Ingredients:
Macarons (shells)
140 grams egg whites (at room temperature, ideally separated 3 days prior to baking/kept in the refrigerator)
160 grams caster/superfine baker's sugar
160 grams almond flour/almond meal
180 grams powdered/confectioner's sugar
2-3 drops Pomegranate juice for light pink color or organic concentrated vegetable colorant
Filling
Nutella, Bonne Maman thick marmelade/jam of your choice, or Crème Pâtissière
Directions:
Sift almond flour and powdered sugar together in a large container and set aside. Place egg whites in a large bowl (dry ingredients will be added later to egg whites). Beat egg whites using electric mixer with whisk attachment at low speed for 1-2 minutes until foamy and not liquid. Add caster/superfine baker's sugar gradually and continue to beat at medium speed, while regularly checking for soft peaks. After about 5-7 minutes, glossy, soft peaks will start to form. Add 2-3 drops of coloring or pomegranate juice. Using a spatula gently fold almond flour/powdered sugar mixture into egg whites (this process is called macaronage). Continue macaronage for a few minutes until batter is glossy and forms thick ribbon. Stop at this stage so the batter does not become too liquid.
Line baking sheets with parchment paper and start piping macarons with a diameter of 0.5 inch / 1.5cm. Let piped macarons rest in a dry place for 15-25 minutes, until the surface dries and is not sticky to touch. Bake at 140-150C (280F) for 12 minutes.
The macaron "feet" will start forming within 5-7 minutes of baking.
Remove from the oven and carefully place on cooling rack.
Use about 1 teaspoon of filling of your choice to "sandwich" macarons together.
Enjoy macarons with freshly brewed loose leaf tea.
Happy baking!
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