grapefruit white chocolate macaron

So, I am continuing to experiment with macarons... and this might have been my best batch to date. They were great for so many reasons. One, the flavoring was very solid. Two, the consistency and shell structures were real good.

What did I do differently? I finally bought a scale. I always thought using scales would be more work than I wanted to spend... but boy was I wrong. I love using a scale now. It is so easy and making cooking cleaner some how. For example, it was really clear to me that 120 grams of egg whites was significantly more than 3 eggs worth. It ended up being close to 4 eggs. The other difference was that I added a little bit of granulated sugar to the whipped egg whites. This is the website that I used as a guide. Although not a video, there are a lot of detailed pictures to show progress.

I made these babes for a Galentine's Day dinner with family ladies. They were rather perfect and it was hard to not keep eating them. I think the next time I make macarons, I might try for some itty bitty ones. Then I could eat 3 and not feel bad about it.
  1. Place the confectioners’ sugar and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
  2. In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat *just* until stiff peaks form, about 3 minutes. Do NOT overbeat. Using a metal spoon or rubber spatula, gently fold in the sifted granulated sugar, 1 Tablespoon at a time.
  3. On low speed, beat in any flavor or color at this point. Do not overmix.
  4. Fold in the confectioners’ sugar/almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.
  5. Let the batter sit uncovered at room temperature for 10-30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2-3 baking sheets with silicone baking mats.
  6. Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets. Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles. You can lightly sprinkle a few sprinkles or any edible decorations onto the wet round shells at this point.
  7. Let the piped rounds sit for at least 45 minutes and up to 1 hour. This is crucial to making macarons! The air will will help the rounds set and form a dry shell. They should not be sticky going into the oven.
  8. Preheat oven to 325°F (163°C). Bake the macarons for 10 minutes, one baking sheet at a time. Rotate the pan at the 5 minute mark. The tops should be crisp and the macarons should have formed their signature crinkly “feet.” Allow to cool completely on the baking sheet before filling.
  9. Fill with buttercream and sandwich two shells together!
Shopping List
200g confectioners’ sugar (close to 2 cups)
100g almond flour (close to 1 cup)
120g room temperature egg whites (around 3 large egg whites)*
1/8 teaspoon salt
40g sifted granulated sugar or caster sugar (3 Tablespoons)
flavoring or color* --> I used like 1 tbsp of grated grapefruit zest
your desired filling* --> I used a standard buttercream but flavored with coconut extract and grapefruit zest

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