For Italian meringue-method macarons:
50g + 50g egg whites
135g almond flour
135g icing sugar
1 scraped vanilla bean (or 1 teaspoon vanilla extract)
Food colouring
135g granulated sugar
35g water
Prepare Italian meringue-method macarons:
- Separate egg whites and place in a container covered with plastic wrap. Poke holes in the plastic wrap and place in the fridge for a week. Bring to room temperature before using.
- Preheat oven to 355°F (180°C) with the convection setting on. Prepare a baking sheet by covering with parchment paper and tracing out 1-inch rounds, spaced about 1-1/2 inches apart, with a pencil. Flip the parchment paper over.
- Grind together icing sugar and almond flour in a food processor or chopper for about twenty seconds. Sift into a large bowl, discarding about one or two tablespoons of almond flour that does not fit through the sieve.
- Stir the food colouring and vanilla into the first portion of liquefied egg whites and pour them over the mixture of icing sugar and ground almonds. Do not stir.
- Bring the water and sugar to boil at 244°F (118°C). When the sugar reaches 239°F (115°C), begin whisking the second portion of liquefied egg whites at medium speed, ideally with a stand mixer. When the sugar finally does reach 244°F (118°C), pour it in a slow stream into the egg whites while continuing to whisk until the egg whites reach soft peaks. Allow the meringue to cool down to at least 122°F (50°C).
- With a large rubber spatula, fold in all the icing sugar mixture. This is not a standard folding motion. Never flipping the spatula, rotate it in a vertical circle from the center of the bowl to the sides. Your goal is to deflate the batter, pushing it against the sides of the bowl, while combining the ingredients. Turn the bowl as you go, scraping down the sides as needed. Fold until smooth and glossy. The batter should just begin to flow from your spatula. Do not overfold.
- Using a piping bag fitted with a ½-inch round tip, pipe batter onto prepared sheet trays. As you pipe, hold bag almost perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize peaks. If you find the parchment paper slides around, you can secure it with a dab of macaron batter at each corner.
- Rap sheets against the counter several times to flatten mounds and pop any large air bubbles. Rest for 30 minutes at room temperature to dry shells slightly before baking. While they rest, you can sprinkle some toppings on if you wish (e.g. roughly chopped nuts or crushed freeze-dried fruit).
- Stack an identical pan directly underneath the tray with your piped macarons (this increases the thickness of the metal between the bottom heating element and the macarons). Bake for about 12 minutes, quickly opening and shutting the oven door twice during cooking. The macarons are ready when they do not wobble when you lightly push the side of the shell in the oven. Cool completely before filling.
- Fill with ganache, buttercream, or jam. Sandwich similarly sized shells together. Let rest in the fridge for 24 hours. Bring to room temperature before eating (about 30 minutes).
http://www.ironwhisk.com/2017/09/macaron-mania-the-recipes-of-the-worlds-top-pastry-chefs/
Ingredients
200g/1 and 2/3 cups ground almonds (or 210g to allow for residue you can’t sift)
200g/1 and 2/3 cups icing/confectioners’ sugar
75g egg whites (from about 2 medium-large eggs)
200g/1 cup granulated sugar
50g/3 (full) tablespoons water
75g egg whites (from about 2 medium-large eggs)
Food colouring, preferably in powdered form. It is common for the macaron shell to have no extra flavouring added to it, just colouring powder to complement the flavoured filling. Though a quarter teaspoon of ground ginger whisked into the ground almonds does add a nice heat and flavour to the shells.
- Weigh 75g of the egg whites in a small bowl and put next to the sifted ground almonds and sugar, which you whisked together to combine.
- To make the Italian meringue, weigh the other 75g egg whites in the big stand mixer bowl (or a big bowl) and put this on the stand mixer to start whisking the egg whites (or start whisking the egg whites in the big bowl by hand).
- Put the granulated sugar and water in a small heavy-based saucepan on low heat. Stir with a silicone spoon to make sure the sugar dissolves completely. Once the sugar has dissolved and it starts boiling you need to STOP STIRRING! (if you don’t and the sugar hardens or crystalises, you’ll need to start again. Don’t worry, this happens to everyone at some point in their patisserie life).
