Recipes: Macaron Baking Class

INGREDIENTS
– 410g almond flour
– 512g powdered sugar
– 176g granulated sugar
– 320g egg whites (room temp)
– 1 teaspoon vanilla bean paste (or vanilla extract)
– Gel food coloring (optional)

INSTRUCTIONS
1. Measure all of your ingredients first.
2. Prepare your piping bag.
3. Preheat oven to 300*
4. Sift your almond flour and powdered sugar together and set aside.
5. For the French meringue: in your stand mixer, add your room temp egg whites, turn to speed 6, and set
a timer for 5 minutes.
6. In the first minute of your timer add the granulated sugar until combined. Do not turn your mixer off.
Add the vanilla bean paste.
7. If adding food coloring, add during the remaining 1 to 1:30 minutes of your timer.
8. Turn your mixer off immediately when the timer goes off- you should have perfectly stiff peaks on your French meringue.
9. Macaronnage: at this stage, you will be combining the almond flour mixture with your meringue. Do so delicately, so as not to deflate the meringue, but until we’ll combined with no lumps and the batter falls off the spatula like lava. Be careful not to over mix, or under mix.
10. Once your batter is lava-like, you can fill your piping bag. Flip baking pan upside down and use baking paper or Silpat mat. You will pipe small rounds (using a Silpat mat with circles is very helpful) be careful not to bury the tip and hold your bag perpendicular to the tray at all times- never at an angle.
11. Once the shells are all piped, rap the tray multiple times against the table to eliminate air bubbles.
Pop the remaining visible air bubbles with a toothpick
12. Set aside to rest. This can take anywhere from 10min to an hour depending on humidity. We want a shell to form and tops of the macs should not be sticky or tacky but smooth to the touch.
13. Make buttercream/ganache/filling while shells are resting- checking on shells every ten minutes or so.

Yield: about 60 macaron cookie sandwiches

INGREDIENTS
– 2 sticks of butter, room temp
– 6-8 cups powdered sugar, sifted (or to taste)
– 1-2 teaspoons vanilla extract, or vanilla bean paste (or to taste)
– 1-2 tablespoons heavy cream (optional)
– Gel food coloring, optional

INSTRUCTIONS
1. Whip the softened butter on high for 3-5 minutes, or until a whiter color, and fluffy
2. Add the sugar one cup at a time, fully incorporating with butter
3. Add the vanilla
4. If the consistency is too thick, you can gradually add heavy cream or milk, until desired consistency is achieved.

Ingredients:
2 cups Almond flour
1 ¾ cups Confectioner’s sugar, sifted
5 Egg whites (large), separated
1/2 t Flaming Red Powder Color
1 drop super red color gel
¼ t Strawberry extract
2 T water
¾ cup Granulated Sugar

Method:
Whisk the almond flour and confectioner’s sugar together in a medium bowl until there are no lumps.

Using a rubber spatula, stir in 3 of the egg whites to create a thick paste. Add any food color and flavoring/extracts.
Pour remaining 2 egg whites into a stand mixer fitted with a whisk attachment. Begin whipping them on medium speed at same time as sugar mixture in next step is cooking.

Combine the water and granulated sugar in small pot. Mix with your hand to create “wet sand”, making sure all the sugar is moistened. Brush sugar off sides of pan with wet pastry brush. Set over medium heat and bring to a boil. Cook the syrup without stirring until it reaches 241F. ** Place lid or stainless steel bowl over pan- Do not overcook

When the egg whites have tripled in volume and form medium peaks, turn the speed to high and slowly pour the hot syrup down the inside edge of the bowl, making sure to avoid hitting the whisk. When all the syrup has been incorporated, continue to whip on high speed for 1 minute more, or until stiff, shiny peaks.

With a rubber spatula, fold one-third of the meringue into the almond flour base. Once fully incorporated, fold in all of the remaining meringue. Continue to gently fold the macaron batter until all the lumps are gone; the batter should still be slightly warm to the touch.

Cut the tip of a piping bag to snugly fit #803 or #2A plain tip. Using a rubber spatula, fill pastry bag with macaron batter so that it is two-thirds full.

Line 2 half sheet pans or large full sheet pan with parchment paper. At each corner, pipe a small dot of batter under the parchment and push the parchment flat or use magnets at each corner so it does not blow over in the oven.

Holding the piping bag at a 90-degree angle about ½ inch above the pan, pipe dots of macaron batter 1 ½“- 2” in diameter, spacing the macarons at least 1” apart. Carefully tap the sheet pans by lifting them up a few inches in the air and dropping them flat on the work surface. The will help spread the batter slightly and knock out any air bubbles.

Let the macaroons air-dry for 30 minutes. A thick skin will form on the macarons so that when they bake they will keep their shape. While the macarons are drying, place a rack in the center of the oven and preheat the oven to 275F for conventional or 250F for convection.

Bake the macarons on the center rack for about 12 minutes. Rotate the pan and bake for 12 minutes more. The macaron shells should be dry and firm to the touch. During the baking process they will slightly rise from the base and form the signature “foot”. Leave shells on parchment paper to cool completely

Lay out macaron shells, placing them flat side up. Pipe a large dollop of buttercream, ganache, or curd on top of half the shells, covering two-thirds of shell. Top with remaining shells, matching up the same size shell and sandwich together. Press until a thin layer of filling is visible all the way around the macaron.

Return the filled macarons to the sheet pan and cover loosely in plastic wrap. Refrigerate overnight so that macarons can “age.” They must spend some time in the refrigerator to allow the filling to slowly soften the shell.

YIELD: 36 macarons

NOTE: Make shells one day before filling. Can combine almond flour and confectioner’s sugar in food processor for extra smooth finish; careful not to overwork almond flour or it will release oils that will turn mixture into a paste. When adding food color to the base, keep in mind that it will be mixed into a white meringue, which will lighten the color by 3 shades or more. Macaron batter needs to be piped right away, while it’s warm, or it will start to set and become clumpy. If macarons stick to the paper, place them in the freezer for 15 minutes and they should release much more easily. Depending on the moisture content of the filling, macarons need to age for at least 24 hours in the refrigerator.

