Jenna is a self taught, home cook with a passion for baking. She gets her culinary inspiration by travelling abroad, and learning new culinary techniques.
There are many different types of mousse you can make by using a custard base or whipping cream base.
By infusing different flavors into your mousse, you’re able to make a few different types of desserts. You can make layered mousse and make it into an entremet, or dome cake.
Try experimenting with a couple different types of mousse and topping it with a mirror glaze to be a bit more fancy.
Blueberries are heated together with sugar and lemon juice in a saucepan over medium heat.
After the blueberry mixture has thickened, it is blended together and strained through a mesh sieve.
In a stainless steel mixing bowl, egg whites, sugar, and cream of tarter is mixed together. Heat the mixture over a pot of water simmering with a few inches of water in the bottom.
Once the mixture has thicken, it is removed from the heat source, and beat until the egg whites become stiff peaks.
In a stand mixer, heavy cream is a placed in a metal bowl fitted with the whisk attachment, and whipped until soft peaks are formed.
Gelatin is bloomed with a bit of water, and then whisked into the blueberry puree.
Egg white meringue is folded into blueberry puree to add a ton of light airiness to the mousse.
Finally, fold soft peak whipped cream into the blueberry mixture and chill for a few hours prior to serving.
Honey Mousse
Honey mousse can be easily made by mixing butter, egg yolks, honey, and white chocolate over medium heat in a saucepan. After the chocolate has completely melted, it is placed in a heat proof bowl.
Bloomed gelatin is warmed, and then slowly whisked into the honey mixture, and then it is let to cool to room temperature.
Heavy cream is beat until soft peaks form, and then it’s folded into the honey chocolate mixture.
Egg whites are beaten until soft peaks form, and then folded into the honey cream mixture to make honey mousse.
Honey mousse needs to chill for a few hours prior to serving.
Once combined and thickened, the rest of the whipping cream and be beaten until stiff peaks form and folded into the honey mixture to create honey mousse.
Guava Mousse
Guava mousse can be made by warming the guavas over medium heat until their juices start streaming out.
The guava juice needs to be strained and combined with 1 cup of water and reheated together. Add bloomed gelatin and combine with condensed milk.
Condensed milk gives the guava mousse a rich flavoring. Mix together with stiff egg whites and chill until ready to serve.
Vanilla Bean Mousse
Vanilla bean mousse can be prepared by whipping heavy cream with vanilla bean seeds and granulated sugar until soft peaks form.
Egg whites are beaten until foamy, and then granulated sugar is added to them. Egg whites are beaten until stiff peaks form.
Egg whites are folded into the cream mixture, and then chilled for a few hours prior to serving.
Cheesecake Mousse
Cheesecake mousse can be made by creaming together cream cheese, icing sugar, vanilla and lemon zest.
The cream cheese mixture is combined with stiff peaks whipping cream and folded together.
Graham cracker crust can be made and crumbled on the top of the cheesecake mousse for more of a traditional cheesecake flavor.
Durian Mousse
Durian mousse can be prepared by removing the insides of the Durian seeds.
Puree the insides of the durian.
Mix whipping cream and icing sugar until stiff peaks form, then fold the pureed durian into the durian mousse.
Chocolate Mousse
Chocolate mousse can be made a few different ways.
One way to make chocolate mousse is by mixing egg yolks and sugar together until light and fluffy. Warm heavy cream in a saucepan until simmering, not boiling.
Temper the eggs by slowly adding warm cream until fully combined.
Whisk the mixture vigorously as it’s slowly coming together, as to not cook the eggs.
Warm the cream and egg mixture over medium heat until it thickens.
Remove the mixture from the heat source and whisk in chocolate and vanilla extract.
Strain the mixture and chill.
Remove the mixture once chilled and fold in whipped cream that has formed stiff peaks.
Chill and serve chocolate mousse with some chocolate scrolls on top.
In order for you to apply the food coloring to paint your macarons, you will need to use a food safe paint brush.
Macarons have delicate shells that can be damaged if pressed too hard with a paint brush. Apply the food coloring to the macaron gently, as if you were painting a picture.
