Sunday Love Part I: Macarons ♥

Green Tea Macarons with Vanilla Meringue Buttercream and Chocolate Ganache Filling

This weekend was really nice and relaxing! Spent a relaxed Sunday shopping and baking macarons with two very lovely ladies :) If you want to know how we made the macarons, keep reading! The recipe will be below: Makes 25-30 Macarons

What you'll need:
Parchment Paper
Almond Flour (1 1/8 cups)
Powdered Sugar (1 1/2 cups)
Granulated Sugar (4 tablespoons)
Egg Whites (3, at room temperature)
Mixing Bowls
Piping bag

Leave three egg whites (covered in saran wrap) out for 1 day so they are at room temperature. 

1. Sift 1 1/8 cups of Almond Flour into a large mixing bowl.
2. Sift 1 1/2 cups of powdered sugar into large mixing bowl with almond flour.
3. In another mixing bowl, whip three egg whites with 4 tablespoons of granulated sugar (whip with hand or stand mixer).
4. Whip egg whites and granulated sugar until mixture is firm, fluffy, and white, like cool whip (should be able to flip bowl over without having the meringue fall out!).
5. With your spatula, slowly fold dry mix (almond flour and powdered sugar) into your meringue. Do not over mix!
6. Add green tea powder into batter (or any other flavoring of your choice, i.e. instant coffee for coffee macarons!)
7. Cover pan with parchment paper.
8. Fill piping bag with batter and pipe batter onto parchment paper.
9. Do not over-pipe or make macarons too large! Dollops should be around 1-inch in diameter. 
10. Let them sit for around 30 minutes. Batter should flatten out and look a bit glossy. 
11. Heat oven to 300˚ F and bake for 10 minutes. After 10 minutes, turn oven to 200˚ F and bake for 15 minutes.
12. Remove from oven and let cool before removing macaron shells from parchment paper. 


Vanilla Meringue Buttercream
Egg whites (2)
Granulated sugar (1/2 cup)
Softened butter (1/2 stick)
Vanilla extract (1 teaspoon)

1. Whisk egg whites and granulated sugar together in a bowl that will be safe to heat.
2. Boil water on the stove and place bowl with egg white and sugar mixture into the pot of boiling water. 
3. Continue to whisk until mixture reaches 150˚ F.
4. Remove from water and use mixer to whip until firm, fluffy, and white (like macaron batter). Make sure it is whipped until cool. 
5. Add 1/2 stick of butter and continue whipping. 
6. Add vanilla extra and whip until fully mixed. 
7. If need be, refrigerate until use. 

Chocolate Ganache
Dark Chocolate, chopped or chips (1 3/8 cups)
Heavy cream (5/8 cup)

1. Heat heavy cream in a heat-safe pan/pot until it reaches a boil.
2. Pour chocolate into heated heavy cream. 
3. Stir until fully mixed.
4. Refrigerate to let it chill and become firm. 

After everything is fully prepped and cooled, you can start putting your filling onto your macaron shells! To store, keep macarons refrigerated; they should be good for up to a week. I hope this was helpful and your little French pastries come out just as cute and delicious as mine :) 

E ♥

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