Baking Macarons by Lisa Maliga

Author:Lisa Maliga
Language: eng
Format: epub
Publisher: Lisa Maliga

Ingredients

160 grams powdered sugar, sift with almond flour

160 grams almond flour, sift with powdered sugar

150 grams egg whites

180 grams confectioners’ sugar, sieved

1 Tablespoon [8 grams] arrowroot powder

1/2 teaspoon [3 grams] cream of tartar

1/2 teaspoon [3 grams] ground cinnamon

1/2 teaspoon vanilla bean paste

Brown edible food color pen

Instructions

Preheat oven to 300 Fahrenheit/150 Celsius.

Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and cinnamon, and set aside.

Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.

In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.

Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].

Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.

Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.

Add vanilla bean paste and whisk for a few seconds.

Remove the whisk and add the paddle attachment [if using one].

Add the presifted almond flour and confectioners’ sugar mixture.

Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.

Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.

Pour batter into a large pastry bag fitted with a large round tip.

Pipe onto the silicone or parchment covered baking sheets.

When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.

Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.

Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.

Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.

Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.

Place macaron shells on a wax paper covered baking sheet or tray for filling.

Using an edible brown food color gel pen, carefully draw spirals on each shell.

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