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Midnight Black Macarons with Purple Buttercream
Midnight Black Macarons with Purple Buttercream are an exquisite treat for those who appreciate a touch of the dark and mysterious in their desserts. These macarons, with their deep black shells and vibrant purple filling, are as visually striking as they are delicious. The delicate almond meringue shells provide a crisp exterior and a soft, chewy interior, while the luscious purple buttercream offers a sweet, creamy contrast. Perfect for Gothic-themed gatherings, Halloween parties, or just when you want a macaron that stands out from the crowd, these Midnight Black Macarons are sure to be a hit. The recipe below is designed for precision, ensuring that every macaron is a masterpiece.
Ingredients
Macaron Shells:
- 1 cup Almond flour (96 calories)
- 1 3/4 cups Powdered sugar (780 calories)
- 3 large Egg whites, room temperature (102 calories)
- 1/4 cup Granulated sugar (194 calories)
- 1/2 tsp Vanilla extract (6 calories)
- 1/2 tsp Black gel food coloring (0 calories)
Purple Buttercream:
- 1/2 cup Unsalted butter, softened (814 calories)
- 1 1/2 cups Powdered sugar (675 calories)
- 1/2 tsp Vanilla extract (6 calories)
- 1 tbsp Heavy cream (52 calories)
- 1/2 tsp Purple gel food coloring (0 calories)
Instructions
For the Macaron Shells:
- Preheat your oven to 300°F (150°C)
- Line two baking sheets with parchment paper or silicone baking mats. Prepare a piping bag with a round tip.
- In a large bowl, sift together the almond flour and powdered sugar to remove any lumps. Discard any large particles that don’t pass through the sieve.
- In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture.
- Once the egg whites form soft peaks, add the vanilla extract and black gel food coloring. Continue beating on high speed until stiff peaks form and the mixture is glossy.
Gently fold the sifted almond flour and powdered sugar into the egg white mixture. Use a rubber spatula to fold until the batter is smooth and flows like lava when dropped from the spatula. Be careful not to overmix.
Transfer the batter to the prepared piping bag. Pipe small circles (about 1.5 inches in diameter) onto the lined baking sheets. Tap the baking sheets on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
Bake the macarons for 12-15 minutes, or until they are set and can be easily lifted from the parchment paper. Let them cool completely on the baking sheets before removing.
For the Purple Buttercream:
In a medium bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth.
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. Add the vanilla extract and heavy cream, and beat until the buttercream is light and fluffy.
Add the purple gel food coloring and beat until the color is evenly distributed. Adjust the color to your desired shade by adding more gel if needed.
Assemble the Macarons:
Match up macaron shells of similar sizes. Pipe a small amount of purple buttercream onto the flat side of one macaron shell, then sandwich with another shell.
Place the assembled macarons in an airtight container and refrigerate for 24 hours to allow the flavors to meld and the shells to soften slightly.
Bring the macarons to room temperature before serving. Enjoy your Midnight Black Macarons with Purple Buttercream!
This recipe is approximately 2725 calories and makes 20 macarons. Eachmacaron will be approximately 136 calories. This recipe should take roughly 30 minutes to prepare and 15 minutes to cook. This is a total time of 45 minutes. The macarons do have to sit in the first for 24 hours.
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