Macarons Italian Meringue

1 t white vinegar or lemon juice
205 g powdered sugar
190 g almond flour (Bob's Red Mill is popular)

Optional - up to 2 T

    ground freeze-dried fruit

    fat free cocoa

    ground coffee or matcha

72 + 72 g egg whites (about 5), room temp

gel color (optional)
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 3-4 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.

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.

Slowly, pour syrup down the side of the stand mixer bowl and add salt.

Continue whipping 5-6 mins, until peaks are fairly stiff but 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.
They should also disappear in 20-30 secs.

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.

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.

cupcakejemma

Baking macarons, middle rack:

French method - 320 for 12-14 mins

Italian method - 260 for 20-22 mins

 

350 for 10 mins - suitable for large spacious ovens

325 for 12-14 mins - standard starting point

300 for 16-18 mins

275 for 18-20 mins - suitable for small ovens

If the top is browning too quickly, move to a lower rack.

Once feet to develop, place an empty tray in the rack above.

Macarons are finished when firm enough to not move.

indulgewithmimi

Prepare buttercream, ganache, or curd of your choosing.
(1/2 batches of French, German, or curd buttercream use yolks!)

Once cookies are completely cooled, 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.

Yields about 24 macarons with a couple leftover.

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