Happy National Space Day!
Updated: May 18
Space, the Universe, it's all so amazing. And a little overwhelming, to be honest. Take a moment to stare at the stars, or watch your favorite space movie. Today, I celebrate with Milky Way Macarons.
Milky Way Macarons
130g superfine almond flour
130g powdered sugar
90-100g egg whites, room temperature
pinch of cream of tartar - optional
pinch of salt
90g granulated sugar
1/4 tsp vanilla extract
gel color, (for this recipe I used black, blue and purple)
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. If desired, add in extract at this point, then 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. When batter is just combined, divide into 3 bowls. Mix one with black food gel 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. Repeat with purple and blue gel colors.
Pour each batter into disposable piping bags. Once all bags are filled, cut ends and put all three into a large piping bag fitted with 1/2 inch piping tip. Pipe onto the prepared baking sheets, using 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.
To add white star-like pattern, splatter with diluted white food gel, using paintbrush or toothbrush, or gloved hand.
White Chocolate Buttercream
1 cup good white chocolate
1 tsp Vanilla extract or paste
1 stick butter
1 1/2-2 cups powdered sugar
1-2 tbsp milk, if needed
1. Melt white chocolate in microwave in 30 second increments, stirring between until fully melted. Set aside, let cool, but not harden.
2. Cream butter until light and fluffy.
3. Add cooled chocolate and vanilla until combined.
4. Add powdered sugar until combined.
5. Add milk for desired consistency, if needed.
6. Fill macarons and enjoy!