Sweeten up carnival season with Mardi Gras macarons | Chula King

Laissez les bon temps rouler with these melt-in-your-mouth Mardi Gras macarons filled with a light and airy lemon buttercream. Macarons are not to be confused with macaroons, which are dense, chewy coconut cookies.

I first started making these delectable macarons some years back after visiting an artisan dessert and confection shop in the New Orleans French Quarter. For the low, low price of $37.50, one could purchase a box of 15 Mardi Gras macarons. Now the price is $52.50 for a box of 15!

In keeping with the Mardi Gras spirit, these delicate French macarons provide a perfect bite-sized treat with their vibrant Mardi Gras colors of purple, green, and gold (or yellow).

Mardi Gras season technically begins on Twelfth Night, which is Jan. 6. This marks the end of the 12 days of Christmas and kicks off the Carnival season, which is filled with good food and festivities leading up to Mardi Gras or Fat Tuesday.

The date of Fat Tuesday changes because it's connected to Easter, which in turn depends on the lunar cycle. Easter is always the first Sunday after the first full moon after the first day of spring.

Fat Tuesday falls on Tuesday, Feb. 13, this year, so it's just around the corner.

So this Mardi Gras, ditch the masks and beads and make these eye-catching Mardi Gras macarons. They're the perfect way to bring the party home, no matter where you are. Share them with friends, savor them solo, and let each bite transport you to the streets of New Orleans, where the music is loud, the beads are flying, and the spirit of celebration is sweeter than ever.

Mardi Gras Macarons

Makes 36 Mardi Gras Macarons

Ingredients

Macaron Shells (Note: this makes enough for the green shells; repeat for the purple shells)

1 cup almond flour

¾ cup confectioners' sugar

2.5 ounces egg whites (from 2 to 3 large eggs), room temperature

¼ teaspoon cream of tartar

¼ cup granulated sugar

½ teaspoon vanilla extract

Green and purple gel food coloring

Lemon Buttercream (Note: this is enough to fill all of the macarons from the double recipe)

4½ Tablespoons unsalted butter, room temperature

1½ cups confectioners' sugar

1 Tablespoon heavy cream

1½ Tablespoons fresh lemon juice

¾ teaspoons vanilla extract

¼ teaspoon salt

Yellow gel food coloring

Directions

Macaron Shells

Preheat oven to 325 F. Line two rimmed baking sheets with parchment paper or silicone mats; set aside.

In a medium bowl, sift together the almond flour and confectioners' sugar; set aside.

In a large bowl, beat egg whites on high speed until foamy. Add cream of tartar; beat on high to combine. Slowly beat in granulated sugar, 1 tablespoon at a time. Add vanilla extract. Continue beating on high until stiff peaks form.

Add green food coloring, beating on high until the desired color is achieved.

Sift almond flour/confectioners' sugar mixture over the meringue. Gently fold the mixture together. At first, the mixture will be thick but will thin out as the folding continues.

Transfer the batter to a pastry bag fitted with a #12 or A1 round tip. Pipe 1½ inch circles on parchment or silicone-lined baking sheets, leaving an inch between circles. Tap baking sheets firmly on the counter several times to remove any air bubbles. Allow the macaron shells to dry and form a skin for about 30 minutes. To see if the shells are ready to be baked, lightly touch one. If the batter does not stick to your finger, it is ready.

Bake the shells in a preheated 325°F oven for 10 to 12 minutes, rotating the pan halfway through. The macaron shells are done if the bottom does not stick when removed from the pan.

Remove from oven. Allow to cool on the pan for 15 minutes. Transfer to a wire rack to cool completely.

Repeat this entire process for the purple macaron shells.

Lemon Buttercream

While the macarons are cooling, prepare the lemon buttercream. In a medium mixing bowl, beat the butter on high until light and creamy. Add confectioner's sugar, cream, lemon juice, vanilla extract, and salt. Beat on high until light and fluffy. Add yellow food coloring; beat until well combined.

Transfer lemon buttercream to a pastry bag fitted with a #7 round tip. Pipe buttercream on green macaron shell; top with purple macaron shell.

Store filled macarons in an airtight container in the refrigerator for up to a week. The macarons can also be stored in an airtight container in the freezer.

Yield: 36 Mardi Gras Macarons when the macaron shell recipe is repeated.

Note: The consistency of the macaron shell batter is critical. If it's too thick, the macaron shells will crack during baking; if it's too thin, the batter will spread too much, and the macaron shells will not develop the characteristic feet. To test for the proper consistency, drop a small amount of the batter and count to 10. The batter is ready if the dropped batter dissolves after 10 seconds.

Chula King is the blogger behind PudgeFactor.com .

This article originally appeared on Tallahassee Democrat: Mardi Gras macarons kick off sweet carnival season