Macarons!

And only a few months late! This pandemic has fucked me up. No excuses other than just general anxiety. Annnnnyway. (forever fucking funny) Let's get to it.

So. I FREAKIN PERFECTED MY MACARON RECIPE AND TECHNIQUE!! I have been trying off and on for years to make these little shits and I finally did it. The ones I made here were cannoli macarons. Basically a vanilla and cannoli creme macaron.

Ingredients For the Cookie:

• 3 large egg whites room temperature (100g)

• 1 1/2 C almond flour (140g)

• just under 1/2 C granulated sugar (90g)

• 1 C powdered sugar (130g)

• 1 tsp vanilla (5mL)

• 1/4 tsp cream of tartar (800mg)

For the Buttercream:

• 1 cup unsalted butter softened (226g)

• 5 egg yolks

• 1/2 cup granulated sugar (100g)

• 1 tsp vanilla (5mL)

• 3 tbsp water (30mL)

• 1 pinch salt

Instructions For the Macarons:

• Sift the powdered sugar and almond flour into a bowl.

• Add the room temperature egg whites into a very clean bowl.

• Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar. Seriously, go slow.

• Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff (aayyyyye) peaks form.

• Begin folding in the 1/3 of the dry ingredients.

• SLOWLY and carefully add the remaining dry ingredients folding gently. FOLD. Don't stir that shit.

• The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.

• Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of butter). Tap on counter several times to release air bubbles. Don't be shy. Tap the bubbles out or else. Allow to sit for a full hour. 60 freakin minutes before placing in oven. The tops should have formed a skin that you can touch with a dry finger. Like this!

• Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.

• Fill the macarons lightly, pushing the pieces together very careful bc they wiiillllll break.

For the Cannoli cream

Ingredients

• 1/2 cup whipping cream

• 1 15- ounce container whole milk ricotta cheese, strained

• 1/2 cup powdered sugar

• 1/2 teaspoon vanilla

• 1/4 teaspoon ground cinnamon

• 1/3 cup mini dark chocolate chips

• In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.

• In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream and chocolate chips.

• Chill the cream for at least 2 hours before filling the cannoli (this time macaron)shells.

Chill the cream for at least 2 hours before filling the cannoli (this time macaron)shells.

Voila!

LOOK AT THAT SHIT!

Send me ideas, tell me what you want to see! Help keep me motivated!