205 g powdered sugar
190 g almond flour (Bob's Red Mill is popular)
2 T or so ground freeze-dried fruit, cocoa, or coffee (optional)
72 + 72 g egg whites (about 4), room temp
gel color (optional)
1/4 t extract (optional)
190 g sugar
60 g water
1/4 t extract (optional)
190 g sugar
60 g water
1/8 t salt
Place whites in a bowl, cover with plastic wrap, and poke holes.
Let sit in the fridge 24 hours.
Bring to room temperature and measure out 150 g.
Wipe trays, mixing bowl, whisk, and two silicone spatulas with vinegar.
Measure out all other ingredients.
Prepare four baking sheets with silpats or macaron trays.
Set up piping bag with 1/2 inch round tip.
In a food processor, combine powdered sugar and almond flour.
Add optional dry ingredients and pulse 16 times.
Add optional dry ingredients and pulse 16 times.
Sift dry ingredients once and discard clumps.
Stir 72 g egg whites into dry ingredients to form uniform almond paste.
Add gel color and extract if using, cover, and set aside.
Heat water and sugar until 230.
On medium high, start beating remaining 72 g whites in stand mixer.
Once syrup is at goal of 244, whites should be very frothy.
Very slowly pour syrup down the side of the stand mixer bowl.
Add salt.
Pack outside of bowl with ice packs.
Continue whipping 5-6 mins or until Italian meringue is room temp.
Peaks should be somewhat stiff but still flop over.
Meringue should be very glossy.
Stir a spoonful of meringue into almond paste to loosen.
Fold and cut remaining meringue into almond paste.
Batter ribbons should form a figure 8 without breaking.
Batter ribbons should also disappear in 20-30 secs.
Undermixed batter will be clumpy; overmixed will deflate and spread.
Place 1/2 inch round tip in piping bag.
Twist bag near tip and fold upwards and set in large cup before filling.
Batter ribbons should also disappear in 20-30 secs.
Undermixed batter will be clumpy; overmixed will deflate and spread.
Place 1/2 inch round tip in piping bag.
Twist bag near tip and fold upwards and set in large cup before filling.
If streaking bag with color, concentrate color near piping tip.
Pipe 1-inch rounds onto each tray.
Pipe 1-inch rounds onto each tray.
Piping tip should be perpendicular and very close to silicone mat.
Bang trays on countertop 2-3 times to release air.
Bang trays on countertop 2-3 times to release air.
Preheat oven to 330 and prepare middle rack.
Let macarons sit 30-50 mins or until tops are dry and smooth.
(This process can be sped up with a fan on a low setting or dehydrator.)
Bake trays one at a time for 12 mins.
Macarons are finished when firm; if unsure, err on overbaking.
Prepare buttercream, ganache, or curd of your choosing.
(1/2 batches of French, German, or curd buttercream use yolks!)
Let macarons sit 30-50 mins or until tops are dry and smooth.
(This process can be sped up with a fan on a low setting or dehydrator.)
Bake trays one at a time for 12 mins.
Macarons are finished when firm; if unsure, err on overbaking.
Prepare buttercream, ganache, or curd of your choosing.
(1/2 batches of French, German, or curd buttercream use yolks!)
Remove tray from hot pan and allow to cool completely.
Remove shells from tray and fill generously.
Store in an airtight container in the refrigerator.
Cookies mature and are better (chewier and less hollow) after a day.
They are best if eaten within four days.
cupcakejemma
Notes:
Weak meringue, undermixed, or high oven temperature = cracks on top
Oily, old, or wet ingredients = blotchy macarons
Unsieved flour & sugar = lumpy tops
Not sitting long enough before baking = no feet
Remove shells from tray and fill generously.
Store in an airtight container in the refrigerator.
Cookies mature and are better (chewier and less hollow) after a day.
They are best if eaten within four days.
cupcakejemma
Notes:
Weak meringue, undermixed, or high oven temperature = cracks on top
Oily, old, or wet ingredients = blotchy macarons
Unsieved flour & sugar = lumpy tops
Not sitting long enough before baking = no feet
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