Italian macaron

Name: Italian macaron
Cuisine: French
Ingredients: almond flour; powdered sugar; egg whites; sugar; food coloring; salt; vanilla; ganache

Serves 1

Serves 1

Directions

1Blend almond flour and powdered sugar to remove lumps, then sift.
2Add the first measurement of egg whites to the almond mixture and mix to form a paste.
3Start cooking the sugar, adding food coloring to the sugar if desired.
4Mix egg whites with a little salt and vanilla until foamy.
5Add the cooked sugar to the foamy egg whites on medium speed until a thick, glossy meringue forms.
6Add 1/3 of the meringue and vanilla (if not already added) into the almond mixture.
7Add the remaining meringue to the almond mixture and perform a "J-fold" until a smooth ribbon-like consistency is achieved.
8Insert the piping bag into the piping tip to prevent dripping.
9Lay the batter on the table to push out bubbles.
10Pipe the batter into C-shapes on a baking sheet.
11Tap out all bubbles from the piped macarons and use a pin to remove any large ones.
12Bake in the oven at 310°F (154°C) until done.

piping bagpiping tipoven

Serves 1

Serves 1

1Blend almond flour and powdered sugar to remove lumps, then sift.
2Add the first measurement of egg whites to the almond mixture and mix to form a paste.
3Start cooking the sugar, adding food coloring to the sugar if desired.
4Mix egg whites with a little salt and vanilla until foamy.
5Add the cooked sugar to the foamy egg whites on medium speed until a thick, glossy meringue forms.
6Add 1/3 of the meringue and vanilla (if not already added) into the almond mixture.
7Add the remaining meringue to the almond mixture and perform a "J-fold" until a smooth ribbon-like consistency is achieved.
8Insert the piping bag into the piping tip to prevent dripping.
9Lay the batter on the table to push out bubbles.
10Pipe the batter into C-shapes on a baking sheet.
11Tap out all bubbles from the piped macarons and use a pin to remove any large ones.
12Bake in the oven at 310°F (154°C) until done.