Directions

Macarons

1. Separate 100 grams room egg whites, being careful not to allow any yolks to mix in.

2. Use a food processor to grind down your 80 grams granulated sugar to a super fine consistency and set aside.
3. Grind your 125 grams almond flour to a fine consistency, but don’t grind too long or it’ll turn into almond butter! Put your fine almond flour in a medium mixing bowl.
4. Sift 125 grams powdered sugar into the bowl with the almond flour, then sift both ingredients back and forth between two bowls until thoroughly sifted — about 2-4 times.
5. I’m a stand mixer, whisk your 100 grams of egg whites with a pinch of cream of tartar on high speed until it begins to form stiff peaks.
6. Slowly pour in your 80 grams of super fine granulated sugar as you continue mixing on high speed.
7. If you’d like to add coloring, mix it in now.
8. The meringue should be so stiff that you can flip it upside down without it falling out!
9. Remove your meringue from the hand mixer and add the meringue to the almond and powdered sugar mixture in three batches, working it in completely before adding each batch.
10. Pour 1 tablespoon Carmel Berry Co into your batter and continue mixing until it’s thin enough that you can drizzle a figure-8 from your spatula onto the surface of the batter and have it sink into the batter in about 10 seconds.
11. Transfer the batter to a piping bag and pipe 1 inch discs onto 2 silicon mat or parchment-paper-lined baking sheets. Slam the baking sheet on the table to bring air bubbles to the surface and pop them with a skewer!
12. Let the macaron discs rest for 30-60 minutes, or until they’ve formed a tacky surface.
13. Preheat your oven to 305-315 degrees while you wait.
14. Bake your macarons for 9-12 minutes, removing right before they start to get golden around the edges. The heat and cooking time can be very different from kitchen to kitchen, so just keep an eye on them and take them out before they overcook!
15. Let rest for 15 minutes before removing from the pan, then fill with Elderberry Buttercream frosting and enjoy!

Buttercream Frosting

1. Cream butter on high speed for 1-2 minutes

2. Reduce speed and pour in 4 cups powdered sugar
3. Continue mixing as you pour in ¾ cup whole milk and 2 tablespoons Elderberry Syrup
4. Add a little more powdered sugar until the frosting is your preferred consistency.
5. Use a piping tool to fill your macarons. You could use a knife if your frosting is thin or your macarons come out firm, but we like our macarons delicate and chewy and a piping tool makes it a lot easier to frost without smashing them. Practice over perfection is the name of the game with macarons — have fun!