Seashell Macarons

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These Seashell Macarons are made from one batch of macaron batter and filled with Swiss meringue buttercream. Template included.

Prep Time1

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 173kcal

Download and print the template. Place under a baking mat.
In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
Add dry ingredients to the meringue and start folding in the butter.
Transfer about half of the macaronage to another clean bowl and add cocoa powder or food coloring. Finish folding the batter with the spatula to piping consistency. Transfer colored and not colored batter into one pastry bag with a round piping tip, Wilton 12.
Pipe seashell-shaped macaron shells on the baking mat.
Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275^oF (134^oC) -300^o F (150^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with shells of similar sizes.

In a small saucepan, bring a small amount of water to a boil. Reduce the heat to a simmer.
In a medium heat-proof bowl ( I use my stand mixer bowl), whisk together egg whites and sugar. Place the bowl over a saucepan with simmering water. This is a double-boiler method. Make sure the bottom of the top bowl doesn't touch the water.
Heat the egg white mixture until the sugar is completely melted and it reaches 160^oF (70^oC), whisking frequently. This will take about 5 minutes.
Remove the bowl from the heat and start whipping the mixture with the mixer on low speed for a minute. After that, increase the speed to medium-high and whip until stiff peaks form and the mixture is cool to the touch. This will take 5-10 minutes.
Once the meringue has cooled to below 79-81^oF (26-27 °C), switch to the pedal attachment and start adding butter, tablespoon by tablespoon butter while beating on medium speed. Make sure the butter is fully incorporated before adding the next piece.
Please note that it is normal if the buttercream starts looking like cottage cheese halfway. Keep adding the butter and beating the buttercream until smooth, light, and fluffy, about 10 minutes.
Add vanilla bean paste or vanilla extract and mix to combine.
Add a pinch of salt at the end; this gives buttercream depth of flavor.
Before transferring buttercream to a pastry bag, stir it with the spatula. This will help to eliminate air bubbles and make the cream silky.

Get all ingredients and tools ready before baking.

Do not top the baking tray after piping seashell macaron shells. You need to have texture.