Macaron Shells

1. Sift 150g the powdered sugar and 150g almond powder [ Ссылка ] . Stir it together.

2. Place 55g egg whites(1) in the mixer bowl, add salt.

3. Combine the 55g of egg whites (2) with sifted almond flour and powdered sugar [ Ссылка ] . Mix it together until paste consistency.

4. Combine the sugar 150 g and mineral water 50g in a saucepan and bring to a boil, monitoring the temperature with a food thermometer. Once the sugar syrup has reached 113°C start whisking the egg whites on medium-high speed.

5. Once the syrup has reached 118°, reduce the mixer speed to medium and pour the syrup in a steady stream into the beaten egg whites after syrup switch back to medium-high speed. Add Food Coloring [ Ссылка ] . Continue beating until the mixture cools to 30-33° . Then, incorporate the meringue mixture into the almond–sugar–egg white mixture(paste) in 3 editions .

6. Mix the batter to remove the air pockets. This step is called the macaronage . Just work the batter until smooth, shiny, and flowing.


Cooking

1. Transfer the batter into a pastry bag, fitted with a round tip . On teflon mat [ Ссылка ] pipe about 3.5 -5 cm rounds about 2 cm apart.

2. Tap the baking sheets gently on a work surface covered to get rid of any air bubbles. This step ensures smooth tops.

3. Preheat the oven to 140°C. Place the baking sheets in the oven and bake for about 30 minutes. To test for doneness, touch a macaron lightly and try to move it. The cooked macarons should be firm to touch and the base shouldn’t move.

4.Remove from the oven and slide the macaron shells onto the work surface. Let them cool completely.


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Link where to buy teflon mat for macarons
[ Ссылка ]

The Best Almond flour
[ Ссылка ]

The Best Powdered sugar
[ Ссылка ]

The Best Food coloring
[ Ссылка ]

FILMING EQUIPMENT USED:
Camera Nikon D5300: [ Ссылка ]
Camera Tripod: [ Ссылка ]
SD Card Camera Reader: [ Ссылка ]

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