Happy Earth Day!
Updated: May 9
This is a great day to celebrate this amazing globe that we live on.
With serious concerns about our changing environment, we all need to be adapting how we live. And on a daily basis, not just April 22nd. Living in Alaska, it is not hard to see the impacts of climate change. But, what can we do to help? Can you make even small changes in your daily life and routine to help our environment? How about composting, recycling, repurposing, carpooling, thrifting, or using metal straws to save the turtles. Any small thing you can do will help
Today, I celebrate Earth Day with Earth Day Macarons for my daughters Environmental Club bake sale!
This video shows the macaron process for making dual color macarons.
Full recipe is below.
Earth Day French Macaron Recipe
130g superfine almond flour
130g powdered sugar
90-100g egg whites, room temperature
1/8 tsp cream of tartar - optional
1/8 tsp salt
90g granulated sugar
gel food coloring, blue and green
Sift almond flour and powdered sugar onto parchment paper and set aside.
Pour room temperature egg whites into the bowl of a stand mixer with a whisk and mix on a low/medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and salt, continue to mix until it reaches the soft peak stage.
Slowly add granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium-high speed. Keep mixing until stiff, glossy peaks form.
Fold the dry ingredients into the meringue in two additions using a circular motion. But, stop mixing once the dry ingredients are just incorporated.
Divide your batter into 2 separate bowls and add blue color to one and green to the other. Now, mix each batter until a thick ribbon of batter runs off the spatula when it is lifted. Be careful not to over-mix the batter! It will take time and experience to get this just right.
Once each separate color is done, pour the batters into separate disposable piping bags, tying the ends. Next, cut the ends of both bags and place into a larger piping bag fitted with 1/2 inch piping tip.
Pipe onto the prepared baking sheets using a circular, swirling motion. I use silicon mats, placed on upside down baking sheets. Space them about 1-inch apart.
Bang the pans firmly on the counter a few times to release air bubbles. Pop any remaining air bubbles that come to the surface with a toothpick.
Let the macarons rest for 20-60 minutes to develop a skin. The macarons should look matte once the skin has formed.
As the macarons rest, preheat your oven to 300 F. Every oven is different and you may need to set your temp higher or lower.
Bake one tray of macarons at a time on the middle rack of your oven for 16-18 minutes, until the macarons do not wiggle when you test them.
Remove from the oven and let the macarons cool on the pan for about 15 minutes. Gently peel them off of the silicon mat and set aside.
1/2 stick butter, room temp
1-1 1/2 cup powdered sugar
1/4 cup cocoa
1 tsp vanilla extract
pinch of salt
1 tbsp milk, if needed
Cream butter for 2 minutes.
Add powdered sugar, salt, vanilla and cocoa, combine completely.
Add milk if buttercream seems too thick.
Pipe onto macaron shells.