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Macarons
Macarons

Before you jump to Macarons recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

In general, people have been conditioned to believe that “comfort” foods are not good for the body and must be avoided. At times, if your comfort food is made of candy or other junk foods, this holds true. Soemtimes, comfort foods can be utterly nutritious and good for us to consume. There are some foods that, when you consume them, could boost your mood. If you are feeling a little bit down and you’re in need of a happiness pick me up, try a couple of these.

Eggs, would you believe, are fantastic for helping you battle depression. Just make sure that you don’t toss out the egg yolk. The yolk is the most important part of the egg in terms of helping raise your mood. Eggs, especially the yolks, are full of B vitamins. B vitamins can really help you boost your mood. This is because they improve the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Eat a few eggs to feel better!

So you see, you don’t need to consume all that junk food when you want to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to macarons recipe. You can cook macarons using 14 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to prepare Macarons:
  1. Provide 2 regular sized baking sheets
  2. Use Macarons
  3. Provide 1 cup powdered sugar
  4. You need 2/3 cup Almond Flour (Finely ground)
  5. You need 2/3 tsp salt
  6. Take 2 egg whites at room temperature
  7. Prepare 1/4 cup granulated sugar
  8. Get 1/2 tsp vanilla extract
  9. Use 2 drops gel food colouring
  10. Prepare Vanilla Buttercream
  11. Prepare 2/3 cup unsalted butter (2 sticks, at room temperature)
  12. Get 2 cups powdered sugar
  13. Use 2/3 tsp vanilla extract
  14. Use 2 tbsp heavy cream
Steps to make Macarons:
  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and 1/3 teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining 1/3 teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
  4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  5. Transfer the macaron batter into a piping bag fitted with a round tip.
  6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  7. Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
  8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch. They will have a sort of a film on the top. This will help them rise up instead of out.
  10. Preheat the oven to 300˚F (150˚C).
  11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  12. Transfer the macarons to a wire rack to cool completely before filling.
  13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
  14. Transfer the buttercream to a piping bag fitted with a round tip.
  15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  16. Place in an airtight container for 24 hours to “bloom”.
  17. Enjoy !!

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