Espeon Macarons
- Kimberlee Wright
- Sep 11
- 3 min read
Printable Document at the Bottom
INGREDIENTS
----------------For the Cookie----------------
▢ 3 large eggs (100g) egg whites - room temperature
▢ 1 1/2 cups (140g) almond flour
▢ 1/2 cup (90g) granulated sugar just under
▢ 1 cup (130g) powdered sugar
▢ 1 tsp (5mL) vanilla
▢ 1/4 tsp (800mg) cream of tartar
▢ Food coloring of choice (I used a liquid one)
----------------For the Buttercream----------------
▢ 1 cup (226g) unsalted butter softened
▢ 5 egg yolks
▢ 1/2 cup (100g) granulated sugar
▢ 1 tsp vanilla
▢ 3 tbsp (30mL) water
▢ Food coloring of choice (I used a liquid one)
----------------For the Decorations----------------
▢ 1 bag of white chocolate candy melts
▢ Food coloring of choice (I used a liquid one)
INSTRUCTIONS
----------------For the Macarons----------------
1. Sift the confectioners sugar and almond flour into a bowl.
2. Add the room temperature egg whites into a very clean bowl.
3. Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
4. Add the vanilla and continue to beat until stiff peaks form.
5. Fold in the food coloring (if desired) SPARINGLY. If added too soon or too much, this will ruin the stiff peaks.
6. Begin folding in 1/3 of the dry ingredients.
7. Be careful to add the remaining dry ingredients and fold gently.
8. The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
9. Pipe one inch dollops onto a baking sheet lined with parchment paper. Tap on the counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in the oven.
10. Bake at 300F for 12-15 minutes, rotate the tray after 7 minutes. Allow to cool completely before removing from the baking sheet.
----------------For the French Buttercream Filling----------------
1. Combine sugar and water in a medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
2. Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
3. Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With the mixer running, SLOWLY drizzle hot syrup into a bowl with yolks.
4. Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
5. Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.
----------------For the Decorations----------------
1. Separate white candy melts into two bowls (one for purple and one for red/pink)
2. Microwave them in 30 second intervals
3. Once it’s a desired consistency, add the food coloring to get the desired colors, use sparingly or the chocolate will not have a good consistency
4. Add purple food coloring to the piping bag.
5. Using a guide either under parchment paper or nearby, create the ear and tail shape with the chocolate in the piping bag.
6. Add more purple food coloring to any left over purple to make it darker for the inner ear.
7. Once the base ear is hardened, use the darker purple to color the inner ear with the piping bag.
8. Use the pink chocolate to add the jewel to the cookie
9. Use any leftover chocolate to attach the hardened ears and tail!
10. ENJOY!
TIP: Use the other cookies to balance the decorations until they harden, unless you have something to freeze the chocolate in place as you attach them.
*Original Recipe from https://preppykitchen.com/french-macarons/
Instructions adapted slightly due to having issues with my cookies the first time I tried following the linked recipe. (I had never made macarons before this recipe)
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