- When the sugar starts boiling, put the sugar thermometre in the saucepan and keep a check on the temperature.
- Meanwhile, beat the egg whites at high speed till they are almost firm. Get the bowl off the stand mixer if using one and have a hand whisk ready.
- When the sugar has reached 115°C refresh the egg whites by whisking by hand a minute or so.
- When the sugar reaches 118°C, quickly pour the syrup in a steady stream into the middle of the egg whites with one hand whilst simultaneously whisking the syrup into the whites with the other hand, to make a smooth glossy meringue. Make sure you collect any spattering syrup off the walls of the bowl and that you combine everything quickly and well. If there is a little syrup left at the bottom of the saucepan do not scrape it out – just leave it. If you can, get someone to help you by pouring the syrup for you! Or do the whole operation on the stand mixer using the spatter shield.
- Once the mixture is well combined and a nice soft glossy meringue, put it on medium speed on the stand mixer, or start whisking hard by hand. Whisk till the mixture cools down and the bowl is not warm to touch. You can whisk your food colouring in now and tada! Your Italian meringue is ready!
- Now use a silicone spooon to stir the other 75g egg whites into the ground almonds and icing sugar till you get a thick paste.
- Stir a few spoons of Italian meringue into the paste to loosen it up.
- You’re going to Macaroner (yes, it’s a verb!). Switch to a rubber spatula and start folding all the Italian meringue in, with regular figure of eight motions, or turning the bowl with your hand as you fold so that all the mixture in the middle and on the sides is getting combined. http://www.youtube.com/watch?v=7iiU07wpk1o
- You need to fold until the mixture just gets shiny and starts to drop back down into the bowl. With practice you’ll get to know when to stop. Just remember that it should not be so stiff that when you pipe a macaron it stays up with a peak sticking out. But it should not be runny or so liquid that it immediately flattens out. The piped macarons should start out with a peak that flattens out in about 30 seconds. Try to work quite quickly when piping, because the macaron mixture will get warm and runnier as it hangs around.
- When you’ve finished the macaronnage you’re ready to pipe the macarons and here’s a little YouTube video to help you along (best with low soundtrack volume but very nice technique – note the little twist as she finishes piping each macaron):
- Now leave them for about 20 minutes to half an hour (or longer) until the outside has formed a drier shell. If you touch one lightly with your finger it shouldn’t stick to it anymore. Then you can put your first tray in the oven (I do them one at a time).
Note: so I can be precise about how long the macarons stay in the oven, I set two mobile phone alarms – one to 6 minutes and the other to 12 minutes.
During the first 6 minutes the macarons should form ‘feet’, those nice little ruffles at the bottom. After 6 minutes turn the tray around so the macarons that were at the front are now at the back. Bake for another 6 minutes.
After the total 12 minutes you can check the macarons. Use a little spatula or butter knife to see if you can prise one up fairly easily. If the macarons have formed a thin protective crust on the bottom they should be ready, even if some parts stick a little. You don’t want them overbaking, browning and losing their nice colour or shine. They should be lightly crisp outside and chewy inside (eat one and see!). - Put the tray on a wire rack to cool for 5 minutes. Put tray number 2 of macarons into the oven. Set your mobile phone alarm again to 6 minutes (turn the tray) and 12 minutes (check the macarons). Repeat process as for tray number 1, then do tray number 3 if there is one.
