FRENCH MACARONS
Delectable french pastry made of almond flour and egg whites in a form of a belly button. Filled with jelly or flavored buttercream.
Ingredients
- 70 grams eggs whites
- 71 g powdered almonds
- 117 grams powdered sugar
- 53 grams granulated sugar
Instructions
- Preheat oven to 150C/300F (don't use convection, simple bake program). Put the rack on the lower third of your oven. Prepare your parchment paper and draw a circle with a help of a round cookie cutter. Turn the parchment paper, so you will pipe on the side where you didn't draw the circles.
- In a mixer, blend powdered almonds and icing sugar until very smooth powder (for about 1 min). In a stand mixer, add egg whites with granulated sugar and mix on low speed for 2 min. Increase the speed to medium high and mix for another 2 min. Last time increase the speed for maximum and beat for another 2 min. Egg white needs to forum stiff peaks.
- In this stage, you can add food coloring or flavoring. Beat for another 30 seconds to incorporate the food color and flavoring. In this recipe, I used more almond essence and light blue (turquoise) coloring.
- In another bowl, sift the blended almond powder and sugar and add it at once to your meringue mixture. Fold carefully until almond powder with sugar is perfectly incorporated in the meringue. You should get a glossy, lightly runny texture. Get ready now your piping bag with a 3/8" round tip.
- Pipe the batter in your drawn circles on parchment paper. Try to pipe a thin layer, because the Macaron will raise in the oven. At the end, tap the baking sheet against the table to release bubbles and let sit the Macaroon for 5 min, so it flattens. Bake them in the lower third of your oven for 13 min.
- Before removing from oven try to remove one Macaroon with a metal spatula or knife, if it comes off well, it means it's baked. You can then remove the baking sheet from the oven. If it's still sticky, leave it for another 5 min in the oven.