Yet another trial in my quest for a perfect macaron. If you have been following, this is trial number 5.
Building on my progress in part 4 I decided to try the Italian meringue again. This time I would use a mixing bowl and my hand blender rather than my mixer. The bowl on my mixer was too big for one batch of macarons and left at least 1/4 of the syrup on the side of the bowl.
I am using the book "
i ♥ macarons" by Hisako Ogita.
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| Macarons Part 5 |
For this recipe I used:
30 ml of Water
65 Grams of Sugar
85 Grams of
Almond Meal
150 Grams of Icing Sugar
3 Large Egg Whites - at room temperature
5 ml of
Vanilla
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| Macarons Part 5 - The Ingredients |
Following the recipe I use my f
ood processor to grind the almond meal and icing sugar together and then double sifted the mixture.
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| Macarons Part 5 - Double Sifted Almond Mixture |
In a
medium bowl, using my
hand mixer, I started whipping the egg whites until slightly frothy.
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| Macarons Part 5 - Slightly Whipped Egg Whites |
Over on the stove, in a small pot, I combined the water and sugar and heated the mixture.
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| Macarons Part 5 - Water & Sugar |
I boiled the syrup until it reached 235˚ F.
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| Macarons Part 5 - Bringing the Syrup to Temp |
Once the sugar was at temperature I slowly drizzled the syrup into the egg whites while beating them on high.
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| Macarons Part 5 - Finishing the Egg Whites |
After about 10 minutes of beating the meringue was cool enough to add the vanilla.
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| Macarons Part 5 - Adding the Vanilla |
When the vanilla was mixed in I switched to a large spatula and folded in 1/2 of the almond mixture.
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| Macarons Part 5 - The first 1/2 of the Almond Mixture |
Then I added the second half of the almonds and gently folded them in.
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| Macarons Part 5 - The second 1/2 of the Almond Mixture |
Then it was time for macaronage - the final 10 folds.
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| Macarons Part 5 - Macaronage |
And it was off to the pastry bag.
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| Macarons Part 5 - Filled Pastry Bag |
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| Macarons Part 5 - Ready to Pipe |
I piped a round of macaron batter in each of the marked circles, then gave the pan a hard rap on the counter to disperse any air bubbles.
While the oven heated to 400˚F, I let the macarons rest on the counter to form a slight skin. Then it was off to the oven for 11 minutes.
This time everything came together. No excessive spreading and perfect feet!
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| Macarons Part 5 - Perfect Pied |
I filled this batch with
Meyer Lemon Curd. For a more traditional macaron use a filling like
Swiss Buttercream.
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| Macarons Part 5 - Eureka!! |
