Float Your Boat Macarons

Float Your Boat Macarons

Product Code: R0346

Soft, pillowy macarons with a delicious root beer buttercream filling.

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INGREDIENTS

Macarons:
4 oz. almond flour
8 oz. powdered sugar
5 oz. egg whites (from about 4 large eggs), room temperature
¼ tsp salt
¼ tsp cream of tartar
2 ½ oz. granulated sugar
1 tsp LorAnn Oils Super-Strength Root Beer Flavor
LorAnn Oils Brown Gel Food Coloring (Optional)
Buttercream Filling:
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp LorAnn Oils Vanilla Extract
1–2 Tbsp milk
1 tsp LorAnn Oils Super-Strength Root Beer Flavor
LorAnn Oils Brown Gel Food Coloring (Optional)
Equipment:
Kitchen scale

INSTRUCTIONS

  1. Line baking sheets with parchment paper. If desired, draw 1 ½-inch circles onto parchment paper for reference, spacing 1-inch apart.
  2. Sift almond flour and place in a medium bowl. Sift powdered sugar and add to bowl with sifted almond flour. Whisk together until well combined. Set aside.
  3. In a medium bowl, or the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Add the salt and cream of tartar and increase the speed to medium. Slowly add the granulated sugar one tablespoon at a time. Turn to high speed and continue to mix until hard peaks form. Stir in LorAnn Oils Root Beer Flavor and LorAnn Oils Brown Gel Food Coloring, if desired.
  4. Pour almond flour and powdered sugar mixture over whipped egg whites. Using a spatula, gently fold the batter about 30 turns, going around the bowl from the bottom, up around the sides, and cut the batter in half. The batter will be very firm at first, but will start to mix together after a few turns. Be careful not to over-fold. After 30 folds, start testing the batter. It should be thick enough to hold some shape, but thin enough to soften back into itself. To test, raise the spatula and allow some of the batter to fall back into the bowl, if after 10 seconds the batter dissolves back into the rest of the batter, it’s ready. If not, continue to fold, testing after every few strokes.
  5. Transfer mixture to a piping bag fitted with a small round tip (1A tip works well). Pipe 1 ½-inch circles of batter onto prepared baking sheets.
  6. Firmly tap the baking sheets on the counter two or three times to release any air bubbles. Allow the macarons to rest for 20–30 minutes until the tops look dry and the batter does not stick to your fingers when lightly touched.
  7. While the macarons are resting, preheat the oven to 300°F.
  8. Bake one sheet at a time for 18–20 minutes, or until the macarons release easily from the sheet. Cool macarons on baking sheet for 15 minutes, then transfer to a rack to cool completely.
  9. To make the buttercream filling, beat the softened butter until ?uffy in a large mixing bowl, or bowl of stand mixer fitted with the paddle attachment. Mix in the powdered sugar and LorAnn Oils Vanilla Extract. Add milk, a little at a time, beating until desired consistency is achieved. Spoon about half of the buttercream into a bowl. Mix the LorAnn Oils Root Beer Flavor into the remaining buttercream. Add LorAnn Oils Brown Gel Food Coloring, if desired.
  10. To assemble, transfer buttercream filling to a piping bag fitted with a small round tip (1A tip works well) and fill macaron shells.
Serving Size: Makes about 3 ½ dozen macarons

(Based on 3 vote(s))
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(Based on 3 vote(s))
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Kate From United States
Toooooo Much Oil
September 9, 2019
This recipe calls for an entire teaspoon of the super strength flavor oil to be mixed into a meringue. My meringue immediately deflated when I tried to mix in this much oil.
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Kay From Canada
Great
August 30, 2019
My family loved this recipe. Could I sub root beer flavour for other flavours?

LorAnn's Response: Hi, Kay! You can absolutely substitute the Root Beer for another flavor. Thanks for the stars.
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