After 5 minutes cooling, the macarons will come off the sheets more easily. Take them off and put them on the wire cooling rack. Turn half of them around (match them to similar sized ones if you like) and press down to make a small crater with your thumb. This is to make more room for the filling. If the macarons are too hard to do this, don’t worry because it’s not crucial and macarons become softer as they absorb the moisture from the ganache or curd inside.
https://liliscakes.com/basics/meringues/italian-meringue-macaron-shells-recipe/
Approximately 3 dozen 1 1/2 inch round sandwiched macarons (as many as 45 as per the recipe but that seems optimistic in my experience) -
For macaron shells:
2 cups (200 grams) almond flour (ground blanched almonds)
1 2/3 cups (200 grams) confectioners' sugar
150 ml egg whites (about 5 large egg whites; set out overnight or "aged" in the refrigerator a day or two), at room temperature
1 cup (200 grams) sugar
1/4 cup (60ml) water
For chocolate-hazelnut ganache filling:
2 ounces semisweet chocolate (or you could use a mix of milk and dark chocolate), finely chopped
1/4 teaspoon instant espresso powder (optional)
1/4 cup heavy cream
1/4 cup hazelnut praline paste, well stirred
Make macaron shells: Line 2 baking sheets with parchment paper or silicon baking mats (I prefer silicon mats). Fit a large pastry bag with a plain 1/2-inch tip (or cut an opening) and set aside.
Set a strainer over a large bowl and press the almond flour and confectioners' sugar through the mesh. Whisk to combine.
Place half the egg whites in a bowl of a stand mixer fitted with the whisk attachment. Pour the other half of the whites over the almond meal/confectioners' sugar. Using a rubber spatula, mix and mash the whites into the dry ingredients until you have a homogeneous paste. It will be thick, almost resembling almond paste.
In a small saucepan, bring granulated sugar and water to a boil over medium heat. If there are spatters on the side of the pan, wash them down with a pastry brush dipped in cold water. Using a candy thermometer, cook syrup until it reaches 243 to 245 degrees, about 10 minutes.
In the meantime, beat the egg whites on medium speed until they hold medium-firm peaks. Reduce the mixer speed to low to keep the whites moving until sugar syrup comes up to temperature [I know this is tricky but I'd try to time this close to when the sugar comes to temp to avoid over-whipping the whites since they tend to break when whipped without sugar.]
When sugar is ready, carefully take the pan off the heat, removing the thermometer. With the mixer on low speed, carefully pour the hot syrup in between the moving whisk and the side of the bowl. You'll have some sugar splatters but ignore them; do not try to incorporate them into the meringue. Raise the mixer speed to high and beat until meringue cools to room temperature, about 10 minutes. You'll be able to tell by touching the bottom of the bowl.
Give the almond meal mixture a quick mix, then scrape meringue over it and fold together with a sturdy rubber spatula. Do not be gentle; you are using the spatula to cut through the meringue and the thick almond mixture. Cut your spatula down into the bottom of the bowl, bring it over the top and press it against the side of the bowl (fold, mix, and mash pattern). Continue doing this until the batter reaches the consistency of lava (lift your spatula up and it should flow down in a thick mass that settles into itself).
Spoon half the batter into the pastry bag. Hold bag vertically about 1 inch above the baking sheet and pipe out 1 1/2-inch rounds, spaced at least an inch apart. Pick baking sheet up about 8 inches above the counter and let it fall - this helps eliminate bubbles and promote smooth tops. Refill bag with the rest of the batter and repeat with the second sheet.
Let batter sit on baking sheets in a cool, dry place until the surface is slightly dry (you can test by very lightly touching one with your finger and there should not be any batter sticking), about 15-30 minutes depending on temperature and humidity. While this is happening, preheat oven to 350 degrees and have a rack set in the center position.
Bake macarons, one sheet at a time, for 6 minutes. Then rotate the pan and bake for another 6-9 minutes, or until macarons can be lifted from mat or carefully peeled from the paper. Remove from the oven, slide parchment or silicon mat with the macarons off the sheet and place onto a cooling rack to cool to room temperature. Repeat with second baking sheet. Once cooled, carefully remove macaron shells from parchment or baking mat and pair them up in size for filling.
