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“100 Days of Summer” Macarons

Moto, Chicago, Claire Crenshaw - June 30th, 2014

Coconut buttercream:

  • 8 oz. unsalted butter
  • 1 oz. confectioners’ sugar
  • 3 oz. coconut, grated

Mix butter and sugar together in mixer fitted with paddle attachment; add coconut; reserve.

Macarons:

  • 250g almond flour
  • 250g confectioners’ sugar
  • 182g egg whites
  • 250g granulated sugar
  • 62g water
  • food coloring (for brushing)

Mix almond flour, confectioners’ sugar, and 88g egg whites to make paste; reserve; whip remaining 94g egg whites to foamy; reserve; cook granulated sugar and water to 130˚C (266˚F); add to foamy egg whites; whip on high till shiny and cool; fold in reserved flour/egg white paste; add to piping bag; pipe to desired size on nonstick baking pad; let rest to form skin; gently brush with food coloring; bake at 250˚F for 13 minutes; remove from oven; cool; sandwich cookies with reserved buttercream.