Chick Macarons Almond Buttercream (Print View)
Almond flour macarons with creamy buttercream and playful chick design, great for celebrations.
# What You'll Need:
→ Macaron Shells
01 -
1 cup almond flour
02 -
1 3/4 cups powdered sugar, sifted
03 -
3 large egg whites, at room temperature
04 -
1/4 cup granulated sugar
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1/2 teaspoon vanilla extract
06 -
Yellow food coloring
→ Filling
07 -
Buttercream or chocolate ganache, as needed
# Directions:
01 -
Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
02 -
Combine and sift almond flour with powdered sugar into a mixing bowl to remove lumps.
03 -
In a separate bowl, beat egg whites with an electric mixer until foamy, then gradually add granulated sugar and continue beating until stiff peaks form.
04 -
Gently fold the sifted almond flour mixture and vanilla extract into the whipped egg whites until smooth and glossy.
05 -
Mix in yellow food coloring to achieve a uniform chick-yellow hue.
06 -
Transfer the batter into a piping bag fitted with a round tip. Pipe small, evenly sized circles onto the prepared baking sheet.
07 -
Tap the baking sheet firmly on the counter to release air bubbles. Let the piped batter sit at room temperature for 30 minutes, until a skin forms.
08 -
Bake for 15-20 minutes until shiny and feet have developed. Shells should not jiggle when lightly shaken.
09 -
Allow macarons to cool completely before carefully lifting them from the parchment paper.
10 -
Pipe or spread a layer of buttercream or chocolate ganache onto the flat side of half the shells, then top with a second shell to create sandwiches.
# Notes:
01 -
Macaron shells are sensitive to humidity; ensure your workspace is dry for best results and allow shells to form a skin before baking.