When you’re making up your coloring for painting on macarons, you don’t want to use too much almond extract to make your coloring. If you pour too much, the food coloring will be more like watercolor paint. The color will not go on the macaron as strong, and it will be too runny to really show up on the macaron.
Just use a little almond extract for your coloring. The color will be strong and easily painted on the macaron. The color will not run if you only use a drop or two.
Sometimes the color will dry out in your bowl, just add another drop or two of almond extract to make it liquid again.
You can begin painting your macarons after you have filled them. They will be easier to hold onto, and you won’t have to worry about the color being disturbed if you’re kind of messy when you fill your macarons.
Lay all of the filled macarons on a plate, and pick up the macaron when you’re ready to fill it.
Hold the macaron steady and you apply paint with the other hand. If you lay the macaron on a plate to paint it, you’ll still have to hold onto the macaron because it will move away when you try to apply paint. Macarons are not heavy enough to stay in place as you paint them.
For each color you want to paint your macarons, you’ll need a new bowl. You don’t want any of your colors to mix together, so it’s best to keep the food colors separate from each other.
If you’re changing colors with your paint brush, wash it out with soap and water and rinse well. Dry the paint brush with a dark towel (just in case the color runs and ruins your towel) and then you can paint your next color on your macaron.
Raspberry macarons are one of the most divine and full-flavored macarons you can make.
Raspberry macarons use raspberry jam to infuse a burst of raspberry flavor into the buttercream filling.
Raspberry jam has a more concentrated flavor of raspberry, and it doesn’t have any of the raspberry seeds. Raspberry jam is much better at concentrating the flavor than using fresh or frozen raspberries.
We’ve tried it both ways, using the juice from raspberries after straining them, and have used raspberry jam to make raspberry buttercream. The raspberry jam infused raspberry buttercream has a strong and sweet raspberry flavoring.
Our raspberry macaron recipe will become one of your go-to recipes for macarons. You’ll love the mouth-watering rich flavor they have!
Place 55g egg whites in a stand mixer and mix on high speed.
Place 38g of water and 150g of sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move. While you're waiting for the syrup to get up to temperature, you can begin preparing the almond batter.
Almond Batter
Place another 55g egg whites in a large mixing bowl. Add any food coloring at this point using gel food coloring or 1/4 tsp of powdered food coloring. You could also add 1 tbsp of coffee grounds or cookie crumbs to the shells. You can add 1/4 tsp of extract as well if you want to flavor the shells. Mix the color thoroughly until the color is fully emulsified into the egg whites.
Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
Add 1/2 of the meringue to the mixing bowl. Scrape the bottom and sides of the bowl to mix the almond paste with the meringue using a wooden spoon.
Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
Let the macarons dry for 30 minutes.
Bake the macarons for 12 minutes at 300 degrees F.
Let the macarons fully cool. Take one of the macaron shells and match it up with a good fit for itself. Match all of your macarons up and place face up.
Fill the macarons with your filling of choice. Filling ideas for your macarons include: buttercream icing, chocolate ganache, caramel sauce, etc. You can use a piping tip to give the icing a bit of a design if you like. The star tip works well for piping the macaron filling. Place the other macaron shell on top of the filling to create a sandwich.
Store the macarons in the fridge for 3 days or in the freezer for up to 1 month.
Add 3 tbsp raspberry jam to infuse the butter with raspberry flavoring.
Slowly add 2 cups of icing sugar to the mixture and 1 tsp of milk. Adjust the icing as needed. If the raspberry macaron filling is too thin to pipe, add a small amount of icing sugar to thicken it. If the raspberry macaron filling is too thick, add a little more raspberry jam or a tiny bit more milk to thin out the icing.
Place the icing in a piping bag and pipe the the Raspberry Buttercream Macaron Filling onto the macaron shells.
To write on macarons, you’ll need something that’s able to write on macarons.
One writing utensil you can use is an edible marker.
An edible marker has a sharp point on the end which makes writing words and on the macarons very easy.
The harder you press the edible marker, the wider the lines created.
For writing on macarons, you don’t want to use too much force when pressing your design into the cookie. Macarons have a delicate shell and can be easily damaged if pressed too hard.
Gently touch the edible marker to the macaron to create your design.
There are many different colors you can use to write on macarons. You can create a rainbow on your macarons if you wanted to.
