Frozen Macarons
As soon as I saw these two colors of dragées, I had an inspiraiton. My first inspiration was the colors of Snow Miku (winter-themed Hatsune Miku). Both Snow Miku and Frozen fit the image of these macarons perfectly.
The oven temperature will vary depending on the season (and the room temperature).
In the winter, start at 200°C and go to 130°C. In the summer, start at 180°C and go to 120°C. Observe the macarons and adjust. If the macarons get browned they'll no longer have a "snowy" image.
If you are using powdered food coloring, dissolve it in a bit of water first. Recipe by RTP.
Frozen Macarons
As soon as I saw these two colors of dragées, I had an inspiraiton. My first inspiration was the colors of Snow Miku (winter-themed Hatsune Miku). Both Snow Miku and Frozen fit the image of these macarons perfectly.
The oven temperature will vary depending on the season (and the room temperature).
In the winter, start at 200°C and go to 130°C. In the summer, start at 180°C and go to 120°C. Observe the macarons and adjust. If the macarons get browned they'll no longer have a "snowy" image.
If you are using powdered food coloring, dissolve it in a bit of water first. Recipe by RTP.
Cooking Instructions
- 1
Weigh the egg whites. The weight of the other macaron ingredients will be calculated based on that. Measure carefully.
- 2
Beat the egg whites with a handheld mixer to turn it into meringue. Add the granulated sugar to it in 2 batches as you whip it.
- 3
Sift the almond flour and powdered sugar together twice. Add the meringue to this in 3 batches, folding it in.
- 4
Use a cut and fold motion, stirring up from the bottom. Don't crush the air bubbles or beat the mixture too much. It's similar to when you stir up freshly cooked rice.
- 5
When everything is mixed, add the vanilla essence. Then perform the macaronage (a procedure used to make macarons): Lift the mixture up from the bottom of the bowl with your spatula, and then stroke the surface. Repeat several times.
- 6
When the batter forms a thick ribbon that falls slowly from the spatula, it's done. It can be a bit puffy still.
- 7
Make a piping bag ready by folding back the edge and standing it up in a cup. Transfer the macaron batter to the piping bag.
- 8
Pipe the batter out onto a kitchen parchment paper lined baking sheet. Aim to make each round 3 cm in diameter.
- 9
Gently put the dragées on top of the macarons, then push them in very lightly with the blunt end of a toothpick.
- 10
Leave the macarons until the surface has dried completely. This will take 1 to 5 hours, depending on the humidity.
- 11
Bake in a 180°C oven for 3 to 5 minutes. The pieds (the 'feet' of a macaron, or the frilly parts around the perimeter) will start to form.
- 12
Take the macarons out, set the oven to 120 to 130°C, and bake for another 10 to 15 minutes. If it looks like the macarons are turning brown, turn the temperature down.
- 13
Let the macarons cool down completely. Cut the kitchen parchment paper apart with the macarons are still stuck to it, so that each macaron is separate.
- 14
Put the macarons carefully into a plastic bag, and refrigerator for a day.
- 15
Make the buttercream: Have the butter at room temperature.
- 16
Beat the egg white. Add the granulated sugar to it in 2 batches as you beat it.
- 17
When the meringue is done, add the powdered sugar to it in 3 batches while beating at low speed.
- 18
Add the butter in 3 batches while beating at low speed.
- 19
Add the vanilla essence and food coloring, and keep beating at low speed.
- 20
To finish: Gently peel the paper off the macarons. If they are uneven in size, line them in order from large to small, and pair up the ones that are of similar size.
- 21
Fit a round tip on a piping bag, fill the bag with buttercream and pie the filling between the macarons.
- 22
Put the macarons back in the plastic bag. Rest in the refrigerator overnight and they're done.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
French Macarons French Macarons
I prefer to make these myself at home and just play around with the flavors, as there's really nowhere to buy them where I live...not to mention they can be pricy when I do find them (anywhere from $2-$5 per cookie!) They can be finicky and they require patience. Once you master the basic recipe, you can make endless flavor variations. I'm by no means an expert, but this is the basic recipe that I use. To make them different colors, use 2-4 drops of gel food coloring and add it to the eggs once soft peaks have formed, then continue to whip them into stiff peaks. Keep in mind that they will turn out a shade or so lighter after baking than the batter is initially. You can also add up to 1/4 tsp. of a flavored extract at the same time as the food coloring.
-
-
-
Easy French Macarons Easy French Macarons
I was inspired by my friend who loved french Macarons, (not the coconut type). The colors are so attractive, the flavors are delicious. There's barely any ingredients, but it has to be made just right or else they bomb.
karenandcamden -
-
French Meringue Macarons French Meringue Macarons
I wanted to make a macaron that was easy to make and hard to mess up.If you fold the macaron batter (Step 4) for too long, the batter will weaken and you wont be able to use it. If you don't fold it enough, you wont get stiff peaks and a glossy appearance.If you don't dry the macarons enough, the macarons will break while baking. It's best not to make macarons on rainy or humid days.Check your oven to make sure it can heat at the correct temperature. Depending on your oven, you may need to modify how you bake your macarons. Recipe by flan*.
-
Chocolate Macarons Chocolate Macarons
You can adapt the recipe of macarons with all the flavors you want. However, the cream described in this recipe is not the best for fruit flavors.
-
Salty Caramel Macarons Salty Caramel Macarons
There are so many different recipes for macarons. The way the texture feels and how the "foot" puffs out depends on the ratio of powdered sugar and granulated sugar. I have failed so many times at making these but have finally found a combination that works.By the way, I use a microwave oven.Don't lose heart even if you fail, you will absolutely someday find the combination, macaronage, and baking style that works for you! Don't give up!After baking for 3 minutes at 200°C, open the oven door to lower the temperature.When baking at 200°C, once the "foot" has puffed out, lower the temperature to 140°C. Recipe by mag44num -
Matcha Macarons Matcha Macarons
My daughter taught me how to make macarons. We both fell in love with these delicate cookies when we first traveled to Paris back in 2001. This recipe makes 15 macarons. Feel free to substitute out the matcha for any other dried flavor that you like (I've used freeze-dried raspberries, blue butterfly pea flowers, and plan to make some with French instant coffee).
-
Colorful Macarons Colorful Macarons
You'll need a food thermometer for this recipe - Italian meringue arpik -
French Macarons with Chocolate Ganache French Macarons with Chocolate Ganache
2 types of French macarons: Classic and Chocolate, filled with Chocolate Ganache!
More Recipes
- Simmered Amberjack and Daikon Radish
- Stir-Fried and Simmered Atsuage and Komatsuna
- Handmade Soba Noodles
- Japanese-Style Green Curry
- Crispy Melon Bread
- Baby Food: Vegetable Soup
- Our Family's Fried Rice with Mackerel
- Healthy Tofu Burger
- Garlic Butter Soy Sauce Ham & Cheese Toast
- Strawberry & Banana Cream Puffs
Comments