HOW TO MAKE MACARONS RECIPE BY TASTY
Provided by: Jody Tixier
Total time: 1 hours 50 minutes
Prep time: 30 minutes
Cook time: 20 minutes
Yield: 30 macarons
|1 ¾ cups powdered sugar|
|1 cup almond flour, finely ground|
|1 teaspoon salt, divided|
|3 egg whites, at room temperature|
|¼ cup granulated sugar|
|½ teaspoon vanilla extract|
|2 drops pink gel food coloring|
|1 cup unsalted butter, 2 sticks, at room temperature|
|3 cups powdered sugar|
|1 teaspoon vanilla extract|
|3 tablespoons heavy cream|
- Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
- Place in an airtight container for 24 hours to “bloom”.
Calories 173 calories, CarbohydrateContent 21 grams, FatContent 9 grams, FiberContent 0 grams, ProteinContent 1 gram, SugarContent 19 grams
VALENTINE’S DAY MACARONS – CASSEROLE & CHOCOLAT
Notice: Undefined variable: total_cooktime in /home/cassssyf/public_html/wp-content/plugins/solopine-recipe/solopine-recipe.php on line 757
Prep time: P
Cook time: 18 minutes
Yield: 8 pces
|70 g egg whites (2 egg whites) (for the shells)|
|90 g sifted almond powder (for the shells)|
|90 g sifter icing sugar (for the shells)|
|Red icing color (for the shells)|
|90 g caster sugar (for the shells)|
|26 g water (for the shells)|
|125 g raspberries (for the confit)|
|1/4 lime juice (for the confit)|
|25 g sugar (for the confit)|
|1 tablespoon honey (for the confit)|
|Pinch of white pepper (for the confit)|
|1 sheet of gelatine – 2 g (for the confit)|
|120 g liquid cream 30% fat (for the chantilly)|
|60 g mascarpone (for the chantilly)|
|1 tablespoon icing sugar (for the chantilly)|
- Prepare the raspberry confit.
- Soak the gelatine into cold water.
- If you have a Thermomix, put the raspberries, lime juice, sugar, honey and pepper in the bowl. Mix for 6 minutes, speed 5 at 80 degrees.Then go to step 7.
- If you don’t have a Thermomix, put all the ingredients in a pan.
- Cook gently for 12 minutes with a cover on your pan.
- Mix your sauce.
- Sift the sauce to take away the seeds.
- Add the drained gelatine sheet, mix and let cool down.
- Prepare the macaron shells.
- Mix the almond powder, icing sugar, icing color and 35 g egg whites in a large bowl. You should get a very compact mixture.
- Start whisking the remaining egg whites at speed vitesse 4 on a scale from 1 to 6.
- In the meantime boil the water and caster sugar. When the syrup reaches 118 degrees (or when you have littles bubbles all over the surface), pour it gently on the egg whites while whisking.
- Keep on whisking until the mixture gets below 50 degrees (you should be able to place your hands against the bowl without burning them).
- Add a large tablespoon of this meringue to your almond batter and mix with the spatula.
- Add 1/3 of the meringue and mix with the spatula.
- Add another thrid of meringue and mix.
- Add the last third and mix.
- Mix gently until the batter surface flattens when you stop mixing. Be carefull, if you mix to much you won’t get the right result after baking.
- Pipe 8 shells of 8 cm and 8 shells of 4 cm on a baking paper sheet.
- Leave to dry 30 minutes.
- Preheat your oven at 160 degrees.
- Bake the shells 18 minutes.
- Place your shells on a grid for cooling down. Set aside.
- Prepare the chantilly.
- Place the bowl and whisk of your food processor 5 minutes in your freezer.
- Pour the cream in the bowl, whisk. When it thickens, add the mascarpone and icing sugar.
- Stop whisking when the chantilly is firm.
- Proceed with the final mounting.
- Place the big shells on a dish.
- Pipe chantilly generously. Pipe confit in the center.
- Place the small shells on top. Pipe chantilly again.
- Add a raspberry.
Calories , CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , SodiumContent , SugarContent , TransFatContent , UnsaturatedFatContent
MACARON MAISON RECETTES RECIPE
Provided by: Cuisine fiend
Total time: 1 hours 40 minutes
Yield: about 60 biscuits
|500g icing sugar|
|300g ground almonds|
|2 tbsp. potato flour or corn flour|
|6 egg whites (this needs to be 200g in weight)|
|1 tsp vanilla extract|
- You can scale down the ingredients by half – the above will make an awful lot of macarons!
- Preheat the oven to 180C/350F/gas
- Combine the icing sugar and ground almonds in a food processor and blend briefly until smooth. Transfer to a large bowl and stir in the potato or corn flour.
- Add three of the egg whites (100g) into the almond-sugar powder with the vanilla extract and mix into a thick paste.
- Beat the remaining three egg whites until they form stiff peaks.
- Fold them into the almond paste gently until combined.
- Transfer the mix into a piping bag with a plain 1cm nozzle.
- Pipe onto a baking sheet lined with parchment forming biscuits about 4cm in diameter. Leave on the tray to dry for about 1 hour, until they are no longer tacky to touch. Flatten any peaks.
- Bake for about 20 minutes, until lightly coloured and not wobbly.
- Cool completely on the tray, otherwise you’ll have trouble peeling them off the paper. Store in an air-tight jar.