So...I made a YouTube video on the French meringue method from my book! I had so many people asking me questions on how to bake them and how to make the filling, so I just figured it'd be easier to show you. Please check it out! I hope that you find this helpful. See below for written recipe as well!
Recipe (makes 15 completed macarons)
Macaron shells:
70g almond flour
50g powdered sugar
52g egg whites
52g granulated sugar
pinch of salt
dash of vanilla bean paste
Vanilla Bean Buttercream:
113g (1 stick) unsalted butter, room temperature
39g almond (or any kind) milk
39g powdered sugar
dash of vanilla bean paste
1. Weigh and sift 70g almond flour and 40g powdered sugar. Set aside.
2. Separate egg whites and reserve the yolks for creme brulee, pudding, etc.
3. Beat egg whites and granulated sugar on high for 6-8 min with a hand mixer, or 2-3 min with a stand mixer until it reaches stiff peaks.
4. Add your almond flour/powdered sugar mixture to the meringue along with a pinch of salt.
5. Add the vanilla bean paste and white food coloring.
6. Fold meringue with dry ingredients until the batter flows like lava or thick cake batter. Make sure to scrape sides and bottom of bowl.
7. Use your cup or mug to hold your piping bag, then unroll it and push it down with your hand. Pour in the batter with your spatula.
8. Roll up the sides of the piping bag and twist the top to ensure no batter will come out.
9. To pipe macarons, hold the piping bag with your dominant hand on top and your nondominant hand on the bottom. The top hand will be squeezing the bag, while the bottom will be guiding it. Squeeze using your top hand, and finish it off by flicking it to the side.
10. After piping, use your hand or countertop to hit the pan to get rid of air bubbles/flatten out any peaks.
11. Preheat your oven to 300 degrees Fahrenheit (convection setting preferred).
12. Let macarons air dry for 55 min to 1 hr, depending on humidity, until they are matte and dry (a fan will speed up the process).
13. To make the buttercream, beat the room temperature butter (microwave for 18 seconds if straight from fridge) for 1-2 min until white and fluffy.
14. When the butter becomes white and fluffy, add in the almond milk and powdered sugar to absorb the liquid, then beat for a little to get it incorporated.
15. Once liquid is absorbed, beat on high for another 2 min.
16. Add in vanilla bean paste and give it one last mix.
17. Once the macarons are dry to the touch, they are ready to go in the oven.
18. Bake the macarons at 300 degrees Fahrenheit for 12-14 min, depending on the strength of your oven.
19. After baking, let them cool for 15-20 min.
20. When the macarons are cool, take them off the pan by flipping over the silicon mat and gently popping them off.
21. Match up similar sized shells, and get them ready for filling.
22. Unroll the piping bag and scoop the buttercream inside. Twist the top to avoid spillage.
23. In a similar fashion as before, use your dominant hand at the top and nondominant at the bottom and grab a macaron shell, and pipe the filling in a circular motion.
24. Place the matching shell on top and gently twist to close the macaron.
25. Store in an airtight container in the fridge overnight, and serve at room temperature.
*macarons will stay fresh for 4-5 maximum in fridge, or 2 months in freezer. Do not leave out at room temperature for more than 1 day or else they will get dry.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, April 10, 2020
Saturday, January 11, 2020
Back to Italian Method, but Better than Ever. No hollows, full, and not too sweet!
Hellooo and happy new year! If you guys knew me back in 2016, you'd know that I said that I was a convert of the French method. But as a baker, you always want to improve. However, I've tried a version of the Italian method that I have grown to love and my customers do love it as well. I would love to share with you my updated Italian method recipe, as well as the French which is used in my recently published book (in the next post).
For starters, I will just use the Vanilla Bean Macarons recipe. I have adapted it from Bouchon Bakery's cookbook. If you've ever tried Bouchon Bakery, their macarons are not too sweet, slightly chewy but melts in your mouth. Paired with my delicious, fluffy, and not too sweet new buttercream recipe, it becomes a crowd favorite.
