All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Add the food coloring and continue processing until the color is all blended in. You can add a few more drops just until you get the color you want. Transfer the mixture to a large bowl and put aside.
In a stockpot, bring the water and sugar to a boil and cook for about 15 minutes, until reduced by 1/2 and syrup is coating the back of a spoon when dropped in cold water or until a candy thermometer reads 230 degrees F.
Using a stand or hand mixer, beat the egg whites until soft peaks form. Slowly add 1/2 of the hot syrup and continue beating until firm peaks form and the meringue has cooled.
With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated. The mixture will be shiny and smooth.
Fit a piping bag with a 3/8-inch/1 cm round tip. Pipe the batter onto the baking sheets. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 hour to allow skins to form.
For the butter cream:
Bring the water and sugar to a boil and cook it until it reaches 242 degrees F on a candy thermometer, approximately 4 minutes.
Using a stand or hand mixer, pour in egg yolks and crack in one extra egg. While beating, gradually pour the remaining hot syrup on the egg yolks. Beat until cooled, light and fluffy, approximately 10 minutes.
Add the butter and continue beating until smooth. Add the vanilla. Put aside.
Preheat the oven to 275 degrees F.
Bake the macarons for 20 minutes. Rotate the baking sheet after 10 minutes for even baking.
Remove the macarons from the oven and transfer parchment to a cooling rack.
Pair the macarons of similar size, and pipe about 1/2 teaspoon filling onto one of the macarons. Top with the other macaron to sandwich the filling.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By pou
on May 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
oh terrible i tried the vanilla cream and it came out the butter floating and the egg watery at the bottom what happen very disappointed.???
All yr food looks good but too sweat for people nowsaday
i love to watch your cooking show
By polartaco
Queensbury, NY
on December 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
absolutely terrible. the instructions were horrible, the cookies came out way too sweet, and the butter cream was a curdled mess. this was a huge waste of time
Read all 2 reviews