Macaron

IMG_7331.jpg

These are a difficult project. They take a lot of patience, but if done properly can be mastered.

Ingredients:

200 g almond flour
200 g icing sugar
200 g granulated sugar
50 g water
150 g egg whited, divided into 75 and 75, at room temperature

Directions:

Stack two baking trays on top of each other. Line with parchment paper or a silicon mat.

Process almonds and sugar in food processor. Sift out and large pieces of almond.

IMG_8821.JPG

Heat water and sugar on the stop. Mix and heat until sugar is dissolved and mixture reaches 245˚F.

IMG_3266.JPG

While heating begin whisking 75g egg whites in electric mixer on high. When they have stiff peaks either stop mixer.

Turn mixer on low, slowly pour sugar mixture into egg whites.

IMG_0579.JPG

Continue to whip on high for 5-7 minutes until cooled, glossy and firm.

IMG_7311.jpg

Mix almond mixture and other 75g egg whites (until just combined).

Fold egg whites into almond meal without deflating. Batter should be thick and flow slowly without over-mixing.

IMG_7313.jpg

Scoop into piping bag with circular tip (1/2 inch diameter).

Pipe 1 1/2 inch circles onto baking sheet. Hold piping bag about 1 cm above tray, and move tip quickly off the circle when finished piping.

IMG_7315.jpg

If top doesn’t smooth out, use a finger dipping in water to smooth out top.

Allow shells to harden for 30 minutes, tops should be dry and not glossy.

IMG_7317.jpg

Preheat oven to 320˚F.

Bake for 15 minutes, rotating halfway through.

IMG_7318.jpg

Fill with jam, nutella or buttercream icing.

IMG_7324.jpg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s