on Italian meringue
Description
The dish is prepared without unnecessary complications. There is a common opinion that macarons are very "finicky" to make. I'm confident that if you follow the step-by-step recipe precisely, everyone will succeed on the first try. The filling can vary; here is just one option. Prepare these exquisite French pastries and surprise your loved ones. The finished dessert is ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Start by preparing the filling. Prepare heavy cream, fruit purée, and white chocolate.
- 3
Step 3
Heat the heavy cream until boiling, but do not boil.
- 4
Step 4
Add white chocolate to the hot cream, stir until smooth.
- 5
Step 5
Add the strawberry purée to the creamy-chocolate mixture, mix well, and refrigerate for a while.
- 6
Step 6
To prepare the marzipan mass, sift almond flour into a bowl.
- 7
Step 7
Sift the powdered sugar into the same place.
- 8
Step 8
Pour in 1 portion of egg whites (55 grams).
- 9
Step 9
Mix until smooth into a thick marzipan mass.
- 10
Step 10
Pour sugar into a heavy-bottomed saucepan, add water, and place over low heat. Do not stir; simply shake the pan from side to side to prevent the sugar from crystallizing.
- 11
Step 11
At the same time, beat the second portion of egg whites until fluffy.
- 12
Step 12
Reduce the sugar syrup to 118-120 degrees.
- 13
Step 13
Gradually pour the sugar syrup into the egg whites while continuously whisking.
- 14
Step 14
If you want to make colored macarons, set aside about 2 tablespoons of the egg white mixture into a bowl and add a few drops of food coloring.
- 15
Step 15
Mix into a homogeneous mass, transfer the colored whites into the main mixture, and mix everything until uniform. Cool to 32-35 degrees.
- 16
Step 16
In three stages, add the protein mixture to the marzipan and firmly mix with vigorous motions until a uniform mass is obtained.
- 17
Step 17
The mixture should become fluid and flow off the spoon in a continuous ribbon.
- 18
Step 18
Transfer the mixture into a piping bag fitted with a plain round tip measuring 8 mm in diameter, or simply cut the tip of a disposable piping bag to the same 8 mm diameter. Pipe the macarons onto a silicone mat. When piping the macarons, hold the piping bag vertically, about 1 cm above the mat.
- 19
Step 19
If you don't have a special silicone mat, you can pipe onto a regular silicone mat, spacing them apart from each other. Tap the baking sheet on the table to remove any remaining air from the macarons. Let the macarons rest for about 30 minutes, during which their surface should dry out. Lightly touch a macaron with your finger; it shouldn't stick.
- 20
Step 20
About 10 minutes before the macarons finish drying, preheat the oven to 150°C. Bake at 150°C for 15 minutes; they should develop a characteristic "foot" at the bottom. Do not remove the macarons from the baking sheet until they have completely cooled down.
- 21
Step 21
Take the chocolate-strawberry filling out of the refrigerator, beat it with a mixer until fluffy, then transfer it to a piping bag.
- 22
Step 22
Pair the macarons by size, add the filling, and gently press them together without applying too much pressure. Place the macarons in the refrigerator for about an hour. By the way, macarons are freezer-friendly and can be stored in a container in the freezer for several weeks.
- 23
Step 23
It's time to enjoy these delicious cupcakes. Pleasure guaranteed!