MACRONS
The dainty sandwich pastries known as French macarons have a crunchy surface. The term "macaron shell" refers to each individual cookie. The only source of lift for the shells, which are prepared without any chemical leaveners, comes from correctly beaten egg whites. If you carefully follow the recipe, the cookies have a distinctive chewy nougat feel. None of them ought to be hollow. Although there are various methods to flavour macarons, this recipe calls for basic macarons. They are tasty and have a sweet almond flavour. With various delectable fillings like vanilla buttercream, lemon buttercream, salted caramel, or chocolate ganache, you can always have fun.
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INGREDIENTS:
MACRONS:
1 3/4 cups of sugar in powder (210 g)
1 cup of finely milled almond flour (95 g)
3 egg whites divided by 1 teaspoon of salt, at room temperature
granulated sugar, 1/4 cup (50 g)
1/2 tsp. vanilla extract
2 drops of the pink gel food dye
BUTTERCRAM:
1 cup (230 g), 2 sticks of unsalted butter, at room temperature
3 cups of granulated sugar (360 g)
Vanilla extract, 1 teaspoon
a third of a cup of heavy cream
PROCEDURE:
STEP 1:
To make the macarons, place the powdered sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor and process until extremely fine. Sift the almond flour mixture into a big basin using a fine-mesh sieve.
STEP 2:
With an electric hand mixer, whip the egg whites and remaining 1/2 teaspoon salt in a different large dish until soft peaks form. The granulated sugar should be added gradually until thoroughly absorbed. Beat onward until stiff peaks develop (you should be able to turn the bowl upside down without anything falling out).
STEP 3:
Beat in the vanilla after adding it. Beat in the food colouring just until mixed after adding it.
STEP 4:
Use a spatula to gently fold the beaten egg whites into the portion of the sifted almond flour mixture as you add it, roughly one-third at a time. Continue folding slowly after the final addition of almond flour until ribbons of batter form and you can make a figure 8 with the spatula held up.
STEP 5:
Insert a piping bag with a round tip into the macaron batter.
STEP 6:
A piece of parchment paper should be placed on top of the batter, which will assist the parchment stick to the baking sheet. Place 4 dots of the batter in each corner of a baking sheet with a rim.
STEP 7:
Pipe 112 inch (3 cm) rings of macarons onto the parchment paper, spacing them at least 1 inch (2 cm) apart.
STEP 8:
To get rid of any air bubbles, five times tap the baking sheet on a level surface.
STEP 9:
After sitting at room temperature for 30 to 60 minutes, the macarons should feel dry to the touch.
STEP 10:
Turn the oven on to 300 °F (150 °C).
STEP 11:
17 minutes should be enough time to bake the macarons so that their feet are well-risen and they don't adhere to the parchment paper.
STEP 12:
Before filling, move the macarons to a wire rack to finish cooling.
STEP 13:
Buttercream preparation: Add the butter to a large bowl and beat with an electric mixer until it is light and fluffy, about 1 minute. Add the powdered sugar and mix it in completely. Beat in the vanilla after adding it. Until the required consistency is achieved, add the cream 1 tablespoon at a time and beat to blend.
STEP 14:
Buttercream should be transferred into a piping bag with a round tip.
STEP 15:
One macaron shell should have buttercream added to it. To make a sandwich, place another macaron shell on top. Repeat with the remaining buttercream and macaron shells.
STEP 16:
Place for 24 hours in an airtight container to "bloom."
and Enjoy the macrons...
LET
THE TASTE OF THE TONGUE BLOSSOM..🧡
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Credits💖:
Photo by Valeria Boltneva: https://www.pexels.com/photo/macaroons-on-wooden-table-8625947/
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