Cookies: French Macarons Recipe
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Ingredients: |
Ingredients: Use digital kitchen scale.
198 g powdered sugar (7 oz)
113 g almond meal (4 oz)
113 g egg whites (3-4 egg whites)
⅛ teaspoon cream of tartar
100 g granulated sugar (3.5 oz)
gel food color
Large piping bag
Wilton # 12 tip or ATECO # 804.
Template for Macarons or silver dollar size circles drawn on parchment paper
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Directions: |
Directions:Line 2-3 baking sheets with parchment paper.
Layer the powdered sugar and almond meal in a food processor or mini processor. Pulse until the mixture looks like meal, about 15 seconds. Transfer to a small bowl. Set aside. Place the egg whites and pinch of cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure the bowl and whisk are impeccably clean. You can use vinegar or lemon to wipe bowl and whisk free of oil. Starting on medium speed whip the whites with cream of tartar until foamy. Slowly rain in sugar trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to medium-high speed. Continue whipping the egg whites until it is soft and shiny. It should look like marshmallow creme. Add gel color. Staying at medium-high speed whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the bow. Check the peak. Take the whisk off the mixer and dip into meringue. It should be firm with the an |
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