Hello, I’m Clara. Today, we’re going to make frozen macarons recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Frozen Macarons Recipe
Frozen Macarons is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Frozen Macarons is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have frozen macarons using 15 ingredients and 22 steps. Here is how you cook that.
The ingredients needed to make Frozen Macarons:
- Prepare Decorations
- Take 1 Pastel colored dragées (pale blue and silver)
- Prepare Macarons
- Take 2 Egg whites
- Make ready 1 Granulated sugar; 75% of the weight of the egg whites)
- Make ready 1 Almond flour; the same weight as the egg whites
- Prepare 1 few drops Vanilla extract
- Prepare Buttercream
- Take 80 grams Butter
- Prepare 1 Egg white
- Get 10 grams Granulated sugar
- Make ready 25 grams Powdered sugar
- Prepare 1 few drops Vanilla extract
- Take 1/3 tsp Flavoring liqueur of your choice
- Make ready 1 dash Food coloring, optional
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.
So that’s going to wrap this up for this distinctive dish frozen macarons recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
