Macarons with my baby girl

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Yum! I’m a fan of these accidentally oversized macarons, and their accidentally not too sweet chocolate buttercream filling. They hit the spot for this caramel lover. The crunchy chew of the shell, these are most delicious when chilled. We omitted an entire cup of sugar and added a pinch of salt. Crunchewy, sweet, salty, creamy and cold.

Here’s a recipe for these salted chocolate violet macarons.

French Macarons:

Ingredients:

  • 100g almond flour
  • 180g powdered sugar
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 35g granulated sugar
  • Food coloring (optional)

Instructions:

  1. Line two baking sheets with parchment paper or silicone mats. Prepare a piping bag with a round tip (about 1/2 inch in diameter).

  2. In a food processor, combine the almond flour and powdered sugar. Pulse several times until well combined and fine in texture. Sift the mixture into a large mixing bowl and set aside.

  3. In a separate mixing bowl, beat the egg whites and cream of tartar on medium speed until frothy. Gradually add the granulated sugar and continue beating until stiff peaks form. If desired, add a few drops of food coloring and mix until evenly colored.

  4. Gently fold the dry almond mixture into the egg whites in three batches until the batter is smooth and has a lava-like consistency. Be careful not to overmix, as it can cause the macarons to spread too much.

  5. Transfer the batter into the prepared piping bag. Pipe small circles (about 1.5 inches in diameter) onto the lined baking sheets, leaving some space between each macaron.

  6. Tap the baking sheets gently on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes to develop a slight crust.

  7. Meanwhile, preheat your oven to 300°F (150°C).

  8. Bake the macarons in the preheated oven for 15-18 minutes or until they have risen and set. To check if they are done, touch the top of a macaron; it should feel firm and not wobble.

  9. Remove the macarons from the oven and let them cool completely on the baking sheets before carefully peeling them off the parchment paper.

Salted Chocolate Buttercream Filling:

Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream
  • 1/4 teaspoon salt (adjust to taste)

Instructions:

  1. In a large mixing bowl, beat the softened butter until creamy and smooth.

  2. Sift the powdered sugar and cocoa powder into the bowl with the butter. Mix on low speed until the dry ingredients are incorporated.

  3. Add the vanilla extract and 1 tablespoon of heavy cream to the mixture. Beat on medium speed until the frosting is smooth and fluffy. If the frosting is too thick, add more heavy cream, a little at a time, until you reach your desired consistency.

  4. Taste the frosting and add salt as needed to achieve the desired salted chocolate flavor. Start with 1/4 teaspoon and adjust to your preference.

  5. Once the macarons have cooled completely, pair them up according to size and shape.

  6. Transfer the salted chocolate buttercream filling to a piping bag fitted with a round tip.

  7. Pipe a small amount of filling onto the flat side of one macaron shell and gently sandwich it with another shell of similar size.

  8. Repeat this process with the remaining macaron shells and filling.

  9. Place the filled macarons in an airtight container and refrigerate for at least 24 hours before serving. This resting time allows the flavors to meld and the texture to improve.

Enjoy your delicious homemade French macarons with a delectable salted chocolate buttercream filling!


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