French Almond Macarons (Les macarons)
Baking and Desserts • French
Description
It's better to use a silicone spatula when working with sugar. Sifting the flour with powdered sugar is best done in a metal sieve with not very fine holes. If there is a fan in the oven, it's better to turn it on, but reduce the temperature by 10 degrees during the second baking. They can be served immediately, but they taste better and are less fragile the next day when cooled.
Ingredients
- Sugar 5 oz
- Nutmeg a pinch
- Gelatin 1 piece
- White Beans 1 piece
- 10% cream 10 fl oz
- Almond 5 oz
- Egg white 5 oz
- Powdered Sugar 10 oz
- Red Food Coloring 0 oz
Step-by-Step Guide
Step 1
Soak the gelatin sheets in cold water.
Step 2
Place 65 grams of sugar in a stainless steel saucepan, grate half a whole nutmeg into the sugar, and heat over medium heat until it melts to an amber color without stirring. Meanwhile, heat the cream in another saucepan until it reaches a boil, but do not let it boil.
Step 3
Once all the sugar has melted, gradually pour the cream into the melting sugar in 4 additions (do not remove the sugar from the heat), stirring constantly. When all the cream is added, simmer for another 3 minutes, stirring occasionally.
Step 4
Transfer to a bowl, cool to 105°F, add the soaked gelatin, add the insides of the vanilla bean (or vanilla extract), mix, and refrigerate, stirring every half hour.
Step 5
Sift the almond flour with powdered sugar — the more times, the better (3–5 times).
Step 6
Whip the aged (refrigerated for a day) egg whites, first until stiff and homogeneous, then add the remaining sugar (50 grams) and whip for another minute.
Step 7
Add the sifted flour to the whipped mixture, mix. Divide into portions for different colors, add food coloring, and mix.
Step 8
Take a baking tray, parchment paper, fold it into 4 strips (guidelines for the macarons), and lay it on the tray. Take a piping bag, fill it with the mixture, and pipe the macarons onto the tray in the center of each strip (macarons should be 2.5 cm wide and 2.5–3.5 mm high).
Step 9
Preheat the oven to 175°F, place the tray on the bottom shelf for 5 minutes, remove the tray, increase the oven temperature to 310°F, and place the tray back for 15–17 minutes, then remove the tray and let it cool. Peel the macarons off the paper (if they don't come off, let them cool a bit more).
Step 10
Take the filling for the macarons, place a little in the center of one cookie, cover with a second cookie of the same size. Store in the refrigerator.
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