http://www.playingwithflour.com/2015/07/macarons-italian-method.html
MACARON SHELLS USING THE ITALIAN MERINGUE METHOD
AN EXCERPT FROM THE BOOK “MACARON MASTERCLASS” BY JOEY E. PRATS
FORMULA
YIELD: MAKES 120 MACARON SHELLS (4.5 CM DIAMETER), GOOD FOR 60 MACARONS
INGREDIENTS / SPECIFICATION / WEIGHT / BAKER’S % / TRUE %
ALMOND MEAL
BLANCHED
250 GRAMS
100.00 %
24.39 %
CONFECTIONER’S SUGAR
10 X
250 GRAMS
100.00 %
24.39 %
EGG WHITES 1
AGED 5 DAYS¹
100 GRAMS
40.00 %
9.76 %
CASTER SUGAR
N/A
250 GRAMS
100.00 %
24.39 %
DISTILLED WATER
N/A
75 GRAMS
30.00 %²
7.31 %
EGG WHITES 2
AGED 5 TO 7 DAYS
100 GRAMS
40.00 %
9.76 %
FOOD COLORING
SOFT GEL PASTE
AS NEEDED
N/A
N/A
BATCH TOTALS
1,025 GRAMS
410.00 %
100.00 %
NOTES ON THE FORMULA
· ALL INGREDIENTS AT 20 DEGREES CELSIUS (ROOM TEMPERATURE) UNLESS OTHERWISE STATED
· GROUND ALMONDS AT 100.00 % (BAKER’S %)
· FORMULA WAS TESTED AT A RELATIVE HUMIDITY RANGE OF 35 % TO 45 %
¹ TO AGE THE EGG WHITES, PLACE THEM IN A CLEAN AND SANITIZED CONTAINER; COVER WITH CLING WRAP. PUNCH SEVERAL HOLES THROUGH THE CLING WRAP. REFRIGERATE THE EGG WHITES FOR 5 DAYS. THIS PROCESS ALLOWS SOME OF THE EGG WHITES’ WATER CONTENT TO EVAPORATE, THEREBY PRODUCING A MORE “CONCENTRATED” FORM OF EGG WHITES VIS-À-VIS ITS PROTEIN CONTENT. IT ALSO RELAXES THE COILED PROTEINS IN THE ALBUMEN, WHICH CONSEQUENTLY PRODUCES A MORE STABLE MERINGUE, AND ELIMINATES THE NEED TO ADD AN ACID SUCH AS CREAM OF TARTAR, TO BRING ABOUT THE SAME EFFECT.
² THE WEIGHT (AND BAKER’S %) OF DISTILLED WATER IS BASED ON THE QUANTITY OF CASTER SUGAR. WHEN PREPARING SUPERSATURATED SUGAR SOLUTIONS SUCH AS SYRUP FOR ITALIAN MERINGUE, ADDING THE SUGAR IN WATER 30 % ITS WEIGHT ENSURES THAT ALL THE CRYSTALS DISSOLVE COMPLETELY, PREVENTING THE OCCURRENCE OF INVERSION OR RECRYSTALLIZATION DURING THE COOKING PROCESS.
PROCEDURE
1. PREPARE THE TANT-POUR-TANT. COMBINE THE ALMOND MEAL AND CONFECTIONER’S SUGAR IN THE BOWL OF A FOOD PROCESSOR WITH THE METAL BLADE ATTACHED. PROCESS FOR 3 MINUTES. TRANSFER TO A CLEAN AND SANITIZED STAINLESS STEEL BOWL.
2. MAKE THE ALMOND PASTE. ADD THE EGG WHITES 1 TO THE TANT-POUR-TANT AND MIX WELL, CREATING A HOMOGENOUS PASTE. SET ASIDE.
3. PREPARE THE SUGAR SYRUP FOR THE ITALIAN MERINGUE. COMBINE THE CASTER SUGAR AND DISTILLED WATER IN A SAUCEPAN. PLACE OVER MEDIUM HEAT AND BRING TO A BOIL. AS YOU COOK THE SUGAR SYRUP, WASH DOWN THE SIDES OF THE SAUCEPAN WITH A PASTRY BRUSH DIPPED IN WATER. DO NOT LET THE BRUSH TOUCH THE SYRUP; RATHER, LET WATER FROM THE BRUSH RUN DOWN THE SIDES OF THE SAUCEPAN. THIS REMOVES CRYSTALS THAT MAY “SEED” THE WHOLE BATCH AND CAUSE RECRYSTALLIZATION. AT NO POINT DURING THE COOKING PROCESS IS THE SUGAR SYRUP TO BE STIRRED.
