Name: Pancake Macarons by Maklano
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: Fusion
Ingredients: 1 ¾ cups powdered sugar (190 g),; 1 cup almond flour (125 g),finely ground; 1 teaspoon kosher salt, divided; 3 large egg whites, room temperature; ¼ cup granulated sugar (50 g); ½ teaspoon vanilla extract; 1 golden yellow gel food coloring; nonstick cooking spray, for greasing; ½ cup maple syrup (165 g); 1 ½ sticks unsalted butter, room temperature; 2 ¼ cups powdered sugar (245 g); 1 teaspoon vanilla extract; ¼ cup heavy cream (60 mL); 1 drop golden yellow gel food coloring; 3 drops brown gel food coloring; 4 teaspoons blueberry jam; 2 teaspoons mini chocolate chips; maple syrup, for topping; 3 pipping bags, disposable; round piping tip, medium; small open star piping tip; 2 parchment paper squares; flat paintbrush, 1/4 in

Ingredients

Macarons

1 ¾ cups powdered sugar (190 g),
1 cup almond flour (125 g), finely ground
1 teaspoon kosher salt, divided
3 large egg whites, room temperature
¼ cup granulated sugar (50 g)
½ teaspoon vanilla extract
1 golden yellow gel food coloring
nonstick cooking spray, for greasing

Buttercream

½ cup maple syrup (165 g)
1 ½ sticks unsalted butter, room temperature
2 ¼ cups powdered sugar (245 g)
1 teaspoon vanilla extract
¼ cup heavy cream (60 mL)
1 drop golden yellow gel food coloring
3 drops brown gel food coloring

Assembly

4 teaspoons blueberry jam
2 teaspoons mini chocolate chips
maple syrup, for topping

Special Equipment

3 pipping bags, disposable
round piping tip, medium
small open star piping tip
2 parchment paper squares
flat paintbrush, 1/4 in

Nutrition Info

Calories 435
Fat 14g
Carbs 73g
Fiber 2g
Sugar 67g
Protein 7g

How to Make It

1. Step

Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt and process on low speed, until extra-fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.

2. Step

In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt on medium-high with an electric hand mixer or in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).

3. Step

Add the vanilla and golden yellow gel food coloring and beat until just combined.

4. Step

Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons with jagged edges and you can make a figure 8 while holding the spatula up. Transfer the macaron batter to a piping bag fitted with a medium round (#12) tip.

5. Step

Grease 2 rimmed baking sheets with nonstick spray and place a piece of parchment paper over each sheet, using the spray to help adhere the parchment to the pans.

6. Step

Pipe the macarons onto the parchment paper in 2½-inch (6¼-cm) circles, spacing at least 1 inch (2 cm) apart. You should have 8 per pan. Tap the baking sheets on a flat surface 5 times to release any air bubbles.

7. Step

Let the macarons sit at room temperature for 1–2 hours, until dry to the touch.

8. Step

Preheat the oven to 300°F (150°C).

9. Step

Bake the macarons for 27–30 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper when lifted. Transfer the macarons to a wire rack to cool completely before filling.

10. Step

Make the buttercream: Microwave the maple syrup in a medium heat-proof glass bowl for 90 seconds on high power. Let the syrup cool for at least 20 minutes, until warm but not hot. Warning: the syrup and bowl will be very hot; use caution.

11. Step

In a large bowl, cream the butter with an electric hand mixer on high speed for 1 minute, until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream and beat to incorporate.

12. Step

Add the cooled maple syrup to the buttercream and beat on high speed until smooth, scraping the sides as needed. Note: If the syrup has cooled to the point of hardening, microwave in 5-second intervals until pourable.

13. Step

Transfer 1 tablespoon of the buttercream to a small bowl. Add the yellow gel food coloring and stir until combined. Spread the yellow buttercream in a thin, even layer, about 2½ inches square, on a piece of parchment paper. Cover with another piece of parchment paper and smooth. Transfer to the freezer until ready to assemble the macarons.

14. Step

Transfer ⅔ cup of the maple buttercream to a medium bowl. Add the brown gel food coloring and stir until combined.

15. Step

Transfer ¼ cup of the remaining uncolored maple buttercream to a piping bag fitted with a small open star (#14) tip. Transfer the remaining uncolored buttercream to a piping bag fitted with a medium round (#12) tip. Set aside.

16. Step

Spread about 1 teaspoon of brown buttercream onto the rounded tops of half of the macaron shells, leaving a ¼ inch border around the edges. Use a clean paintbrush to carefully (the macaron shells are fragile) clean up the edges of the buttercream.

17. Step

Use the maple buttercream in the piping bag fitted with the round tip to pipe a thin swirl of buttercream on the rounded tops of the remaining macaron shells, leaving at least a ½ inch border around the edges.

18. Step

Place a brown-painted macaron shell on top of each buttercream-frosted macaron shell.

19. Step

Place the macarons in an airtight container for 24 hours to “bloom,” prior to decorating, if desired.

20. Step

To decorate, use the maple buttercream in the piping bag fitted with the round tip to pipe about 2 teaspoons of buttercream on top of 4 macaron stacks to look like whipped cream. Use the tip of a butter knife to make a small well in the center of the buttercream. Scoop about 1 teaspoon of blueberry jam into each well. Use the tip of the knife to help the jam flow over the edges of the “whipped cream.”

21. Step

Remove the yellow buttercream sheet from the freezer. Peel off the top layer of parchment. Use a sharp knife to cut the buttercream into 12 squares (they will be fragile). Run a butter knife under the squares to release from the parchment and use the flat side of the knife to transfer 2 butter pats to the top of each of the remaining 4 macaron stacks (don’t use your fingers; the buttercream will soften quickly.) Use the maple buttercream in the piping bag fitted with the open star tip to pipe “whipped cream” next to the butter pats. Sprinkle each stack with ½ teaspoon mini chocolate chips. Note: If chocolate chips aren’t sticking to the macarons, apply a small dot of buttercream on the bottom of each chip.

22. Step

When ready to serve, transfer the macarons on a serving platter and pour maple syrup over the top.

23. Step

Enjoy!

Pancake Macarons

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