Macarons

Method

Macarons

1. Measure out your ingredients carefully using a kitchen scale for best results.
2. Beat egg whites and sugar with a mixer until stiff glossy peaks form.
3. Add the sifted flour and powdered sugar and gently fold the batter until it flows smoothly off a spatula.
4. Transfer the batter into a pastry bag with a round tip.
5. Pipe the mixture into circles of varying diameters. Ensure each circle is at least 2cm away from its neighbours.
6. Tap the baking sheet on a flat surface 3-5 times to remove air bubbles and prevent cracks during baking. 
7. Let the cookies sit at room temperature until the tops are no longer sticky to the touch. 
8. Place the tray on the middle shelf of your oven and bake at 135C for 15 minutes.
9. In the middle of the baking process, open the oven door once for a few seconds to let off steam.
10. Remove the tray from the oven and allow the macarons to cool completely.

Vanilla Buttercream Icing

1. Bring 2 cups of water to a simmer in a saucepan.
2. In a small heatproof bowl, whisk the sugar and egg whites together. 
3. Set the bowl over the simmering water and heat the mixture, whisking occasionally, until it’s hot to the touch. Don’t let the bowl touch the water. The mixture will thin out as the sugar melts.
4. Scrape the mixture into the bowl of your stand mixer fitted with the whisk attachment.
5. Whip on medium-high speed for 4 to 6 minutes. 
6. Reduce speed to low and add the chunks of butter one at a time. Increase the mixer speed to medium and beat until the buttercream is smooth, 4 to 5 minutes. 
7. Mix in the vanilla and a few drops of food colouring if desired.
8. Place the icing mixture into a piping bag and use the icing like glue to construct your macaron Christmas trees.