Ingredients:

1 cup butter, unsalted, softened
2 T Sweetened condensed milk
½ t vanilla extract
2 T heavy cream
½ cup lemon curd
1 drop lemon yellow gel color (optional)

Method:

In stand mixer, whip the butter on medium speed for 3 minutes. Add sweetened condensed milk, heavy cream, and vanilla extract. Beat in the lemon curd and mix until combined. Beat on high speed until light and fluffy – at least 2 minutes.

You want the frosting nice and creamy, but for it to be able to hold a point at the same time.

YIELD: 1 1/4 cup

Ingredients:

6 Egg Yolks
½ c sugar
¼ c lemon juice
6 T unsalted butter

Method:

Combine the egg yolks and sugar in heavy saucepan. Whisk vigorously for 1 minute. Add the lemon juice and whisk for 1 minute more. Place over low heat and cook, stirring constantly, until slightly thickened; don’t let it become too hot or the yolks will scramble. Remove from the heat and add the butter. Stir until smooth. Let cool, stirring occasionally. Transfer to a tightly sealed container and refrigerate. Let chill completely before using.

YIELD: 1 1/2 cups

2 cups Almond flour
1 ¾ cups Confectioner’s sugar, sifted
5 Egg whites (large), separated

2 drops Orange Gel Color
1/2 t Sparkling Wine Flavor/extract

2 T water
¾ cup Granulated Sugar

Shells:
Whisk the almond flour and confectioner’s sugar together in a medium bowl until there are no lumps.

Using a rubber spatula, stir in 3 of the egg whites to create a thick paste. Add any food color and flavoring/extracts.

Pour remaining 2 egg whites into a stand mixer fitted with a whisk attachment. Begin whipping them on medium speed at same time as sugar mixture in next step is cooking.

Combine the water and granulated sugar in small pot. Mix with your hand to create “wet sand”, making sure all the sugar is moistened. Brush sugar off sides of pan with wet pastry brush. Set over medium heat and bring to a boil. Cook the syrup without stirring until it reaches 241F. ** Place lid or stainless steel bowl over pan- Do not overcook

When the egg whites have tripled in volume and form medium peaks, turn the speed to high and slowly pour the hot syrup down the inside edge of the bowl, making sure to avoid hitting the whisk. When all the syrup has been incorporated, continue to whip on high speed for 1 minute more, or until stiff, shiny peaks.

With a rubber spatula, fold one-third of the meringue into the almond flour base. Once fully incorporated, fold in all of the remaining meringue. Continue to gently fold the macaron batter until all the lumps are gone; the batter should still be slightly warm to the touch.

Cut the tip of a piping bag to snugly fit #803 or #2A plain tip. Using a rubber spatula, fill pastry bag with macaron batter so that it is two-thirds full.

Line 2 half sheet pans or large full sheet pan with parchment paper. At each corner, pipe a small dot of batter under the parchment and push the parchment flat or use magnets at each corner so it does not blow over in the oven.

Holding the piping bag at a 90-degree angle about ½ inch above the pan, pipe dots of macaron batter 1 ½“- 2” in diameter, spacing the macarons at least 1” apart. Carefully tap the sheet pans by lifting them up a few inches in the air and dropping them flat on the work surface. The will help spread the batter slightly and knock out any air bubbles.

Let the macaroons air-dry for 30 minutes. A thick skin will form on the macarons so that when they bake they will keep their shape. While the macarons are drying, place a rack in the center of the oven and preheat the oven to 275F for conventional or 250f for convection.

Bake the macarons on the center rack for about 12 minutes. Rotate the pan and bake for 12 minutes more. The macaron shells should be dry and firm to the touch. During the baking process they will slightly rise from the base and form the signature “foot”. Leave shells on parchment paper to cool completely

Lay out macaron shells, placing them flat side up. Pipe a large dollop of buttercream, ganache, or curd on top of half the shells, covering two-thirds of shell. Top with remaining shells, matching up the same size shell and sandwich together. Press until a thin layer of filling is visible all the way around the macaron.

Return the filled macarons to the sheet pan and cover loosely in plastic wrap. Refrigerate overnight so that macarons can “age.” They must spend some time in the refrigerator to allow the filling to slowly soften the shell.

YIELD: 36 macarons

NOTES:

• Make shells one day before filling.
• Can combine almond flour and confectioner’s sugar in food processor for extra smooth finish; careful not to overwork almond flour or it will release oils that will turn mixture into a paste.
• When adding food color to the base, keep in mind that it will be mixed into a white meringue, which will lighten the color by 3 shades or more.
• Macaron batter needs to be piped right away, while it’s warm, or it will start to set and become clumpy.
• If macarons stick to the paper, place them in the freezer for 15 minutes and they should release much more easily.
• Depending on the moisture content of the filling, macarons need to age for at least 24 hours in the refrigerator.

1 cup butter, unsalted, softened
2 T Sweetened condensed milk
1/2 t Sparkling wine flavor/extract
2 T heavy cream
2 T Orange Juice Concentrate
3 T Champagne

In stand mixer, whip the butter on medium speed for 3 minutes, or until light and airy. Add sweetened condensed milk, heavy cream, orange juice concentrate, champagne, and sparkling wine extract. Beat on high speed until light and fluffy – at least 2 minutes.

You want the frosting nice and creamy, but for it to be able to hold a point at the same time.

YIELD: 1 1/4 cups

2 cups Almond flour
1 3/4 cups Confectioner’s sugar, sifted
5 Egg whites (large), separated
1 t vanilla extract
1 t butter extract/flavor
1/8 t white color gel
2 T water
¾ cup Granulated Sugar
Rainbow Sprinkles/Jimmies

Shells:
Whisk the almond flour and confectioner’s sugar together in a medium bowl until there are no lumps.

