Mastering the Macaroon

You've seen macaroons popping up everywhere... Perhaps they're taking over the cupcake craze!
So I set out to master the macaroon.
I was a little intimidated because they seem so temperamental.
But after reading {this} and watching {this}, my first attempt was a success!
I made coconut macaroons with pineapple starfruit and strawberry guava buttercream filling.

Macaron Meringue Base:

Ingredients:

• 3 egg whites, aged*
• 5 tbsp granulated sugar
• 2/3 cup almond flour
• 1 1/2 cups confectioners sugar
• 1 tsp vanilla OR coconut extract

Method:

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extract and food coloring if desired.

Beat until stiff peaks, has a glossy texture, and mixture doesn't drip from the beaters.

Into the whipped meringue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended.

Be careful not to over-mix!

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Tap sheet firmly against the counter, or flat surface. This helps the macaron to get its pied shape.

Before baking, let batter dry, uncovered for 30 minutes, until tacky.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of french buttercream on flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

* Aged egg whites: Covered and set at room temperature overnight.

French Buttercream

Ingredients:

• 1 cup sugar
• 3 tablespoons corn syrup
• 1/2 cup water
• 3 eggs 
• 1 pinch salt
• 1 pound butter

Preparation:

Put sugar, corn syrup and water in a saucepan over high heat.

Meanwhile, beat eggs and salt until fluffy.

When all of the sugar is dissolved and the mixture is boiling, slowly pour over beating eggs. Cut butter into cubes. When the eggs-sugar bowl is lukewarm to the touch, slowly add butter while continuing to beat until fluffy and smooth (this may take awhile). Flavor as desired.