90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, and gradually add the sugar until you obtain a glossy meringue. Beat just until you can hold the bowl over your head without slippage. Place the almonds and powdered sugar in a food processor and pulse until the nuts are finely ground. Sift them into the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.
Dandelion Swiss Meringue Buttercream
2 egg whites
1/3 c (65 g)sugar
7 Tbls (100 g) butter, room temp and cubed
Dandelion jam, to taste
In a double boiler, cook the egg whites and sugar, whisking constantly, until sugar is dissolved. Remove from heat and whip (with a stand mixer or an hand-held one) until room temp, about ten minutes. Lower speed and begin adding the butter, piece by piece, waiting until each cube is incorporated before adding the next. After all butter is added, return mixer to high speed and beat until the buttercream comes together. Add jam and use to fill macarons.
2 c (470 ml) dandelion petals (just the yellow part)
2 c (470 ml) water
1 c (200 g) sugar
2 tsp lemon juice
3 tsp pectin
Bring water to a boil and add dandelions. Boil for 10 minutes over medium heat, then strain dandelions and return the liquid to the pot. Add the remaining ingredients, then bring to a boil before reducing to a simmer. Stir with a wodden spoon until syrupy. Be aware that this may take some time. To check the finished state of your jam, drop some onto a frozen plate. When it is at the desired consistency, pour into jars to keep in the fridge or can in sterilized jars by sealing them and processing in a hot water bath for ten minutes. in hot water bath for 10 minutes.