Using a rubber spatula, stir in 3 of the egg whites to create a thick paste. Add any food color and flavoring/extracts.

Pour remaining 2 egg whites into a stand mixer fitted with a whisk attachment. Begin whipping them on medium speed at same time as sugar mixture in next step is cooking.

Combine the water and granulated sugar in small pot. Mix with your hand to create “wet sand”, making sure all the sugar is moistened. Brush sugar off sides of pan with wet pastry brush. Set over medium heat and bring to a boil. Cook the syrup without stirring until it reaches 241F. ** Place lid or stainless steel bowl over pan- Do not overcook

When the egg whites have tripled in volume and form medium peaks, turn the speed to high and slowly pour the hot syrup down the inside edge of the bowl, making sure to avoid hitting the whisk. When all the syrup has been incorporated, continue to whip on high speed for 1 minute more, or until stiff, shiny peaks.

With a rubber spatula, fold one-third of the meringue into the almond flour base. Once fully incorporated, fold in all of the remaining meringue. Continue to gently fold the macaron batter until all the lumps are gone; the batter should still be slightly warm to the touch.

Cut the tip of a piping bag to snugly fit #803 or #2A plain tip. Using a rubber spatula, fill pastry bag with macaron batter so that it is two-thirds full.

Line 2 half sheet pans or large full sheet pan with parchment paper. At each corner, pipe a small dot of batter under the parchment and push the parchment flat or use magnets at each corner so it does not blow over in the oven.

Holding the piping bag at a 90-degree angle about ½ inch above the pan, pipe dots of macaron batter 1 ½“- 2” in diameter, spacing the macarons at least 1” apart. Carefully tap the sheet pans by lifting them up a few inches in the air and dropping them flat on the work surface. The will help spread the batter slightly and knock out any air bubbles.

Let the macaroons air-dry for 30 minutes. A thick skin will form on the macarons so that when they bake they will keep their shape. While the macarons are drying, place a rack in the center of the oven and preheat the oven to 275F for conventional or 250f for convection.

Bake the macarons on the center rack for about 12 minutes. Rotate the pan and bake for 12 minutes more. The macaron shells should be dry and firm to the touch. During the baking process they will slightly rise from the base and form the signature “foot”. Leave shells on parchment paper to cool completely

Lay out macaron shells, placing them flat side up. Pipe a large dollop of buttercream, ganache, or curd on top of half the shells, covering two-thirds of shell. Top with remaining shells, matching up the same size shell and sandwich together. Press until a thin layer of filling is visible all the way around the macaron.

Return the filled macarons to the sheet pan and cover loosely in plastic wrap. Refrigerate overnight so that macarons can “age.” They must spend some time in the refrigerator to allow the filling to slowly soften the shell.

YIELD: 36 macarons

NOTES:

• Make shells one day before filling.
• Can combine almond flour and confectioner’s sugar in food processor for extra smooth finish; careful not to overwork almond flour or it will release oils that will turn mixture into a paste.
• When adding food color to the base, keep in mind that it will be mixed into a white meringue, which will lighten the color by 3 shades or more.
• Macaron batter needs to be piped right away, while it’s warm, or it will start to set and become clumpy.
• If macarons stick to the paper, place them in the freezer for 15 minutes and they should release much more easily.
• Depending on the moisture content of the filling, macarons need to age for at least 24 hours in the refrigerator.

Birthday Cake Streusel:
½ cup + 5 T flour
1/3 cup sugar
1/4 cup + 1 T butter, softened
1 t Vanilla extract
1 t Butter extract/flavor

In stand mixing bowl, combine flour, sugar and butter until crumbly.

Blend in vanilla and butter extract.

Set aside.

Buttercream:
1 cup butter, unsalted, softened
2 T Sweetened condensed milk
1/2 t vanilla extract
2 T heavy cream

In stand mixer, whip the butter on medium speed for 3 minutes. Add sweetened condensed milk, heavy cream, and vanilla extract. Beat on high speed until light and fluffy – at least 2 minutes. Add half of birthday cake streusel and mix just until combined.

Use remaining streusel to roll macarons in or pipe outer edge of macaron with icing and fill center pocket with “surprise” birthday cake bite.

YIELD: 3 cups

2 cups Almond flour
1 3/4 cups Confectioner’s sugar, sifted
5 Egg whites (large)
8 drops Sky Blue Color Gel
¼ t White Color Gel
2 T water
3/4 cup Granulated Sugar
Speckles: ½ t Warm Brown Color Gel mixed w/ 1 t vanilla extract (Alternately can use finely crushed chocolate grahams; sprinkle on raw shells)

Shells:
Whisk the almond flour and confectioner’s sugar together in a medium bowl until there are no lumps.

Using a rubber spatula, stir in 6 of the egg whites to create a thick paste. Add any food color and flavoring/extracts.

Pour remaining 4 egg whites into a stand mixer fitted with a whisk attachment. Begin whipping them on medium speed at same time as sugar mixture in next step is cooking.

Combine the water and granulated sugar in small pot. Mix with your hand to create “wet sand”, making sure all the sugar is moistened. Brush sugar off sides of pan with wet pastry brush. Set over medium heat and bring to a boil. Cook the syrup without stirring until it reaches 241F. ** Place lid or stainless steel bowl over pan- Do not overcook

When the egg whites have tripled in volume and form medium peaks, turn the speed to high and slowly pour the hot syrup down the inside edge of the bowl, making sure to avoid hitting the whisk. When all the syrup has been incorporated, continue to whip on high speed for 1 minute more, or until stiff, shiny peaks.

With a rubber spatula, fold one-third of the meringue into the almond flour base. Once fully incorporated, fold in all of the remaining meringue. Continue to gently fold the macaron batter until all the lumps are gone; the batter should still be slightly warm to the touch.

Cut the tip of a piping bag to snugly fit #803 or #2A plain tip. Using a rubber spatula, fill pastry bag with macaron batter so that it is two-thirds full.

