dessert_tart_sweet

MACARONS

Recipes from:

LADUREE | PIERRE HERME

Detailed Procedure

Some flavors:

ANISE PASTIS

COCOA CINNAMON

GINGER GINGER BREAD

GREEN TEA YUZU

PASSION FRUIT COCOA ALLSPICE

ROSE LYCHEE RASPBERRY

STRAWBERRY SECHUAN

VANILLA WHITE PEPPER

________________________________________________________________

| |

Recipes from:

LADUREE

-750 gm Blanched Almond Flour

- 750 gm Confectioners Sugar

- 6 gm Salt

- 270 gm raw egg whites

____for the meringue_____

- 720 gm Sugar

- 270 gm Egg whites

- 50 gm Light Corn Syrup

- 160 gm Water

PIERRE HERME

- 500 gm Blanched Almond Flour

- 500 gm Confectioners Sugar

- 5 gm Salt

- 180 gm raw egg whites

____for the meringue_____

- 500 gm Sugar

- 200 gm Egg whites

- 50 gm Light Corn Syrup

- 120 gm Water

Preheat the oven to 140°C / 280ºF
In a sauce pan, put the sugar and water and bring to 120°C / 248ºF
When the syrup reaches 114°C, start whisking the aged egg whites and when the syrup is ready (=120°C), pour it over the egg whites and continue whisking until cold.
The meringue should be thick and glossy.
Add the food coloring until it reaches the color you want (fanny: I find that once baked, the macarons were paler, so if you want a brighter color you should add a little extra food coloring).
Mix in the tant-pour-tant and the fresh egg whites.
The mixture should be still firm, but softer and very glossy.
Pipe the batter small rounds (2cm) onto a lined baking sheet and bake for 9 minutes (oven door maintained open with a wooden spoon).
Let cool for 2 minutes then carefully detach the macarons from the baking mat and set aside.
Continue until there is no mixture left.

DETAILED PROCEDURE

The number of cookies the recipe makes depends on how large you form your cookies. Most recipes failed to give an estimate. If I had to make an educated guess I'd say you could make 30-50 macarons sandwiches with this recipe.

On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet. [Note: You only have to draw circles on the parchment paper if you want absolutely even-sized macarons. If you're skilled with piping and don't mind eyeballing the amount of batter per cookie, skip this step.]
Push almond flour and icing sugar combined through a tamis or sieve and set aside.
Cook the sugar with corn syrup and little water until soft ball (120ºC / 248ºF) In the mixing bowl, dry, whip egg whites with salt on medium speed until foamy. When the sugar is reaching the soft ball cooking level, increase the speed to high and gradually add the hot liquid sugar. Continue to whip to stiff peaks—the whites should be firm and shiny- until lukewarm.

With a flexible spatula, gently fold in icing sugar mixture the raw egg white and as well as a small amount of the meringue until completely incorporated. Add the remaining and still gently combine the all mix. The mixture should be shiny and 'flow like magma.' When small peaks dissolve to a flat surface, stop mixing.
Divide the mix in as many flavors you wish to obtain. Add color and flavors and go to next step.
Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
Bake, in a 140C/280F oven for 15 to 16 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 8 minutes for even baking.
Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving.