How to Make French Macaron /Don't Waste the Egg Yolks & Make French Buttercream Perfect for Filling

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/ mintea.cakes
Macaron Recipe:
140g Sifted Almond Flour/Ground Almond
110g Icing Sugar
3 Egg Whites or 110g Egg Whites
100g Granulated Sugar
Instructions:
- Sift the almond flour and icing sugar.
- Whip egg whites on medium speed until doubled in size.
- Add sugar in 3 stages and whip until the meringue is stiff peaks.
- Add the dry ingredients to the meringue and combine using spatula.
- Fold the batter until the consistency is almost runny and holds shape.
- Pipe it on silicon mat and bake at 140C for 15-17 mins.
- You really have to test out the time are every ovens are different and may take longer or shorter to bake.
You can store the macaron in air tight container for up to 1 week in fridge.
French Buttercream Recipe:
3 Egg Yolks
70g Sugar
20g Water
250g Unsalted Butter
Optional 1 tsp Vanilla
Instructions:
- Boil the sugar and water mixture until it reaches 116C.
- Whip the egg yolks until pale and light in colour.
- If your eggs are not pasteurised, you can heat it on a bain-marie/ double boiler until it reaches 70C before whipping.
- Pour the sugar syrup on the eggs which cooks the egg.
- Whisk the mixture until it cools down.
- Add 250g unsalted butter and whisk for 10 mins.
- Whisk on low for 2 mins.
- Buttercream is ready.
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[@asmakhadeer1477]

Thanks..... would love to try this receip

[@liisselarom2511]

Excelent!

[@finha4536]

perfeeeect! 💛

[@cocinacaseraconelena]

Deliciosos y bonitos macarons.😋😊👍

[@My_dream]

Прекрасный рецепт макарон выглядят очень красиво 😍😍😍

[@LaNina0321]

What other kinds of flour can you use for those with nut allergies?

[@sofiafernandes5408]

I tried these and I failed miserably 😂 the first batch ended up looking like biscuits for some reason? They are a wrinkly and bumpy on top, but brown on the edges. :') I'm going to try letting the second batch dry for longer to see if that helps! Also, I do not have a food thermometer, but I really wanna try making the buttercream. How do it without the thermometer? :')

[@jacintawidjaja4382]

this looks perfect! ive tried making french macarons for a long time now but theyve only come out perfect a few times. :-( i am yet to find the best recipe and im hoping to try this one, as the instructions are so detailed! do you have an italian macaron recioe, too? i've heard they're easier ahha

[@MinteaCakes]

Aww thank you soo much!! Yes please do try this out... I also failed to make French macaron for the longest time but it just turns out, I was not using the right recipe and not really letting it dry. If you use my recipe and let them dry using a fan, I am sure your macaron will turn out great!!!😌😌

[@MinteaCakes]

🥰🥰

[@miringuinasanchez9176]

Trying them today let's see how they turn out! I did the buttercream first, ITS AMAZING so soft and not too sweet, it has a Chantilly texture bit buttery and delicious UPDATE! I did the macarons oh god they were delicious but I couldn't get the feet of the cookie to form :(( I waited like 2 hours so it wasn't sticky bit still nothing, don't know what I did wrong haha but everyone loved the flavor and they didn't flatten out

[@MinteaCakes]

Wow soo gald you hear you tried the buttercream. Its much creamier than swiss or Italian isn't it?🥰🥰

[@shujazahidy09]

Does the butter not yellow the buttercream? Mine always does

[@bbnajlaa6821]

Add a hint of purple food colouring,it will cancels the yellow tint 😁

[@MinteaCakes]

Like another viewer suggested, hint of purple always helps. But sometimes the butter stays yellow if not whipped enough and if its too soft. Always ensure your butter is at room temp or 20C temp. Hope that helped.🥰

[@MinteaCakes]

Thank you, that always does the trick for me too.🥰