Line 2 half sheet pans or large full sheet pan with parchment paper. At each corner, pipe a small dot of batter under the parchment and push the parchment flat or use magnets at each corner so it does not blow over in the oven.

Holding the piping bag at a 90-degree angle about ½ inch above the pan, pipe dots of macaron batter 1 ½“- 2” in diameter, spacing the macarons at least 1” apart. Carefully tap the sheet pans by lifting them up a few inches in the air and dropping them flat on the work surface. The will help spread the batter slightly and knock out any air bubbles.

Let the macaroons air-dry for 30 minutes. A thick skin will form on the macarons so that when they bake they will keep their shape. While the macarons are drying, place a rack in the center of the oven and preheat the oven to 275F for conventional or 250f for convection.

Bake the macarons on the center rack for about 12 minutes. Rotate the pan and bake for 12 minutes more. The macaron shells should be dry and firm to the touch. During the baking process they will slightly rise from the base and form the signature “foot”. Leave shells on parchment paper to cool completely

Lay out macaron shells, placing them flat side up. Pipe a large dollop of buttercream, ganache, or curd on top of half the shells, covering two-thirds of shell. Top with remaining shells, matching up the same size shell and sandwich together. Press until a thin layer of filling is visible all the way around the macaron.

Return the filled macarons to the sheet pan and cover loosely in plastic wrap. Refrigerate overnight so that macarons can “age.” They must spend some time in the refrigerator to allow the filling to slowly soften the shell.

To finish macaron and create a “Robin’s egg” look : Mix together brown gel & vanilla. Splatter paint the
cooked and cooled shells w/ Speckles using firm toothbrush/paintbrush on both cooked shells

YIELD: 36 macarons

NOTES:

• Make shells one day before filling.
• Can combine almond flour and confectioner’s sugar in food processor for extra smooth finish; careful not to overwork almond flour or it will release oils that will turn mixture into a paste.
• When adding food color to the base, keep in mind that it will be mixed into a white meringue, which will lighten the color by 3 shades or more.
• Macaron batter needs to be piped right away, while it’s warm, or it will start to set and become clumpy.
• If macarons stick to the paper, place them in the freezer for 15 minutes and they should release much more easily.
• Depending on the moisture content of the filling, macarons need to age for at least 24 hours in the refrigerator.

1 cup butter, unsalted, softened
2 T Sweetened Condensed Milk
1/4 t vanilla extract
2 T heavy cream
3 T Malted Milk powder

In stand mixer, whip the butter on medium speed for 3-5 minutes until light and airy. Slowly pour in sweetened condensed milk, heavy cream, and vanilla extract with mixing running on low speed. Blend in malted milk powder. Beat on high speed until light and fluffy – at least 2 more minutes.

You want the frosting nice and creamy, but for it to be able to hold a point at the same time.

YIELD: 1 cup

2 cups Almond flour
1 3/4 cups Confectioner’s sugar, sifted
5 Egg whites (large)
2 drops Green leaf color gel
1/4 t peppermint extract
2 T water
3/4 cups Granulated Sugar

Shells:
Whisk the almond flour and confectioner’s sugar together in a medium bowl until there are no lumps.

Using a rubber spatula, stir in 3 of the egg whites to create a thick paste. Add any food color and flavoring/extracts.

Pour remaining 2 egg whites into a stand mixer fitted with a whisk attachment. Begin whipping them on medium speed at same time as sugar mixture in next step is cooking.

Combine the water and granulated sugar in small pot. Mix with your hand to create “wet sand”, making sure all the sugar is moistened. Brush sugar off sides of pan with wet pastry brush. Set over medium heat and bring to a boil. Cook the syrup without stirring until it reaches 241F. ** Place lid or stainless steel bowl over pan- Do not overcook

When the egg whites have tripled in volume and form medium peaks, turn the speed to high and slowly pour the hot syrup down the inside edge of the bowl, making sure to avoid hitting the whisk. When all the syrup has been incorporated, continue to whip on high speed for 1 minute more, or until stiff, shiny peaks.

With a rubber spatula, fold one-third of the meringue into the almond flour base. Once fully incorporated, fold in all of the remaining meringue. Continue to gently fold the macaron batter until all the lumps are gone; the batter should still be slightly warm to the touch.

Cut the tip of a piping bag to snugly fit #803 or #2A plain tip. Using a rubber spatula, fill pastry bag with macaron batter so that it is two-thirds full.

Line 2 half sheet pans or large full sheet pan with parchment paper. At each corner, pipe a small dot of batter under the parchment and push the parchment flat or use magnets at each corner so it does not blow over in the oven.

Holding the piping bag at a 90-degree angle about ½ inch above the pan, pipe dots of macaron batter 1 ½“- 2” in diameter, spacing the macarons at least 1” apart. Carefully tap the sheet pans by lifting them up a few inches in the air and dropping them flat on the work surface. The will help spread the batter slightly and knock out any air bubbles.

Let the macaroons air-dry for 30 minutes. A thick skin will form on the macarons so that when they bake they will keep their shape. While the macarons are drying, place a rack in the center of the oven and preheat the oven to 275F for conventional or 250f for convection.

Bake the macarons on the center rack for about 12 minutes. Rotate the pan and bake for 12 minutes more. The macaron shells should be dry and firm to the touch. During the baking process they will slightly rise from the base and form the signature “foot”. Leave shells on parchment paper to cool completely.

Lay out macaron shells, placing them flat side up. Pipe a large dollop of buttercream, ganache, or curd on top of half the shells, covering two-thirds of shell. Top with remaining shells, matching up the same size shell and sandwich together. Press until a thin layer of filling is visible all the way around the macaron.

Return the filled macarons to the sheet pan and cover loosely in plastic wrap. Refrigerate overnight so that macarons can “age.” They must spend some time in the refrigerator to allow the filling to slowly soften the shell.

