Chick Macarons
Adorable yellow chick shaped French macarons with crisp shells and a creamy filling.
Ingredients
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar sifted
- 3 large egg whites room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla bean paste
- Yellow gel food coloring
- 1/2 cup buttercream or chocolate ganache for filling
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Sift the almond flour and powdered sugar together into a mixing bowl, then sift a second time for extra smooth shells.
- In a clean, grease free bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Gradually add the granulated sugar while beating, then increase to high speed and whip until stiff, glossy peaks form.
- Add the vanilla bean paste to the meringue and gently fold to combine.
- Add half of the almond flour mixture to the meringue and fold gently, scraping around the bowl and through the center.
- Add the remaining almond mixture and continue folding, pressing some batter against the side of the bowl, until it flows in slow ribbons that disappear back into the batter in about 10 to 15 seconds.
- Add a few drops of yellow gel food coloring and fold just until the color is evenly distributed.
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe small, even circles onto the prepared baking sheet, leaving space between each for slight spreading.
- Tap the baking sheet firmly on the counter several times to release air bubbles, then use a toothpick to pop any visible bubbles on the surface.
- Let the piped shells rest at room temperature for about 30 minutes, or until a dry skin forms and they do not stick to your fingertip when lightly touched.
- Bake the macarons for 15 to 20 minutes, until they have risen, developed feet, and no longer jiggle when you gently shake the tray.
- Remove from the oven and let the shells cool completely on the baking sheet before attempting to lift them from the parchment.
- Once cooled, pair shells of similar size. Pipe a small amount of buttercream or ganache onto the flat side of one shell from each pair.
- Gently press a second shell on top of each filled shell to create sandwiches.
- For best texture, refrigerate the filled macarons in an airtight container for 12 to 24 hours, then bring to room temperature before serving.
Notes
- Use room temperature egg whites to achieve a strong, stable meringue.
- Do not overmix during macaronage; the batter should flow like lava, not run like pancake batter.
- If your kitchen is very humid, the resting time may be longer than 30 minutes.
- Store filled macarons in an airtight container in the refrigerator for up to 4 days.
- Do not overmix during macaronage; the batter should flow like lava, not run like pancake batter.
- If your kitchen is very humid, the resting time may be longer than 30 minutes.
- Store filled macarons in an airtight container in the refrigerator for up to 4 days.