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Alicia Froio’s Recipe for Making Macarons
This recipe makes approximately 20 macarons.
Tools Needed: KitchenAid Mixer, Baking Pans, Mixing Bowls, Spatula, Two Piping Bags
- 1 cup of powdered sugar
- 3/4 cup almond flour
- 3 egg whites
- 1/2 cup sugar, granulated
- A pinch of salt
- 2 cups sugar, powdered
- 1/8 cup heavy cream
- 3/4 cup of butter
- Optional food colouring (or mashed sprinkles)
- Making the macarons: In the KitchenAid bowl, beat the egg whites until soft peaks form (using a 4 out of 10 speed). This may take up to 25-30 minutes.
- Gradually add the granulated sugar, and continue mixing until stiff peaks form. As a test, turn the bowl upside down. The mixture will remain in place.
- Combine the powdered sugar, pinch of salt, and almond flour in a separate bowl.
- Slowly fold in the almond flour mixture to the beaten egg whites.
- Transfer the macaron batter into a piping bag.
- Using parchment paper over a baking sheet, squeeze the batter into round, 1.5 inch circles (spacing at least an inch a part from each other).
- Lift up the baking sheet, about 3-4 inches from the counter surface (or from the floor, depending on your counter top surface), and evenly drop the sheet 5 times to the ground. This technique releases any air bubbles from the batter. Do not be afraid to do this, it works.
- Preheat the oven to 200˚F while letting the macarons sit at room temperature for 30 minutes to 1 hour.
- Clean the KitchenAid mixing bowl to prepare for mixing the buttercream filling.
- Bake the macarons for 10 minutes at 200˚F, and then raise the temperature to 300˚F and bake for 14 minutes.
- Transfer the macaron cookies to a wire rack to cool.
- Making the buttercream filling: In the KitchenAid mixing bowl, add the butter and beat until light and fluffy.
- Add powdered sugar and mix completely. Then, add the cream and mix completely. If you would like, add food colouring or mashed sprinkles to brighten the aesthetic of the cookie.
- Transfer the buttercream to a piping bag.
- Squeeze the filling onto one macaron cookie and place another on top to create a sandwich. Repeat until all of the macarons are partnered.
- Refrigerate over night and enjoy.