ButterBeer Macarons

• Refrigerated

  • 90 g Egg whites

• Baking & Spices

  • 110 g Almond flour
  • 1/4 tsp Cream of tarter
  • 200 g Powdered sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 drops Butterscotch flavor oil

• Other

  • 35-45 (approx grams extra fine white granulated sugar- use more or less to get a good consistency

Found on kidsfunreviewed.com

Description

Ingredients

• 90 grams of egg whites - Separated and aged 2 days
• 35-45 (approx) grams extra fine white granulated sugar- use more or less to get a good consistency
• 200 grams of powdered sugar
• 110 Grams of almond flour (finely ground without the skin)
• 2- 3 drops butterscotch flavor oil
• ¼ tsp cream of tarter
• ¼ tsp of salt

Directions

• Line baking sheets with parchment paper or you can use a silpat sheet if you have one.
• Sift together the powdered sugar and almond flour. Remove any large pieces.
• Whip the egg whites with a mixer or a whisk until theyre foamy. Add the sugar slowly and continue whipping. You are done when you can turn the bowl upside down and the mixture doesnt slide out Add salt and cream of tarter to the mixture.
• Combine together the powdered sugar/almond mixture to the egg white mixture by folding them together with quick strokes.
• The batter should be thick and flow slowly.
• Fold in the butterscotch oil. When you make a peak in the batter it should hold its shape and not disappear after 5-7 seconds, if not keep folding.
• To pipe the batter add it to a pastry bag fitted with a round shaped tip.
• Fill the pastry bag with the butterbeer macaron batter, twist the top to secure.
• Pipe quarter size circles onto the parchment paper or on a Silpat.
• Let the macarons sit and dry for about 30 minutes or until they harden.
• While theyre drying preheat the oven to 325 degrees F.
• Place the macarons on the middle rack of the oven. Leave the door propped open a bit while theyre baking, put a spoon or small pan in the door to keep it from closing completely
• Place second empty baking sheet on top to keep the shells from becoming too darkly toasted while theyre baking.
• Bake for 18-20 minutes.
• When checking them after 10 minutes or so, if theyre cooking unevenly flip the tray around.
• Test the butterbeer macarons to see if they are done by peeling back the parchment paper under one of the macarons, if it can be peeled off easily theyre finished baking.