Baking Classics: Buttermilk-Vanilla Bean Macarons

Classic French Macarons. How To Bake A Classic Vanilla Butter Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Entertaining White Holiday Cakes Southern Hostess Cooking & Baking Tutorials Birmingham Alabama Publisher Culinary & Entertaining TechniquesBaking Classics

The Technique

Buttermilk-Vanilla Bean Macarons

Macarons can be tricky to master however, with a few essential pointers, success will be yours. Once the egg whites have been beaten with the granulated sugar, the dry ingredients will need to be incorporated into them. It is a procedure known as macaronage & the most critical step to ensure the shells will not be hollow. Allowing the pans to stand & form a crust before baking will also aide in success as it forces them to rise directly upwards resulting in the signature feet of the shells. The feet are the little gap between the bottom & the smooth top. Learn how to make classic macarons in your very own kitchen.

The Essential Guide To Macarons By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine Southern Entertaining Spring Parties Weddings Showers Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Vanilla Bean Macarons
makes 2 dozen

1 cup powdered sugar
1/4 cup unbleached almond flour
2 egg whites, at room temperature
1/4 cup granulated sugar
1/8 tsp vanilla bean paste
Buttermilk-Vanilla Bean Buttercream

Sift together the powdered sugar & the almond flour. Beat the egg whites in the bowl of an electric stand mixer on High speed until soft peaks form. Gradually add the granulated sugar to the egg whites with the mixer on Low speed, Increase the speed to High & beat until glossy stiff peaks form, about 4 minutes. Fold the almond flour mixture into the egg mixture. Place into a piping bag fit with an #9807 tip. Pipe 48 {1 1/2-inch} rounds onto parchment paper-lined half sheet pans. Drop the pans several inches above the countertop to settle the air bubbles in the meringue mixture. They will flatten & spread slightly during this process. Let stand until a crust forms over the surface of each piped meringue mound, about 45 to 60 minutes. When you touch the surface, there should not be any residue on your finger.

Preheat the oven to 300 degrees. Bake 15 to 17 minutes. Cool completely. Prepare the Buttermilk-Vanilla Bean Buttercream as directed. Spoon the mixture into a pastry bag fit with a small round tip. Pipe a little of the buttercream on half of the macaron shells. Top with a second shell. Chill until ready to serve.

The Essential Guide To Macarons By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine Southern Entertaining Spring Parties Weddings Showers Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Vanilla Bean Buttercream
makes about 1 cup

1/2 cup softened butter
1 cup powdered sugar
1/4 tsp vanilla bean paste
2 Tbsp buttermilk
A pinch of kosher salt

Beat all of the ingredients with an electric hand mixer until creamy, whipped & smooth. Use as directed.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Macaron Shells

The key to properly preparing the shells is dependent on the consistency of the meringue mixture once the almond flour & powdered sugar mixture is blended into the beaten egg whites. Deflating them is encouraged so that’s when the benefit of the fat found in the almonds helps to achieve the desired result. Once the process is complete, expect a mixture that holds together well but begins to slowly loose it’s shape second by second. It will then be ready to spoon into a pastry bag for piping.

The Essential Guide To Macarons By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine Southern Entertaining Spring Parties Weddings Showers Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed to complete the task. Read through the recipe before beginning. Here’s what you should know. 

The Essential Guide To Macarons By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine Southern Entertaining Spring Parties Weddings Showers Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 1

Pipe 48 {1 1/2-inch} rounds onto parchment paper-lined half sheet pans. Drop the pans several inches above the countertop to settle the air bubbles in the meringue mixture. They will flatten & spread slightly during this process. Let stand until a crust forms over the surface of each piped meringue mound, about 45 to 60 minutes. When you touch the surface, there should not be any residue on your finger.

The Essential Guide To Macarons By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine Southern Entertaining Spring Parties Weddings Showers Southern Socials RebeccaGordon Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 2

Preheat the oven to 300 degrees. Bake 15 to 17 minutes. Cool completely. Prepare the Buttermilk-Vanilla Bean Buttercream as directed. Spoon the mixture into a pastry bag fit with a small round tip. Pipe a little of the buttercream on half of the macaron shells. Top with a second shell. Chill until ready to serve.

The Tune
“When The Sun Comes Out” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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