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Published

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Time:1h00
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Nice & Simple

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Tacoma, Washington, US
2010
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How to make these elegant cookies at home easy

Have you ever tried to make these at home and had them crack, not develop feet, or just not turn out at all? You want to make them but you are too scared to try making these hard yet delicious meringue cookie? I Have the solution! this recipe is sure to make them turn out perfect every time making you look like a pro.

To make these you NEED a Kitchen Aid or a power mixer and a candy thermometer

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Recipe

  1. Step 1 1

    FOR THE SHELLS

    1: For the syrup you need 150 grams Sugar and 50 grams Water and a candy thermometer

    In a small sauce pan, cook syrup: com­bine sugar and water and cook until the tem­per­a­ture reaches 230 F

  2. Step 2 2

    2: When Measuring out the egg whites sperate into 60 grams each

    In a stand mixer, take one of the 60 grams of egg whites and the 35 grams of sugar and beat until it forms soft peaks.

  3. Step 3 3

    3: When the syrup is ready, with the mixer on low speed, slowly pour in hot syrup. *Be care­ful as the syrup is VERY hot.

  4. Step 4 4

    4: Slowly increase mixer speed to the high­est set­ting, beat meringue until it cools down and becomes shiny. (10–15 minutes).

  5. Step 5 5

    5:Blend the 150 grams of almond meal and 150 grams of icing sugar in a food proces­sor or what ever you have on hand

  6. Step 6 6

    6: sift mix­ture into a large bowl

    Add in the other 60 grams of egg whites into the almonds and icing sugar mix­

  7. Step 7 7

    7:Add in the other 60 grams of egg whites into the almonds and icing sugar mix­

  8. Step 8 8

    8: Stir in

  9. Step 9 9

    9: Should look like this at after all mixed in

  10. Step 10 10

    10:Add your color in now




  11. Step 11 11

    11: Mix tell uniform in color

  12. Step 12 12

    12: When the Ital­ian meringue as cooled down, gen­tly fold it into the ground almonds mix­ture. Mix with a spat­ula until it has reached a “lava” stage. *This is where it might be tricky because it is easy to over-mix or under-mix.

  13. Step 13 13

    13: Fold tell looks like lava where it flows off spatula but still is somewhat stiff

  14. Step 14 14

    14: Prepare a piping bag with a round tip and place parchment on 2 baking sheets, and fill your pipping bag up with cookie mix

    .

  15. Step 15 15

    15: Pipe out on the baking sheet tell batter is all gone

  16. Step 16 16

    16:Tap bak­ing sheet to get rid of large bub­bles, let them sit on the counter for 30–40 min­utes so the tops get dry. best way to tell if they are dry touch the top and your finger should come back clean

  17. Step 17 17

    Bake at 325 for 10–15 min­utes. After about 5 min­utes, the mac­arons will start to develop their “feet”.

  18. Step 18 18

    18: Find similar size ones and match them up

  19. Step 19 19

    19: Fill with the filling of your choice and top with the other half of the cookie! I added a fondant little bow for a cute touch! Enjoy making these yummy little treats <3

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And you're done!

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The Perfect Macarons

The Perfect Macarons

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