French macarons with French buttercream
Binging with Babish · ♥ 127.7K likes · 2.7M views · 11 min video
Read about macarons and meringues in the BrightCulinary Book
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Ingredients
Method
Techniques
- 140 g almond flour
- 130 g powdered sugar
Sift the almond flour and powdered sugar into a food processor and whizz about 30 seconds; sift and whizz twice more, three times in all, for the finest possible powder.
- 100 g egg white
- 0.125 tsp cream of tartar
Whip the egg whites with the cream of tartar about one minute until frothy.
- ½ tsp vanilla extract
- ½ tsp raspberry extract
- food coloring
Add the vanilla and raspberry extracts and a few drops of food colouring.
Scrape down and whip to stiff peaks -- a peak that does not flop over when the whisk is turned upside down.
Sift a third of the dry mixture into the meringue and fold gently; sift in the rest and fold until smooth and goopy, a little thicker than pancake batter, forming a figure of eight off the spatula.
Pipe round dollops onto a parchment-lined baking sheet.
Bake at 300F for about 12 minutes, rotating once halfway, then cool completely on the sheet.
- 100 g granulated sugar
- 30 ml water
For the buttercream, put the granulated sugar and water in a medium saucepan over medium heat.
- 5 whole egg yolks
Take the syrup to 240F, the softball stage, and stream it very slowly into the running mixer so it does not scramble the yolks.
- 225 g unsalted butter
- ¼ tsp raspberry extract
- ¼ tsp vanilla extract
- food coloring
Once cooled to room temperature, add the room temperature butter a piece at a time, then the extracts and the colouring.
Pipe a small circle onto the flat side of one shell and sandwich it with one that matches in size.