THE GOAL IS TO COOK THE SYRUP TO 118°C. AS SOON AS THE SUGAR THERMOMETER REACHES 115°C, BEGIN THE NEXT STEP…THE WHIPPING OF THE EGG WHITES FOR THE ITALIAN MERINGUE.
4. WHIP THE EGG WHITES FOR THE ITALIAN MERINGUE: PLACE THE EGG WHITES 2 IN A MIXER BOWL. USING THE WIRE WHIP ATTACHMENT, WHIP EGG WHITES ON MEDIUM SPEED (SPEED 6 ON A KITCHENAID) TO SOFT PEAK STAGE. AS SOON AS THE SUGAR SYRUP REACHES 118°C, REMOVE THE SAUCEPAN FROM THE HEAT AND POUR THE SYRUP IN A THIN, STEADY STREAM INTO THE WHIPPING EGG WHITES. IT IS CRUCIAL THAT THE EGG WHITES DO NOT GO BEYOND THE SOFT PEAK STAGE WHEN THE SYRUP IS ADDED TO IT, LEST YOU END UP WITH AN ITALIAN MERINGUE SO STIFF THAT IT BECOMES DIFFICULT TO INCORPORATE IT PROPERLY WITH THE ALMOND PASTE DURING THE MACARONAGE STAGE.
CONTINUE WHIPPING THE ITALIAN MERINGUE ON MEDIUM SPEED UNTIL THE TEMPERATURE DROPS TO 50°C. IF FOOD COLORING IS TO BE USED, ADD IT AT THIS STAGE.
5. THE MACARONAGE: THE MACARONAGE IS SIMPLY PUT, THE PROCESS OF INCORPORATING THE ITALIAN MERINGUE INTO THE ALMOND PASTE. THIS IS WITHOUT DOUBT, THE MOST DIFFICULT STEP IN MACARON MAKING AS IT WILL RELY ON YOUR JUDGEMENT IN DETERMINING THE CORRECT CONSISTENCY OF THE MACARON SHELL BATTER. UNDERFOLDING AND OVERFOLDING WILL BOTH PRODUCE UNDESIRABLE RESULTS.
BEGIN THE MACARONAGE BY GENTLY INCORPORATING THE ITALIAN MERINGUE INTO THE ALMOND PASTE. ONCE INCORPORATED, WORK THE BATTER A LITTLE MORE BRISKLY BY FOLDING AND “SCRATCHING” THE SURFACE UNTIL THE CORRECT CONSISTENCY IS ACHIEVED. WHEN THE BATTER IS JUST STARTING TO TURN GLOSSY, IT IS AT THE RIGHT STAGE FOR PIPING. THE BATTER SHOULD FLOW IN VERY THICK RIBBONS WHEN THE SPATULA IS LIFTED. OTHERS DESCRIBE THE BATTER AS BEING LIKE “MOLTEN LAVA.”
6. PIPE THE MACARON SHELLS: LINE FIVE (5) HALF-SIZE SHEET PANS (46 CM X 33 CM) WITH THE ATTACHED MACARON TEMPLATES³, LAYING TWO SHEETS SIDE BY SIDE ON EACH SHEET PAN. COVER TEMPLATES WITH NON-STICK BAKING PAPER.
FILL A LARGE PASTRY BAG FITTED WITH PASTRY TIP #804 (ROUND TIP, 1 CM DIAMETER) WITH THE MACARON SHELL BATTER. PIPE THE BATTER ONTO PREPARED SHEET PANS INTO 3.5-CM DISCS. THIS IS MADE EASY BY THE TEMPLATES. EACH CIRCLE ON THE TEMPLATE IS COMPOSED OF TWO CONCENTRIC CIRCLES. THE INNER CIRCLE MEASURES 3.5 CM, AND THE OUTER CIRCLE MEASURES 4.5 CM. PIPE THE BATTER WITHIN THE INNER CIRCLES. IF YOUR BATTER IS AT THE CORRECT CONSISTENCY, IT SHOULD SPREAD OUT SLIGHTLY WITHOUT REACHING THE OUTER CIRCLE. ONCE YOU’RE DONE PIPING, TAP EACH SHEET PAN UNTIL THE MACARON SHELLS SPREAD TO REACH THE OUTER CIRCLES. YOU NOW HAVE UNIFORMLY-SIZED MACARONS, EACH MEASURING 4.5 CM IN DIAMETER.
