2 years ago
stargaze
in English · 8,070 Views
likes 35clips 24comments 5
Fall Flavor Macarons
Originated from Claudia Fleming’s Macarons recipe. 2 ¼ cups (225 g, 8 oz.) powdered sugar 2 cups (190 g, 6.7 oz.) almond flour 2 tablespoon (25 g, .88 oz.) sugar 5 (Have at room temperature) egg whites 1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery. 2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks. 3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients. 4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter. 5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper). 6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored. 7. Cool on a rack before filling.
stargaze clipped in 1 collections
5 comments
I've had almond and pistachio in the past (pistachio is my favorite!) but I've never tried chestnut. I was always intimidated of making macarons but I didn't fail too badly the first time so I'll give it another go! This recipe seems to explain the process really well :)
Chestnut is such a festive flavor but I never seem to have it! What a great excuse to give it a try!
Egg whites are very temperamental so I'm glad that you were able to succeed on your first try @inthekitchen