Ingredients with Measurements:
- 1 cup almond flour
- 1 1/2 cups powdered sugar
- 3 egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp blue pea flower powder
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Blue food coloring (optional)
Special equipment needed:
- Piping bag
- Piping tip
- Electric mixer
- Food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 300°F.
2. In a food processor, pulse the almond flour and powdered sugar until well combined. Sift the mixture into a large bowl and set aside.
3. In a separate bowl, beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add the granulated sugar to the egg whites, one tablespoon at a time, while continuing to beat until stiff peaks form.
5. Fold the almond flour mixture into the egg whites, being careful not to overmix. Add the blue pea flower powder and blue food coloring (if using) and continue to fold until the mixture is smooth and glossy.
6. Transfer the mixture to a piping bag fitted with a piping tip. Pipe small circles onto a baking sheet lined with parchment paper.
7. Tap the baking sheet on a flat surface to remove any air bubbles. Let the macarons rest for 30 minutes to form a skin.
8. Bake the macarons for 15-18 minutes, or until the edges are firm and the tops are slightly crisp. Let them cool completely on the baking sheet.
9. In a separate bowl, beat the butter, powdered sugar, and vanilla extract until light and fluffy. Transfer the mixture to a piping bag.
10. Once the macarons are cooled, pipe a small amount of the buttercream onto one macaron and sandwich it with another macaron.
11. Serve immediately or store in an airtight container in the refrigerator.
Time:
Preparation time: 45 minutes
Cooking time: 15-18 minutes
Temperature:
Preheat oven to 300°F.
Serving size:
Makes approximately 24 macarons.
Nutritional information:
Calories: 90
Fat: 4g
Carbohydrates: 12g
Protein: 2g
Substitutions for ingredients:
- Blue pea flower powder can be substituted with other natural food coloring powders.
- Almond flour can be substituted with hazelnut flour or other nut flours.
- Granulated sugar can be substituted with caster sugar.
Variations:
- Add lemon zest to the buttercream for a citrusy twist.
- Use different food coloring to create different colored macarons.
- Add a small amount of cocoa powder to the almond flour mixture for chocolate macarons.
Tips and tricks:
- Make sure to sift the almond flour and powdered sugar mixture to ensure a smooth macaron.
- Let the macarons rest for 30 minutes before baking to form a skin.
- Use a piping tip to ensure even and consistent macarons.
Storage instructions:
Store the macarons in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the macarons come to room temperature before serving.
Presentation ideas:
Arrange the macarons on a platter or cake stand for a beautiful display.
Garnishes:
Garnish with edible flowers or gold leaf for an elegant touch.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a cheese plate for a light and refreshing dessert.
Troubleshooting advice:
- If the macarons are cracking, tap the baking sheet on a flat surface to remove any air bubbles before letting them rest.
- If the macarons are too sticky, let them rest for a few more minutes before baking.
- If the macarons are too dry, add a small amount of water to the egg whites before beating.
Food safety advice:
Make sure to use fresh and high-quality ingredients to ensure the safety of the macarons.
Food history:
Macarons originated in Italy and were brought to France in the 16th century. They became popular in France during the 19th century and have since become a beloved dessert around the world.
Flavor profiles:
The blue pea flower macarons have a delicate almond flavor with a hint of floral sweetness.
Serving suggestions:
Serve the macarons as a dessert or as a sweet treat with tea or coffee.
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