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French Macaron with buttercream
French Macaron with buttercream

Before you jump to French Macaron with buttercream recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

A lot of us have been trained to believe that comfort foods are bad and must be avoided. Often, if your comfort food is a high sugar food or some other junk food, this is very true. Otherwise, comfort foods could be very healthy and good for you. Several foods honestly do elevate your mood when you consume them. When you feel a little down and need an emotional boost, test out a few of these.

Eggs, you may be surprised to discover, are great at combating depression. Just see to it that you don’t get rid of the yolk. The yolk is the part of the egg that is the most important in terms of helping you cheer up. Eggs, the egg yolk particularly, are high in B vitamins. The B vitamin family can be fantastic for boosting your mood. This is because the B vitamins increase the function of your brain’s neural transmitters (the parts of the brain that dictate how you feel). Eat a few eggs to jolly up!

You can see, you don’t need junk food or foods that are bad for you to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to french macaron with buttercream recipe. You can have french macaron with buttercream using 7 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook French Macaron with buttercream:
  1. Take Macarons Shell
  2. Take 60 grams egg whites
  3. You need 50 grams almond powder
  4. Use 30 grams caster sugar
  5. You need 90 grams icing sugar
  6. Provide 1 pinch of salt
  7. Provide 1 gel food coloring
Steps to make French Macaron with buttercream:
  1. Age the egg whites on the countertop for a day or two. Then microwave it for 4 seconds plus another 4 seconds.
  2. Beat the egg whites with low speed for a minute with a pinch of salt. Add a third of the caster sugar and beat for another minute. Continue with the other two third of the caster sugar.
  3. Continue beating for three to four minutes with a medium speed until it forms soft peak.
  4. Stop beating and add a drop or two food coloring. Use spatula to fold in the color. Five folds will do.
  5. Mix the icing sugar and almond meal. Put in the food processor for two minutes. Sift before adding to the beaten egg whites.
  6. Add half of the mixture into the beaten egg whites. Fold five times. Add the rest of the mixture and fold another 40 to 50 times.
  7. Make sure that the mixture not too runny or not too thick. It should flows like lava.
  8. Put the mixture into the piping beg. Use nozzel no 11 or 12.
  9. Pipe around 1.5 inches in diameter, 1 inch apart on a baking paper in a tray.
  10. Tap the tray four to five times on the countertop. Leave until they form shell for about 30 minutes to an hour. This depends on the humidity of the kitchen.
  11. Bake for about 18 to 20 minutes at 155 degress celcius or until they don't stick on the baking paper.
  12. Let them cool before sandwiched them.
  13. It is best that the macarons are make during a hot dry day.

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