THE BLONDE WHO BAKES + ALBIONFIT NEW PATTERN MACARONS

I'm so excited to tell you guys what I've been working on lately. I was asked a couple of weeks ago by one of my favorite Utah companies, Albion Fit, to match one of their new clothing patterns to my Macarons. So we did that, and I cannot wait to unveil what we ended up doing with the project!!!
We had such a fun time deciding which direction to go with this and I'm very happy with how it turned out!
We decided to do an entire blog post, and recipe tutorial on how to make our Macarons so that we could refresh your memories on how to make the delicious little cookies and show you just have fun these are to shape and decorate!

So let's get to it! Let's get this baking party started!

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BAKING TOOLS NEEDED:

- An Electric Stand Mixer. (Our Favorite is the Professional Kitchen Aid)
- Kitchen Scale
- Medium Saucepan
- Stovetop
-Whisk
- Rubber Spatula
- Extra Bowls
- Piping Bags
- Piping Bags
- Sifter
- Measuring Cups
- Food Coloring
- Sharp Knife
- Half Sheet Pans
- Silpat Mats/Macaron Mats
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ITALIAN METHOD MACARONS:

WE ABSOLUTELY LOVE THIS RECIPE!! WE'VE WORKED LONG AND HARD ON FINDING THE PERFECT ITALIAN METHOD MAC RECIPE AND I THINK WE HAVE FINALLY GOT IT DOWN FOR YOU.
​WE HAVE TRIED SO MANY DIFFERENT RECIPES AND FOUND ONE VERY SIMILAR TO THIS AND PLAYED WITH THE PORTIONS OF INGREDIENTS, AND I THINK THAT YOU WILL FIND THAT THIS RECIPE IS A NO FAIL AND FABULOUSLY DELICIOUS ONE.

​I'M EXCITED TO SHARE IT WITH YOU BECAUSE THIS IS ONE THAT WE USE QUITE A BIT.

​BAKE TIME: 13 MINUTES BAKE TEMP: 320 F
​YIELDS ABOUT 48 WHOLE COOKIES

INGREDIENTS:
GROUP #1
​2 LG EGGS ( WE WILL JUST BE USING THE EGG WHITES)
​1/2 TSP CLEAR VANILLA EXTRACT OR 1/2 TSP OF ALMOND EXTRACT
​--START MIXING IN STAND MIXER ON LOW--
​ONCE THE EGGS REACH THE FOAMY POINT, ADD 35 GRAMS OF SUGAR WHILE MIXING.

GROUP #2
50 GRAMS WATER
​150 GRAMS SUGAR
--PLACE IN A SAUCEPAN AND PUT ON MED/HIGH HEAT-- STIR FREQUENTLY!--

​GROUP #3
​1 1/4 C ALMOND FLOUR
1 1/3 C CONFECTIONERS SUGAR
​--SIFT TOGETHER IN A BOWL--
​AFTER SIFTING, ADD 2 EXTRA EGG WHITES TO THE FLOUR SUGAR MIXTURE.

​COMBINE GROUP #1 AND #2
​--ONCE YOUR SAUCE PAN IS TO THE BOILING POUNT, TURN OFF STOVE, AND POUR DIRECTLY INTO MIXER WHILE ON LOW STIR. AFTER IT IS ALL IN THE BOWL, TURN UP SPEED TO HIGH TO MAKE A MERINGUE. THIS WILL TAKE ABOUT 3-5 MINUTES. THE GOAL TO THE PERFECT MERINGUE IS TO HAVE A GREAT WHITE SHINE AND A STIFF PEAK.--


​ONCE YOU HAVE ACHIEVED YOUR MERINGUE, STOP MIXING ANDCLEAN OFF WHISK.
​THIS IS WHERE YOU WILL ADD GROUP #3 (DRY INGREDIENTS AND 2 EGG WHITES) TO THE MERINGUE. POUR DIRECTLY INTO THE MERINGUE.
​FOLD IN SLOWLY, BUT MAKE SURE YOU GET IT ALL COMBINED AND ALL THE CLUMPS OUT.

​AFTER IT IS ALL COMBINED YOU CAN NOW ADD YOUR FOOD COLORING!
​HAVE FUN WITH THIS!! MAKE IT WHATEVER COLOR YOU WANT.

​ONCE YOU HAVE COLORED YOUR BATTER, PLACE IT IN A PASTRY BAG WITH A WILTON #12 TIP AND PIPE ON A SILPAT OR MACARON MAT. IF YOU DONT HAVE THEM WE HAVE THEM AVAILABLE ON OUR STORE SITE. SO YOU CAN BUY THEM THERE!
I ALSO HAVE EASY PIPING INSTRUCTIONALS ALL OVER MY INSTAGRAM IF YOUD LIKE TO WATCH THEM. HEAD OVER TO INSTAGRAM AND GO TO @THEBLONDEWHOBAKES.

I thought that the little Leggings and Tank Macarons turned out so cute!

Hope you enjoyed this post!

Now go make some Macarons, and take some pictures and send them our way! We would love to see how they turn out!!! Theblondewhobakes@gmail.com

Also, head over to Albion Fit and check out all of their AMAZING stuff!!!! They are amazing at what they do. They are opening their new store in the City Creek Mall on May 19th. Don't walk, RUN! Because they have the most beautiful clothing and swimming suits in the state!

​Hope me you have fun with the recipe! Can't wait to see what you come up with! 😘
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