Macarons
100 grams egg whites (don’t get ANY
yolk in the mixture)
50 grams granulated sugar
200 grams confectioners’ sugar
110 grams finely ground almond flour
Line a baking sheet with parchment
paper or a silicone mat.
With a hand mixer, beat egg whites in
a medium sized bowl until foamy. Beat in granulated sugar and continue beating
until egg whites are glossy and hold fairly stiff peaks.
In separate bowl, through fine mesh
strainer, sift powdered sugar and almond flour together. You can use a spoon to
push some through, but discard any large lumps left at the end.
Quickly fold the almond mixture into
the egg whites (along with any gel based food coloring you want to use) with a
rubber spatula.
Spoon mixture into frosting bag and
twist open end closed. Cut off a bit of the corner of the bag and pipe onto the
parchment paper by holding the bag completely vertical and squeezing. Lift only
when the batter has filled about a 1.5 inch diameter and then quickly swirl and
lift to avoid dragging batter across the sheet. Repeat about 1.5 inches from
each disk.
When cookie sheet is full, lift it and
carefully drop the sheet from about a foot or two above the counter to get all
air bubbles out of the batter.
Let stand at room temperature for 1
hour until the disks form a skin on top (you should be able to gently touch the
disk without getting any batter on your finger).
Preheat oven to 250 degrees F. Bake
until cookies are set, but not browned (about 10-15 minutes).
Let cool completely before filling.
*You can fill these with a simple
vanilla buttercream. If you want to fill with a curd or jam or something like
that, pipe some buttercream around the outside edge of cookie and then fill the
middle to prevent it from spilling out.
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