Ingredients with Measurements:
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 tsp violet food coloring
- 1/4 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tbsp violet syrup
Special equipment needed:
- Piping bag with round tip
- Electric mixer
- Food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse together the powdered sugar and almond flour until well combined and fine.
3. In a large mixing bowl, beat the egg whites with an electric mixer until frothy. Add in the granulated sugar, violet food coloring, vanilla extract, and cream of tartar. Continue to beat until stiff peaks form.
4. Gently fold in the almond flour mixture into the egg white mixture until well combined.
5. Transfer the mixture into a piping bag with a round tip and pipe small circles onto the prepared baking sheet.
6. Tap the baking sheet on a flat surface to remove any air bubbles and let the macarons rest for 30 minutes.
7. Bake the macarons for 15-18 minutes or until the edges are lightly golden.
8. While the macarons are baking, prepare the filling by creaming together the softened butter, powdered sugar, and violet syrup until smooth.
9. Once the macarons are done baking, let them cool completely on the baking sheet before removing them.
10. Pair the macarons together by size and pipe the filling onto one half of each pair. Sandwich the macarons together and gently press down.
Time:
Preparation time: 45 minutes
Cooking time: 15-18 minutes
Temperature:
Preheat oven to 300°F (150°C)
Serving size:
Makes about 20-24 macarons
Nutritional information:
Calories per serving: 85
Total fat: 5g
Saturated fat: 2.5g
Cholesterol: 10mg
Sodium: 10mg
Total carbohydrates: 9g
Dietary fiber: 0g
Sugars: 8g
Protein: 1g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Violet syrup can be substituted with any other flavored syrup or extract.
Variations:
- Add edible glitter or sprinkles to the macarons for a festive touch.
- Use different food coloring to create different colored macarons.
- Experiment with different flavored fillings such as raspberry or lemon.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a food processor to ensure the powdered sugar and almond flour are finely ground.
- Let the macarons rest for 30 minutes before baking to ensure they have a smooth surface.
- Use a piping bag with a round tip for even circles.
Storage instructions:
Store the macarons in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Let the macarons come to room temperature before serving.
Presentation ideas:
Arrange the macarons on a platter or tiered stand for a beautiful presentation.
Garnishes:
Garnish with fresh violets or edible flowers for a beautiful touch.
Pairings:
Pair with a cup of tea or coffee for a delightful treat.
Suggested side dishes:
Serve with fresh fruit or a cheese plate for a balanced dessert.
Troubleshooting advice:
- If the macarons are cracking, it may be due to overmixing the batter or not letting them rest long enough before baking.
- If the macarons are sticking to the parchment paper, try using a non-stick baking mat instead.
Food safety advice:
Make sure to use fresh, high-quality ingredients and store the macarons properly in the refrigerator.
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 popular dessert worldwide.
Flavor profiles:
Sweet, floral, and delicate.
Serving suggestions:
Serve as a dessert or as a sweet treat with tea or coffee.
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Region: French