Vanilla Butter cream Macaron

You would think If you make something once , you will be able to make them in a ease next time. Well I was totally wrong when I tried macarons this time.
Few months back I had made them and them came out prettywell, so while I was in twitter and heard a whole bunch of girls were making Macrons, I also joined in, thanks to Meeta for inviting me .

First time I tried they were not good, so I aged whites and tried them again, still not good ( they were tasting good, just not looking like macrons) so as I didn't want to give up I tried again and I was indeed happy to see them their feet in the oven while they were baking.
They still are not perfect I still have to master them.
Don't worry there is still lots of colours and flavours I want to try.

I think it is Deeba who wanted to make them first and Jamie of Life's a Feast who took us all through different stages of how to make them. Check out her place soon you will see variety of macarons there soon.

Before I didn't Tweet that much, but the moment I joined up the macaron express especially with Aparna, Meeta, Deeba and Jamie, I coudn't Keep of Twitter as everybody was tweeting about their disaster and joy of making Macarons.

When hubby was home he was asking why I am running like a headless chicken from kitchen to the computer, living room to the computer.
Ofcourse I told him bunch of us are tweeting about Macron.

And when he came to the kitchen while they were resting for a hour before baking, was what is that strange alien things on the baking tray, aparently he was shocked by the choice of my colour unlike my daughter who came home from school and saw the baked macrons saying she would love to dye her hair in that colour..............

You will also see them in Aparna @ My Diverse Kitchen , Meeta at What's for lunch Honey , Deeba of Passionate about Baking, Ilva @ Lucullian delights an Itlian expirence ,Barbara @ Barbara Bakes ,Deborha of Italian food forever, Jamie of Life's a feast, Hilda of Saffron & Bluberry...............

Makes between 30 to 40 macarons from Tartlette
For the macarons shells:
90 gr egg whites (about 3)
30 gr granulatedsugar
200 gr powdered sugar
110 gr ground almonds
2 tablespoons blue clour

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground.

Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down.The whole process should not take more than 50 strokes.Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip ,with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets.Sprinkle with the crushed sugar or violet petals. Preheat the oven to 280F.

Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool.

If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy.
Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

Vanila Butter Cream:
1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 vanilla bean, split open and seeded

Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes

Add the seeds from the vanilla bean to the buttercream and fold with a spatula until fully incorporated. If not using right away, refrigerate for up to a week or freeze for up to 1 month.