Macaron on Italian meringue
Description
The recipe won't take much time. Macarons on Italian meringue are an exquisite French dessert. They aren't that difficult to make, but there are nuances. It's important to maintain precise temperature control and measure ingredients accurately in grams. All of this is described in detail in the step-by-step recipe. I'm sure you'll succeed! Good luck! The specified amount of ingredients yields approximately 30 macarons, 3.5–4 cm in diameter. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Start by preparing the cream. To do this, pour the cream into a saucepan, heat it, add the chocolate (broken into pieces), and stir until smooth.
- 3
Step 3
Incorporate the butter into the warm chocolate mixture and refrigerate to thicken.
- 4
Step 4
Mix together the powdered sugar, cocoa powder, and almond flour.
- 5
Step 5
Sift to remove large particles.
- 6
Step 6
Pour one portion of egg whites (55 grams) into the dry mixture, stir until a thick "porridge" forms.
- 7
Step 7
Pour 125 grams of sugar into a saucepan, add water, and place over low heat.
- 8
Step 8
Place a bowl for whipping egg whites nearby, pour in the second portion of egg whites (55 grams), whip into foam, add 25 grams of sugar, and whip into soft peaks.
- 9
Step 9
Use a thermometer. As soon as the sugar syrup reaches 115-118 degrees, remove from heat and slowly pour it into the egg whites in a thin stream, continuing to beat at high speed. Beat until stiff peaks form. Cool the meringue to 36-38 degrees.
- 10
Step 10
The next step is called "macaronage." Place the meringue onto the almond mixture and, using a silicone spatula, gently but thoroughly mix until the batter flows off the spatula in a broad ribbon. Be careful not to overmix. By this point, prepare two baking sheets, lined with silicone mats.
- 11
Step 11
Transfer the resulting mixture into disposable pastry bags. I divided it into 2 portions. Make an opening—not too small, but not too large—approximately 1 cm in diameter. Pipe the macarons, squeezing strictly vertically with short motions. The "tails" that form during piping will smooth out during the drying process. Let the macarons dry for 30 minutes until a skin forms on the surface, which should not stick to your fingers. Ten minutes before the end of drying time, preheat the oven to 150°C.
- 12
Step 12
Bake the macarons for about 15 minutes at 150 degrees without convection. Properly baked macarons should have a smooth surface and a "skirt" formed on the bottom.
- 13
Step 13
Carefully remove the macarons from the silicone mat, flip them over, pipe the cream filling using a pastry bag, and sandwich the macarons together in pairs, trying to match halves of similar size.
- 14
Step 14
Let the macarons soak well in the cream. I kept them in the refrigerator for several hours. After that, you can enjoy the most delicious and delicate French dessert. Macarons are one of the symbols of France, and chocolate macarons are a double pleasure.