Macarons

Recipe

INGREDIENTS

Yields: 12-18 each (quater-size assembled)

200 g - Sugar, Powdered - 100%
114 g - Almond Flour, blanched - 57%
114 g - Egg whites - 57%
100 g - Granulated sugar - 50%
Pinch - Cream of tartar - 0%
2 g - Vanilla, optional - 1%
as needed - Food coloring - 0%
531 g   ---  265%

 DIRECTIONS

1. Preheat your oven to 325 F.
2. Pulse the powdered sugar and the almond flour in a food
processor until it is uniformly fine in texture.
3. Sift the mixture 3 times to further refine the almond flour.
4. Whip the egg whites with the cream of tartar until it
appears foamy in texture (before soft peak stage).
5. Slowly add in the sugar a little at a time, whipping on
medium high speed until soft peaks form. The meringue
should still be soft and shiny.

6. Continue to whip on medium speed until the meringue is
at a firm peak.
7. Transfer to a medium sized bowl.
8. Fold in the almond flour and powdered sugar in three
additions.
9. Add the vanilla and the food color, continue to fold until
the color is incorporated.
10. Macaronnage: Using a spatula, “paint” or “smear” the
batter up the side of the bowl and then down again to the
bottom of the bowl in one sweeping motion.
11. Repeat 2x, then check to see if the batter moves down the
side of the bowl, by painting it once more up the side of the
bowl. The batter should slide slowly or “exhale” down the side
of the bowl.

12. Using a piping bag and round tip, pipe the batter onto a
silicone mat or parchment parchment paper, with each one
approximately the size of a quarter.
13. Sharply tap the sheet pan 3 to 4 times on the counter to
remove air bubbles.
14. Let dry until they form a skin. (15-20 minutes) The surface
will dry and become smooth in appearance.
15. Bake for 11-13 minutes. 16. Once done baking, slide the
mat onto a cooling rack and allow the macarons to cool
completely before attempting to remove from the mat.