Macarons are well-known French pastries made of 2 shells of meringue enriched with almond flour and filled with delicious chocolate ganache or other fruit creams. In this recipe, I'll show you how to make the perfect shells! After that, you can choose the color and the filling that you like better!
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250 gr Natural Almond Flour 250 gr Icing Sugar 90 gr Egg Whites Gel Food Coloring For the Italian Meringue 250 gr Granulated Sugar 80 gr Water 100 gr Egg Whites 10 gr Dry Egg Whites (optional)
Briefly mix almond flour and powdered sugar (this preparation is called "tant pout tant" or tpt). Sift the almond flour and sugar mixture 2 times to obtain a fine powder Mix the tpt with the egg whites and work the mixture thoroughly with a spatula before adding the gel dye. Consider that the color will fade slightly in baking. For the Italian Meringue In a stand mixer, start whipping egg whites and dry egg whites at medium speed. Bring the water and granulated sugar to 118°C (245°F) and pour over the whipping egg whites. Keep whipping the meringue until it reaches 50°C (122°F) For the "MACARONAGE" When the meringue is ready, incorporate it into the almond mixture; to do this, combine a small portion of meringue with the almond mixture stirring from the bottom up with a spatula. Shape the shells on baking paper using a pastry bag with a smooth nozzle and rest at least 30minutes at room temperature to form the skin. Bake in the oven at 170°C (338°F) for 20 minutes keeping the oven door slightly open Once cooked, remove the shells from the pan and let them cool before filling them with the chocolate ganache (or another filling you like better) Once filled, I recommend keeping the macarons for 24 hours in the fridge before serving.
Serving: 100 g | Calories: 432 kcal | Carbohydrates: 69 g | Protein: 9 g | Fat: 16 g | Saturated Fat: 1 g | Sodium: 43 mg | Potassium: 39 mg | Fiber: 3 g | Sugar: 63 g | Calcium: 66 mg | Iron: 1 mg
Translated from Italian with Love