First
attempt at making these, which is why the picture is from farther away –
haha. I also attempted to color them as well. I believe these were
the only ones that were picture worthy.
At first this recipe will seem daunting, as there are a lot of steps,
but actually it's really simple. Read
through it thoroughly first.
Macarons
Yield:
prep time:
cook time:
total time:
Ingredients
- 7 ounces confectioners' sugar
- 4 ounces almond flour, or almond meal
- 4 ouncesroom temperature egg whites
- 3 1/2ounces granulated sugar
- 1 pinch cream of tartar
- 1/4 teaspoon gel food coloring
Instructions
- Gather the ingredients.
- Preheat oven to 325 F. Line
several baking sheets with parchment paper.
- Add confectioners' sugar and
almond meal to a food processor fixed with a metal blade. Run until a fine
powder forms. Sift four times, discarding any tiny lumps or almond meal
“pebbles” between sifting. Set aside.
- Whip room temperature egg
whites using a stand mixer fixed with whisk attachment, on medium speed
until foamy.
- Add granulated sugar, one
tablespoon at a time. Once mixture thickens and all of the sugar is added,
stop mixer.
- Add cream of tartar, scrape
down sides of bowl, then turn mixer back on, increasing speed to high.
- Whip mixture for about 5 to 6
minutes or until a peak at the end of the whisk attachment holds its form.
(Test this by turning off the mixer and checking to see if the mixture at
the tip of the whisk attachment doesn’t drip).
- Remove bowl from stand mixer
and set it on a counter or table. Add a third of the almond
meal-confectioners' sugar mixture and fold gently to combine. Add another
third of the almond meal-confectioners' sugar mixture, then fold again.
- Add final third once mixture
is incorporated, as well as gel food coloring. Fold one final time. The
batter that forms after three rounds of folding should be firm with a
glossy shine. Test batter by lifting the spatula; if batter drips very
slowly from spatula like lava, it’s ready. If not, continue to fold batter
for another 30 seconds. Be careful not to overmix.
- Affix a pastry bag with a No.
12 plain round tip. Fill bag with batter until 3/4 full. Pipe into
1.5-inch rounds on lined baking sheets at least an inch apart. Take care
to pipe so that the bag is perpendicular to baking sheet, not at an angle.
After piping a circle of batter, flick wrist quickly to the side so that a
point doesn’t form at the top of the macaron. (If a tip does form, no
worries, smooth it out with a small spatula later).
- Firmly tap baking sheet on
work surface to get rid of any air bubbles potentially stuck in batter.
Let prepared baking sheets sit at room temperature until a dry shell forms
on the macarons. Test by touching batter with fingertip. If fingertip
doesn’t stick to batter, macarons are ready for the oven. The “resting”
phase can take 20 minutes to 40 minutes, depending on the humidity in the
room.
- Bake macarons, one baking
sheet at a time, in lower third of oven for 12 to 14 minutes, rotating
baking sheet halfway through. When done, the tops will be firm to the
touch and the center won't jiggle like jelly.
- Remove macarons from oven and
let cool for at least 10 minutes. Gently peel macarons off parchment paper
and transfer to a wire rack. (Do not do this while macarons are still hot,
they'll come apart). Repeat with remaining macarons and allow them to cool
completely before filling.
- Arrange macarons by twos, top
side down, making sure to match sizes best you can. Depending on the size
of the macaron, squeeze a nickel- to quarter-sized amount of filling onto
the bottom of the macaron. Lay second macaron on top, and very gently
press together so that filling expands but doesn’t come out the sides.
Original recipe can be found here: The Spruce Eats
All photographs copyright Janet S. Grey.
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