Made my first macarons! Hi everyone! I made macarons for…
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Made my first macarons!
Hi everyone! I made macarons for the first time this past weekend, and they were actually quite a success for a noob! However, I do have some questions for some more experienced bakers now that I have a better idea of what I’m doing. I’ve included the recipe I used for context at the end of the post! Thanks in advance!
**Questions:**
1. I made strawberry macarons with strawberry buttercream (surprisingly not overpowering), and made them a little more fun by adding some strawberry syrup I made with leftover strawberries to the final little sandwich. Otherwise, the recipe was very standard. What are some other fun additions I can make to different flavors of macarons without messing up the recipe proportions?
2. My boyfriend’s favorite macaron flavor is pistachio - does anyone have a particularly good recipe for pistachio macarons? Do you use a vanilla filling, or flavor the filling as well? I’ve heard pistachio syrup is simple to make, how does it differ from boiling down a fruit syrup?
3. I’d really like to make chocolate macarons. How do I incorporate cocoa powder into the cookie recipe without ruining the meringue proportions?
4. I found that the French buttercream was a little too slippery and whipped for my tastes. Is there a thicker filling/frosting anyone has used that works well with macarons?
**Cookie Recipe:**
1½ cups blanched almond flour
1 cup powdered sugar
3 large egg whites
¼ teaspoon cream of tartar
½ cup granulated sugar
1 teaspoon vanilla extract (I split between vanilla and strawberry)
**Filling Recipe:**
1 cup unsalted butter, softened
5 large egg yolks
½ cup granulated sugar
1 teaspoon vanilla extract (again split between strawberry and vanilla)
3 tablespoons water
#drink #food
source
Hi everyone! I made macarons for the first time this past weekend, and they were actually quite a success for a noob! However, I do have some questions for some more experienced bakers now that I have a better idea of what I’m doing. I’ve included the recipe I used for context at the end of the post! Thanks in advance!
**Questions:**
1. I made strawberry macarons with strawberry buttercream (surprisingly not overpowering), and made them a little more fun by adding some strawberry syrup I made with leftover strawberries to the final little sandwich. Otherwise, the recipe was very standard. What are some other fun additions I can make to different flavors of macarons without messing up the recipe proportions?
2. My boyfriend’s favorite macaron flavor is pistachio - does anyone have a particularly good recipe for pistachio macarons? Do you use a vanilla filling, or flavor the filling as well? I’ve heard pistachio syrup is simple to make, how does it differ from boiling down a fruit syrup?
3. I’d really like to make chocolate macarons. How do I incorporate cocoa powder into the cookie recipe without ruining the meringue proportions?
4. I found that the French buttercream was a little too slippery and whipped for my tastes. Is there a thicker filling/frosting anyone has used that works well with macarons?
**Cookie Recipe:**
1½ cups blanched almond flour
1 cup powdered sugar
3 large egg whites
¼ teaspoon cream of tartar
½ cup granulated sugar
1 teaspoon vanilla extract (I split between vanilla and strawberry)
**Filling Recipe:**
1 cup unsalted butter, softened
5 large egg yolks
½ cup granulated sugar
1 teaspoon vanilla extract (again split between strawberry and vanilla)
3 tablespoons water
#drink #food
source
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