Bake your family a magical treat! Our Black Velvet Macarons are airy, delicately sweet, and rich with vanilla flavor. This European-inspired dessert pairs perfectly with a glass of kefir, giving your holiday season a probiotic boost.
Cultured Dairy: The Nutrition Benefits You Actually Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school age years. In addition, kefir made from whole milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Servings: 10 - 15Ingredients
Macarons
- 1 ¾ cups powdered sugar
- 1 cup almond flour, finely ground
- 1 tsp salt, divided
- 3 egg whites, at room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 6 tbsp activated charcoal powder
Kefir Cream Frosting
- 8 cups powdered sugar
- 4-6 tbsp
- 2 tsp vanilla
- 1 cup butter softened
- 1 cup Organic Plain Whole Milk Kefir
Directions
- Macarons: in a large bowl use an electric hand mixer to whisk together powdered sugar, charcoal, almond flour, and ½ teaspoon of salt. You can sift the dry mixture into a large bowl to get out any lumps.
- In another large bowl use an electric hand mixer to whisk together egg whites and ½ teaspoon of salt till soft peaks start to form. Start slowly adding in the granulated sugar and add vanilla. Continue mixing till stiff peaks form. (you should be able to put the bowl over your head without anything falling out).
- Begin adding in ½ of the dry mixture to the menagerie. Use a spatula to gently fold everything together till full combines. After the last addition of almond flour, continue to fold slowly until you can make a figure 8 with the batter without it breaking..
- Transfer the macaron batter into a piping bag with a round tip.
- Place dots of the batter in each corner of the baking sheet, and place a piece of parchment paper over it, that helps keep the parchment from moving around while baking.
- Pipe the macarons onto the parchment paper in 1½ inch circles, spacing at least 2 inches apart. Once piped, tap the baking sheet on a flat surface a couple of times to release air bubbles.
- Let the macarons sit at room temperature for an 1 hour, until you can gently run you finger over the top of them without any batter coming up.
- Preheat the oven to 300˚F. Bake the macarons for 17 minutes. Transfer to a wire rack to cool before filling with the kefir cream.
- Kefir Cream Frosting: In a large bowl with a standing mixture, whisk together softened butter until smooth.Slowly add in vanilla extract and whole milk kefir and mix until smooth.
- Turn the mixer to low speed and slowly add in powdered sugar (1/2 cup at a time) until all mixed together. If needed, add more whole milk kefir to get a smoother consistency.
- Scoop some of the white frosting into a pastry bag so you can pipe the macarons.
- Add a dollop of the buttercream to the macarons, the size of a quarter and sandwich the macarons. Repeat with remaining macarons!
- You can place them in the refrigerator before serving. Enjoy!
