Macarons

In classic Amy fashion - I'm posting my super cute Easter desserts 2 days AFTER Easter.  🤦🏻‍♀️ Sorry.   I realize that it's too late to be making yellow chick macaroons for your Easter dinner guests but I'm hoping that just maybe you can find another reason to make these adorable, buttercream filled cookies.  🤷🏻‍♀️🐣

Two days late is pretty much my new normal these days.  Laundry - cleaning - sending out birthday cards - yup - pretty much 2 full days behind on all of those things this month.  😅Contrary to what my social media accounts might lead you to believe - I don't have it all together.  It's probably more accurate to describe myself as just barely holding anything together.  😂

Macarons are a perfect example of how disorganized my life can be at times.  I've gone through the process of making macarons dozens and dozens of times and I still manage to mess them up --- every single time. 🤦🏻‍♀️ I get lumpy cookies or I end up with cookies that spread too much or I don't get the much desired "feet" on the bottom of my macarons.  It doesn't seem to matter just how much macaroon experience I have - there's always something that goes wrong with my first batch and I end up remaking them.

It's safe to say - macarons are finicky, quirky and temperamental little cookies.  Ironically - those are the same adjectives that I would use to describe myself on most days.  I'm basically a macaron in human form.   It takes at least 2 tries for me to master most tasks and I really am mostly made up of mostly sugar.  😅😅

Now that I've pointed out all of the difficulties and frustrations that I've experienced in my macaron making, you're probably thinking "Why would I ever make those?"  My goal wasn't to discourage you but to challenge you.  That's the reason that I continue to make macarons over and over again.  The process is hard but the rewards are soooo sweet.  

Macarons
3 egg whites - room temperature
1/4 cup white sugar
2 cups powdered sugar
1 cup almond flour
pinch of salt
1/4 teaspoon cream of tartar

Buttercream
1/4 cup butter
3/4 cup powdered sugar
1 Tablespoon vanilla

Beat egg whites until foamy.

Add salt, cream of tartar and white sugar.  Beat until stiff peaks.

Add food coloring.  

Sift together almond flour and powdered sugar.

​Fold into egg mixture.  Transfer batter to a pastry bag fitted with a round tip.  ​

Pipe circles onto a parchment lined baking sheet.  ​Tap pans on counter to release air bubbles.  Let sit 30 minutes.  Bake 20 minutes at 300.  

Whip buttercream and sugar until smooth.  

Fill pastry bag with buttercream.

Pipe buttercream on the bottom of half of the cookie shells.  

Top with another cookie shell.  

Since Easter is over - I hope that you'll save this recipe for next year or better yet, find another reason to make these super cute chick macarons.  Fourth of July yellow chick macarons anyone?

​Ciao!

Click here for a printable version of this recipe