Perfect
Macaron
Cookies
Ingredients
·
·
100 grams of sugar
·
76 grams of egg whites
·
100 grams of almond powder
·
100 grams of powdered sugar
optional- food coloring
Let's start!
1. Weigh the sugar and egg whites into the mixer bowl. In
a separate bowl, mix the almond powder and powdered
sugar well and pass them through a sieve.
2. Boil a pot with water (the pot needs to be sized so that
you can place the mixing bowl on it without the bowl falling
inside). When the water boils, lower the heat and place the
mixer bowl on top of the pot. The goal is to heat the egg
whites so that the sugar can dissolve. To ensure that the
granules of sugar have dissolved, use your finger to feel if
there are any sugar grains left. It is also important not to let
the egg whites overheat. It’s fine for the egg whites to be
warm but don’t let them exceed a heat of 35 degree celsius
or 95 degrees fahrenheit.
3. After dissolving the sugar, remove the mixer bowl from
the heat, and beat the egg whites and sugar on high speed
until a very stable foam has formed (whipping lasts for at
least five minutes).
4. Stop the mixer and add the food coloring to the bowl.
It is important to take into account that the color of the
macarons fades during baking. Therefore, you should
strengthen the color to a darker shade than you actually
want, in order to get the final color you want.
5. Add the mixture of almond powder and powdered sugar
to the mixing bowl and mix with the whipping attachment
on high speed until the powders and meringue are
combined. Then, using a spatula, mix in anything on the
sides of the bowl that has been missed by the whipping
balloon.
6. This is the critical stage in the preparation of the
macarons. You need to reach the correct texture and
volume for the macaron batter. Up to this point a volume
has been created (due to the meringue whipping) and then
slightly reduced (due to the mixing of the powders).
Now you must reduce the volume of the batter by mixing
until the correct volume is reached. You are aiming for a
texture similar to a very thick sauce. You can test for the
correct texture by lifting some batter with a spatula and
allowing it to pour back into the bowl. The mixture should
pour back slowly, then gradually succeed in leveling.
Ultimately, you’re hoping to create a batter that you will
both be able to level (and remove the "tip" that remains
after the piping) but that will also be stable enough to hold
the round cookie shape.
7. Before piping, arrange a tray lined with a silpat surface.
Transfer the mixture to a piping bag with a round tip (8-10
mm in diameter) and pipe 3-4 cm in circles.
It is recommended to pour the cookies from a height of 1
cm from the surface.
8. "Hit" the tray several times to get air bubbles out of the
macarons. If there are air bubbles you can blow them out
with a toothpick or a sharp knife.
9. Bake the macarons for 12 minutes at 150 degrees Celsius
or 300 degrees Fahrenheit using a turbo program.
After 6 minutes from the beginning of the baking,
turn the tray to create a uniform baking.
10. After baking, cool the macarons at room temperature
and only then separate them from the silpat surface.
11. This step is taking place only after you made the filling*.
Match pairs of macarons. Pipe the cream filling over one
cookie and close the other cookie to form a “sandwich”.
It is recommended to let the cookies stay for 48 hours in
the refrigerator in order for them to soften and develop
their unique texture.
*Check out “Mastering Filling” in the
downloadable section for the filling recipes.
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