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 angle supporting the peak at 11:30. Transfer the whites to a medium bowl. Fold in the almond meal mixture in three increments. Paint the mixture halfway up the side of the bowl using the side of a spatula to remove air. Scrape the mixture down to the bottom of the bowl. Using a J motion with the spatula turning the bowl as you do this. Repeat two to three times then check to see if the mixture slides slowly down the sides of the bowl.
Put the mixture in a piping bag fitted with one of the tips or cut small end of large piping bag and fill with macaron mixture. Pipe on prepared baking sheet. (Draw on parchment paper circles 2 inch in diameter or macaron template sheet.} Place parchment paper on top of circles drawn and fill circles with macaron mixture. Slide underneath design out. Slam each cookie sheet 5-6 times and fist bump underside two times. Let Macarons stand on counter to dry until dull looking. Drying time depends on humidity. In dry climate it takes 15-20 minutes. In humid climate it can take 35-40 minutes. While Macarons are drying preheat oven to 330º. Bake one sheet at a time in the middle of the oven. Bake 11 minutes and check if macaron slides, if it does, bake 2-3 minutes more. Macarons should release without sticking. If they stick put back into oven for 1-2 minutes more. Let macarons cool for 10 minutes before removing from the pan. Be careful removing cookie. It is very delicate and can crush easily when putting the sandwich together. When cooled the Macarons can be filled with buttercream frosting, lemon curd, raspberry filling, chocolate ganache or any fruit filling. |
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