Macaron Madness!!
MACARONS! :)
So yesterday I had a little free time on my hand and felt very creative so I decided to make some macarons for snacking over the weekend!
So here is what I did! First of all you need to make an almond, icing sugar and egg white paste (you can also add colour if you don’t like the natural look). Then you need to make an Italian Meringue with boiling sugar syrup!
After the meringue is nice and shiny and holds a stiff peak you can start folding it into the almond paste! I decided I wanted to have pink macarons and added a few drops of food colouring. The folding in process is very important as it determines the texture and shape of your piped macarons. Once all folded in, you need to “beat” some of the air out of the mixture again to get it to a slowly runny texture for them to flow and dry nicely.
My trick when wanting to pipe consistently is to have the nozzle rather close to the tray and with continuous pressure count 1, 2 and 3. And on the third count you stop the pressure, lift the piping bag and finish the top. Once a tray is piped, you need to lightly bang it against the work surface to let the mixture flow and level out. After that you need to let them dry until the top is dry!
NOW LETS BAKE!! Very important to not open the oven to avoid the macarons from collapsing!!
I always let mine cool on the tray and then peel them off otherwise it could happen that they stick to the tray if they are still hot!
Here is the fun part now where all your creativity can go wild! Fill them with whatever you like. This time I made a chocolate ganache with raspberry jam inside. And the other half are filled with salted caramel! But if you want to make it easier you can use Nutella or store bought jam or peanut butter! No Limits!
Happy Baking Little Steemers ;)
Love,
Vanilla
Wow! I am super impressed. Those look so good! Is boiling the sugar syrup a tricky process? I’d be scared to burn it.
Hahaha it definitely is the first time around, but all you have to do is have the water and sugar on a low heat and bring it to the boil and once it’s boiling start whisking the whites on slow just to give them a little volume. Then you have to get the stuff gar syrup to 118 dregrees Celsius take it off the heat and let the bubbles calm down and then add it in a slow stream to the whisking whites :)
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STOPThese look so good. Might try and make a vegan version of them. thanks for sharing ;)
They look awesome, do you sell those somewhere?