Colorful Macarons

Name: Colorful Macarons
Yield: about 35 macaro
Cuisine: American
Ingredients: 150 g almond flour; 150 g powdered sugar; 110 g egg whites (room temp), approx 3 large eggs; 150 g granulated sugar (divided to 25g and 125g); 37 g water; Food coloring; For ganache - 100ml 33% cream; 100 g chocolate - white or dark

arpik @arpik

Yerevan, Armenia

You'll need a food thermometer for this recipe - Italian meringue

arpik @arpik

Yerevan, Armenia

You'll need a food thermometer for this recipe - Italian meringue

Saved

Ingredients

about 35 macaro

150 galmond flour
150 gpowdered sugar
110 gegg whites (room temp), approx 3 large eggs
150 ggranulated sugar (divided to 25g and 125g)
37 gwater
Food coloring
For ganache - 100ml 33% cream
100 gchocolate - white or dark

Saved

Steps

1

Sift the almond flour and sugar powder separately then mix.
2

Take half of the egg whites and mix with the flour mix with a spatula.
3

Add drops of the food coloring to the mix.
4

Separately mix the water and 125g sugar in a saucepan and heat in medium, checking the temperature to reach 110º, but continue to heat till 118º, but meanwhile..
5

Start mixing the second half of egg whites with the 25g sugar, until stiff on high speed....
6

...Not stopping the mixer, check the caramel syrup temperature and as it reaches to 118º, take out and start adding to the egg whites on the same speed.
7

The temperature of the meringue should lower to 50º.
8

Add the meringue to the flour mixture slowly mix with a spatula, doing round motions until the dough becomes runny like a ribbon.
9

Pour the dough into a bag, then squeeze into the (preferably) teflon/parchment paper, into small 2-3cm pieces
10

Tap the pan a couple times on the table to release the air and set to "air" for at 20-40 mins. Tap the macarons to make sure they don't stick.
11

Place the pan in the preheated oven 150º and bake for 13-15 mins.
12

Let the macarons cool and make a chocolate ganache-
13

Heat the cream in a saucepan for up to 60º.
14

Pour the cream into a separate pan and add the chocolate pieces - stir to mix.
15

Pour into a cream bag and put into the fridge to cool for at least 2 hours.
16