provided by Jillian Rivers.
(measure these ingredients on a scale)
1/2 # almond flour
1/2 # sugar
1/2 # granulated sugar
3.15 oz egg whites
1/4 tsp cream of tartar
3.15 oz egg whites (meringue)
Food coloring/ dried flavorings of choice
Equipment needed: mixer, pot, candy thermometer, stainless steel bowl, whisk, plastic bowl scraper or spatula, piping bag, round pastry tip, Silpat mat, sheet pan.
Preheat oven to 300F
Preheat oven to 300F
- Combine measured sugar and almond flour in a stainless steel bowl.
- Add first measured egg whites to the mixer and let sit while heating sugar. Do not turn the mixer on yet.
- Put sugar in a pot and add water until just saturated and sandy in texture.
- Put a candy thermometer in sugar pot and heat slowly until 245F.
- While sugar is heating, blend flour mixture with egg whites and cream of tartar in stainless steel bowl.
- Add coloring & spices/ flavoring of choice.
- Turn on egg whites in a mixer and mix until medium peaks form a meringue.
- When sugar reaches 245F pour into whipping meringue in a slow stream.
- Whip until cool and fold in meringue with spatula or bowl scraper until just mixed. Do not overfold or macarons will deflate.
- Fill a pastry bag with a round tip with macaron mix.
- Pipe on Silpat mat on sheet tray 1 inch apart.
- Let macarons sit for one hour to dry. This develops the “foot” of the macaron.
- Bake at 300F for 8 minutes. Then turn pan and bake 8 more minutes.
- Cool and fill with buttercream, jam or ganache filling.
