macarons
Preheat oven to 285F and set up piping bag with 1/2" tip
Prep steel cookie sheet with parchment paper and template if using template. Use parchment paper, silicone mats cook the bottom too quickly. Use aluminum cookie sheet.
Add almond flour and powdered sugar into food processor and pulse until everything is finely ground (about 20 three second pulses)
Sift dry ingredients into bowl to filter out any larger bits and any almond skin. Set aside
Add egg whites into stand mixer with whipping attachment and whip on 6 for about 45 seconds or until just getting frothy
Add half the granulated sugar and whip on 8 for 30 seconds. Here is a video on why the sugar needs to be added in the middle of whipping (https://youtu.be/0fnWf5BvXac)
Add the remaining granulated sugar and whip on 6 until stiff peaks (https://youtu.be/zhuRyq7NrcA). It's ok to whip a little stiffer than he does in this video, you will loosen it up anyway during macaronage. Lower speed results in a better meringue.
Just as the meringue is hitting stiff peaks, add the vanilla and food coloring and continue whipping until fully stiff peaks
Using spatula, remove any meringue stuck to whipping attachment then add the sifted dry ingredients to the mixer bowl and fold until fully incorporated.
Goal of macaronage is to work out as much of the air bubbles as possible but stop before the batter turns into a liquid. You don't have to be too gentle. Folding adds more air so instead, you're actually pushing the batter into the walls of the bowl to work out bubbles. A lot of people recommend adding the dry ingredients in two batches, I find that it doesn't make a difference. (here is a video on what macaronage looks like https://youtu.be/iTaRcuIGA1c)
Once the batter hits ribbon stage, fill the piping bag and start piping onto parchment paper
Lift the cookie sheet an inch off the counter and gently drop 3 times to encourage air bubbles to migrate to the top of the cookies. Use a toothpick to pop any air bubbles.
Let rest on counter at least 30 minutes or until a skin forms on each cookie. If you gently touch the cookie, it should not stick to your finger. Err on the side of drying longer, not shorter. If the skin is wet, you won't get feet.
After skin forms, bake for 16 minutes. Spin the cookie sheet 180 after 8 minutes
You may need to experiment on times and temperatures because every oven is different. I would recommend not going above 300 otherwise you will start to see browning on the bottoms and around the edges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 57 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.5g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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