Colorful Macarons
You'll need a food thermometer for this recipe - Italian meringue
Cooking Instructions
- 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
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