Macarons Parisienne Recipe
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Ingredients: |
Ingredients: This is a recipe for patience and hard work but it pays off well.
A professional mixer is essential to make the Italian meringue or you will suffer!
This makes around 50 shells for 25 macarons. Around 3-4cm in diameter.
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Directions: |
Directions:Preheat your oven to 150 degrees C
Have a good heavy based aluminum baking tray and line with baking parchment. Draw 3-4cm circles equally spaced on the underside (this will help when piping them out)
Blend 66g of ground almonds with 66g of icing sugar until they are a fine powder together and sift into a large separate bowl. Blend any remaining lumps and sift again.
Divide 2 small egg whites from their yolks.
Place your mixer bowl on the scale and set to zero and add 50g of the egg white. In a separate bowl weigh out another 50g of the egg white and discard the rest.
Place 66g of sugar with a splash of water in a saucepan and bring to a simmer on the heat. Using a sugar thermometer heat the sugar syrup to 110 degrees C (do not use any utensils to stir just gently shake the pan). As the temperature rises use the mixer to whisk the egg whites. (they should be at stiff peaks stage as the sugar temp reaches 115).
As soon as the temperature of the sugar hits 119 (softball) take it off the heat and switch the beater to its highest setting and in a steady stream add the hot syrup to the egg whites to make your Italian meringue.
Add the left over 50g of egg white to the almond icing sugar mix and then add the Italian meringue. Use a spatula to mix everything using the cut and fold method.
At this point color and flavorings can be added (optional).
Use a piping bag to pipe the rounds onto the baking tray using a large nozzle.
Once complete you will need to tap the baking tray 3-4 times on the work surface very hard. Leave them on the side for 30 minutes to form a good shell before placing them in the centre of the oven for around 6-8 minutes. If uneven browning occurs rotate your baking tray after 6 minutes.
Remove from the oven to cool and DO NOT TOUCH. Once cool place the tray with macaroons into the freezer for 2 hrs.
Remove from the baking sheet and sandwich with filling of your choice:
Eg. Marshmallow fluff, nutella, peanut butter, jam, chocolate ganache, praline. |
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