You can only write a couple of words on a macaron since the macaron is quite a small cookie. It’s best to write only 1 or 2 words on the macarons to make sure your guests see the writing.
When writing on your macarons, try to stick to a theme.
Things to write on macarons for a baby shower
“Oh Baby!”
“Boy!”
“Girl”
“Baby”
“Bundle”
“Little On”
Things to write on macarons for a wedding shower
“Love”
“I do”
“Yes!”
“01/01/21” (Date of Wedding)
“Groom”
“Bride”
Things to write on macarons for a birthday party
“Birthday”
“21” – (# years old)
“Celebrate”
“Happy Birthday!”
“Over the Hill” (40th birthday)
Using your edible marker you can write small details on macarons to create face shapes. In the above photo, you can see how we’ve used the marker to create eye lashes on a unicorn macaron.
The best silicone pastry mat is the Silpat silicone pastry mat. They are one of the most durable and long-lasting silicone pastry mats.
Silpat silicone pastry mats are able to be used 2000-3000 times before needing to be replaced. You should only need new pastry mats every 10 years, depending on how often you bake.
Silpat silicone pastry mats have one of the highest tolerances for heat in the oven. Usually silicone pastry mats are only good up to about 420°F before they start to deteriorate. Silpat pastry mats can be used up to 500°F in the oven.
Silpat silicone pastry mats come in a variety of sizes that fit perfectly in a baking sheet.
Silpat baking mat sizes
Full Sheet Size, 16-1/2″ x 24-1/2″
Countertop Workstation Mat, 15-1/8″ x 23″
Half Sheet Size, 11-5/8 x 16-1/2
Toaster Oven Baking Mat – 7 7/8″ x 10 7/8″
Octagonal Microwave Size Baking Mat – 10 1/4″
Round, 12″
Cake Liner Round 9″
Silpat temperature range
Silpat’s can be used in the freezer and up to 500°F in the oven.
What to use Silicone Pastry Mats for
Silicone pastry mats are special because they can be used to create fancy chocolate decorations in the freezer, and be used in the oven to bake macarons.
Silpat silicone mats allow macarons to spread wider, which produces more of a rounder and flatter macaron. Silpat silicone pastry mats are commercial grade, and are used in bakeries worldwide. Since the Silpat produces the ideal macaron that is round and flat, this gives macarons a more professional look to them.
Silpat pastry mats can be used in the freezer to create unique chocolate decorations. You can pipe chocolate directly on the Silpat and then place it in the freezer for about 20 minutes. Gently peel the chocolate decoration off of the Silpat mat and it’s ready to use.
Silpat pastry mats fit perfectly in a baking sheet. Instead of using parchment paper to line your baking sheet, you can use a Silpat pastry mat. Silpat pastry mats work very well when baking foods like croissants and scones.
Silpat silicone pastry mats can be used to line a baking sheet to prevent the baking pan from getting quite dirty and difficult to clean.
How to clean a Silpat silicone baking mat
The silicone has a non-stick coating to it, which makes it very easy to clean. Wipe the Silpat mat clean with a cloth soaked in soap and water. Rinse the Silpat with hot water.
Silpat silicone mats need to be perfectly clean without any oil residue on them to be used for macarons. If you silicone mat has an oily film to it, use hot water to remove the oil effectively from your silicone mat.
How to make vanilla bean custard for Danish pastry filling
Prep Time15 minutesmins
Active Time25 minutesmins
Chilling Time2 hourshrs
Total Time2 hourshrs40 minutesmins
Course: Dessert
Keyword: dessert
Yield: 3cups
Materials
1vanilla bean
6egg yolks
2/3cupsugargranulated
1/4cupcornstarch
1tbspbutterunsalted
2cupsmilk
Instructions
Place milk in a medium saucepan on low-medium heat.
Cut the vanilla bean in half lengthwise with a sharp knife. Remove the vanilla beans and place them in the milk. Place the whole vanilla bean in the milk.
Let the milk just come to a simmer, not boiling. Turn off the heat source and remove the milk from the heat. Let the vanilla bean infuse flavor for 15 minutes.
In the meantime, separate your eggs. Place the egg yolks in a large heat proof bowl.
