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52 lines
3.2 KiB
Plaintext
52 lines
3.2 KiB
Plaintext
>> source: https://www.youtube.com/watch?v=uWSOJMcvDec
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>> serves: 36
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>> total time: 40 minutes
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Macarons: Clean all utensils with vinegar to remove all oils.
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Blitz the @confectioners sugar{205%g} and @ground almonds{190%g} in a #food processor{}.
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Pulse 16 times. Should look like bread crumbs.
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Sift the confectioners' sugar and ground almonds into a #large bowl{}.
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Divide the @egg whites{144%g} into two equal portions (72 g each). Some people use aged egg whites.
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Add one half of the egg whites to the almond and sugar mixture to make a paste. Can add @food coloring paste (optional){} at this moment.
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Note: Liquid color can change the consistency of the paste.
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Cover with #plastic wrap{}.
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Make an italian meringue by adding sugar syrup by adding @water{60%ml} and @granulated sugar{190%g} to #large heavy saucepan{}.
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Bring sugar syrup to 230°F (110°C) on medium heat.
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Add the second half of the room temperature egg whites into a #very clean bowl{}.
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Using an #electric mixer{}, whisk egg whites. Once the sugar syrup reaches 245°F (118°C) and the egg whites begin to foam, SLOWLY add the sugar syrup by pouring it along the wall of the bowl.
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Continue to beat for 5 to ~{6%minutes} until meringue is glossy and flops over nicely and the bowl comes to room temperature.
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Begin folding a small spoonful of the Italian meringue into the almond mixture. Can be quite vigorous and don't need to be too gentle.
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Be careful to add the remaining meringue and fold in gently.
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The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a #piping bag{} with a #medium round piping tip (around 1 cm in diameter){} and you’re ready to start piping.
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Pipe 1.5 inch dollops onto a #baking sheet{} lined with #parchment paper{} (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Use a #toothpick{} to pop any air bubbles and fill any gaps. Allow to sit for about ~{40%minutes}, so that a skin forms, before placing in oven. They should be dry when touched with a finger.
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Bake at 325°F (165°C) for 12 to ~{15%minutes}, rotate tray after 7 minutes. They are ready when you touch them and the top comes away from the bottom. Allow to cool completely before removing from baking sheet, about 10 to ~{15%minutes}.
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French Buttercream Filling: Combine @granulated sugar{1/2%cup} and @water{3%Tbsp} in #medium saucepan{}. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
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Put @egg yolks{5} in a #stand-mixer{} fitted with a whisk attachment and beat until thick and foamy.
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Cook the sugar and water syrup until it reaches 240°F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
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Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
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Add in @unsalted butter{1%cup} one cube at a time allowing each piece to incorporate before adding the next. Add @vanilla{1%tsp} and @salt{1%pinch}. Continue mixing until buttercream is smooth and creamy. (About 5 to ~{6%minutes}.) Add food coloring if desired.
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After assembly, refrigerate overnight or for a full 24 hours so that the filling solidifies.
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