Macaron making may seem trepidatious at first, but once mastered, it is so worthwhile! The secret behind these dainty delights… technique, precision and patience are key…not to forget quality ingredients!!!
For this recipe, you will need:
200g quality blanched almond flour
200g confectioners sugar
200g egg whites, at room temperature
200g granulated sugar
100 ml water
Soft get colour in shade of your choice
Yield: 50 macarons
- Pre heat oven to 300F
- Line baking sheets with silpat or parchment paper. If using parchment paper, using a 2 inch circle cookie cutter draw rows of evenly spaced circles using a sharpie. Flip over the parchment paper over or slide it under your silpat so that the circles are visible but will not transfer to the cookies.
- Prepare your piping bag with a large, plain, round piping tip.
- In a food processor, briefly pulse the almond flour and icing sugar to mix thoroughly and sift into a large, wide rimmed bowl.
- Place the egg whites in the clean, dry bowl of your stand mixer.
- Place the granulated sugar and water in a pan and dissolve over medium heat. Bring the sugar syrup to a boil, when it reaches 236F, start whipping the egg whites on high speed. When the sugar syrup reaches 240F and the egg whites are foamy, remove the pan from the heat. Slowly and carefully pour the syrup down the sides of the bowl into the whipping egg whites. Pour carefully to avoid pouring syrup onto the whip. Continue to beat for 8-10 minutes, until the egg whites are cool to the touch.
- A drop of soft gel colour can be added at this time.
- Using a rubber spatula fold the almond flour and icing sugar mixture into the meringue in three batches. Fold gently but thoroughly to form a loose, smooth mixture.
- Fill your prepared piping bag till its about two thirds full and twist end the secure. Using the drawn circles as your template, pipe macarons, flicking the nozzle in a circular motion as you pull the nozzle away from the piped macaron.
- Gently tap trays on your work surface to get rid of any air bubbles in the macarons and allow to dry on your counter for 30 - 60 minutes.
- Bake for about 15 minutes, rotating your trays half way through baking. The macarons are done when the tops are firm.
- Allow macarons to cool completely and then slide them off the parchment paper using a small offset spatula.
Fill with ganache, butter cream or caramel and enjoy!