What can one say about Macarons? It’s a perfect blend between a cake and a cookie, not to mention it comes in bite size. With one bite, this irresistible cookie can transport you to Paris. Once you get the hang of this recipe, the sky is the limit with variations with this cookie.
This is my basic recipe for Italian macarons. They tend to have good structure. You can change the flavoring as you desire.
For this recipe you need to be precise with the measurements. I weighed my ingredients on my home weighing scale.
Yields : 50 Shells.
Prep time : 40 minutes
Dry time: 15 minutes
Bake time : 15 minutes.
For almond paste:
- 150g(1+1/4cup+2tbs) Powdered Sugar
- 150g (1&1/4 cup + 2 tbs) Almond meal
- 50g (about 2 Large eggs) Egg whites
- Gel/ powdered food color.
- 35g (31/2tbs) granulated sugar
- 120g (1/2cup) granulated sugar
- 4tbsp water
- 55gm egg whites (about 2 eggs)
You will also need
- candy thermometer
- stand mixer or hand held mixer
- silpat or parchment paper.
How to proceed:
- Preheat oven 310 F.
- Process almond meal and powdered sugar through food processor to fine powder.
- Sieve the flour sugar mixture.
- Mix 50 g of egg whites to the almond sugar powder. Add color and flavoring at this point to the almond paste.
- Mix well and cover with plastic wrap so doesn’t dry out.
- In a stand mixer, add 55 g egg whites with whisk attachment. Once the egg whites are frothy add 35 g of granulated sugar gradually.
- Take the remainder sugar and 4 tbsp of water in the sauce pan. Cook over medium flame. Don’t stir the mixture. Place candy thermometer in the pan.
- When the syrup is bubbly and the candy thermometer reads 240F. Switch the flame off.
- Mean while increase the speed of stand mixer to high. Beat the egg white till they form a soft peak.
- Than gradually add sugar syrup. And, beat until the bowl is warm to touch.
- Add 1/4 of the meringue ( beaten egg white) to the almond paste.
- This will lighten the mass. Add rest of the whites to the batter.
- Don’t over beat the batter.
- We are ready to pipe the batter. Line the baking tray with Silpats and pipe 2” circles.
- Drop baking trays on the counter top few time to get ride of air bubbles.
- Let the trays rest on countertop of 15 minutes. Shells should look dry. If you are baking on humid day,it will take longer.
- Shells should pass touch test.
- Bake rotating the sheets for 13-15 minutes. Don’t open the oven door for first 10 minutes, once the trays is placed in.
- Bake one sheet at a time.
- Cool on cooling rake. Don’t be tempted to lift the shells until completely cool to touch.
- Fill with desired fillings. Chocolate ganache, jelly’s or preserves.
- Refrigerate filled shells for minimum of 12 hours before serving.
- Avoid making macaroons on humid day. If, have to, add 2 tbsp Cornflour.
- If you find your almond meal is moist. Place on baking sheet in oven for 5-8 minutes on your ovens lowest setting. My oven lowest setting is 170F. Cool completely and use.
- If almond meal is not available. Grind whole almonds at home and use.