French Macarons Recipes: Dessert Baking Cookbook by Maria Sobinina

Author:Maria Sobinina [Sobinina, Maria]
Language: eng
Format: epub
Publisher: BRILLIANT kitchen ideas
Published: 2019-04-19T22:00:00+00:00

Step 2: Little at a time add powdered sugar and softened butter.

Add vanilla extract and lime juice. Continue beating on medium speed until all is combined and the mixture becomes light and fluffy.

Make sure the filing stays thick. If the filling is too liquid add more powdered sugar. If the filling is too thick add a bit of heavy cream. Beat for 15-30 seconds.

Place into the fridge to cool.

MAKE THE CHOCOLATE GLAZE: (optional)

Step 1: Place chocolate into a heatproof bowl over a water bath. Heat over low-medium heat until the chocolate melts. Remove from heat and set aside.

Step 2: Place heavy cream into a bowl of stand mixer. Beat on medium speed with the paddle attachment until cream becomes soft and fluffy.

Step 3: Add chocolate, powdered sugar, salt, and vanilla extract. Beat on medium speed for 30-45 seconds to combine. Set aside.

ASSEMBLE THE MACARONS:

Step 1: Transfer the buttercream filling unto the piping bag.

Step 2: Add just enough of buttercream on top of the macaron shell. Cover it with another macaron shell. Place into a plate.

Repeat for all macarons until they are all filled.

DECORATE THE MACARONS: (optional)

Step 1: Place the piping tip onto a pastry bag. Add the chocolate glaze into the pastry bag. Pipe the glaze and decorate the top of each macaron with chocolate. Place into the fridge to cool for one hour.

Step 2: Use cake decorating tools to decorate the top of the macarons. You can make ¼ more buttercream and use the buttercream to decorate the tops of macarons. Place buttercream into the fridge for one hour to cool.

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