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Macarons - General
Nb persons: 0
Yield: about 50 Macarons
Preparation time:
Total time:
Source:
| Ingredients | |
| 300 g | almond meal |
| 300 g | pure icing sugar |
| 110 g | egg whites, at room temperature |
| 300 g | caster sugar |
| 75 g | water |
| Food colouring if required | |
| 2 g | powdered egg white |
| 110 g | egg white, extra at room temperature |
Makes about 50 Macarons.
Method
Grease 3 large baking trays and line with non-stick baking paper.
Combine the almond meal and icing sugar in a bowl. Use a large spoon to push the mixture through a fine sieve into a large bowl.
Put egg whites into an electric mixer with a whisk attachment. Put sugar and water into a small saucepan over a low heat and stir until dissolved.
Use a pastry brush to to brush down the side of the pan to avoid any crystallisation.
Increase the heat and bring to the boil. Add food colouring at this stage if required. Cook until mixture reaches 118 deg Celsius. When it is getting close to this temperature add the powdered egg whites to the egg whites and whisk on medium speed until frothy.
Once sugar syrup is at the right temperature, increase the mixer speed to high and slowly add the sugar syrup in a steady stream down the side of the bowl. Whisk until warm, about 8 minutes.
Add the extra egg whites to the dry ingredients, and mix through until mixture is moist and no dry bits remain. Add a quarter of the meringue mixture and mix in well, this makes adding the remainder easier. Add the remainder of the meringue mixture and mix in well until resembles molten lava consistency.
Transfer to a piping bag with a 13 mm plain nozzle. Holding the piping bag about 1.5 cm above the tray, piping straight down onto the tray to make 4 cm diameter rounds leaving 3 cm gap between rack macaron.
Leave tray at room temperature for at least 30 minutes until a skill forms. After 10 minutes preheat oven to 135 deg celsius
Bake for 16 minutes, until they ave a firm outer shell. Remove from oven and set aside for 2 minutes, then carefully remove one macaron with spatula to check if base is also cooked and dry. If still slightly sticky return to overnight for 2 to 3 minutes and check again.
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