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Italian Meringue Macaron Shell Recipe
150g almond flour (I like to use Blue Diamond: [ Ссылка ] )
150g powdered sugar
110g egg whites, room temperature, divided
140g sugar
40g water
*food coloring, if desired
Directions:
— For extra smooth macaron shells, food process and/or sift your dry ingredients first.
— Combine the almond flour and powdered sugar if they aren’t already. Add in half (55g) of the egg whites, and mix until a paste forms. You can add in food coloring at this point if you want.
— Place the water then the sugar into a small sauce pan. If using water soluble food coloring, you can add it now. Bring the sugar to 118 degrees Celsius.
— When the sugar begins to boil, begin whipping the other half of the egg whites on low or medium low speed.
— When the sugar reaches 118 degrees C, take it off the heat. When the bubbles disappear, turn your mixer with the egg whites to high speed and slowly pour in the sugar. Pour against the side of your bowl, and stream in at a steady pace.
— Continue whipping on high or medium high speed until the meringue is stiff and has cooled to room temperature.
— Fold 1/3 or 1/4 of the meringue into the almond mixture. After that has been combined, continue adding in more meringue.
— Once everything is added in, finish the macaronage process by scraping the sides of the bowl and folding the batter over onto itself until it reaches the “ribbon” stage. The batter should flow off your spatula like a ribbon back into the bowl—it should not be thick and sticking to your spatula in a clump, and it shouldn’t be too watery.
— Use a piping bag and piping tip (I like 803-806) to pipe the batter onto your tray. I use a silpat, though you can use parchment paper or any number of other things.
— Rest the macarons on your counter until a skin forms. For me it takes about 20-25 minutes, thought it might be anywhere from 15 minutes to nearly an hour (If your macarons don’t have a skin after an hour, something is probably wrong)
— Bake the macarons at 300 degrees Fahrenheit for about 15-18 minutes. Cool completely on the tray before removing the shells, matching them in pairs, and filling the macarons.
***If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement***
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm — [ Ссылка ]