ALLOW THE MACARON SHELLS TO SIT FOR 30 MINUTES (THE SITTING TIME HIGHLY DEPENDS ON THE ROOM’S HUMIDITY) UNTIL THE SURFACE FEELS DRY TO THE TOUCH. MEANWHILE, PREHEAT THE OVEN TO THE FOLLOWING TEMPERATURE:
· CONVENTIONAL / DECK OVEN : 180°C
· CONVECTION OVEN: 160°C
7. BAKE THE MACARON SHELLS: BAKE THE MACARON SHELLS FOR APPROXIMATELY 12 TO 14 MINUTES, DEPENDING ON THE TYPE OF OVEN YOU ARE USING. THE MACARON SHELLS SHOULD NOT CHANGE COLOR DURING THE BAKING PROCESS.
https://cheftalk.com/threads/macaron-shell-recipe-italian-meringue-method.74812/
http://loveandmacarons.blogspot.gr/2013/01/macaron-recipe-italian-meringue-method.html
https://www.savingdessert.com/raspberry-macarons-italian-method/
https://dessertfirstgirl.com/2010/10/making-macarons.html
https://dessertfirstgirl.com/2011/10/pierre-herme-macarons-and-me.html
http://notsohumblepie.blogspot.gr/2010/02/macaron-101-italian-meringue-part-1.html
http://www.juliaandtania.com/blog/?p=1495
https://www.laduree.fr/en/discover-laduree/our-know-how.html
http://thebiscuiterie.co.uk/2013/04/italian-meringue-macarons/
Raspberry Macarons - Italian Meringue
These raspberry macarons are made using the Italian meringue method, which seems to give better results and also save time as this method doesn’t require to let the macarons sit for 30 minutes to form the skin on top before baking.
Makes about 40 macarons
Macaron Shells
1 1/2 cup (150g) ground almonds
1 1/4 cup (150g) powdered sugar
4-5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed
55g egg whites (from about about 2 small eggs)
pinch of red food coloring powder
55g egg whites (from about about 2 small eggs)
pinch of salt
3/4 cup (150g) granulated sugar
2 1/2 tbsp (38ml) water
White Chocolate Raspberry Filling
5 oz (150g) fresh or frozen raspberries
2 tbsp (30g) sugar
1/3 cup (80g) whipping cream
8 oz (230g) white chocolate, small pieces
4-5 tsp (4g) freeze-dried raspberries finely ground, seeds removed
Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 300F (150C). Grind together the powdered sugar and almond powder, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl. In a small bowl place 55g egg whites and a pinch of red food coloring. Beat together until well combined. Pour the whites over the sieved almonds. Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup. In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed. Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted. Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart. Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove air bubbles. Bake for 20-24 minutes. Let cool slightly before removing from baking sheet
http://www.homecookingadventure.com/recipes/raspberry-macarons-italian-meringue
Chocolate macarons (Italian meringue)
Macaron batter
185g Almond flour (chilled)
185g Powdered sugar
75g Egg whites (room temperature)
30g Cocoa powder
Dark red/Brown food colouring (powder - optional)
Italian meringue
50g Water
200g Granulated sugar
75g Egg whites (room temperature)
Chocolate ganache - Filling
200g Heavy cream
140g Dark couverture chocolate (60% minimum)
45g Unsalted butter (diced, room temperature)
15g Honey
- When the food processor is in action, its blades will heat the almond flour: for this reason it is very important to work with a chilled flour and to avoid overheating it by pausing the processor regularly
- Macarons require precision in terms of quantities, technique and also temperature: use a chilled almond flour, room temperature egg whites and check the sugar syrup temperature with a thermometer
- The macaronage step is the most delicate part of the recipe. As a good approximation, pass the spatula through the batter and if the latter becomes smooth again in around 10 seconds, it should be ready (I usually focus more on the shininess anyway).
