Macaron

Macaron Making

(Yields about 20-24 filled macarons)

Equipment:

Macaron Silkpad

Piping bags

Piping tip for macaron shells Acteco #10 or Wilton #12

Rubber spatula

Gel food color

Kitchen scale

Macaron Ingredients:

83 grams of almond flour

83 grams of confectioners sugar

34 grams eggwhite

Gel food coloring

40 grams eggwhites

100 grams of granulated sugar

Directions:

In a bowl, mix together almond flour, confectioners' sugar, and 34 grams of egg white until you get a uniform paste. Add food coloring. Set aside.

In a mixing bowl with a whisk attachment, start whipping the egg whites on medium speed until soft peaks. At the same time, add 100 grams of sugar and mix with a little bit of water until you get sand. Cook until the candy thermometer reaches 240 degrees F (soft ball stage).

Pour the hot sugar into the bowl with the whipping egg whites. In between the whisk and bowl, lower the speed so that the sugar doesn’t splatter on the sides when drizzling it in.

Once all the sugar and water are in, turn the speed to high and whip to stiff peaks or until the mixing bowl is cool to the touch. This is called an Italian meringue.

Add the meringue to the bowl with the almond paste you made initially. Fold in with a spatula until it's combined, and when you lift your spatula, the batter flows back into the bowl into ribbons.

- Place the mixture into a piping bag with a tip. Pipe onto silk pad placed on sheet pan. Once the full silk pad is piped. Tap the bottom of the pan.

- Let it dry until the top isn’t shiny anymore, and when touching the top slightly, it won’t stick to your finger, about30 minutes.

Bake at 325 for 12-15 minutes, depending on your oven. Let it cool and remove the silk pad.

Filling ingredients:

White Chocolate Ganache

200 grams white chocolate

2 sheets gelatin (hydrated in ice water)

100 grams of heavy cream

Raspberry Jam(store bought)

- Heat 100 grams of heavy cream in a pot until it simmers.

Take it off the heat, add the hydrated gelatin (all the water squeezed out), and stir until it melts.

- Pour the heavy cream mixture over the chocolate in a bowl. Whisk chocolate until it's melted and smooth.

- Add 100 grams of cold cream. Chill in refrigerator.

LemonCurd

5 egg yolks

1 cup granulated sugar

1/3 cup fresh lemon juice

Lemon zest

½ cup unsalted butter cut into pieces

- Mix everything in pot and cook on medium heat, stirring constantly until mixture is thick. Remove from heat andstrain to get a smooth consistency. Cool by putting a layer of plastic wrap directly on the surface and placing it into the refrigerator. It can be made the night before.

Storing

Macarons can be stored in an airtight container at room temperature for up to a few days, in the refrigerator for up to three days to a few weeks, or in the freezer for up to six months. Eat them cold or leave them at room temperature for 10 minutes. Before eating, thaw them out in the fridge. Enjoy!

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