Mummy Macarons

🧂 Ingredients

• 125 grams almond flour

  (about 1¼ cup + 2 tsp)
• 125 grams confectioners sugar

  (about 1¼ cup + 1 tsp)
• 100 grams egg whites

  (about 3-4 large eggs, room temperature)
• ½ teaspoon vanilla extract
• ¼ teaspoon cream of tartar
• 80 grams sugar

  (about ⅓ cup + 1 tsp)
• ½ cup butter

  (unsalted)
• 1 cup confectioners sugar
• ½ teaspoon vanilla extract
• ½ tablespoon heavy cream

  (or more, if needed)
• ½ cup white chocolate chips

  (melted)
• mini candy eyes

Instructions

• 1 In the bowl of your food processor, add the 125 grams almond flour and 125 grams
  confectioners sugar.
• 2 Blend with the food processor on low speed until the mixture has become
  extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing
  bowl. Set aside.
• 3 Add 100 grams egg whites to the bowl of your stand mixer and beat using the
  whisk attachment until frothy.
• 4 Add ¼ teaspoon cream of tartar and keep beating until soft peaks form.
• 5 Gradually add 80 grams sugar to the egg whites while continuing to mix, until
  everything is fully distributed. Then add ½ teaspoon vanilla extract.
• 6 Continue to beat the egg mixture until stiff peaks form.
• 7 Scoop ⅓ of the whipped egg mixture into your flour mixture and use a rubber
  spatula to gently fold it in until it is combined.
• 8 Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a
  time, and gently folding in between each addition.
• 9 After the last bit of the egg mixture has been added, continue to gently and
  slowly fold the macaron batter until the batter falls from the spatula in
  ribbons. *The consistency should be similar to honey or lava. If you let the
  batter fall from your spatula, it should only take about 10 seconds to sink back
  into itself.
• 10 Once you have reached the perfect consistency, transfer the batter into a piping
  bag that has been fitted with a round tip (or a storage bag with the corner cut
  off).
• 11 If you have a macaron mat, place it onto your rimmed baking sheet. However, if
  you don't have one, place a dot of batter into each corner of your rimmed baking
  sheet and place a piece of parchment paper on top (the batter acts as glue to
  keep the paper from sliding around).
• 12 Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making
  sure to space them at least ½-inch apart from each other.
• 13 Firmly tap the baking sheet on the counter 5 times to get rid of any air
  bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.
• 14 Allow the macarons to rest on the counter at room temperature for 30-60 minutes,
  or until they are dry to the touch and no longer tacky.
• 15 While the macarons are resting, go ahead and preheat your oven to 300˚F
  (150˚C/Gas Mark 2).
• 16 Once ready, bake the macarons for 15-18 minutes, or until the macarons don’t
  move if you tap on them slightly.
• 17 Remove the macarons from the oven and let them cool on the baking sheet for 10
  minutes before moving them to a wire rack to finish cooling.
• 18 In a large mixing bowl, add ½ cup butter. I recommend butter that is between
  68-70°F (20-21°C), and not so soft that you can easily indent it with your
  fingertip.
• 19 Use a hand mixer or stand mixer to beat it for 1 minute until the butter has
  become light and fluffy.
• 20 Using a fine-mesh sieve, sift in 1 cup confectioners sugar and mix until
  thoroughly incorporated.
• 21 Next, add ½ teaspoon vanilla extract and beat to combine. Gradually add ½
  tablespoon heavy cream in small increments, making sure to beat in between each
  addition until you reach your desired consistency.
• 22 Melt ½ cup white chocolate chips in the microwave by heating it in 30-second
  increments and stirring well in between.
• 23 Match up your macaron shells based on size and flip one over.
• 24 Add a thick drizzle of chocolate onto all of the top shells.
• 25 Use a small dot of melted chocolate to attach some mini candy eyes.
• 26 Scoop the buttercream into a piping bag with a round tip (or a storage bag with
  the corner cut off).
• 27 Pipe the buttercream on the bottom shells and then sandwich on the tops.
• 28 Repeat this process with your remaining macaron shells and vanilla buttercream.
• 29 For best results, place the macarons into an airtight container in the fridge
  for 24 hours. Then, allow them to come up to room temperature and serve.

Nutrition Info