Sift confectioners’ sugar and finely ground almonds in a fine mesh sieve. Use a wooden spoon to push the mixture through if necessary.
Using an electric hand mixer, whisk egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar, 1 tablespoon at a time, and whip until dissolved. Fold the meringue into the almond sugar mixture. If dyeing the macarons multiple colors, divide the batter evenly into the appropriate number of bowls and add color to the meringue. Learn how to make your own all-natural food coloring here.
Spoon the batter into a piping bag fitted with a ½ inch plain round tip. Pipe walnut-sized rounds onto parchment paper-lined baking sheets. Set the meringues aside, uncovered, on baking sheets for 1 hour to rest. Meanwhile, preheat the oven to 300°F.
Once meringues have rested, bake for 20 minutes, or until firm to the touch. If using multiple baking sheets, switch their positions in the oven halfway through baking. Remove baking sheets from the oven and cool the macarons on the baking sheets. Slide a knife under each macaron to release from paper, then store in an airtight container until ready to fill.
Using an electric mixer, beat butter until pale and fluffy, then gradually beat in confectioners’ sugar until combined. Transfer half the mixture to a medium mixing bowl, add orange zest and 1 teaspoon vanilla bean paste; stir to combine. Add raspberries and 1 teaspoon vanilla bean paste to the remaining filling. Use the electric mixer to beat until well combined. Fill half the macaron shells with the raspberry filling and half with the orange filling.
To create a perfectly smooth top on your macarons, dip a finger into a bowl of water and gently smooth out any peak after piping them onto the baking sheet.
Sift confectioners’ sugar and finely ground almonds in a fine mesh sieve. Use a wooden spoon to push the mixture through if necessary.
Using an electric hand mixer, whisk egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar, 15 ml at a time, and whip until dissolved. Fold the meringue into the almond sugar mixture. If dyeing the macarons multiple colors, divide the batter evenly into the appropriate number of bowls and add color to the meringue. Learn how to make your own all-natural food coloring here.
Spoon the batter into a piping bag fitted with a 1.25 centimeter plain round tip. Pipe walnut-sized rounds onto parchment paper-lined baking sheets. Set the meringues aside, uncovered, on baking sheets for 1 hour to rest. Meanwhile, preheat the oven to 150°C.
Once meringues have rested, bake for 20 minutes, or until firm to the touch. If using multiple baking sheets, switch their positions in the oven halfway through baking. Remove baking sheets from the oven and cool the macarons on the baking sheets. Slide a knife under each macaron to release from paper, then store in an airtight container until ready to fill.
Using an electric mixer, beat butter until pale and fluffy, then gradually beat in confectioners’ sugar until combined. Transfer half the mixture to a medium mixing bowl, add orange zest and 5ml vanilla bean paste; stir to combine. Add raspberries and 5ml vanilla bean paste to the remaining filling. Use the electric mixer to beat until well combined. Fill half the macaron shells with the raspberry filling and half with the orange filling.
To create a perfectly smooth top on your macarons, dip a finger into a bowl of water and gently smooth out any peak after piping them onto the baking sheet.
Madagascar Bourbon Pure Vanilla Bean Paste
