Pink Lemonade Macaron

• Vegetarian
• Gluten free

• Refrigerated

  • 1/2 cup Egg whites

• Baking & Spices

  • 1 cup Almond flour
  • 1/3 cup Pink lemonade mix, powdered
  • 3 cups Powdered sugar
  • 2/3 cup Sugar
  • 1 tbsp Vanilla

• Dairy

  • 2 sticks Butter, fresh
  • 1/2 cup Heavy cream

Found on celebratingeverydaylife.com

Description

Ingredients

• 1 cup almond flour + 1 cup powdered sugar - sifted together
• ½ cup plus 1 ¾ tablespoons sugar
• ½ cup egg whites
• food color as desired* I used about 10 drops of Neon Pink liquid food coloring for mine.
• ⅓ cup powdered pink lemonade mix + 2 Tablespoons water
• 2 sticks fresh butter
• ½ cup heavy cream
• 1 Tbs vanilla
• 3 cups powdered sugar

Directions

• Mix pink lemonade mix with water to break down sugar crystals (you dont want to have the granules in the frosting). If you add too much water to mix it you will need to reduce the amount of cream you add so that your filling doesnt get too thin. Set aside.
• Bring butter and cream to room temperature.
• Cream butter till smooth, add cream and vanilla, mix till smooth.
• Add sifted powder sugar and pink lemonade paste, again, mix till smooth. Set aside until ready to fill your macarons.
• The day before you plan to make your macarons: separate your egg whites, store them in your refrigerator for 1 to 2 days prior to using them. Trust me on this...
• The day you are baking: Set your egg whites on the counter to come to room temperature a few hours before getting started.
• Preheat oven to 300 degrees.
• Use a food processor to briefly but thoroughly mix together almond flour, powdered sugar and ½ cup sugar.
• Next, run this flour/sugar mix through a sifter or sieve to remove any larger bits of almond flour/powdered sugar. Set aside.
• Use a hand mixture to whip your aged egg whites. Now some recipes will tell you different things about when to add your sugar and food coloring. Heres what I did and it worked for me... Use the mixer to whip your whites on high speed and when they are beginning to turn white stop and add 1 ¾ tablespoons sugar. Continue whipping on high speed until it begins to form solid but not too stiff peaks. Add your food coloring and mix for a few more seconds until you have those nice stiff peaks and it wont slide when you hold the bowl upside down. Now put down the mixer, you wont need it again. Grab a rubber spatula and fold ⅓ of the almond/sugar mix into the colored egg white mixture. Try to be gentle and not overwork your egg whites but dont worry about being too gentle. Just mix and go as best you can. Once that is well combined, add one more ⅓ and mix well and finally add the final ⅓.
• Once it is well mixed, transfer to a pastry bag fitted with a wide plain tip.
• Pipe small disks on a baking sheet lined with parchment paper. Per Maries advice, I laid a template down on my baking sheet under the parchment paper which made piping so much easier! Heres the template I used.
• Tap the pan on the counter to help remove any air bubbles.
• REST THE MACARONS FOR 20 MINUTES. Seriously. Youll thank me.
• Bake 10 - 15 minutes, until they are firm to your gentle touch.
• Remove from the oven, and cool on the pan sitting on a cooling rack.
• Place buttercream in a pastry bag and pipe a thin layer of filling onto the bottom of a cooled cookie, and top with another cookie.
• Sit down and enjoy your very own Parisian delicacy that you made yourself! Well done!!