Mary Jane Macarons

Ingredients

Shells

• 1/2 cup almond flour
• 1 cup powdered sugar
• 3 egg whites, at room temperature (or 110 grams)
• 1/8 tsp cream of tartar
• 1/4 cup granulated sugar
• 1/4 tsp vanilla extract
• 4 drops of food coloring

Vanilla Buttercream

• 8 Tbsp cannabutter, room temperature
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 2 Tbsp heavy cream

Things You'll Need

Shells

Vanilla Buttercream

Directions

Note: Before starting this recipe, convert the number of tablespoons of butter needed into grams (multiply by 14). If you fall short on cannabutter, suppliment with regular unsalted butter.

Note: Its okay if it takes a few tries to perfect the macaron shell recipe (there isn't any cannabutter)! Need help troubleshooting? Read our tips here.

Need steps with images? Click here.

Shells

Step one

Place the 1/2 cup almond flour and 1 cup powdered sugar into a food processor, making sure to pulse and then sift with a sifter to guarantee a flour consistency.

Step two

In a stand mixer, place the egg whites with the 1/8 tsp cream of tartar. Start whisking with the whisk attachment on medium speed. After a minute, start adding the 1/4 cup granulated sugar one spoon at a time. Once all the sugar has been added turn the mixer up to medium-high and whip until you have stiff peaks. *Note: if you think they are stiff enough, consider whipping them for an additional 20 seconds to make sure.

Step three

Add the 1/4 tsp vanilla extract and the 4 drops of food coloring. Mix well.

Step four

Fold the almond mixture into the whipped egg whites in three separate batches. To mix it to the right consistency, use a rubber spatula and spread the mixture around in the bowl then bring it back to center. Repeat this step until you have the right consistency (anywhere from 3 to 5 times each batch). The “right consistency” is when you hold a little batter on the rubber spatula and it drops down like a ribbon that blends itself back together.

Step five

Put the batter into a prepared piping bag with a large round tip. Prepare the baking sheets by cutting parchment paper that covers the entirety of the pan. Pipe enough batter to make a 1.25 inch diameter circle. Gently tap the cookie sheet on the counter a handful of times to release air pockets and even out your piped circles.

Step six

Let the macarons sit in a cool dry place for 20 to 40 minutes until a skin forms on the top. When you touch the shell it should not stick to your finger. While the shells are resting, preheat the oven to 300 degrees F.

Step seven

Bake the macarons for 17 minutes. The tops will look shiny and the bottom should have crusty “feet”.

Step eight

Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack. The tops can separate from the feet if you move the shells too early.

Vanilla Buttercream

Step one

In a large mixing bowl, add the 8 Tbsp of cannabutter and beat with an electric mixer for 1 minute until light and fluffy.

Step two

Sift in the 1 1/2 cups of powdered sugar and beat until it is fully incorporated. Add the 1/2 tsp vanilla extract and beat to combine.

Step three

Add the 2 Tbsp of heavy cream one tablespoon at a time, and beat to combine, until you reach your desired consistency.

Step four

Put the buttercream in a piping bag with a round tip. Add a small amount of buttercream to one macaron shell. Put another macaron shell on top to create a sandwich. Repeat until each of the macaron shells are used in sandwiches.

Step five

Store in a refrigerator for up to two days.

Final step

Eat.

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