Macarons can be found in a wide variety of flavors ranging from the classic to the creative. They have become extremely popular over the years, but have been a bestseller in the french patisserie, Ladurée for over 150 years. They are known as the inventors of the double decker macaron and sell over fifteen thousand everyday.
Macarons are simple, but if you miss a step... the results well... aren't really macarons.
This recipe makes about 35-
250g ground almonds
235g powdered sugar
15g cocoa
90g egg whites
--
For meringue
75g water
250g sugar
180g egg whites
Step 1- In a pot add 75g of water and about 225g of the 250g sugar (the leftover 25g will be used soon) Boil until sugar dissolves for a nice syrup. *Keep a small bowl of water and a brush on hand to wipe the sides to keep from crystallization. Boil the sugar on a low flame until it reaches 117C-120C.
.JPG)
Step 2- Mix all flours (ground almonds, powdered sugar, and cocoa powder *Sift ground almonds and powdered sugar before) Mix in egg whites.
Step 3- Once sugar is on the fire we can begin whipping our eggs. Whip eggs first on a low speed to break them and then on full speed. Add that leftover 25g of sugar.
Step 4- Return meringue to high speed and slowly add syrup.
Step 5- Turn off mixer and lift for the perfect white peak. Add this mixture 1/4 at a time to the flour mixture and mix with a spatula.
Step 7- Allow macarons to sit for about 40 minutes. This will get them dry and form a nice shell. When ready, they should no longer have a wet shiny color, rather be matte.
Step 8- Bake for 10 minutes at 150C. Rotate after 5 minutes.
Fill with a simple ganache or go wild! Mine are filled with a chocolate creme anglaise.
No comments:
Post a Comment