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•·.·´`·.·•Macaron Recipe~•·.·´`·.·•
Okay so my recipe book says this is the best recipe to start with when learning to make macarons.
Italian Meringue Macarons:
Ingredients-
300g Almond meal
300g pure icing sugar
110g(3 3/4 oz) egg whites, at room temp.
300g caster sugar
75g water
Food coloring if required/wanted.
2g powdered egg white-available at some specialty food stores-.
110g extra egg whites, at room temp.
Grease 3 baking sheets and line with non-stick baking paper. Place another baking sheet under each lines baking sheet.
Put the almond meal and icing sugar in a food processor and process to a fine powder, then sift into a large bowl.
Put the egg whites in an electric mixer with a whisk attachment. Put the sugar and water in a small saucepan over low heat and stir till sugar is dissolved. Use a clean pastry brush to brush down the side of the pan to avoid any crystallization. Increase the heat and bring to the boil. Add the food colouring(if required) at this stage. Cook until the mixture reaches 118◦C.
When it is getting close to the temperature, add the powdered egg white to the eggs whites in the mixing bowl and whisk on medium until frothy.
Once the sugar syrup is at the right temperature, add it to the egg whites in a thin steady stream down the side of the bowl. Whisk until warm,about 8 minutes. Add the extra egg whites to the dry ingredients, then add the meringue and use a large spatula to fold them through until combined.
Continue to fold the mixture so it begins to loosen. Working the mixture this way will soften it slightly -when the mixture falls slowly off the spatula it is at the right texture. The texture is important for the next stage, which is piping the macaron shells.
Transfer the mixture to a piping bag with a 7mm plain nozzle. Holding the piping bag about 1.5cm above a lined baking sheet, pipe straight down to make 4cm diameter rounds, leaving a 3cm gap between each. As you finish piping each macaron, move the nozzle from 12 o'clock to 6 o'clock quickly to finish the piping action. If you have the correct texture, the macaron will soften again slightly and the tip on top of the macaron will drop, leaving a smooth top. Some macarons are dusted, using a fine sieve, or sprinkled with flavor at this stage-depends on the flavor of macaron you are looking for-.
Leave the macarons at room temperature for 30 minutes or until a skin forms. After 10 minutes, preheat the oven to 135◦C.
To test if the macarons are ready, gently touch one with your fingertip to check that a light skin has formed-the macarons should not be sticky. On humid days this may take longer. The skin is important as it lifts while the macarons cooks, creating a 'foot' at the base.
Bake the macarons for 16 minutes, until they have a firm outer shell. Remove from the oven and set aside for 2 minutes, then carefully remove one macaron with a spatula to check that the base is also cooked and dry.
If it is still slightly sticky, return the macarons to the oven for 2-3 minutes, then check again. Cool the macarons completely on the trays, then pair them up according to size.
Variation: Chocolate Macaron Shells-
Process 60g unsweetened cocoa powder with 270g almond meal and 270g pure icing sugar, then sift and continue as for the basic recipe.
Hope this helps/you can try this Clasela~
yum_puddi ♥.·:*¨¨*:·.♥.·:*:·.♥.·:*¨¨*:·.♥
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