I live in Colorado, abnd love to bake. Sometimes the two coexist. Sometimes, my batters do funky things. My cakes droop or raise too much, they cook unevenly or get all kinds of cray cray.
Enter the high altitude recipes. In regular baking, it usually involves a little more flour. When you are gluten free, or heck with macarons even GRAIN FREE- what does that mean?
It means testing. Trying. Tweaking.
Or, you know, just trusting me and checking out this foolproof recipe for high altitude macarons. And trust me- these didn’t just work in Northern Colorado- I had my mom make them at her condo in Beaver Creek and she had fabulous results.
And if you don’t live at high altitude? No worries, these babies should do just fine for you, too.
So what do you need for the perfect macarons that won’t deflate in thinner air? Read on!
5 egg whites
1/4 cup sugar
2 cups finely ground almond flour, sifted
3 1/4 cups confectioner’s sugar
1 tbsp raspberry extract
1-2 drops red food coloring
2 tbsp (or more for taste) Raspberry Preserves
4oz softened butter
8oz confectioners sugar
Start by preheating your oven to 300 F.
In the bowl of a stand mixer, use the whisk attachment to create firm peaks with the egg whites and sugar.
Next, sift the almond flour and confectioner’s sugar to get rid of any lumps.
When the egg whites and sugar have stiff peaks, carefully fold the dry mixture into the whites.
Continue folding in the same direction, until the mixture looks like cement. It will be shiny, a little runny, and will fall on top of itself when you lift a spatula from the batter.
You will want to be able to pipe it easily, but not so thin it runs out of the pastry bag and isn’t able to hold a shape.
Pipe quarter-sized bulbs on parchment-lined baking sheets using a round tip.
Slide another baking sheet underneath, and whack them on the counter to get rid of any air bubbles in the macarons.
Bake for 10-11 minutes- you will see a little “foot” forming. The macarons will need to cool before you can remove them easily from the parchment, or you will be stuck with a big old mess and torn apart macarons.
Add filling (I like a little bit of preserves and a thin layer of buttercream- but you could go for just the preserves to make it incredibly sweet) and place in the fridge overnight and up to three days (if you can wait that long). By giving them a little time in the fridge they will get softer in the middle while still being crispy on the outside. Heaven.
For the buttercream filling:
Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and beat the mixture until creamy and smooth. Beat in a teaspoon of milk at a time, if necessary, to loosen the mixture.
Stir in the food coloring until well combined.