French Buttercream Macarons

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French Buttercream Macarons

Recipe by Dave NjoguCuisine: Dessert, FrenchDifficulty: Difficult

Servings

10

servings

Prep time

45

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• Buttercream Filling

• 2 Cups confectioners’ sugar

• 6 oz Raspberries

• 1 Tsp. vanilla extract

• 1/2 Tsp. coconut extract (optional)

• 2 Tablespoons coconut milk

• 2 sticks salted butter, softened

• 1 vanilla bean, seeds scraped out

• Macarons

• 1 3/4 Cups confectioners’ sugar

• 1 1/4 Cups almond flour

• 1/4 Cup coconut flour

• 2/3 Cup egg whites

• 3 T granulated sugar

• 1-3 drops red or pink food coloring (optional)

Directions

• For the Macarons
• Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners’ sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
• Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it
• Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
• Bake the first batch until the cookies are shiny and rise 1/8 inch to form a “foot,” about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
• For the Filling
• Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you’ll need about 3/4 cup).
• Use a clean piping bag to pipe the filling on top of the bottom cookie. Now place another cookie on top. Repeat with the remaining cookies and filling.

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