Intro: Donut French Macarons
Hey momoluvers! Happy labour day! Today I'm making these simple treats; donut macarons. I saw a picture of these and I thought they were so unique. They intrigued me enough to spend my day constructing a tutorial suit for my momoluvers. I hope y'all have fun making this, don't get upset if they don't turn out good the first time, try try again!
Step 1: Supplies
For the cookie:
1. 1 3/4 cup powdered sugar
2. 1 cup of almond meal
3. 1/2 tsp vanilla extract
4. 1/4 tsp cream of tartar
5. 3 large egg whites
6. 1/4 cup granulated sugar
For the filling:
1. 5 tbsp softened butter
2. 1 cup powdered sugar
3. 2 tbsp cocoa powder
4. 1/2 tsp vanilla extract
For the glaze:
1. 1 tbsp milk
2. 1/2 cup powdered sugar
3. 1/2 tsp cocoa powder
Step 2: Preparation
1. Put the egg whites in hot water for about 15 minutes, changing out the water when it turns cold.
2. Sift the powdered sugar and almond meal into a medium sized bowl (sift twice for best results)
3. Gently whisk the powdery mixture until well combine.
Step 3: Meringue
Pour the egg whites into the mixing bowl.
Put it on high for about 15 seconds
Add the granulated sugar in small portions, along with the cream of tartar.
When the meringue is stiff and will hold its peak (if it is a spongy texture, you over mixed, if it will not hold a peak, you over mixed) add the vanilla and whisk for a few more seconds.
Step 4: Combine!
Now take the powdered sugar and almond meal mixture and fold it 1/3 at a time into the meringue. Each portion you add should be folded about 10-15 times (Fold the mixture about 40-45 times total for the best results.)
Step 5: Pipe It
Put a silicone piping bag with a tiny tip in a cup to hold it steady as you pipe.
Slowly scoop the mixture into the piping bag until it is full.
Step 6: Putting It on the Tray
Like a baking sheet with a silicone mat or wax paper.
Pipe small circles with a hole in the middle on the sheet. You can tell if the tip is too big if they. Turn out like this. Haha fail;)
I put a smaller tip on the bag and they turned out much better
Step 7: Baking
Put the macarons in the oven on 300 degrees F for about 15-20 minutes.
If the macarons turn out mushy and undercooked, lower the temperature to 270 and pop them back in the oven for about 5 minutes.
*For the best results, place the sheet on a top rack, this will allow the heat to circulate throughout the whole cookie without burning the top*
Step 8: Cookies!
When they are finished, take them out and let them cool for about 15 minutes. Half of the batch should be the a normal circle and the other half should be an "O" shape. The "O" shape will go on top for decoration and the full circle will go on the bottom
Peel them carefully off the tray and place them on a plate
Step 9: Filling
Take the softened butter and beat it with a spatula.
Add the powdered sugar and vanilla extract and mix well (you could also use an electric mixer for this)
Split the batter in half and add cocoa to one half. Mix well
Step 10: Fill Them Cookies
Put the filling in a ziplock bag and cut the corner off.
Fill the bottom half of the cookie with the filling and sandwich it together with the O shape half
Make half of the macarons vanilla, and the other half chocolate (if you prefer, you can do all vanilla or all chocolate, just make the frosting one flavor)
Step 11: Glaze
Make the glaze by combining the milk and powdered sugar
Use a spoon to put the glaze around the ring of the macaron.
Do this on all of the vanilla macarons.
If desired, add sprinkles all over the glaze. When the glaze dries, it will hold together nicely
When you have finished with the vanilla cookies, add cocoa powder to the remaining glaze. Apply this to the chocolate macarons
Step 12: Finished!
And you're all done! This is a simple tutorial but it takes practice to perfect. Remember go be patient and have fun! I hope y'all enjoyed this tutorial and remember to vote for the baking and edible art contests, I really appreciate it!
If you haven't already, subscribe, become a member of the fame family and give a cow its wings! Love y'all •_£
Runner Up in the
Edible Art Challenge