“Tutu” Macarons
Makes about 30 macarons
2 ¼ cups almond flour (I use Bob’s Red Mill)
1 ¾ cup confectioner’s sugar
6 large egg whites, room temperature
2 tsp vanilla paste
1 tsp nut extract – either hazelnut or almond
Dash of fine sea salt
1 ¼ cup granulated sugar
1/3 cup water
2 tsp vanilla paste
Rainbow nonpareils, for sprinkling
2 cups filling – either a Swiss Meringue Buttercream or White Chocolate Ganache
1) Line three baking sheets with parchment paper. On the underside of the paper, draw 1 ½” circles, spaced at least 1” apart, to use as a template for your macarons. Draw no more than twenty per baking sheet.
2) In a food processor, pulse the almond flour and confectioner’s sugar together until finely ground and fully combined.
3) Transfer the flour/sugar to a large bowl and fold in three of the egg whites, the dash of fine sea salt, nut extract and vanilla paste. Fold until completely combined.
4) In a small saucepan, stir together the granulated sugar and the water. Cook over high heat until a thermometer registers 240 degrees. Remove from the heat.
5) In the bowl of a standing mixer, whisk the remaining three egg whites on low until foamy. Increase the speed to medium-high and beat until medium-stiff peaks form. With the mixer on high, add the sugar syrup to the whipped whites, avoiding the sides of the bowl and the whisk. Beat until the mixture is cooled and stiff peaks form, about five minutes.
6) Add ¼ of the meringue to the almond flour mix and stir vigorously until combined. Add the remaining meringue and carefully fold the mixture to fully combine.
7) Transfer the batter to a pastry bag fitted with a medium round tip and pipe onto the baking sheet, just filling the circles and ending with a swift swirl to prevent a peak from forming on top. Slam the sheets on the counter a few times to release any air bubbles and sprinkle the tops with the rainbow nonpareils.
8) Let the sheets stand at room temperature for at least forty-five minutes until a dry skin forms on the top of the shells.
9) Preheat your oven to 300 degrees.
10) Bake each sheet separately for about 15-18 minutes until the shells are firm and then let them cool completely on the pans.
11) Pipe your filling on half the shells and top with a second shell.