YIELD: 36 macarons

NOTES:

• Make shells one day before filling.
• Can combine almond flour and confectioner’s sugar in food processor for extra smooth finish; careful not to overwork almond flour or it will release oils that will turn mixture into a paste.
• When adding food color to the base, keep in mind that it will be mixed into a white meringue, which will lighten the color by 3 shades or more.
• Macaron batter needs to be piped right away, while it’s warm, or it will start to set and become clumpy.
• If macarons stick to the paper, place them in the freezer for 15 minutes and they should release much more easily.
• Depending on the moisture content of the filling, macarons need to age for at least 24 hours in the refrigerator.

1 cup butter, unsalted, softened
2 T Sweetened Condensed Milk
1/4 t Clear vanilla extract
2 T heavy cream
1 drop green leaf color gel
1/4 t peppermint extract

In stand mixer, whip the butter on medium speed for 3-5 minutes until whipped and airy.
Slowly pour in sweetened condensed milk, heavy cream, peppermint extract and vanilla extract with mixing running on low speed. Stir in the leaf green color gel. Beat on high speed until light and fluffy – at least 2 more minutes.
You want the frosting nice and creamy, but for it to be able to hold a point at the same time.

YIELD: 1 cup

Ingredients:

2 cups Almond flour
1 ¾ cups Confectioner’s sugar, sifted
5 Egg whites (large), separated

1 drop burgundy color gel
¼ t Raspberry extract or Flavor

2 T water
¾ cup Granulated Sugar

Shells:

Whisk the almond flour and confectioner’s sugar together in a medium bowl until there are no lumps.

Using a rubber spatula, stir in 3 of the egg whites to create a thick paste. Add any food color and flavoring/extracts.

Pour remaining 2 egg whites into a stand mixer fitted with a whisk attachment. Begin whipping them on medium speed at same time as sugar mixture in next step is cooking.

Combine the water and granulated sugar in small pot. Mix with your hand to create “wet sand”, making sure all the sugar is moistened. Brush sugar off sides of pan with wet pastry brush. Set over medium heat and bring to a boil. Cook the syrup without stirring until it reaches 241F. ** Place lid or stainless steel bowl over pan- Do not overcook

When the egg whites have tripled in volume and form medium peaks, turn the speed to high and slowly pour the hot syrup down the inside edge of the bowl, making sure to avoid hitting the whisk. When all the syrup has been incorporated, continue to whip on high speed for 1 minute more, or until stiff, shiny peaks.

With a rubber spatula, fold one-third of the meringue into the almond flour base. Once fully incorporated, fold in all of the remaining meringue. Continue to gently fold the macaron batter until all the lumps are gone; the batter should still be slightly warm to the touch.

Cut the tip of a piping bag to snugly fit #803 or #2A plain tip. Using a rubber spatula, fill pastry bag with macaron batter so that it is two-thirds full.

Line 2 half sheet pans or large full sheet pan with parchment paper. At each corner, pipe a small dot of batter under the parchment and push the parchment flat or use magnets at each corner so it does not blow over in the oven.

Holding the piping bag at a 90-degree angle about ½ inch above the pan, pipe dots of macaron batter 1 ½“- 2” in diameter, spacing the macarons at least 1” apart. Carefully tap the sheet pans by lifting them up a few inches in the air and dropping them flat on the work surface. The will help spread the batter slightly and knock out any air bubbles.

Let the macaroons air-dry for 30 minutes. A thick skin will form on the macarons so that when they bake they will keep their shape. While the macarons are drying, place a rack in the center of the oven and preheat the oven to 275F for conventional or 250f for convection.

Bake the macarons on the center rack for about 12 minutes. Rotate the pan and bake for 12 minutes more. The macaron shells should be dry and firm to the touch. During the baking process they will slightly rise from the base and form the signature “foot”. Leave shells on parchment paper to cool completely

Lay out macaron shells, placing them flat side up. Pipe a large dollop of buttercream, ganache, or curd on top of half the shells, covering two-thirds of shell. Top with remaining shells, matching up the same size shell and sandwich together. Press until a thin layer of filling is visible all the way around the macaron.

Return the filled macarons to the sheet pan and cover loosely in plastic wrap. Refrigerate overnight so that macarons can “age.” They must spend some time in the refrigerator to allow the filling to slowly soften the shell.

YIELD: 36 macarons

NOTE:
– Make shells one day before filling.
– Can combine almond flour and confectioner’s sugar in food processor for extra smooth finish; careful not to overwork almond flour or it will release oils that will turn mixture into a paste.
– When adding food color to the base, keep in mind that it will be mixed into a white meringue, which will lighten the color by 3 shades or more.
– Macaron batter needs to be piped right away, while it’s warm, or it will start to set and become clumpy
– If macarons stick to the paper, place them in the freezer for 15 minutes and they should release much more easily.
– Depending on the moisture content of the filling, macarons need to age for at least 24 hours in the refrigerator.

1 cup butter, unsalted, softened
2 T Sweetened condensed milk
1/2 t vanilla extract
2 T heavy cream

In stand mixer, whip the butter on medium speed for 3 minutes. Add sweetened condensed milk, heavy cream, and vanilla extract. Beat on high speed until light and fluffy – at least 2 minutes.

You want the frosting nice and creamy, but for it to be able to hold a point at the same time.

YIELD: 1 1/4 cups

Ingredients:

2 cups Almond flour
1 ¾ cups Confectioner’s sugar, sifted
¼ cup cocoa Powder
5 Egg whites (large), separated
1 t coffee, cooled

2 T water
¾ cup Granulated Sugar

Shells:
Whisk the almond flour, confectioner’s sugar and cocoa powder together in a medium bowl until there are no lumps.

Using a rubber spatula, stir in 3 of the egg whites to create a thick paste. Add coffee. (Add any food color and flavoring/extracts at this point.)

Pour remaining 2 egg whites into a stand mixer fitted with a whisk attachment. Begin whipping them on medium speed at same time as sugar mixture in next step is cooking.

