Macaron Pastries with Italian Meringue
Baking and Desserts • Italian
Description
The macarons turned out in purple, yellow, green, peach, and brown colors. You can add a bit more food coloring to make the pastries brighter. For the brown ones, add a teaspoon of cocoa powder — it turns out really great.
Ingredients
- Almond 5 oz
- Sugar 5 oz
- Water 0 fl oz
- Powdered Sugar 5 oz
- Vanilla salt a pinch
- Egg white 5 oz
- Red Food Coloring to taste
- Bittersweet Chocolate 5 oz
- 10% cream 5 fl oz
- Butter 0 oz
Step-by-Step Guide
Step 1
Sift the almond flour a couple of times with the powdered sugar. The egg whites should be warm; let the eggs sit at room temperature for about 4 hours.
Step 2
Put the water and sugar on the heat to cook the syrup. I found different sources stating different temperatures for the syrup, 110 and 235°F (I cooked it to 112 degrees).
Step 3
When the syrup reaches about 90 degrees, start whipping the egg whites. Pour the syrup (112 degrees) in a thin stream into the whipping egg whites.
Step 4
Continue whipping until the egg whites cool down. Gradually add the almond flour with the powdered sugar. Gently mix until homogeneous. Divide the batter into different bowls and add various food colorings.
Step 5
Pipe the multicolored mounds onto parchment paper and leave them on the kitchen counter for about 40 minutes until they dry out. A crust forms quickly, as it is hot in the kitchen. Bake for 15 minutes at 300°F. The finished halves easily come off the paper. Transfer to a wooden board and let cool. In the meantime, prepare the ganache from white and dark chocolate.
Step 6
Dark Chocolate Ganache: Heat the cream. Melt the chocolate with butter in a double boiler. Mix and cool. Repeat with the white chocolate!
Step 7
Pipe the ganache onto the cooled halves using a pastry bag with a nozzle and join them together.
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