Am itching to paint some more boards this week and then I might get out of the blue rut, scroll down and you will see what am talking about. I have 5 blue boards of different shades of blu…that reminds me, I have been asked to do a post on boards, so will be doing that really soon. Stay tuned.
1 cup confectioners’ sugar
1/2 cup almond flour
2 large egg whites, room temperature
5 Tablespoons granulated sugar
1 teaspoon vanilla extract
Confectioners’ sugar for 1 cup of sugar add 1 tbsp of corn starch and blend till the granulated sugar is fine to touch.
Almond flour : ground almonds (whole) in my vitamix ( you could do it in a food processor) and sieve them.
Preheat oven to 300°F. Pulse powdered sugar and almond flour in a food processor until combined.
Using an electric mixer on medium speed, whisk egg whites until foamy. Slowly add granulated sugar and vanilla. Increase speed to high, and whisk until stiff peaks form. Fold dry flour mixture into egg whites. Continue to mix until batter is smooth but still thick.
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets.
Pipe circles with the bag at a 90° angle. Tap the bottom of each cookie sheet a few times to release air bubbles. Let stand at room temperature for 30 minutes.
Bake 1 sheet at a time, each for about 12-15 minutes. Let macarons cool completely. Sandwich 1–2 teaspoons Nutella spread between 2 macarons.
5 Tablespoons granulated sugar
1 teaspoon vanilla extract
Confectioners’ sugar for 1 cup of sugar add 1 tbsp of corn starch and blend till the granulated sugar is fine to touch.
Almond flour : ground almonds (whole) in my vitamix ( you could do it in a food processor) and sieve them.
Preheat oven to 300°F. Pulse powdered sugar and almond flour in a food processor until combined.
Using an electric mixer on medium speed, whisk egg whites until foamy. Slowly add granulated sugar and vanilla. Increase speed to high, and whisk until stiff peaks form. Fold dry flour mixture into egg whites. Continue to mix until batter is smooth but still thick.
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets.
Pipe circles with the bag at a 90° angle. Tap the bottom of each cookie sheet a few times to release air bubbles. Let stand at room temperature for 30 minutes.
Bake 1 sheet at a time, each for about 12-15 minutes. Let macarons cool completely. Sandwich 1–2 teaspoons Nutella spread between 2 macarons.
Store in an airtight container.
These are beautiful. We need to make a date to share tips and blogging tricks.
ReplyDeleteYes, we do! Am sure we will have a lot to talk about. There might be other members in CCN that are from the same area, that would be so much fun.
DeleteGood on you - these are beautiful macarons! I'm so very envious as I've not yet mastered them to this degree of perfection. Perhaps it's time to try again.
ReplyDeleteLooks simply delicious, awesome clicks!
ReplyDeletethey look so so beautiful!
ReplyDeleteBeauties, they came out extremely prefect as much as we get in bakeries here.
ReplyDeleteHow many macarons does this recipe make?
ReplyDeleteabout 25
DeleteThey are gorgeous!
ReplyDeleteWhat a gorgeous plate of macarons! And Nutella filling? That's a nice bonus. <3
ReplyDeleteThese look amazing! I might try it with the Speculoos Cookie Butter from Trader Joe's :)
ReplyDeleteMmmmmm, I was just talking about making macarons when I saw this - perfect timing :)
ReplyDeleteLovely photographs! yummy macarons !! Can't wait to try this recipe :)
ReplyDeleteGorgeous, gorgeous, gorgeous!!!!
ReplyDelete