Dive into the Wonderful World of French Macarons! Join me as we uncover the making of these delicate French macarons from scratch. No need to be a baking pro - we'll take it one step at a time!
These Italian meringue French Macarons are not only pretty to look at, they're also super delicious! They are slightly crunchy on the outside and have a soft nutty meringue inside. The macarons in the video are filled with Swiss meringue buttercream flavoured with pistachio paste and pistachio pieces. The combo of the two make for a semi sweet delicate dessert. Macarons can be tricky to make but this recipe is super simple and easy to follow they come out perfect every time!
What you will need:
Baking Tray
Silicone Mat or Parchment Paper
Pot
Thermometer
Piping bag and Round Tip
Spatula
Blender
Handheld mixer or Stand mixer is best!
Ingredients:
250g Almond Flour
250g Icing Sugar
250g Granulated sugar
75ml Water
180g Egg Whites split into two bowls
1 Batch buttercream or ganache
First we start off with our "mise en place" which translated from french is the set up. Prepare all your ingredients and tools as the process goes fairly quickly. Start off by combining your water and sugar in the pot and setting aside. Then, in a big bowl, add your almond flour then pass the icing sugar through a sieve to avoid any clumps. Add that mixture into a blender and mix for about 30 seconds. After mixed, add in 1/2 the egg whites and blend for another 30 seconds. Add this mix back into the bowl and set aside. After the almond mix is done you can move onto your meringue. Start by boiling the sugar water to 232F. While its boiling, mix the remaining amount of egg whites with a stand mixer on low until soft peaks have formed. Once your sugar syrup has reached 232F change the mixer speed to medium. Remove off heat at 236F then slowly pour into egg whites. Change speed to max and whip for about 5-8 minutes or until stiff peaks have formed. Once your meringue is ready, add half to your almond mix and gently fold the batter. Then add the remaining amount until you can form a figure 8 without breaking it. Pipe your macarons to 1-2" circles. Tap each tray to remove the air bubbles. Allow the macarons to rest in room temperature for 1-3 hours until completely dry. Bake at 275 for 18 minutes rotating halfway through. Fill the macarons with any buttercream or ganache filling. Store in the fridge in an airtight container for up to 5 days or in the freezer for 2 weeks.
This recipe makes about 40-50 macarons depending on the size.
Please leave a comment below on how you think these macarons turned out. And don't forget to Like, Follow and Share this video!
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