Italian Macarons are made with hot sugar syrup slowly whipped into egg whites to achieve its meringue. A candy thermometer or a Thermapen to monitor the temperature of the sugar syrup is necessary in making these meringues.
Age egg whites 24 hours in covered container and refrigerate, bring to room temperature before making macarons.
Shells are colored by food gel, dark brown or chocolate brown for chocolate, violet and super red for raspberry.
Yield:30- macaron shells 1x
1 –3/4 cup almond flour-sifted
1–3/4 cup confectioner’s sugar, sifted
3-Extra large egg whites, room temperature
2– Extra large egg whites, room temperature- for well*
1 – cup + 3 tablespoons granulated sugar
2/3 cup water
Preheat oven to 350 F convection or 400F standard oven.
Trace circles onto baking parchment paper desired size- 1-1/4″ or use template
Sift almond flour and confectioners sugar three times to remove lumps or nut pieces and place in large bowl, make a well * in the flour mixture and add 2 egg whites and flavoring combine with spatula. Mixture will be clumpy.
In large stand mixing bowl with whisk attachment, add 3 egg whites and beat on low speed until eggs are frothy.
In large saucepan mix water and sugar over medium-high heat until the syrup reaches 205 degrees. Let syrup continue to cook while you whip the egg whites.
Add a pinch of sugar to the egg whites and beat until soft peaks form. Check on syrup, when it reaches 248 F, remove pan from heat.
Gently pour the hot syrup down the side of mixing bowl while whipping egg whites on low speed. Meringue will deflate, increase speed to medium and whip for 5 minutes or until the whites hold stiff glossy peaks. Meringue should have cooled down even though the bowl may be warm, continue to beat whites until cool.
Fold half of the almond mixture into the meringue a little at the time, continue folding, add remaining almond mixture, continue folding meringue with flour until mixture maintains a ribbon shape when batter is lifted from the spatula or folding spoon. Ribbon means the batter will fold over on itself with a steady stream not to thick and not to thin. It should have movement but not thin. It’s better to have a thicker batter than too thin. (If you stir the mixture and not fold, you will ruin the batter and if you over- fold the batter it will be too thin to make perfect macarons.)
Transfer meringue into pastry bag with 1/2″ tip. Hold bag upright and pipe in the center of the macaron template.
After piping all macarons, tap or bang the baking pan a couple of times on your counter to remove air bubbles/pockets. Hopefully any dimples or peaks will level out. Don’t use your finger with water for during baking this area will rise and buckle.
Bake 8-10 minutes for convection oven at 350 or bake 9-12 minutes for standard oven at 325. Tops of macarons should be shiny and crisp. Set pan on cooling rack to cool.
Pipe remaining meringues and bake then cool completely.
Match shells as to sandwich together to get same size lined up. Fill with selected filling. Wrap and freeze for up to 2 weeks. Thaw before serving.
You will need a candy thermometer or a Thermapen, pastry bags with 1/2″ round plain tip for meringues and 3/8″ tip for filling.
Bake in convection oven if possible and on a shiny baking sheet. Standard oven may cause specks in the tops of the macaron, sifting flours three times will also help avoid the speckles.
If using a standard oven after baking first batch, preheat the oven again to 350.