Macaron History

          Macaron History And how to make it 

According to Larousses Gastronomique the macaron was created in 1791 in  a convent near Comery.In 1792, macaron begen to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing.

                Ingredients

1. 1 3/4 cups powdered sugar (210g)

2. 1 cup almond flour (95g),finely ground

3. 1 teaspoon salt, divided

4. 3 eggs whites, at room temparature

5. 1/4 cup granulated sugar (50g)

6. 1/2 teaspoon vanilla extract 

7. 2 drops pink or any color food gel

8. 1/2 teaspoon salt

            

             VANILLA BUTTERCREAM

1. 1 cup unsalted butter (230g), 2 sticks, at room temperature

2. 3 cups powdered sugar (360g)

3. 1 teaspoon vanilla extract

4. 3 tablespoon heavy cream

Preparation

1. Make the Macaron: In the bowl of a food processes, combine the powdered sugar, almond flour, and 1/2 teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a finemesh sieve into a large bowl.

2. In a seperated large bowl, beat the egg whites and the remaining 1/2 teaspoon of salt with an eletric hand mixer until soft peaks form. Gradully add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.

4. Add about 1/3 of the sifted almond flour mixture at a time to the beated egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.

5. Transfer the macaron batter into a pipig bag fitted with a round tip.

6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place of parchment paper over it, using the batter  to help adhere the parchment to the baking sheet.

 

7. Pipe the macarons onto the parchment paper in 1 1/2-inch (2cm) apart.

8. Tap the baking sheet on flat surface 5 times to release any air bubbles.

9. Let the macaros sit at room temperature for 30 minutes to 1 hour, until dry to the touch.

10. Preheat the oven to 300 F (150 C).

11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.

12. Transfer the macarons to wire rack to cool competely before filling.

13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. add the cream, until desired consistency is reached.

14. Transfer the buttercream to a pipig bag fitted with a round tip.

15.  Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.

16. Place in an airlight container for 24 hours to "bloom".

17. Let's Enjoy!