Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, frozen macarons. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Frozen Macarons is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Frozen Macarons is something that I’ve loved my entire life.
A wide variety of frozen macaron options are available to you, such as accept. My freezer was bursting with frozen macarons, not all of them in their prime shape, but they all taste delicious. Then you guys were having issues.
To begin with this recipe, we have to first prepare a few components. You can have frozen macarons using 15 ingredients and 22 steps. Here is how you can achieve it.
The ingredients needed to make Frozen Macarons:
- Make ready Decorations
- Get 1 Pastel colored dragées (pale blue and silver)
- Make ready Macarons
- Prepare 2 Egg whites
- Prepare 1 Granulated sugar; 75% of the weight of the egg whites)
- Get 1 Almond flour; the same weight as the egg whites
- Take 1 few drops Vanilla extract
- Get Buttercream
- Take 80 grams Butter
- Take 1 Egg white
- Make ready 10 grams Granulated sugar
- Prepare 25 grams Powdered sugar
- Get 1 few drops Vanilla extract
- Prepare 1/3 tsp Flavoring liqueur of your choice
- Take 1 dash Food coloring, optional
French macaroons tend to be flatter, while Italian macarons are a bit taller. Pull them out an hour before serving to thaw. Are macarons really that hard to make? Macarons are some tricky little cookies!
Steps to make Frozen Macarons:
- Weigh the egg whites. The weight of the other macaron ingredients will be calculated based on that. Measure carefully.
- Beat the egg whites with a handheld mixer to turn it into meringue. Add the granulated sugar to it in 2 batches as you whip it.
- Sift the almond flour and powdered sugar together twice. Add the meringue to this in 3 batches, folding it in.
- Use a cut and fold motion, stirring up from the bottom. Don't crush the air bubbles or beat the mixture too much. It's similar to when you stir up freshly cooked rice.
- When everything is mixed, add the vanilla essence. Then perform the macaronage (a procedure used to make macarons): Lift the mixture up from the bottom of the bowl with your spatula, and then stroke the surface. Repeat several times.
- When the batter forms a thick ribbon that falls slowly from the spatula, it's done. It can be a bit puffy still.
- Make a piping bag ready by folding back the edge and standing it up in a cup. Transfer the macaron batter to the piping bag.
- Pipe the batter out onto a kitchen parchment paper lined baking sheet. Aim to make each round 3 cm in diameter.
- Gently put the dragées on top of the macarons, then push them in very lightly with the blunt end of a toothpick.
- Leave the macarons until the surface has dried completely. This will take 1 to 5 hours, depending on the humidity.
- Bake in a 180°C oven for 3 to 5 minutes. The pieds (the 'feet' of a macaron, or the frilly parts around the perimeter) will start to form.
- Take the macarons out, set the oven to 120 to 130°C, and bake for another 10 to 15 minutes. If it looks like the macarons are turning brown, turn the temperature down.
- Let the macarons cool down completely. Cut the kitchen parchment paper apart with the macarons are still stuck to it, so that each macaron is separate.
- Put the macarons carefully into a plastic bag, and refrigerator for a day.
- Make the buttercream: Have the butter at room temperature.
- Beat the egg white. Add the granulated sugar to it in 2 batches as you beat it.
- When the meringue is done, add the powdered sugar to it in 3 batches while beating at low speed.
- Add the butter in 3 batches while beating at low speed.
- Add the vanilla essence and food coloring, and keep beating at low speed.
- To finish: Gently peel the paper off the macarons. If they are uneven in size, line them in order from large to small, and pair up the ones that are of similar size.
- Fit a round tip on a piping bag, fill the bag with buttercream and pie the filling between the macarons.
- Put the macarons back in the plastic bag. Rest in the refrigerator overnight and they're done.
They freeze beautifully in my experience. I just make sure I place them in an air tight container and freeze them for. Read the Storing French Macaron Shells discussion from the Chowhound Home Cooking Storing French Macaron Shells. Sign up to discover your next favorite restaurant, recipe. See more ideas about Macarons, Macaroons, French macaroons.
So that’s going to wrap this up with this exceptional food frozen macarons recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
