outtodiiscover:

Macaroons Recipe

Things you’ll need: 

1. Strainer

2. Parchment paper

3. Almonds

4. Powdered sugar

5. Granulated sugar

6. Egg whites

7. Bowls

8. Round tip

9. Piping bag

10. Spatula

11. Stand or hand mixer

Ingredients: 

-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

Steps: 

• 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.

Filling Ideas:

Ganaches, Buttercreams, Jams, and Curds.