Bright and beautiful French macarons filled with summer style and flavor, perfect to make with a friend. Enjoy.
1 Cup Almond Flour
3 Cups Confectioners Sugar, Divided Use
3 Egg Whites
1/4 tsp Salt
1/2 tsp Cream Of Tartar
3/4 Cup Granulated Sugar
Yellow Gel Food Coloring
1 Stick Butter or Margarine, Softened
1/4 Cup Pineapple Purée
Gold Luster Dust
For the original macarons:
1. Preheat the oven to 300 degrees F.
2. In a medium bowl, sift together almond flour and 1 1/2 cups of Confectioners sugar.
3. In the bowl of an electric mixer, whip egg whites, salt, and cream of tartar until frothy and foamy, slowly add granulated sugar and yellow gel food coloring, and continue until stiff peaks form.
4. Fold dry mixture into egg whites in three additions, deflating the batter slightly, until all of the dry mixture is incorporated, the batter falls off the rubber spatula in ribbons, and it has the consistency of lava.
5. Use a rubber spatula to scoop the macaron batter into a pastry bag fitted with any tip you would like.
6. Twist the bag, and gently squeeze it to pipe some of it inside each circle on a baking sheet lined with a macaron silicone baking mat.
7. Drop it on the counter a few times to release the air bubbles, and place on a rack to let dry until they do not stick to your finger when touched. This should take about 30 minutes.
8. Bake for 20 minutes.
9. Remove from oven, let cool, and set aside.
For the pineapple American buttercream frosting filling:
1. In the bowl of an electric mixer, cream together butter and Confectioners sugar on low speed until everything is thoroughly combined. Add pineapple purée, and let the mixer go until everything is incorporated.
For the finished macarons:
1. Use a rubber spatula to scoop the pineapple American buttercream frosting filling into another pastry bag fitted with any tip you would like.
2. Twist the bag, and gently squeeze it to pipe it on half of the macarons. Top them with the other halves, brush on gold luster dust, and enjoy.
Yields: 10 macarons