Add sugar and cornstarch and mix together with a whisk.
Remove the vanilla bean from the saucepan. Slowly temper the eggs by adding a couple of tablespoons of the milk to the eggs at a time and vigorously whisking it until fully emulsified.
Continue adding the milk very slowly until fully combined. You do not want to cook the eggs.
Strain the mixture back into the saucepan and heat on medium heat.
Whisk the mixture frequently. Heat the mixture until the cornstarch has activated. It should be a few minutes. You will feel the mixture becoming thickened with your whisk.
Cook for 1 more minute after it has started to thicken.
Remove the custard from the heat and add butter. Whisk butter into the custard until it's fully melted. If you want to add any more vanilla flavor, you can add 1-2 tsp of vanilla extract.
Let the custard cool to room temperature. Then place plastic cling wrap on top of the custard to prevent a film from forming.
In a stand mixer fitted with the dough hook, combine the dough ingredients. Once the dough comes together, knead for another 3 minutes. Remove the dough from the stand mixer, shape into a sphere, and cover it in plastic wrap. Place in the Danish dough the fridge overnight.
Day 2
Cut the butter layer into cubes. Arrange the cubes on a silicone pastry mat that will be 15 cm x 15 cm. Fold the pastry mat over the butter and pound with a rolling pin. The butter layer needs to be an exact 17 cm x 17 cm. Place the butter in the fridge for 30 minutes.
Remove the dough from the fridge and roll out the dough until 26 cm x 26 cm.
Remove the butter layer from the fridge and arrange the butter at a 45 degree angle from the dough. The dough will be able to be stretched over the butter layer to create an envelope. Seal the dough together by gently pressing the dough together.
Roll out the dough with the butter fully enclosed to create a long rectangle of 20 cm x 60 cm. Roll the dough lengthwise so it only grows lengthwise.
Fold the dough to create a letter.
Cover the dough with plastic wrap and place on a plate. Refrigerate the dough for 30 minutes.
Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for 30 minutes.
Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for overnight.
Make your Danish filling and chill it overnight so it's ready for the morning.
Day 3
Roll the dough out gently, not compressing the folded layers too much. Roll the dough out to 20 cm x 110 cm.
Shape and Fill the Danishes.
Let the Danishes sit at room temperature for 2 hours to proof.
Cover the Danish Pastry dough in egg wash.
Bake the Danishes for 15 minutes at 400 degrees F.
Melt 1/3 cup of chocolate in the microwave in 30 second intervals. Mix in between each interval until the chocolate is smooth.
Using the back of a spoon, coat the silicone mold with chocolate. Only fill the chocolate up to a maximum of 3/4 of the way up the silicone mold. This will make it easier to remove later. Make sure you fill 2 semi-circle silicone molds for 1 hot cocoa bomb.
Gently pull the silicone mold away from the chocolate on the edges. Go around the whole circle gently removing the edges of the chocolate from the silicone mold.
Put the silicone mold upside down. Gently press the top of the silicone mold to release the chocolate from the mold. Be patient, and don’t be too aggressive when removing the chocolate from the silicone mold.
Place the semi-circle chocolates on a warm plate to melt the edges of the chocolate. This will be to seal the hot chocolate bomb later.
Fill one half of the semi-circle with 1 tbsp of cocoa powder, sprinkles, and marshmallows.
Hold the filled semi-circle in one hand. Put the other semi-circle on top and gently press the 2 together to create a seal.
Top the hot chocolate bomb with any other types of decorations:
melted chocolate using the star piping tip to give it a little bit of variation
The gold dust can be easily placed onto the hot chocolate bomb by using only a pinch amount. Rub your fingers together to gently dust the gold color onto the hot chocolate bomb.
You can also dust the gold powder onto other decorations on your hot chocolate bomb – like melted chocolate as seen in the photo below.
Sprinkles need to have something for them to be attached onto the hot chocolate bomb with. Use icing or melted chocolate to act as the “glue” to hold your sprinkles onto the hot chocolate bomb.
To use the gold dusted hot chocolate bomb, place it in a mug and pour warm milk into the cup. Let it sit for a minute until the chocolate melts.
Stir the hot chocolate and it’s ready to enjoy.
