Mini macarons

Ingrédients

• 35 g superfine almond flour - blanched (1/3 cup)
• 31 g powdered sugar (1/3 cup)
• 30 g aged egg whites - about 1 large egg white
• pinch cream of tartar - optional
• 30 g granulated sugar (2 Tbsp)
• pink gel food coloring - optional
• 28 g unsalted butter, room temperature (2 Tbsp)
• 2 g vanilla extract or vanilla bean paste (1/2 tsp)
• pinch fine salt
• 60 g powdered sugar (1/2 cup)
• 5 g heavy whipping cream, room temperature (1 tsp)
• Kitchen scale
• Stand Mixer or Electric Mixer
• Large, flat baking sheets
• Silpat Mats (or parchment paper)
• 2 Small Piping Bags (12-inch)
• Small Round Piping Tip - Ateco 802

Préparation

1. 1

   --- Mini French Macarons ---

2. 2

   Pour 30g of aged egg whites into the bowl and beat with a hand mixer on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage.

3. 3

   Add 30g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. If desired, add in gel food coloring at this point then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.

4. 4

   Sift 35g superfine almond flour and 31g powdered sugar into the meringue. Fold the dry ingredients into the meringue using circular motion until a thick ribbon of batter runs off the spatula when it's lifted.

5. 5

   Pour the batter into a small piping bag fit with a small, round piping tip and pipe 1/2-inch rounds on the prepared baking sheets, spacing them about 1 inch apart.

6. 6

   Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.

7. 7

   Let the macarons rest for 15 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.

8. 8

   Bake one tray of macarons at a time on the middle rack of your oven for 12-14 minutes and rotate the pan halfway through to help the macarons bake evenly.

9. 9

   Remove from oven and let the macarons cool on the pan (about 10 minutes), then gently remove them from the silpat mat.

10. 10

    --- Tiny Batch Buttercream Frosting ---

11. 11

    Beat 28g of room-temperature butter on a medium speed with a whisk attachment until smooth.

12. 12

    Mix in 2g vanilla extract and a tiny pinch of salt on a low speed.

13. 13

    Slowly mix in 60g of powdered sugar and 5g heavy cream on a low speed.

14. 14

    Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.

15. 15

    If the frosting is too thick, add in additional heavy cream or milk (1/2 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 tsp at a time).

16. 16

    Place in a small piping bag with a small round tip, and set aside.

17. 17

    --- Assembling These Mini Macarons ---

18. 18

    Pair up the shells then pipe a dollop of buttercream or frosting of your choice on one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.

19. 19

    Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!