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Macarons

Before you jump to Macarons recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

In general, people have been trained to think that “comfort” foods are bad for the body and need to be avoided. However, if your comfort food is candy or junk food this holds true. Other times, however, comfort foods can be completely nutritious and it’s good for you to eat them. There are a number of foods that really can improve your moods when you eat them. When you feel a little down and need an emotional boost, test out a couple of these.

Eggs, believe it or not, are great for helping you combat depression. Just see to it that you don’t get rid of the egg yolk. The yolk is the most important part of the egg in terms of helping elevate your mood. Eggs, the yolks particularly, are loaded with B vitamins. These B vitamins are wonderful for helping to improve your mood. This is because they help in bettering the function of your neural transmitters, the components of your brain that affect your mood. Try consuming a couple of eggs to jolly up!

As you can see, you don’t need to eat all that junk food when you want to feel better! Try some of these tips instead.

We hope you got benefit from reading it, now let’s go back to macarons recipe. You can cook macarons using 14 ingredients and 17 steps. Here is how you do that.

The ingredients needed to prepare Macarons:
  1. Provide regular sized baking sheets
  2. Get Macarons
  3. Take powdered sugar
  4. Take Almond Flour (Finely ground)
  5. Prepare salt
  6. Use egg whites at room temperature
  7. You need granulated sugar
  8. Get vanilla extract
  9. Use gel food colouring
  10. Provide Vanilla Buttercream
  11. You need unsalted butter (2 sticks, at room temperature)
  12. Provide powdered sugar
  13. Provide vanilla extract
  14. Get heavy cream
Instructions to make Macarons:
  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and 1⁄3 teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining 1⁄3 teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  5. Transfer the macaron batter into a piping bag fitted with a round tip.
  6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch. They will have a sort of a film on the top. This will help them rise up instead of out.
  10. Preheat the oven to 300˚F (150˚C).
  11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  12. Transfer the macarons to a wire rack to cool completely before filling.
  13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  14. Transfer the buttercream to a piping bag fitted with a round tip.
  15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  16. Place in an airtight container for 24 hours to “bloom”.
  17. Enjoy !!

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