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
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: 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: 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: Slowly increase mixer speed to the highest setting, beat meringue until it cools down and becomes shiny. (10–15 minutes).
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: sift mixture into a large bowl
Add in the other 60 grams of egg whites into the almonds and icing sugar mix
7:Add in the other 60 grams of egg whites into the almonds and icing sugar mix
8: Stir in
9: Should look like this at after all mixed in
10:Add your color in now
11: Mix tell uniform in color
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: Fold tell looks like lava where it flows off spatula but still is somewhat stiff
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: Pipe out on the baking sheet tell batter is all gone
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
Bake at 325 for 10–15 minutes. After about 5 minutes, the macarons will start to develop their “feet”.
18: Find similar size ones and match them up
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