Combine the water and granulated sugar in small pot. Mix with your hand to create “wet sand”, making sure all the sugar is moistened. Brush sugar off sides of pan with wet pastry brush. Set over medium heat and bring to a boil. Cook the syrup without stirring until it reaches 241F. ** Place lid or stainless steel bowl over pan- Do not overcook

When the egg whites have tripled in volume and form medium peaks, turn the speed to high and slowly pour the hot syrup down the inside edge of the bowl, making sure to avoid hitting the whisk. When all the syrup has been incorporated, continue to whip on high speed for 1 minute more, or until stiff, shiny peaks.

With a rubber spatula, fold one-third of the meringue into the almond flour base. Once fully incorporated, fold in all of the remaining meringue. Continue to gently fold the macaron batter until all the lumps are gone; the batter should still be slightly warm to the touch.

Cut the tip of a piping bag to snugly fit #803 or #2A plain tip. Using a rubber spatula, fill pastry bag with macaron batter so that it is two-thirds full.

Line 2 half sheet pans or large full sheet pan with parchment paper. At each corner, pipe a small dot of batter under the parchment and push the parchment flat or use magnets at each corner so it does not blow over in the oven.

Holding the piping bag at a 90-degree angle about ½ inch above the pan, pipe dots of macaron batter 1 ½“- 2” in diameter, spacing the macarons at least 1” apart. Carefully tap the sheet pans by lifting them up a few inches in the air and dropping them flat on the work surface. The will help spread the batter slightly and knock out any air bubbles.

Let the macaroons air-dry for 30 minutes. A thick skin will form on the macarons so that when they bake they will keep their shape. While the macarons are drying, place a rack in the center of the oven and preheat the oven to 275F for conventional or 250f for convection.

Bake the macarons on the center rack for about 12 minutes. Rotate the pan and bake for 12 minutes more. The macaron shells should be dry and firm to the touch. During the baking process they will slightly rise from the base and form the signature “foot”. Leave shells on parchment paper to cool completely

Lay out macaron shells, placing them flat side up. Pipe a large dollop of buttercream, ganache, or curd on top of half the shells, covering two-thirds of shell. Top with remaining shells, matching up the same size shell and sandwich together. Press until a thin layer of filling is visible all the way around the macaron.

Return the filled macarons to the sheet pan and cover loosely in plastic wrap. Refrigerate overnight so that macarons can “age.” They must spend some time in the refrigerator to allow the filling to slowly soften the shell.

YIELD: 36 macarons

NOTE:
– Make shells one day before filling.
– Can combine almond flour and confectioner’s sugar in food processor for extra smooth finish; careful not to overwork almond flour or it will release oils that will turn mixture into a paste.
– When adding food color to the base, keep in mind that it will be mixed into a white meringue, which will lighten the color by 3 shades or more.
– Macaron batter needs to be piped right away, while it’s warm, or it will start to set and become clumpy
– If macarons stick to the paper, place them in the freezer for 15 minutes and they should release much more easily.
– Depending on the moisture content of the filling, macarons need to age for at least 24 hours in the refrigerator.

Ingredients:

2 Large Egg whites
½ cup sugar
1/8 t cream of tartar
Pinch of salt
¼ t vanilla

Place all ingredients except vanilla in stand mixing bowl and whisk together. Place over hot simmering water and whisk for 6 minutes. Remove from heat, add vanilla and whip in stand mixer for 5 minutes.

Ingredients:

2 cups Almond flour
1 ¾ cups Confectioner’s sugar, sifted
5 Egg whites (large), separated

1 ½ t vanilla bean paste
1/8 t white color gel
½ t vanilla flavor/extract

2 T water
¾ cup Granulated Sugar

Method:

Whisk the almond flour and confectioner’s sugar together in a medium bowl until there are no lumps.

Using a rubber spatula, stir in 3 of the egg whites to create a thick paste.  Add any food color and flavoring/extracts.

Pour remaining 2 egg whites into a stand mixer fitted with a whisk attachment.  Begin whipping them on medium speed at same time as sugar mixture in next step is cooking.

Combine the water and granulated sugar in small pot.  Mix with your hand to create “wet sand”, making sure all the sugar is moistened. Brush sugar off sides of pan with wet pastry brush. Set over medium heat and bring to a boil.  Cook the syrup without stirring until it reaches 241F.  ** Place lid or stainless steel bowl over pan- Do not overcook

When the egg whites have tripled in volume and form medium peaks, turn the speed to high and slowly pour the hot syrup down the inside edge of the bowl, making sure to avoid hitting the whisk.  When all the syrup has been incorporated, continue to whip on high speed for 1 minute more, or until stiff, shiny peaks.

With a rubber spatula, fold one-third of the meringue into the almond flour base.  Once fully incorporated, fold in all of the remaining meringue.  Continue to gently fold the macaron batter until all the lumps are gone; the batter should still be slightly warm to the touch.

Cut the tip of a piping bag to snugly fit #803 or #2A plain tip.  Using a rubber spatula, fill pastry bag with macaron batter so that it is two-thirds full.

Line 2 half sheet pans or large full sheet pan with parchment paper.  At each corner, pipe a small dot of batter under the parchment and push the parchment flat or use magnets at each corner so it does not blow over in the oven.

Holding the piping bag at a 90-degree angle about ½ inch above the pan, pipe dots of macaron batter

1 ½“- 2”  in diameter, spacing the macarons at least 1” apart.  Carefully tap the sheet pans by lifting them up a few inches in the air and dropping them flat on the work surface.  The will help spread the batter slightly and knock out any air bubbles.

Let the macaroons air-dry for 30 minutes.  A thick skin will form on the macarons so that when they bake they will keep their shape.  While the macarons are drying, place a rack in the center of the oven and preheat the oven to 275F for conventional or 250f for convection.

