French Macarons1
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Description
A delicious recipe for the mother of all french pastry delights. French Macarons.Part 1 (Almond Batter) Mix Almond powder with Icing sugar in a bowl. Combine with a spatula, then add to a blender and pulse a few times untill evenly combined, (Do not overblend as almonds will clump!). Sieve the mixture back into bowl to get rid of clumps. Add 55g fresh egg whites and any food coloring powder. Combine with spatula untill u get a nice, even thick batter. Part 2 ( Italian Meringue) Put the 40ml water and 150g granulated sugar in a small saucepan and stir just enough to combine. Turn up the heat to med-high and do not stir anymore. Bring to a simmer and continue cooking for 3-4 minutes. In the meantime, whisk the 55g old egg whites with a hand mixer till you get soft peaks. When the syrup reaches a temperature of 118deg celcius, take the pan off the heat and slowly drizzle the sugar syrup into the egg whites as you keep the handmixer mixing at low speed. Once all the syrup has been added, Increase to high speed and whisk for a few minutes untill you get beautiful glossy peaks (Italian Meringue). Part 3 Add 1/3 of the Meringue to the almond mixture and mix well untill well combined. Make sure your spatula scrapes the bottoms of the bowl. Add the next 1/3, and mix lightly, not too much untill just combined. Add the final 1/3 and fold very gently. DO NOT OVERMIX. Make sure your batter looks like flowing magma by the end. (i.e. a peak should fully collapse in 30 s). Line a baking tray with 2 sheets of baking paper. Pipe the macaron mixture into 3-4cm circles spaced at least 2cm apart. (see picture) Let this piped batter rest for about 1-2 hours. then bake at 150 deg celcius for 15-16 minutes. The result is a smooth hamburger bun shaped cookie that is very delicious.
Ingredients
- → Regular Fresh Egg Whites 55 Grams.
- → Old Egg Whites (preferable, but not necessary) 55 Grams.
- → Icing Sugar (Powdered Sugar) 150 Grams.
- → Almond (Badam) powder (Blanched, skinless) 150 Grams.
- → Granulated Sugar (Regular sugar) 150 Grams.
- → Water 40 ml.
- → Powdered food coloring 1 Pinch.
Directions
Part 1 (Almond Batter) Mix Almond powder with Icing sugar in a bowl. Combine with a spatula, then add to a blender and pulse a few times untill evenly combined, (Do not overblend as almonds will clump!). Sieve the mixture back into bowl to get rid of clumps. Add 55g fresh egg whites and any food coloring powder. Combine with spatula untill u get a nice, even thick batter. Part 2 ( Italian Meringue) Put the 40ml water and 150g granulated sugar in a small saucepan and stir just enough to combine. Turn up the heat to med-high and do not stir anymore. Bring to a simmer and continue cooking for 3-4 minutes. In the meantime, whisk the 55g old egg whites with a hand mixer till you get soft peaks. When the syrup reaches a temperature of 118deg celcius, take the pan off the heat and slowly drizzle the sugar syrup into the egg whites as you keep the handmixer mixing at low speed. Once all the syrup has been added, Increase to high speed and whisk for a few minutes untill you get beautiful glossy peaks (Italian Meringue). Part 3 Add 1/3 of the Meringue to the almond mixture and mix well untill well combined. Make sure your spatula scrapes the bottoms of the bowl. Add the next 1/3, and mix lightly, not too much untill just combined. Add the final 1/3 and fold very gently. DO NOT OVERMIX. Make sure your batter looks like flowing magma by the end. (i.e. a peak should fully collapse in 30 s). Line a baking tray with 2 sheets of baking paper. Pipe the macaron mixture into 3-4cm circles spaced at least 2cm apart. (see picture) Let this piped batter rest for about 1-2 hours. then bake at 150 deg celcius for 15-16 minutes. The result is a smooth hamburger bun shaped cookie that is very delicious.