A macaron is a sweet, meringue-based dessert made with powdered sugar, egg white, granulated sugar, almond flour, food coloring, and (in this case) infused cannabutter.
According to some accounts, the macaron was introduced in France in the 16th century when Queen Catherine de’ Medici of Italy married King Henry II of France. Her pastry chefs brought the macaron recipe with them to France. And the rest is, as they say, history.
Macarons have long been a favorite of dessert lovers. These delicious treats are as fun to make as they are to eat. If you are looking for an edible recipe to challenge your skills that’s an infused take on an Italian-French classic, then marijuana-infused macarons are a perfect choice.
While mastering the macaron is no easy feat, if you follow these steps, you’re sure to impress yourself and your friends with this confectionery achievement of technique and precision.
- 414 ml powdered sugar
- 237 ml almond flour, finely ground
- 1 tbsp salt, divided
- 3 egg whites, at room temperature
- 59 ml granulated sugar
- 1 tbsp vanilla extract
- 2 drops pink gel food coloring
Vanilla Cannabutter Cream
- 237 ml unsalted cannabutter at room temperature
- 710 ml powdered sugar
- 1 tsp vanilla extract
- 3 tbsp heavy cream
To Make the Macarons:
- Preheat the oven to 300˚F (150˚C).
- In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to whip until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and continue whipping until fully incorporated. Add the food coloring (your choice) and beat until just combined.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to fold until combined.
- After the last addition of almond flour, continue to fold slowly until the batter is the consistency of lava. Do not overfold.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Line two baking sheets with parchment paper.
- Pipe the macarons onto the parchment paper in 3,8 cm circles, spacing at least 2,54 cm apart.
- Tap the baking sheets on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour until a skin forms on the surface of the macarons.
- Bake the macarons for 17 minutes, until the cookies rise and set. The macarons shouldn’t stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
Make the Cannabutter Cream:
- In a large bowl, add the cannabutter and beat with a mixer for 1 minute until fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine.
- Transfer the cannabutter cream to a piping bag fitted with a round tip.
- Add a dollop of cannabutter cream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and cannabutter cream.
- Place in an airtight container for 24 hours to “bloom.” Blooming allows the texture to be fully set.
The sweetness of the macaron mixes perfectly with the delicious, infused butter. While it’s tempting to eat multiple macarons in one sitting, it’s best to try one or two and then wait for the effects of the infused ingredient to kick in. You should have a good idea of their potency within an hour.
Now that you’ve mastered your macaron recipe (with the help of your LĒVO II or LĒVO C infusion machine), you can branch out into countless flavors and combinations.
Not only are these infused treats delicious, but they’ll also impress even the most seasoned bakers and cannabis connoisseurs that are lucky enough to sample them.
Isn’t It Time To Expand Your Repertoire Of Confectionery, Culinary, And Home-Craft Arts Into The World Of Botanical Infusions?
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