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  • Writer's pictureMadison Koutrouba

Football Macarons

Football season is finally here!! Say goodbye to your significant others, they belong to fantasy football now ๐Ÿˆ


Macarons can be really intimidating but I promise you that this recipe is so simple and easy to tackle...get it? ...I'm so lame.



Ingredients:

  • 1 1/3 cups powdered sugar

  • 2/3 cup almond flour

  • 2 1/2 Tbsp. cocoa powder

  • 1/4 tsp. salt

  • 3 egg whites

  • 1/4 cup granulated sugar

  • brown food gel

Buttercream filling:

  • 1/2 cup unsalted butter

  • 1 cup powdered sugar

  • 1/4 cup cocoa powder

  • 1/4 tsp. salt

Directions:

  1. Prepare two cookie sheets with a silicone mat or parchment paper then set aside.

  2. Next, add the powdered sugar, almond flour, cocoa powder, and salt to the bowl of a food processor. Pulse these ingredients together until is is super fine.

  3. Transfer the dry ingredients into a sifter over a large bowl. Sift everything into this bowl then set aside.

  4. Whip up the egg whites in the bowl of a stand mixer fir with the whisk attachment. make sure there is no grease residue int he bowl or the gg whites won't whip up properly.

  5. Starting on medium speed continue to beat the egg whites until frothy. Gradually add the sugar to the bowl. Once the egg whites turn white, add 2-3 drops of brown food dye.

  6. Beat the egg whites until stiff peaks form.

  7. Fold the almond flour mixture into the egg whites in three additions. Gently fold everything together until you have a nice, smooth batter.

  8. Transfer the batter into a piping bag and pipe football shapes on the prepared cookie sheets.

  9. Bang the pans onto the table to pop and release any air bubbles.

  10. Let the piped macarons set at room temp for 45 minutes to one hour or until you gently tap the top and they don't stick.

  11. Preheat the oven to 3000 degrees F. and bake for 18-20 minutes or until the feet have risen.

  12. To make the buttercream, whip up the butter, powdered sugar, salt, and milk until well combined and the mixture is light and fluffy. Set a small amount of the white buttercream aside as this will be sued to make the laces on the outside of the macaron. Now you can add in the cocoa powder to make the filling chocolate buttercream.

  13. Once the macarons have cooled completely, flip one side of the macaron upside down and pipe a layer of chocolate buttercream then top with another macaron facing up.

  14. Continue filling each macaron then use the white buttercream to pipe laces on the outside.

  15. Use the video above to help guide you through this recipe.

  16. Enjoy!


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