Sunday, June 16, 2013

rice krispy treat macarons

Were you sick of looking at the green juice post for the past 3 months? Yeah, I was too... so I made one of my favorite desserts to help you forget I've been MIA for the past few months. I've been day dreaming about macarons ever since I made the cinnamon biscoff macarons last year. But why do they have to take so long to make (like 2 plus hours)? When I started doing some research online, I realized there were lots of abbreviated macaron recipes out there.

I decided to go for it and cut the following steps out of this recipe: I didn't let my egg whites age or get to room temperature, didn't sift the dry ingredients three times and didn't let them sit out 45 minutes to dry. By cutting all of these steps out, these macarons took less than hour start to finish. 

And I can honestly say these were just as good as the cinnamon biscoff macarons that took me double the time to make. The rice krispy macaron shells were perfectly crispy and chewy and the marshmallow fluff buttercream is seriously heaven, so fluffy and creamy. 

Rice Krispy Treat Macarons
makes 25 macaron sandwiches

for the macarons:
45 grams finely ground up rice krispies
200 grams powdered sugar
65 grams almond meal/flour
95 grams egg whites (I didn't use room temperature)
35 grams granulated sugar

for the marshmallow fluff buttercream:
1/2 cup room temperature butter, softened 
3.5 ounces (1/2 jar) of marshmallow fluff
1 cup powdered sugar
1/2 tsp vanilla
1/4 cup crushed rice krispies

Preheat the oven to 280°F. Line two baking sheets with parchment paper and set aside. Print the macaron template here and slide this under the parchment paper (don't forget to remove it before you slide the macarons in the oven!). 

Pulse rice krispies, powdered sugar and almond meal together in a food processor until it forms a fine powder. Sift 1 time and set dry mixture aside in a large bowl.

In a stand mixer with the whisk attachment add your weighed out egg whites and granulated sugar beating on medium-high speed until stiff peaks form, it will take about 4-5 minutes. 

Fold the stiff egg whites into the dry mixture, mixing only until combined. 

Transfer batter to a large pastry bag fitted with small round pastry tip and pipe rounds onto parchment paper using your macaron template. Hold the pastry bag straight up and squeeze straight down and let the batter form a circle on it's on. If you want to smooth the small peaks in the center of the cookies, wet your finger with water and lightly push down on the peaks to ensure smooth, flat macarons. 

Once you have piped all the macarons, light bang the cookie sheets on the counter to release any air bubbles in the cookies.

Bake macarons for 20-22 minutes. Let them cool on the baking sheet, do not fill them until they have completely cooled. 

To make the buttercream filling:

Cream the butter and marshmallow fluff together. Slowly add in the powdered sugar and scrape down sides of the bowl after each addition. Lastly add vanilla and crushed rice krispies and beat until creamy. Pipe filling onto a cooled macaron shell and sandwich with another shell and repeat until all shells are used. 

Store the macarons in the fridge and let them sit out for 10-15 minutes before serving. 

Recipe adapted from Picky Palate
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