How to package hot chocolate bombs
Since hot chocolate bombs are round, they tend to roll around if they don’t have something to sit in.
If you’re giving your hot chocolate bombs as gifts, they can be packaged inside a mug, or a simple narrow gift bag.
Another option for packaging hot chocolate bombs is to wrap the hot chocolate bombs in cellophane, and then tie a ribbon around the top.
If you’re storing the hot chocolate bombs for yourself, you can place them in an airtight container on your countertop where they will not be moved.
Do hot chocolate bombs taste good
Hot chocolate bombs are decadent and creamy. Cocoa powder on it’s own is quite bitter. However, with the chocolate melted into the hot chocolate, this gives the hot chocolate comb it’s delicious taste and creamy texture.
Cocoa bomb silicone molds
There are a few different cocoa bomb molds you can use for hot chocolate bombs. There are some silicone molds that come in a sheet of 6 semi-circles. These can be difficult to use when trying to remove the chocolate carefully without disturbing the other semi-circles of chocolate.
The one I would recommend is the single semi-circle. You need to have 2 single semi-circles to make 1 hot chocolate bomb. Removing the chocolate from these silicone molds is much easier than the set of 6. The trick is, you only want to put chocolate 1/2-3/4 of the way up the mold. Leave a decent amount of mold not covered in chocolate. Lather on the chocolate to the silicone mold for your hot cocoa bomb. You want the chocolate to be quite thick on the edges. The thicker the chocolate, the less likely the edge will crumble. It’s much easier to remove the hot chocolate bomb from the silicone mold if you only fill the mold halfway, and keep the chocolate thick on the edges.
How long do you put the hot chocolate bomb in the freezer for
Put the hot chocolate bomb in the freezer for at least 10 minutes, but ideally 1 hour in the freezer. Keeping the hot chocolate bomb in the freezer for an hour will ensure the chocolate is set and will remove from the silicone mold easily.
How to get chocolate bombs out of molds
The trick to getting chocolate bombs out their silicone molds, is by first gently pulling the edges of the silicone mold. Go all the way around the circle to remove chocolate from the edges of the mold. Turn the mold upside down. Gently press on the top of the mold. The chocolate will come away from the mold slowly. Be patient and continue pressing down until the chocolate releases. If you’re having difficulty, it could be because the chocolate isn’t thick enough. If the chocolate is too thin on the edges, the chocolate will crumble.
Warm a plate in the microwave for 30 seconds until the plate in a little warm. Place the edges of the semi-circle chocolate on the plate to melt the edges. This will be how the hot chocolate bomb will seal together.
When do you fill the hot chocolate bomb
Fill the hot chocolate bomb after you have melted the edges with the warm plate. Put 1 tbsp of cocoa powder in one of the semi-circles. Add any sprinkles or marshmallows at this point.
Hold the semi-circle that is full of cocoa powder in your hand. Press the other semi-circle chocolate together to seal it. Place the hot chocolate bomb on a clean plate.
How to decorate a hot chocolate bomb
You can decorate the hot chocolate bomb using a different kind of chocolate than what you used for the hot cocoa bomb. You can put lines, circles, dots, all of the hot chocolate bomb. Then you can put sprinkles or some gold dust on the top to finish it off.
How to use a hot chocolate bomb
To use a hot chocolate bomb, place it in the bottom of a mug. Pour warm milk over the hot chocolate bomb and let the bomb melt. Stir the hot chocolate bomb and it’s ready to enjoy.
Lemon macarons are one of the most tart and flavorful macarons you can make. Using fresh lemon juice and lemon zest, the filling is where the majority of the flavor is.
You have the option in the lemon macaron recipe to add lemon extract to the macaron shells if you want. However, this is optional, and the lemon macarons taste incredible without the extract.
Remember that when adding food coloring to your lemon macaron recipe, the coloring should be darker than you want it. The color will lighten as you add your Italian meringue to your almond batter.
Place 55g egg whites in a stand mixer and mix on high speed.
Place water and sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move.
Place 55g egg whites in a large mixing bowl. Add yellow food coloring at this point using gel food coloring or 1/4 tsp of powdered food coloring. Add lemon extract to the egg whites if you want the shells to have flavoring as well. Mix the color thoroughly until the color is fully emulsified into the egg whites.
Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
Add 1/2 meringue to the bowl. Mix the meringue until it's completely mixed in. Scrape the bottom and sides of the bowl to mix everything together.
Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
Let the macarons dry for 30 minutes.
Bake the macarons for 12 minutes at 300 degrees F.
Let the macarons fully cool. Take one of the macaron shells and match it up with a good fit for itself. Match all of your macarons up and place face up.
Prepare the lemon macaron filling recipe. Cream the butter in a stand mixer until light and fluffy.
Add lemon juice, lemon zest, and vanilla extract and cream together on high.
Slowly add icing sugar and beat on low speed until fully combined. Taste test the icing. If you want it more creamy, you can add another 1/2 tsp of vanilla extract. If you want more of a lemon flavor, you can add a bit more lemon juice.
Place the icing in a piping bag.
You can use a piping tip to give the icing a bit of a design if you like. Fill the macarons. Put the top of the macaron over top of the filling to create a sandwich.
Store the macarons in the fridge for 3 days or in the freezer for up to 1 month.
Baking macarons is one of the most difficult recipes to master. Our professional macaron recipe will help guide you to make Italian method macarons.
When you’re first starting out, it’s better to use parchment paper to pipe your macarons onto. Sometimes the silicone mats are not perfectly dry/without oil on them, which can cause the macarons not to turn out. You’ll have better success with making professional macarons using parchment paper.
Let the macarons cool fully on the parchment paper. Do not transfer them to a cooling rack.
Fill the macarons with your favorite filling. There are a ton of different fillings you can use including: chocolate ganache, icing, salted caramel sauce, etc.
You can put other decorations on top of the filled macarons afterwards. You can put caramel sauce, chocolate, sprinkles, etc. to give them a beautiful professional look to the macarons.
Place 55g egg whites in a stand mixer and mix on high speed.
Place 38g of water and 150g of sugar in a saucepan on medium heat and attach a candy thermometer to the saucepan to measure the temperature.
Adjust the stand mixer speed to beat on low speed. When the syrup gets up to 118 degrees C slowly stream the sugar syrup down the side of the bowl of the stand mixer. Increase the speed of the stand mixer to medium-heat speed and let it beat. The meringue is finished when you can turn the bowl upside down and the egg whites do not move. While you're waiting for the syrup to get up to temperature, you can begin preparing the almond batter.
Almond Batter
Place another 55g egg whites in a large mixing bowl. Add any food coloring at this point using gel food coloring or 1/4 tsp of powdered food coloring. You could also add 1 tbsp of coffee grounds or cookie crumbs to the shells. You can add 1/4 tsp of extract as well if you want to flavor the shells. Mix the color thoroughly until the color is fully emulsified into the egg whites.
Add sifted and measured almond flour and icing sugar. Mix until fully combined. It should feel like a paste when it's completely mixed.
Add 1/2 of the meringue to the mixing bowl. Scrape the bottom and sides of the bowl to mix the almond paste with the meringue using a wooden spoon.
Add the rest of the meringue to the bowl. Mix until it's full combined. Continue mixing the macaron batter a little more, a few more turns. It should flow like lava when you lift your spoon. The batter should be glossy and less grainy than when you began mixing.
Pipe the macarons 1.5" wide on a silicone baking mat or parchment paper lined baking sheet. They are best cooked on an aluminum baking pan. Then pipe the next macaron 2" further away.
Add any sprinkles to the macarons at this point. Pick up the pan and bang the bottom of it to remove air bubbles. Bang the pan 3-5 times.
Let the macarons dry for 30 minutes.
Bake the macarons for 12 minutes at 300 degrees F.
Let the macarons fully cool. Take one of the macaron shells and match it up with a good fit for itself. Match all of your macarons up and place face up.
Fill the macarons with your filling of choice. Filling ideas for your macarons include: buttercream icing, chocolate ganache, caramel sauce, etc. You can use a piping tip to give the icing a bit of a design if you like. The star tip works well for piping the macaron filling. Place the other macaron shell on top of the filling to create a sandwich.
Store the macarons in the fridge for 3 days or in the freezer for up to 1 month.
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