Things you’ll need:
2. Parchment paper
4. Powdered sugar
5. Granulated sugar
6. Egg whites
8. Round tip
9. Piping bag
11. Stand or hand mixer
-100 gr (1 1/8 cup) ground almonds (make sure to grind more than 100 grams/1 1/8 cup)
-100-110 gr (3/8 cup) egg whites (about 3 egg whites), aged 1 day at room temperature covered with clingfilm
-200 gr (1 1/2 cup) powdered sugar
-4 tablespoons (about 45 gr) granulated sugar
- Grind the almonds in a food processor. Sift to get rid of any large pieces or lumps.
- Mix the powdered sugar together with the ground almonds in a food processor.
- In a large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out!
- Fold the dry mixture into the meringue using a spatula. Add food coloring if desired and fold until fully mixed. The mixture should flow like a ribbon when you hold up the spatula. Don’t overmix! If you want to test if the batter has good consistency, just dollop some batter on a piece of parchment paper. If the dollop slowly “flattens”, you’re good to go! If not, just keep folding.
- If you want to color your macarons, it’s generally better to use powdered food coloring, or pastes that are low in liquid.
- If you find it difficult to fill a pastry bag with only two hands, put your piping bag in a tall glass or jar.
- Fill your piping bag and pipe the macarons onto baking sheets, I usually end up with two sheets. Remember that the shells will “flatten” once you’ve piped, so don’t make them too big. About 2,5-3 cm (1 inch) is enough.
- Let them set for 60 minutes to form a dry skin.
- Heat the oven to 150° C (300 degrees F). Bake for 10-12 minutes in the middle of the oven. Keep a close eye on them the last couple of minutes as they brown easily. You can test if they are done by touching the tip of a macaron, if it “wobbles” they are not done.
- Let the shells cool completely before removing them from the baking sheets. If you have trouble removing them from the paper, put them back in the oven for a couple of minutes. Pipe your filling of choice on a shell and sandwich together with another shell.
Ganaches, Buttercreams, Jams, and Curds.
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