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ROCK CANDY MACARONS

5 from 2 votes
Author: Lindsay Nathanson

Ingredients
  

MACARON SHELLS

  • 1 1/2 cups powdered sugar
  • 1 cup + 2 tbs almond flour
  • 3 eggs whites
  • 1/2 cup sugar
  • Blue and Pink food coloring

VANILLA BUTTERCREAM FILLING

  • 1/2 cup salted butter
  • 1 3/4 cup powdered sugar
  • 1/2 tsp milk
  • 1/2 tsp vanilla extract
  • Rock Candy
Rock Candy Macaron Recipe
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Instructions
 

FOR THE SHELLS:

  • Preheat oven to 325 degrees.
  • Prepare two pipping bags with a round tip with about a 1/4" opening (Ateco #804 is what I use) and a baking sheet lined with parchment paper.
  • In a medium bowl, sift almond flour and powdered sugar together. Set aside.
  • In a stand mixer with a whisk attachment, beat egg whites on high speed until they form soft peaks.
  • Put mixer back on the highest speed and beat until they form stiff peaks.
  • Take bowl off of mixer and add almond flour/sugar mixture.
  • Using a rubber spatula, aggressively fold in dry ingredients until just combined. Divide batter and half and add a few drops of pink food coloring to one and a few drops of blue to the other.
  • Mix one batter until it starts to loosen and becomes a little runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20-30 seconds, it is ready.
  • Repeat with the remaining batter.
  • Put each batter into prepared pipping bags.
  • Pipe 1 1/2" circles on prepared baking sheet and firmly tap the bottom of the tray so the batter flattens out. Repeat with remaining batter.
  • Add a few sprinkles to each macaron.
  • Let them rest for 30-45 minutes until they form a skin.
  • Bake for 10-12 minutes, or until they are set.
  • Let cool before peeling them off parchment paper.

FOR THE BUTTERCREAM:

  • In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
  • Add powdered sugar, milk, and vanilla and mix until light and fluffy.

ASSEMBLY

  • Peel macarons off parchment paper and pair them according to size.
  • Using a piping bag with a round tip (wilton tip #6 or #7 should work) to pipe a circle of buttercream around the edge of the macaron shell.
  • Add a few rock candy pieces into the middle of the buttercream circle.
  • Sandwich the cookie pair together and add a few pieces of rock candy around the outside.

Notes

*makes 25 macarons
*Storage - Macarons have a very good shelf life. They can be wrapped in plastic wrap and stored in the fridge for up to a week or in the freezer for up to a month. Just make sure they are brought back to room temperature before serving.