French Macaron
Ingredients:
55g egg white at room temperature (works better if it is at least two days old)
150g granulated sugar
60g water
170g icing sugar
170g almond flour
Method:
1. Line 3 baking sheets with silicone baking mats (preferred) or parchment paper
(baking paper, NOT WAX PAPER).
2. Prepare a piping bag with a 10mm round tip
3. Preheat oven to 135 degrees celsius
4. Place 55g egg whites in the bowl of a stand mixer and attach wire whip.
5. In a small saucepan on medium heat, bring 60ml water and 150g granulated
sugar to a boil. Do not stir as this may cause crystallization of the sugar. Add
gel coloring of your choice to the syrup when it reaches 104 degrees celsius .
When the sugar syrup reaches 115 degrees celsius and the egg whites are foamy,
remove from heat and slowly pour the syrup down the side of the bowl into the
whipping egg whites. Avoid pouring syrup onto the whip. Continue to beat the
meringue for 8-10 minutes until cool to the touch. In the meantime, place the
powdered sugar and almond flour in your food processor and let it run to make
the almond flour a bit finer. Add 55g egg whites to your food processor. As soon
as all the ingredients are well mixed, use a spatula to scoop your almond flour mix
into a mixing bowl. Mix in a small amount of the cooled meringue into the almond
mixture to loosen the batter, now allow the rest of the meringue mixture to pour
into the bowl and fold into the almond mixture until a smooth batter that flows
like”lava” develops. Check mixture often to avoid over folding. Transfer mixture to
a piping bag and pipe out circles of batter onto the prepared sheet pans.
6. Bake for about 12 minutes
7. After 12 minutes, check cookies frequently to see if they are done. To check,
touch the top of the macaroon and try to wiggle it. The cookies are done when
the top is firm and doesn’t wiggle.
8. The macaroons should not brown or colour due to the oven. You may need
to adjust the heat in your oven if this occurs. Allow cookies to cool to room
temperature before removing and filling.