I tried to make those several times. First try was great success, second one I failed following different recipe. Third try: back to the first recipe-FAIL! Then I found a new recipe and the result was something in between.
This time I decided to follow the first recipe, add some instructions from other ones and go slowly and carefully trough every step. I was making those macarons for a birthday present, fail was no option!
My experiences:
This time I decided to follow the first recipe, add some instructions from other ones and go slowly and carefully trough every step. I was making those macarons for a birthday present, fail was no option!
My experiences:
I aged egg whites at room temperature over night, then I read somewhere that they're suppose to age in fridge, so I put them there for few more hours. I bought whole almonds, then I ground them and sifted together with icing sugar, twice! As I was mixing almonds+sugar with whipped egg whites, I was thinking that the mixture should be more delicate and not so firm, so I took another egg white, whipped it to the shiny soft to stiff peaks form and added it to the mixture. And I succeeded, woohoo!
3+1 egg whites, aged over nigh in the fridge
50g granulated sugar
100g almonds, ground
200g powdered sugar
Push almond flour through a tamis or sieve, and sift powdered sugar. Mix the almonds and powdered sugar in a bowl and set aside.
In a large clean, dry bowl whip egg whites on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to shiny soft-stiff peaks form.
Put ground almonds and icing sugar mixture in food processor until well combined. Sift the mixture.
With a flexible spatula, gently fold in powdered sugar mixture into egg whites until completely incorporated. The mixture should be shiny.
If you want colorful macarons is now the time to add the food color and lightly mix it in.
Fit a piping bag with a 1 cm (3/8-inch) round tip. Pipe the batter onto the baking sheets, not too close (about 2 cm, at least). Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
Bake, in a 160°C/325°F oven for 10 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.
Remove macarons from oven. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
Pair macarons of similar size and pipe about 1 tsp of the filling onto one of the macarons. Sandwich macarons and refrigerate if necessary. Bring back to room temperature before serving.
Push almond flour through a tamis or sieve, and sift powdered sugar. Mix the almonds and powdered sugar in a bowl and set aside.
In a large clean, dry bowl whip egg whites on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to shiny soft-stiff peaks form.
Put ground almonds and icing sugar mixture in food processor until well combined. Sift the mixture.
With a flexible spatula, gently fold in powdered sugar mixture into egg whites until completely incorporated. The mixture should be shiny.
If you want colorful macarons is now the time to add the food color and lightly mix it in.
Fit a piping bag with a 1 cm (3/8-inch) round tip. Pipe the batter onto the baking sheets, not too close (about 2 cm, at least). Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
Bake, in a 160°C/325°F oven for 10 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.
Remove macarons from oven. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
Pair macarons of similar size and pipe about 1 tsp of the filling onto one of the macarons. Sandwich macarons and refrigerate if necessary. Bring back to room temperature before serving.
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