Bake the macarons on the center rack for about 12 minutes.  Rotate the pan and bake for 12 minutes more.  The macaron shells should be dry and firm to the touch.  During the baking process they will slightly rise from the base and form the signature “foot”.  Leave shells on parchment paper to cool completely

Lay out macaron shells, placing them flat side up. Pipe a large dollop of buttercream, ganache, or curd on top of half the shells, covering two-thirds of shell.  Top with remaining shells, matching up the same size shell and sandwich together.  Press until a thin layer of filling is visible all the way around the macaron.

Return the filled macarons to the sheet pan and cover loosely in plastic wrap.  Refrigerate overnight so that macarons can “age.” They must spend some time in the refrigerator to allow the filling to slowly soften the shell.

YIELD:  36 macarons

NOTES:

• Make shells one day before filling.
• Can combine almond flour and confectioner’s sugar in food processor for extra smooth finish; careful not to overwork almond flour or it will release oils that will turn mixture into a paste.
• When adding food color to the base, keep in mind that it will be mixed into a white meringue, which will lighten the color by 3 shades or more
• Macaron batter needs to be piped right away, while it’s warm, or it will start to set and become clumpy
• If macarons stick to the paper, place them in the freezer for 15 minutes and they should release much more easily.
• Depending on the moisture content of the filling, macarons need to age for at least 24 hours in the refrigerator.

Ingredients:

1 cup sugar
¼ cup water
2 ¼ cups heavy cream, room temperature
¼ cup butter, cubed, unsalted
1 t sea salt

Method:

Pour sugar in medium saucepan. Pour the water going around to dampen the sides of the pan finishing towards the center to moisten the sugar. Gently stir together.

Place over medium heat and melt sugar completely. Once the sugar is melted and smooth, increase the heat to medium high and boil the sugar, without stirring but gently swirling the pan occasionally, until the mixture is a nice light, golden, amber color.

Remove pan from the heat. Gradually pour the heavy cream into the caramel mixture in a stream, whisking continually. Return the pan to medium heat, stirring constantly, until it forms a smooth sauce. It’s normal for the sugar to seize at first, just keep stirring.

When sauce is smooth, gradually whisk in the butter, being very careful when adding the cubes so the boiling sugar doesn’t splash on your hands. Continue to cook until it has thickened and the mixture is a golden caramel color. Remove from the heat and stir in the
salt. It will thicken slightly more after cooling. You want a caramel thick enough to hold its shape, but not too thick and stiff to pipe. A soft caramel is what your shooting for.

YIELD: 1 1/2 CUPS

Ingredients:

2 cups Almond flour
1 3/4 cups Confectioner’s sugar, sifted
5 Egg whites (large)

1/4 t Green Apple Flavor
2 drops Leaf Green Gel Color
3 drops Neon Brite Green Gel Color

2 T water
3/4 cup Granulated Sugar

Method:

Whisk the almond flour and confectioner’s sugar together in a medium bowl until there are no lumps.

Using a rubber spatula, stir in 3 of the egg whites to create a thick paste.  Add any food color and flavoring/extracts.

Pour remaining 2 egg whites into a stand mixer fitted with a whisk attachment.  Begin whipping them on medium speed at same time as sugar mixture in next step is cooking.

Combine the water and granulated sugar in small pot.  Mix with your hand to create “wet sand”, making sure all the sugar is moistened. Brush sugar off sides of pan with wet pastry brush. Set over medium heat and bring to a boil.  Cook the syrup without stirring until it reaches 241F.  ** Place lid or stainless steel bowl over pan- Do not overcook

When the egg whites have tripled in volume and form medium peaks, turn the speed to high and slowly pour the hot syrup down the inside edge of the bowl, making sure to avoid hitting the whisk.  When all the syrup has been incorporated, continue to whip on high speed for 1 minute more, or until stiff, shiny peaks.

With a rubber spatula, fold one-third of the meringue into the almond flour base.  Once fully incorporated, fold in all of the remaining meringue.  Continue to gently fold the macaron batter until all the lumps are gone; the batter should still be slightly warm to the touch.

Cut the tip of a piping bag to snugly fit #803 or #2A plain tip.  Using a rubber spatula, fill pastry bag with macaron batter so that it is two-thirds full.

Line 2 half sheet pans or large full sheet pan with parchment paper.  At each corner, pipe a small dot of batter under the parchment and push the parchment flat or use magnets at each corner so it does not blow over in the oven.

Holding the piping bag at a 90-degree angle about ½ inch above the pan, pipe dots of macaron batter

1 ½“- 2”  in diameter, spacing the macarons at least 1” apart.  Carefully tap the sheet pans by lifting them up a few inches in the air and dropping them flat on the work surface.  The will help spread the batter slightly and knock out any air bubbles.

Let the macaroons air-dry for 30 minutes.  A thick skin will form on the macarons so that when they bake they will keep their shape.  While the macarons are drying, place a rack in the center of the oven and preheat the oven to 275F for conventional or 250f for convection.

Bake the macarons on the center rack for about 12 minutes.  Rotate the pan and bake for 12 minutes more.  The macaron shells should be dry and firm to the touch.  During the baking process they will slightly rise from the base and form the signature “foot”.  Leave shells on parchment paper to cool completely

Lay out macaron shells, placing them flat side up. Pipe a large dollop of buttercream, ganache, or curd on top of half the shells, covering two-thirds of shell.  Top with remaining shells, matching up the same size shell and sandwich together.  Press until a thin layer of filling is visible all the way around the macaron.

Return the filled macarons to the sheet pan and cover loosely in plastic wrap.  Refrigerate overnight so that macarons can “age.” They must spend some time in the refrigerator to allow the filling to slowly soften the shell.

YIELD:  36 macarons

NOTES:

• Make shells one day before filling.
• Can combine almond flour and confectioner’s sugar in food processor for extra smooth finish; careful not to overwork almond flour or it will release oils that will turn mixture into a paste.
• When adding food color to the base, keep in mind that it will be mixed into a white meringue, which will lighten the color by 3 shades or more
• Macaron batter needs to be piped right away, while it’s warm, or it will start to set and become clumpy
• If macarons stick to the paper, place them in the freezer for 15 minutes and they should release much more easily.
• Depending on the moisture content of the filling, macarons need to age for at least 24 hours in the refrigerator.

