You can read all about the 30 Days of Halloween Series over on Cupcake Diaries: HERE.Oh my word! Who can believe it’s already September? I certainly can’t! I am no excited for summer to wind down, but I am excited for a few things. September brings the state fair and I LOVE the state fair. We have a couple of camping trips lined up this month and being that it’s later in the summer that means that it won’t be as hot (woohoo). And the return of my friend Alli’s 30 Days of Halloween has officially began! I’m SO excited to share these Mummy Macs with you (are they not the cutest things you’ve ever seen!?)!! This is my third year participating. You made remember my Tropical Candy Corn Parfait from a couple of years ago, and then my Candy Corn Layered Smoothie from last year. I’m not a super big halloween gal but I do love supporting one of my best gal pals so I’m happy to be in the series again this year.
Have you taken a stab at french macarons before? I will say they are no walk in the park (at least not for me.. or anyone I’ve ever known that has made them). BUT they are definitely worth trying your hand at least once in your lifetime. These are a vanilla bean base with the most delightful vanilla bean frosting. Oh. My. YUM!!!! Drizzled with some white chocolate and finished off with some candy eyeballs – these little guys would be perfect for any holiday party!
Mummy Macs {Vanilla Bean French Macarons}
Ingredients
Vanilla Bean French Macarons
- 3 egg whites room temperature
- ¼ c. white sugar
- 2 c. powdered sugar
- 1 c. almond flour
- pinch of salt
- ¼ tsp. cream of tartar
- 2 tsp. vanilla bean paste
Vanilla Bean Buttercream Frosting
- 1½ c. butter softened
- 3 ¼ c. powdered sugar sifted
- 2 tsp. vanilla bean paste
Instructions
Vanilla Bean French Macarons
-
Preheat oven to 300F degrees.
-
Beat egg whites until foamy, then add salt, cream of tartar white sugar, and vanilla bean paste for 8-10 mins. Whip until they form a stiff peak (that stands upright).
-
Sift almond flour, and powdered sugar. Discard the large bits that remain. Fold flour/sugar mixture into the egg white mixture. Approx. 65-75 turns of your spatula when folding is about the right amount of time.
-
Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking. Let them sit out for 20-30 mins.
-
Bake for 20 mins. Meanwhile mix the buttercream.
-
Transfer to a pastry bag, fitted with a small tip (about ¼ " in diameter) Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell. If not eating right away, keep refrigerated.
Vanilla Bean Buttercream Frosting
-
In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed. Once the butter is pale in color and light slowly add in the powdered sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more. Add the vanilla bean paste. Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
-
Use the buttercream straight away for keep it refrigerated for up to 4 weeks. Before use bring to room temperature.
Recipe Notes
Frosting from: Bigger Bolder Baking | http://www.biggerbolderbaking.com/best-ever-vanilla-buttercream-frosting/
Adapted from Entertaining With Beth
