Macarons Recipe
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Category: |
Category: |
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Macarons |
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Ingredients: |
Ingredients: 150 grams blanched, finely ground almond flour
150 grams confectioner's sugar
1/8 tsp salt
113 grams egg whites (4 large eggs will be needed)
1/8 tsp cream of tartar
150 grams granulated sugar
60 grams water
3-7 drops gel food coloring
1 recipe of filling
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Directions: |
Directions:Using pencil and 1 1/2 inch round biscuit cutter as a guide trace thirty circles on each of 2 pieces of parchment. 5 evenly spaced rows of 6. Spray 2 baking sheets with oil spray and place templates pencil side down on sheets and smooth to adhere.
Shift flour, confections sugar, and salt through fine-mesh straining into large bowl and set aside.
Measure 75 grams of egg whites into bowl of stand mixer fitted with whisk attachment (reserve remaining whites). Add cream of tartar. Start mixer on medium-high speed and whip until soft peaks form 2-3 minutes. Turn mixer to lowest speed and let run while you make sugar syrup.
Using heatproof spatula, gently stir sugar and water together in small saucepan. Cook over medium-high heat without stirring until sugar dissolves. Continue to cook checking temperature frequently until syrup reaches 245 degrees, 4-5 minutes.
When syrup reaches 245, quickly remove pan from heat; adjust mixer speed to medium and carefully pour syrup into whites in think steady stream avoid hitting whisk. Add food coloring, increase speed to medium-high and continue to whip until meringue is just shy of stiff peaks. Very tip of peak should bend to 2 or 3 o'clock, 3 to 5 minutes.
Transfer meringue and reserved 38 grams egg whites to almond flour mixture. Using large rubber spatula stir to incorporate, turning bowl and stir and smear batter against sides of bowl, scraping sides and bottom frequently until batter loosens and flows from spatula in slow wide stream for 8 to 10 seconds and reincorporate into batter within about 30 seconds. To test consistency place spoonful of batter on prepared sheet and let sit for 1 minute. If batter spread into flat smooth-topped disk, continue with recipes; if it remains domed, continue stirring taking care not to overtax and retest.
Transfer batter to pastry bag fitted with 1/2 inch round tip. Hold bag perpendicular to sheet and about 1/2 inch above sheet. Using templates as guide pipe batter into disk keeping bag still as batter flows from tip. To finish each disk use quick flick of your wrist to cut off batter stream. Rap sheets firmly on counter 6 times to release air bubbles. Let rest until shells form skin and can be touched gently with you finger without marring surface, about 20 minutes. While shells dry, adjust oven rack to lower middle position and heat oven to 325 degrees.
Bake 1 sheet of shells for 13 minutes. To test for doneness place you finger gently on top of 1 shell and move it side to side; if cent feels loose and jiggly continue to bake, checking every minute until firm. Transfer sheet to wire rack and bake remaining shells. Let shells cool completely on sheets.
Gently peel shells from parchment. Transfer filling to pastry bag fitted with 1/2 round start tip. Pipe about 2 tsp filling on top. Refrigerate for at least 24 hours or up to 1 week. or freeze for up to 2 month. |
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Buttercream |
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Ingredients: |
Ingredients: 10 tbsp unsalted butter, soften
1 1/4 cup confectioner's sugar
Pinch of salt
1 tbsp heavy cream
1/2 tsp vanilla
Pick One
1/3 cup freeze dried raspberries.
1/2 cup freeze dried strawberries
2 tbsp espresso powder in cream
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Directions: |
Directions:Using stand mixer fitted with paddle attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add sugar and salt, beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down sides of bowl and beat at medium speed until mixture is fully combined, about 15 seconds, scrape down bowl. Add heavy cream and vanilla and beat at medium speed until incorporated, about 10 seconds. Increase speed to medium-high and beat until light and fluffy. about 4 minutes, scraping down bowl once or twice during mixing.
Mean while grind berries in spec grinder until reduce to fine powder. Sift powder through fine-mesh straining and set over small bowl. Add 1 tbsp powder to buttercream and beat on medium speed until fully incorporate abut 30 seconds. Add more powder to taste as desired. |
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