- Carefully fold the sifted almond flour and powdered sugar into the meringue until the mixture is glossy and somewhat flowing (perform the figure 8 test). Add about 1 tablespoon of red gel food coloring to achieve that festive hue.
- Pipe the batter onto the prepared macaron template. Gently bang the trays on the counter to release any air bubbles. Let the piped macarons rest until the surface feels dry, approximately 1-2 hours.
- Pop the trays into a preheated oven set to 300ºF, and bake for about 15-20 minutes. Keep an eye out for the feet and a firm top—these are signs of a good bake!
- In a mixing bowl, combine powdered sugar, meringue powder, and water. Whisk until the mixture is glossy and fluffy. Add in any desired colors for decoration.
- First, heat treat the all-purpose flour by toasting it in the oven for 5 minutes, then let it cool. In a bowl, beat the unsalted butter and sugars together until creamy. Gradually add the cooled flour, extracts, and milk until you achieve your desired consistency.
- Choose a macaron shell to fill with a generous dollop of Sugar Cookie Buttercream. Top it off with another shell and roll the edges in shredded coconut for a delightful finish.
- For an extra festive touch, dust the finished macarons lightly with edible glitter.
Notes
- Macarons should be stored in an airtight container to maintain freshness.
- Use a kitchen scale for precise measurements.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 10 mg