Wednesday, September 18, 2013

Perfect French Macarons

These macarons look sooo good and the recipe for them is actually quite straightforward. They taste really good, but sadly, are quite hard to get the perfect shell and shape - and taste. I made them once, and it turns out that the pink dye I was using (the macarons were meant to turn out a nice baby pink) was very strong, and even with 1 drop, my macarons turned from beautiful baby pink to artificial neon pink (which doesn't look very appetizing on macarons). So just make sure you know how strong your dye is.....oh, and also, mine also turned out very sweet so you should alter the sugar value depending on what kind of flavor you like... enjoy!

2 1/2 tbsp sugar
1 cup powdered sugar
3/4 cup almond flour
2 egg whites, thawed (be careful when beating egg whites - they're really tricky, cos if you overbeat them...bad things will happen)
Food color (whatever color you choose - remember to slowly put 1 drop first, then check if the color is right)
For serving:
Strawberry Jam or Buttercream

1. In a bowl sift the almond flour and icing sugar. Whisk both until well combined. Set aside
2. In a mixer add the egg whites and on low speed, beat for around 3 minutes or until frothy (this is the part where you have to be careful) Add the sugar and continue to beat until it creates stiff peaks. Put the food coloring and beat till well combined and evenly mixed.
3. Put 1/3 of the egg mixture into the flour mixture and fold in until just combined. Add the rest of the egg mixture and fold in with gentle strokes (about 50 strokes) until evenly combines. DO NOT OVER OR UNDER MIX
4. Fill this into a piping bag with a round nozzle and pipe them onto a parchment line baking-sheet. Tap the tray to remove air bubbles. Let them sit for about 20 minutes (they will form a shell). Meanwhile, preheat oven to 300 F.
5. Bake in the oven for about 15 minutes. Remove from oven and let them cool for 10 minutes.
6. Apply frosting or jam on to the flat side of one of the macarons and then stick another macaron on with both flat sides sticking onto the frosting/jam.

Recipe from:

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