Yummy Valentine's Heart Macarons #valentine #cookies

It didn’t take me long to determine what I desired to make, however it took a few studies to parent out how i'd create the heart shapes. I spent an excessive amount of time seeking out a heart shaped cookie cutter to create my parchment templates. I wanted ONE cookie cutter, now not three and preferably not giant. This turned into more difficult to find than predicted mid-January. Cookie cutter hunt was fruitless so I searched for a template on-line. i discovered this one, published two 8 1/2″x11″ copies on my home printer and taped/reduce them into an eleven″x17″ shape for my pans. I located the parchment templates below my Silpat mats to apply as a manual.

INGREDIENTS

COOKIES

• 55 g powdered sugar
• 65 g granulated sugar
• 60 g egg whites room temperature
• fuschia color gel
• 75 g almond flour

CINNAMON BUTTERCREAM

• 1/2 tsp cinnamon
• 1/4 recipe Simple Vanilla Buttercream

commands

1. Line baking sheet with a silpat mat or parchment.*
2. region the almond powder and icing sugar in a food processor. method till just beginning to clump.
3. Sift properly and discard any bits that may not pass via the sifter. Set aside.
4. Whip the egg whites till they're the consistency of a loose foam. retain whipping while slowly including sugar. Whip to a stiff meringue.
5. Fold the dry aggregate into the meringue. upload in coloration gel at this point**
6. Pour the batter right into a piping bag equipped with the 2A tip.
7. Pipe the macarons onto your baking sheet.
8. when all of your macarons are piped, whack the baking sheet on the counter as a minimum three times to do away with any air bubbles.***
9. permit the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO no longer bypass this step.
10. even as macarons are drying, make the buttercream.
11. as soon as dry, bake macarons in a three hundred°F oven until they stick a touch bit to the pans. this could be anywhere from 10-20mins relying on your oven and how crowded the macarons are at the pan.
12. allow cookies cool completely before removing from pans.
13. Pipe buttercream into the center, sandwich the cookies and press together.

NOTES

1. I used a heart template and located it under my Silpat mat.
2. you may need to do a number of folds to get the batter to the right consistency. you're looking for it to be clean and brilliant and feature some motion. in case you raise a few up with a spatula, it ought to pour in a constant circulate and settle into the ultimate batter. DO not overmix.
3. Do not be shy with the whacking!

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