Sunday, November 24, 2013

Macaron Recipe I Am Using That Works For Me...

Macaron shells 
275g (2 3/4 cups + 1 tbsp) ground almonds (almond flour)
250g (2 cups + 1 tbsp) confectioners (icing) sugar
210g (6 1/2) egg whites (I used 24 hour old egg whites)
210g (1 cup + 1 tbsp) granulated sugar
a few drops red or maroon food coloring gel 

Prepare all ingredients and your baking sheet with parchment paper before you start.

First you  combine the almond flour and the confectioners sugar together and whisk it. After that you put it in food processor. I used magic bullet, coffee bean grinder 1/2 cup  of the mixture at a time. after you have grind everything together, sift the ground mixture making sure there's no lumps and whisk again and set aside.

Next, in a dry mixing bowl, beat your egg whites until foamy and gently or little by little add the sugar while mixing in medium speed. Make sure all sugars are melted and then turn the mixer to medium high speed till glossy and stiff peaks are formed. Add the food coloring and beat briefly till it's incorporated

With a large flat rubber spatula, fold one third of your sifted almond/sugar into the egg whites until combined. Repeat, until you've added all the almond mixture. How much mixing beyond incorporation is the tricky part to describe.

Pipe your batter onto parchment paper, I used #12 pipe from Ateco and I let it rest for at least 20 minutes.

Place your rack on the middle level inside your oven to make sure it's gonna get same level of heat on top and bottom. 

Bake your Macarons at 300 deg F for 13 minutes… you don't want it less that 13 minutes or else it will be super gooey inside and the outer shell is gonna be soft and you don't want to leave it in the oven more than 13 minutes either or it will start to brown and burn.

Allow the cookies to cool down completely on the baking sheet.

Pipe the filling of your choice and allow 24 hours for the macarons to mature before serving.


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