How to Make French Macarons

           French Macarons Recipe (Video Recipe)
Do you know making Macarons is very Easy. All you need is a lot of patients. When I made firs time, I fail. So than I try to be more patients and baby sit them. By the 3rd time I was like a pro. They are very beautiful and Tasty. You can make Macarons any colors you desire. Watch the video tutorial how to make a perfect Macarons.
                          

Do you know The difference between French and Italian Macarons? 
French method:
is the most commonly used in macaron recipes, because it results in the correct texture and taste for the French macaron.
The Italian method: is said to produce a more stable meringue because it uses a hot sugar syrup in place of dry sugar, but the downside is that it results in macarons that are too sweet and harder to bake correctly.
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Ingredients: for  Macarons shells:
1 cup of powder sugar
3/4 cup of almond meal / flour
2 eggs whites
4 tablespoons of granulated sugar.

Ingredients for Macaron  filling:
7 tablespoons of room temperature butter
5 tablespoons of  Cool Whip cream  room temperature
1/2 cup of almond meal ( that`s my secrets ingredient )

More Desserts Recipes:
Instruction:
Preheat oven to 350F degrees.Beat egg whites until foamy, then add sugar ,Whip until they form a peak that stands upright. Then add the food coloring. Sift almond flour, and powdered sugar.  You want a really fine powder mixture to create a smooth and pretty on top to your Macaron cookie.
Fold flour mixture into the egg white mixture. Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking. Let them sit out for 25 mins, When they dry out they can't spread out in the oven, and are forced to rise up. That's what creates the feet! Bake for 10-15 mins.
Instruction for Macaron fillings:
Whip butter and whip cream with an electric mixer until pale and fluffy. Slowly add almond meal and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter) Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell.
You can  keep macarons refrigerated up to a month.
Hosted by: Natasha Karman
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