Ingredients:

1 cups butter, unsalted, softened
2 T Sweetened Condensed Milk
1/4 t Clear vanilla extract
2 T heavy cream
1/4 t Green Apple Flavor
1 drop Neon Brite Green Gel Color
1/4 t Citric Acid

Method:

In stand mixer, whip the butter on medium speed for 3 minutes. Add sweetened condensed milk, heavy cream, and vanilla extract. Stir in the green apple flavor, green color gel and citric acid. Beat on high speed until light and fluffy – at least 2 minutes.

You want the frosting nice and creamy, but for it to be able to hold a point at the same time.

YIELD: 1 cup

Ingredients:

12 oz. Cream Cheese, softened
10 T butter, unsalted, softened
1 t vanilla extract
1 cup confectioner’s sugar
2 t lemon juice

Method:

In stand mixer, with the paddle attachment, beat the cream cheese on medium speed for 3 minutes. Add the butter and continue to beat for at least 3 more minutes, or until very soft, fluffy and smooth. Stir in vanilla extract, confectioner’s sugar and lemon juice.

YIELD: 2 1/4 cups

Ingredients:

2 cups Almond flour
1 ¾ cups Confectioner’s sugar, sifted
5 Egg whites (large), separated

Red Shell:
8 drops Super Red Gel Color
1 ½ t cocoa powder
¼ t Raspberry extract

Blue Shell:
½ t Violet Gel
½ t Royal Blue Gel
¼ t Raspberry extract

2 T water
¾ cup Granulated Sugar

Method:

Whisk the almond flour and confectioner’s sugar together in a medium bowl until there are no lumps.

Using a rubber spatula, stir in 3 of the egg whites to create a thick paste. Divide paste in half into two separate bowls. In one bowl, add color and flavoring/extracts for red shell and mix completely. In second bowl, add color and flavoring/extracts for blue shell and mix completely.

Pour remaining 2 egg whites into a stand mixer fitted with a whisk attachment. Begin whipping them on medium speed at same time as sugar mixture in next step is cooking.

Combine the water and granulated sugar in small pot. Mix with your hand to create “wet sand”, making sure all the sugar is moistened. Brush sugar off sides of pan with wet pastry brush. Set over medium heat and bring to a boil. Cook the syrup without stirring until it reaches 241F. ** Place lid or stainless steel bowl over pan- Do not overcook

When the egg whites have tripled in volume and form medium peaks, turn the speed to high and slowly pour the hot syrup down the inside edge of the bowl, making sure to avoid hitting the whisk. When all the syrup has been incorporated, continue to whip on high speed for 1 minute more, or until stiff, shiny peaks.

Divide the meringue down the middle into 2 equal portions. With a rubber spatula, fold one-third from half of the meringue into the red almond flour base. Once fully incorporated, fold in all of the remaining meringue. Continue to gently fold the macaron batter until all the lumps are gone; the batter should still be slightly warm to the touch. Repeat with other half of meringue, folding into the blue almond flour base.

Cut the tip of a piping bag to snugly fit #803 or #2A plain tip. Using a rubber spatula, fill pastry bag with macaron batter so that it is two-thirds full.

Line 2 half sheet pans or large full sheet pan with parchment paper. At each corner, pipe a small dot of batter under the parchment and push the parchment flat or use magnets at each corner so it does not blow over in the oven.

Holding the piping bag at a 90-degree angle about ½ inch above the pan, pipe dots of macaron batter 1 ½“- 2” in diameter, spacing the macarons at least 1” apart. Carefully tap the sheet pans by lifting them up a few inches in the air and dropping them flat on the work surface. The will help spread the batter slightly and knock out any air bubbles.

Let the macaroons air-dry for 30 minutes. A thick skin will form on the macarons so that when they bake they will keep their shape. While the macarons are drying, place a rack in the center of the oven and preheat the oven to 275F for conventional or 250f for convection.

Bake the macarons on the center rack for about 12 minutes. Rotate the pan and bake for 12 minutes more. The macaron shells should be dry and firm to the touch. During the baking process they will slightly rise from the base and form the signature “foot”. Leave shells on parchment paper to cool completely

Lay out macaron shells, placing them flat side up. Pipe a large dollop of buttercream, ganache, or curd on top of half the shells, covering two-thirds of shell. Top with remaining shells, matching up the same size shell and sandwich together. Press until a thin layer of filling is visible all the way around the macaron.

Return the filled macarons to the sheet pan and cover loosely in plastic wrap. Refrigerate overnight so that macarons can “age.” They must spend some time in the refrigerator to allow the filling to slowly soften the shell.

YIELD: 36 macarons

NOTE:
– Make shells one day before filling.
– Can combine almond flour and confectioner’s sugar in food processor for extra smooth finish; careful not to overwork almond flour or it will release oils that will turn mixture into a paste.
– When adding food color to the base, keep in mind that it will be mixed into a white meringue, which will lighten the color by 3 shades or more
– Macaron batter needs to be piped right away, while it’s warm, or it will start to set and become clumpy
– If macarons stick to the paper, place them in the freezer for 15 minutes and they should release much more easily.
– Depending on the moisture content of the filling, macarons need to age for at least 24 hours in the refrigerator.

Ingredients:
1 cup butter, unsalted, softened
2 T Sweetened condensed milk
½ t vanilla extract
2 T heavy cream
2/3 cup strawberry preserves or strawberry puree
1 drop super red gel color (optional)

Method:
In stand mixer, whip the butter on medium speed for 3 minutes. Add sweetened condensed milk, heavy cream, and vanilla extract. Beat in the strawberry preserves/puree and mix until combined. Beat on high speed until light and fluffy – at least 2 minutes. You want the frosting nice and creamy, but for it to be able to hold a point at the same time.

YIELD: 1 1/4 cup