Macarons with French meringue
Description
If you want to surprise your loved ones and prepare something special, bake delicate French almond macarons. It's not difficult at all—the step-by-step recipe will help you do it. The filling can be of any kind, and so can the color of the macarons.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Sift the powdered sugar (150 grams) and almond flour into a bowl, then mix.
- 3
Step 3
For best results, dry the mixture of powdered sugar and almond flour in the oven on parchment paper for 10 minutes at 100 degrees.
- 4
Step 4
While the dry mixture is drying, prepare the filling. Pour the cream into a saucepan, heat until just boiling, but do not boil. Remove from heat and stir in the white chocolate.
- 5
Step 5
Add a teaspoon of pistachio paste to the chocolate mixture, mix, cover with plastic wrap, and refrigerate.
- 6
Step 6
Add 1-1.5 tsp of food coloring to the dry mixture, which by this time has already cooled, and mix.
- 7
Step 7
Sift the second portion of powdered sugar — 75 grams — into a bowl.
- 8
Step 8
Beat egg whites with 25 grams of sugar into a fluffy foam at maximum mixer speed.
- 9
Step 9
In 2-3 additions, add 75 g of powdered sugar to the beaten egg whites and continue beating at maximum speed.
- 10
Step 10
Beat for 3-5 minutes until thick and stable.
- 11
Step 11
Add the dry mixture all at once to the beaten egg whites and gently but confidently mix with a silicone spatula.
- 12
Step 12
Stir the mixture until it becomes "fluid," meaning it flows off the silicone spatula in a broad ribbon.
- 13
Step 13
Transfer the mixture into a piping bag fitted with a plain round tip, 0.8 cm in diameter. If you don't have a special tip, simply cut the corner of the piping bag to the same diameter. Pipe the macarons onto a silicone mat. Hold the piping bag vertically, about 1 cm above the silicone mat. Firmly tap the baking sheet with the piped macarons against the table to release air bubbles and smooth out the "tails" formed during piping. Leave them to dry for 20–25 minutes. To check readiness, lightly touch the surface of a macaron with your finger; it shouldn't stick.
- 14
Step 14
You can make macarons of different sizes, for example, small ones that can later be stored in a container in the freezer and used to decorate cakes.
- 15
Step 15
Preheat the oven to 130 degrees Celsius using the "top-bottom + convection" mode, and bake for 12 minutes. I baked each tray separately. Do not remove the macarons from the baking sheet until completely cooled.
- 16
Step 16
Whip the chocolate ganache with a mixer before filling the macarons, then transfer it to a piping bag.
- 17
Step 17
Place the filling on one "lid," then cover with another one of matching size. If you have pistachio kernels, chop them and sprinkle over the cream.
- 18
Step 18
Now it's time to enjoy this delicious dessert. Your loved ones will be happy to try them, I'm sure of it!