There is one love language we can all agree on... that is FOOD. Everyone knows the French are the most romantic and its probably because they created Macarons. Valentines Day is right around the corner and nothing says "I love you" more than a French pastry.
My sister is a Macaron master so she was kind enough to teach me how. I can't wait to try it out on my own.
Before we start some things you will need..
Silicone molding mat
The key to making a perfect Macaron is to be very precise. We will be measuring out each ingredient in grams.
Ingredients for the Shell
- 212 grams (1 3/4 cups + 2 1/2 tablespoons) of almond
flour,
- 184 grams (1 3/4 cups) of powdered sugar,
- 82 grams (3 eggs) of egg whites,
- and another (3 eggs) 90 grams of egg whites because we're going to divide it up in this recipe,
- 236 grams (1 cup + 3 tablespoons) of granulated sugar,
- 158 (2/3 cup) grams of water.
- 82 grams (3 eggs) of egg whites,
- and another (3 eggs) 90 grams of egg whites because we're going to divide it up in this recipe,
- 236 grams (1 cup + 3 tablespoons) of granulated sugar,
- 158 (2/3 cup) grams of water.
1. In a large bowl sift the Almond Flour and Powdered Sugar together.
(measuring out Almond Flour)
2. Create a hole in the middle of the bowl and pour 82 grams of egg whites into the center. Mix sparingly until it becomes a paste. ( the less stirring the better).
3. In a saucepan combine sugar and water on medium low heat. Put the candy thermometer in. When it hits 248 degrees immediately take off heat. It should be a thick syrup.
4. In mixer stir 90 grams of egg whites until soft peaks form.
5. Pour the saucepan mixture into the egg whites and continue whisking for 5 minutes until the peaks become soft and glossy.
6. In thirds take the now formed meringue mixture and add it to the almond flour paste. It should turn into a lava like mixture and you know its ready when you drop it on a plate and the peak disappears within 20 seconds, it it doesn't keep stirring.
7. Pipe out your Macarons with either a piping bag or plastic bag with a snipped corner. Make circles on your silicone mat. Let them sit for 20 minutes while your oven preheats to 350 degrees.
( pic courteous of Michaels.com)
8. Once the twenty minutes are up and your oven is preheated to 350 turn it down to 325 degrees and put the Macarons in the oven for 8-10 minutes until shell is hard but not brown.
9. Let cool for ten minutes before filling with buttercream frosting. (recipe down below)
Lemon Buttercream Filling Recipe
- Trader Joes lemon curd
- 4 cups powdered sugar
-2 tsp vanilla
-2 sticks butter
-1 tablespoon milk
In a large mixing bowl add your powdered sugar and butter, mix until well blended. Add in your vanilla and milk. Mix until well blended. On one shell of the macaroon put a thin layer of the lemon curd and on the other half pipe a nickel size dollop of your buttercream. Put the two together and enjoy.
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