- Based on personal experience, silicone mats are not the best choice for macarons as the "crown" at the bottom might not develop well; I prefer the good old parchment paper in this case
- To pipe the batter, keep the pastry bag at a 60° angle and mechanically apply the classical technique: Pipe - Stop piping/squeezing - Move the piping bag in a round path on the macaron to prevent a tip from forming - Lift the pastry bag and move on
- For best results, pipe the macarons alternately in the pan, like in the pictures
- It is possible to scale this recipe, but be careful when scaling down since it can be very difficult to whip well less than 60g of egg whites
- Macarons need to absorb humidity for at least one day in the fridge . Then they can keep for up to 5 days in an airtight container in the fridge and can be frozen as well for several months.
http://www.roadtopastry.com/blog/recipes/macarons/recipe-chocolate-macarons-italian-meringue
Makes 60 shells / 30 Macarons.
Note: Measuring by weight is far more accurate than measuring by volume.
1 cup + 1/8 cup (125g) almond meal, (preferably super fine), toasted*
1 3/4 cups (225g) powdered sugar.
3 ea. (100g) a couple of days old egg whites or previously frozen, at room temp
1/4 tsp (1g) tartar of cream or lemon juice (tartar of cream stabilizes the egg whites)
2 Tbsp (30g) super fine granulated sugar
*For colored macarons; add a few drops of food coloring into the meringue.
*The almond meal can be lightly toasted in a 210ºF (100ºC) for 30 min. Let cool completely and process with powdered sugar then. Since macaron hates excessive moisture, simply avoid making them at home if the humidity is too high or persistent.
Method
- In a food processor, blend almond and powdered sugar until it turns into a fine powder. Do not over process. Pass through a fine sieve. This almond-sugar mixture is called tant pour tant and can be made in advance – store in a dry and cool place; sealed.
- In a stand mixer fitted with the whisk attachment, beat room egg whites with cream of tartar and one-third of the sugar on medium speed for 10 minutes. This allows the egg whites to catch as much air as possible without rushing them – when ready, increase the speed to high adding remaining sugar as it goes; it should take 30 seconds to form stiff peaks. Do not over whip. With a rubber spatula or plastic scraper, fold in the almond-sugar mixture until just combined. Finish folding and scraping down batter (macaroner) until it forms a ribon. Pipe out macaron onto 2 half baking trays lined with silicon mat or parchment paper; 30 shells per tray; 1.5 inch (3.8cm) diameter. The size of a baked macaron may vary but it should not go over 1.75 inch (4.5cm) in diameter.
- Tapping sheets firmly against counter a couple of times to release air bubbles is optional. Let the cookies "dry" for 40 minutes before baking maybe more using the Freanch method. When the shell is dry to the touch; it’s ready. The drying step or resting time before baking allow cookies to form a skin allowing the moisture to escape from the bottom while baking forming the macaron feet; foamy base (pied).
Baking
When it comes to baking macarons, there is no doubt that a convection oven remains the best option. The increased air flow means that more heat gets into your cookies so it bakes quicker and more evenly.
If using a convection oven:
Preheat oven to 300ºF (150ºC) and bake for 12 to 15 minutes.
If using a conventional oven:
Preheat oven to 285ºF (145ºC) and bake for 18 to 22 minutes.
Bake 1 sheet of macarons at a time.
Topping
Freeze dried raspberries, turned into powder
Lemon and lime zest.
Method: Sift over the just baked macaron shells the freeze dried raspberry powder. Add zests. Let cool completely before the final assembly.
Raspberry Jam
1 Tbsp (15ml) water
7.5 ounces (220g) fresh raspberry
0.6 cup (125g) sugar
2 tsp (10ml) lemon juice.
