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French macarons
How to make French macarons?
You will need some icing sugar, almond powder, food colouring,
egg whites, cream of tartar, caster sugar and water.
As for the ustensils, you will need
a mixing bowl, a pan, a stand mixer, an induction hob, a kitchen scale,
a spatula, a scraper, a piping bag and tip and a thermometer.
First mix the icing sugar and almond powder in a mixing bowl.
This is called a "tant pour tant", meaning there is as much icing sugar as almond powder.
Pour over some of the egg whites.
Blend the ingredients until you get a paste.
Add the food colouring.
Next place the egg whites and a pinch of cream of tartar in the bowl of the stand mixer.
While beating the egg whites, boil the caster sugar and water until 118°C.
Once at 118°C, pour over the whipped egg whites, whisking constantly on high speed, to make a meringue.
Whisk until completely cold
and incorporate into the macaron mixture.
First fold in some of the egg whites to loosen the mix.
The mix is getting softer.
Incorporate the remaining egg whites.
Macaronner, i.e. lift and fold the paste until it's supple and shiny and of the right consistency.
The mixture should run slightly from the spatula.
The macaron paste is ready to pipe.
To pipe your macarons,
use a 10mm round tip
and a silicon mat or baking paper.
Pipe the macarons and set aside for 30 min.
This will enable for a skin to form on top
and result in smooth shells when baked.
The macarons are piped. Leave to dry for 30 min.
Bake at 160°C for about 12 min.
Make sure the steam exhaust is activated.
Take out the macarons.
Before garnishing,
turn the shells upside down so that the flat surface is on top.
Pipe some raspberry jelly on a shell and place another one on top.
Our macarons are done.
Enjoy!