Macarons making, hard but rewarding!

Prep Time: 50 mins | Baking time: 22 mins | Serving: 30 pieces

Macarons with Italian meringue will be sweeter and less chewy than those with French meringue. However, you can keep them longer and they easily form the feet. You need a sugar thermometer and it requires handling boiling syrup so… be careful!

INGREDIENTS

For the cookies

• 100 gr egg white (60 + 40)
• 125 gr icing sugar
• 125 gr almond powder
• 150 gr sugar
• 50 ml water
• Gel color: blue

For the filling

• 100 gr butter softened
• 250 gr cream cheese softened
• 200gr strawberry jam

UTENSILS

Scale, food processor, spatula, sifter, hand mixer, piping bag and round tip, oven tray, parchment paper and sugar thermometer.

INSTRUCTIONS

For the cookies

1. Pulse icing sugar, almond powder in a food processor in 2 minutes. Sift the mixture into separate bowl. Throw away the remaining in the sifter.

2. Place 40 gr egg white in the sifted powder and add gel color in. Then mix well.

3. Boil sugar and water together, monitored with a sugar thermometer. When it reaches 108 Celsius degree (approx. 204 Fahrenheit), start whipping the egg white until the whisk starts to leave marks.

4. When the sugar syrup reaches to 114-118 Celsius degree (237-244 F), pour the boiling syrup on the egg white. Keep whipping while pouring syrup on the egg white.

5. Keep whipping for about 2-3 minutes until you get a thick and shiny meringue but not too firm.

6. Mix about half of the meringue on the powder mix and fold gently with a spatula until there is no trace of powder or meringue remaining. Add the rest meringue and fold with gentle and sweeping moves.

7. Place batter in a piping bag with a round tip. Pipe circles about 1.5 inches on a tray covered with parchment paper.

8. Tap the tray evenly on all 4 sides.

9. Let it rest for 30 minutes at room temperature.

10. Preheat the oven at 126 Celsius degree (or 260 Fahrenheit) and bake in 20-22 minutes.

11. Let the cookies cool down and then match the cookies in pairs .

For the filling

12. Beat the butter, cream cheese and strawberry jam until combined.

13. Fill half of the cookies with the cream cheese filling. Close with another half.

14. Place macarons in a sealed box in the fridge for at least 24 hours. Italian meringue macarons are even better after 48 hours in the fridge. They freeze very well up to 2-3 months.

Macarons

Lilian Nguyen Prep Time: 50 mins | Baking time: 22 mins | Serving: 30 pieces Desserts Macarons making, hard but rewarding! European Print

Serves: 30 Prep Time: 50M Cooking Time: 22M 22M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the cookies

• 100 gr egg white (60 + 40)
• 125 gr icing sugar
• 125 gr almond powder
• 150 gr sugar
• 50 ml water
• Gel colour: blue

For the filling

• 100 gr butter softened
• 250gr cream cheese softened
• 200gr strawberry jam

Instructions

For the cookies

1. Pulse icing sugar, almond powder in a food processor in 2 minutes. Sift the mixture into separate bowl. Throw away the remaining in the sifter.
2. Place 40gr egg white in the sifted powder and add gel colour in. Then mix well.
3. Boil sugar and water together, monitored with a sugar thermometer. When it reaches 108 Celsius degree (approx. 204 Fahrenheit), start whipping the egg white until the whisk starts to leave marks.
4. When the sugar syrup reaches to 114-118 Celsius degree (237-244 F), pour the boiling syrup on the egg white. Keep whipping while pouring syrup on the egg white.
5. Keep whipping for about 2-3 minutes until you get a thick and shiny meringue but not too firm.
6. Mix about half of the meringue on the powder mix and fold gently with a spatula until there is no trace of powder or meringue remaining. Add the rest meringue and fold with gentle and sweeping moves.
7. Place batter in a piping bag with a round tip. Pipe circles about 1.5 inches on a tray covered with parchment paper.
8. Tap the tray evenly on all 4 sides.
9. Let it rest for 30 minutes at room temperature.

10. Preheat the oven at 126 Celsius degree (or 260 Fahrenheit) and bake in 20-22 minutes.

11. Let the cookies cool down and then match the cookies in pairs .

For the filling

1. Beat the butter, cream cheese and strawberry jam until combined.
2. Fill half of the cookies with the cream cheese filling. Close with another half.
3. Place macarons in a sealed box in the fridge for at least 24 hours. Italian meringue macarons are even better after 48 hours in the fridge. They freeze very well up to 2-3 months.

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