Cotton Candy Macarons
I made a second batch of french macaron cookies after I finished the batch of Bubblegum Macarons earlier. And now I’m diving into these Cotton Candy Macarons with gusto. OY!
It’s like the addiction of the tiny cookies!
OH NO! Someone do a Will Smith movie about it.
No, seriously, someone cover Will Smith in these tiny cookies so I can eat them all.
LOL!
Now, before you go haring off and trying to make these bad boys look exactly like I did, I have a confession to make.
I screwed-up on these.
Yep. You can kind of tell, even though I tried my hardest to hid it with the camera.
But, I forgot to add my blue food coloring until too late.
GASP!
See, I was fudging around too much trying to get to the “ribbon” stage (which is real important, seriously), but forgot the food coloring.
Ooops.
Oh, well, they still look really cool, right?
Right?
Sigh. Maybe not.
But, who gives a sh*t what they look like, because, baby, they taste freaking AMAZEBALLS!
LOL!
Ok, if you’re ready to go get your Cotton Candy macarons on, there’s a few things you gotta have before you rush off. Namely:
- Food Scale
- Cookie Template (Free Printable)
- Silicone Mat
- Decorator’s Bag
- Round and Star Tips
- Cotton Candy Food Flavoring
If you don’t have those, my friend, then you REALLY need to wait to make your own batch of Cotton Candy Macarons.
But it’s ok. I’ll wait while you go order it–and if you pin this post, you can find it again when you’ve gotten your food scale and tips…all that jazz…seriously, it’s ok, I’ll wait.
And then, when you’ve got all that in hand, it’s time to get your Cotton Candy Macarons on.
Only, do me a favor?
Would you PLEASE not get soooo excited like I did and forget the food coloring until too late?
Your macaron cookies will look so much more fabulous than mine, I promise. LOL!
Cotton Candy Macarons
Ingredients
Cookies
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- ¼ tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 8-10 drops cotton candy food flavoring
- ¼ tsp salt
- 2 tsp blue GEL food color
Ganache
- ½ cup white chocolate chips
- ¼ cup heavy whipping cream
- 3-4 drops cotton candy food flavoring
Instructions
Cookies
- First, weigh out all of your ingredients.
- Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. Add in the food color and flavoring to the meringue mixture before adding in dry ingredients.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- Preheat your oven to 300 degrees and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
Ganache
- Place the white chocolate chips and heavy whipping cream in a microwave safe bowl and melt in thirty second increments until fully melted.
- Mix food flavoring into chocolate completely.
- Allow to sit for 10-15 minutes until thickened. You can also put the ganache in the fridge to speed up the thickening process.
- Once the ganache is ready, place in a piping bag with a star tip, and pipe a generous amount on half the macaron shells.
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
- Enjoy!
The “cookies” in the ingredients, what are they? What kind of cookies?
My daughter is allergic to almonds. What would I use in place of the almond flour?
Hi! I’ve heard that you can grind up pumpkin seeds into flour for macarons, but I haven’t tried it.
I think 2 tsp of the gel did coloring was waaay too much. Everyone had bright blue mouths lol otherwise, good recipe. We screwed up our first ones (first time macaron baker here) because we under beat the eggs. We’re trying again now!
@Katie Payne, I agree! I’ve not made these, but 2 tsp of gel colouring is A LOT!! I wonder if it was supposed to say 1/2 tsp (which would still be a fair amount…I generally use a toothpick to smear a bit in recipes).
I love the coloring. I think it looks beautiful.