Cream Cheese Mixture
4 ounces (120g) cream cheese, at room temp
2 Tbsp (30g) butter, softened
3.3 ounces (100g) raspberry jam
1 Tbsp (10g) lemon confit, cut into fine brunoise. Or, use 2 lemon zest instead.
Method
- Heat up raspberries, water and sugar. Blend well and bring to boil and let simmer for about 30 minutes; it will thicken. Add lemon juice and transfert into a small container, cover with a plastic wrap in contact and chill; up for a month.
- Beat cream cheese and the softened butter together until smooth. Add the chilled raspberry jam (3.3 ounces/100g) and season to taste with the lemon confit.
Assembly
- Spread the bottom macaron shells with a thin layer of raspberry jam and top with the raspberry lemon cream cheese filling.
- A finished macaron should weigh ≈ 0.7/0.8 ounces / 20/25 grams.
- Storage
- For best results, refrigerate filled macarons on a tray; covered but not too tight. That way the shells can absorb the filling and become softer for at least 12 hours. Once chilled, re-arrange them standing up for longer storage; covered. They will stay good for about 5 days at most. Macarons withstand freezing very well though. Store macarons with or without filling in an airtight container, then freeze for up to 3 months.
Enjoy!.
http://www.brunoskitchen.net/blog/post/raspberry-lemon-macaron
Coffee Macarons
Adapted from Macarons, by Pierre Hermé (Grub Street, 2011)
Preparation time: one hour
Baking time: 15 minutes per tray
Yield: approximately 35 filled macarons
Ingredients
For the shells
150 grams ground almonds
150 grams icing sugar
90 grams egg whites, aged
15 grams coffee extract (or 2 tablespoons instant coffee)
250 grams caster sugar (superfine sugar)
63 grams mineral water
70 grams egg whites, aged
For the white chocolate & coffee filling
200 grams crème fraîche or heavy cream (35 per cent fat)
200 grams white chocolate
10 grams ground coffee
Method
- Measure out all the ingredients before you start. Sift together the ground almonds and icing sugar, stir thoroughly and set aside in a large bowl. Add the coffee extract to the first portion of egg whites, stir, and pour over the dry ingredients without stirring, then set aside. Since I didn’t have any coffee extract on hand, I used instant coffee. I crushed the granules into a fine powder using a mortar and pestle, then stirred them into the dry ingredients before adding the egg whites.
- Place the water and caster sugar in a saucepan and bring to a boil over medium-high heat. When the temperature reaches 115 degrees C, begin beating the second portion of egg whites in a medium-sized bowl. Beat until soft peaks form.
- When the temperature of the sugar syrup reaches 118 degrees C, remove from heat and add to the beaten egg whites. Take care not to add the hot syrup over the beaters; pour it in along the inside of the bowl. Continue beating for a minute, then reduce the speed and beat for another two minutes.
My meringue did not form peaks, but had the consistency of a very thick batter. I had my doubts, but as you can see from the photos, the macarons turned out very well, perfectly cooked inside and out. - Let the meringue cool to 50 degrees C, then fold it into the dry ingredients and liquid egg whites using a spatula. Fold until a lava-like consistency is obtained, taking care not to overmix.
- Preheat oven to 160 degrees C. Line two baking sheets with parchment paper and using a pastry bag fitted with a plain tip, pipe walnut-sized macarons about five centimetres apart. When you’ve finished piping, tap the trays firmly on a hard surface to allow the air bubbles to escape. Let the macarons sit for 30 minutes (or longer) until a skin forms and they are no longer wet when touched.
- Bake the trays one at time. When feet begin to form on the macarons, reduce heat to 150 degrees C and bake for 12 to 15 minutes. Keep an eye on the macarons at all times, and open the oven door from time to time to prevent the temperature from getting too hot. Macarons are done when the shells remains firmly on their feet when lightly tapped with a knife or fork.
- Remove tray from oven. Allow macarons to cool for a few minutes then remove with a lifter and set on wire rack.
http://www.chocoparis.com/2012/04/pierre-herme-macaron-recipe