Italian macaron

Serves 1
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Directions

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

Ingredients

  • almond flour
  • powdered sugar
  • egg whites
  • sugar
  • food coloring
  • salt
  • vanilla
  • ganache

Equipment

piping bagpiping tipoven

Tips

  • Add food coloring to the sugar instead of the batter.
  • Perform a "J-fold" when incorporating the meringue into the almond mixture.
  • Lay the batter on the table to push out bubbles before baking.
  • Use a pin to remove large bubbles from the piped macarons.