Macaron Pastries
Baking and Desserts • European
Description
Macaron Pastries
Ingredients
- Almond 5 oz
- Sugar 0 oz
- Egg white 4 pieces
- Powdered Sugar 10 oz
- Milk 5 fl oz
- Cream 0 fl oz
- Red Food Coloring 2 tablespoons
Step-by-Step Guide
Step 1
It is advisable to prepare the filling for the macarons the day before, as it cooks very quickly but takes a long time to set. I will make a chocolate filling. Chop the chocolate into small pieces. Bring the milk and cream to a boil. Add the chocolate pieces, stirring constantly, bring to a boil, remove from heat, and immediately pour into a deep plate, tightly cover with plastic wrap, let cool to room temperature, then refrigerate overnight. Take it out of the refrigerator 2–3 hours before use.
Step 2
Preheat the oven to 300°F.
Step 3
Blend the almond flour, powdered sugar, and cocoa in a blender or food processor for about 2 minutes. Then pour this mixture onto a baking tray lined with parchment paper, place it in the oven for about five minutes to dry. Then sift through a very fine sieve.
Step 4
Whip the egg whites, gradually adding granulated sugar, until glossy. Add the almond-sugar mixture to the egg whites, mix well with a spatula, add the food coloring, and mix again until the egg mixture becomes thick and sticky.
Step 5
Transfer the mixture to a piping bag fitted with a nozzle about 10 mm in diameter, and pipe circles about 3 cm in diameter onto a baking tray lined with parchment paper, ensuring they are uniform in size. Leave the tray on the table for 1 hour for le croutage — the formation of a crust.
Step 6
Place in the preheated oven and bake for about 15 minutes.
Step 7
Once the macarons have cooled, pipe the filling (about the size of a hazelnut) onto half of them and cover with the other halves so that the filling is between the macarons.
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