vrijdag 22 november 2013

Macarons (Kopie)

125 grams almond powder (ground blanched almonds)
225 grams powdered sugar
100 grams egg whites
25 grams of sugar
pinch of cream of tartar
Gel food coloring if desired

Separate the egg whites the day before you want to use them and leave them covered at room temperature. Put the almond powder & powdered sugar in the bowl of a food processor fitted with the blade and pulse until well combined. Whip the egg whites, cream of tartar, sugar and 2 drops of food coloring (if desired) until glossy peaks. Gently fold the egg whites into the almond mixture until combined – approximately 50 strokes. Pipe the batter into 1 1/2” diameter circles on a Silpat or parchment lined sheet pan. After piping out the macarons, give the baking sheet a whack on the counter and let them sit for about 30 minutes before baking (this helps develop their “feet”). Bake for approximately 15 minutes at 300°. After they are cooled, pipe center on 1 cookie with buttercream and carefully sandwich with another cookie. Refrigerate, covered for 24 hours for the best flavor and texture.

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