What I do like about this recipe is that it isn't too sweet (personally) and that the shells come out smooth and with smaller feet. They also tend to dry a little faster than the French method. I also have some new tips to add to help speed up your macaron making process, which I will include in another post later. I did not include a recipe for only 1 dozen, because the macarons seems to not turn out as well when I split it up in small batches. The original recipe makes 4 dozen macarons, but I'm sure most don't want to make that many. So I included this recipe for 2 dozen.
So let's get to it!
For starters, I will just use the Vanilla Bean Macarons recipe. I have adapted it from Bouchon Bakery's cookbook. If you've ever tried Bouchon Bakery, their macarons are not too sweet, slightly chewy but melts in your mouth. Paired with my delicious, fluffy, and not too sweet new buttercream recipe, it becomes a crowd favorite.
What I do like about this recipe is that it isn't too sweet (personally) and that the shells come out smooth and with smaller feet. They also tend to dry a little faster than the French method. I also have some new tips to add to help speed up your macaron making process, which I will include in another post later. I did not include a recipe for only 1 dozen, because the macarons seems to not turn out as well when I split it up in small batches. The original recipe makes 4 dozen macarons, but I'm sure most don't want to make that many. So I included this recipe for 2 dozen.
So let's get to it!
Thursday, April 7, 2016
Blueberry Cheesecake Macaron Recipe (French Meringue Method)
Hello everyone! Time for another recipe. This one is a highly favorited recipe by some of my customers. If you love blueberries and you love cheesecake, this one's the macaron for you! One of my fave macaron flavors, since it's creamy and not too sweet.
Blueberry Cheesecake Macarons (makes about 12 completed macarons or 24 macaron shells)
Ingredients:
-70g almond flour
-10g Graham Crackers
-2 drops Blueberry Flavoring
-50g powdered sugar
-52g egg whites (doesn't need to be aged)
-52g granulated sugar
1 drop blue food coloring
1 drop purple food coloring
pinch of salt
Crushed graham crackers, for topping
Materials:
-Hand mixer/stand mixer
-Piping bags/tips (#12 Wilton)
-Silpat/parchment (I prefer Silpat)
-Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final)
-Rubber spatula
-Bowls
1. Grind your graham crackers, almond flour, salt, and powdered sugar in a food processor. Then sift together into a large bowl. Add the blueberry flavoring. Set aside.
2. Weigh out your egg whites, and put it in a large bowl (either stand mixer or not).
3. Beat your egg whites until frothy, and slowly add in the granulated sugar.
4. Once sugar dissolves, beat at medium high speed until thick and glossy. It should look a bit droopy but that's fine because when you turn the bowl over, it doesn't come out.
5. Add in 1/3 of your almond powdered sugar mixture and mix until just combined. Add in the rest in small additions and then fold like you normally would (shown in my videos) until thick but still flowing in consistency (like magma). Add in the drops of food coloring at the last second before you put it in the piping bag so it makes a swirl effect.
6. Put it in a piping bag and pipe out 1-1.75 inch circles on a baking sheet lined with parchment or Silpat. Then rap the trays on the table until they are flattened to get rid of air bubbles. If you let them dry too long, they get lopsided.
7. Now is a good time to preheat your oven to 300 F (150 C).
8. Let the macarons dry (with a fan or not) for about 15-20 minutes. When it's almost time to bake them, you can pipe out your next tray.
9. Bake the macarons in the middle rack of your oven for 15 minutes.
10. Let cool for about 10 minutes.
Ingredients:
-1 stick butter, softened
-1/3 stick cream cheese, softened
-1/4 cup freeze-dried blueberries, ground
-1 tsp vanilla extract
-1/3 cup powdered sugar
1. Beat the butter in your hand/stand mixer for 3-5 minutes, til it is light and fluffy. Then add the powdered sugar.
2. Add in the cream cheese and beat until combined.
3. Add in the ground freeze-dried blueberries until it is a pretty purple color.
4. Sandwich two similar-sized shells together and store in the fridge until ready to eat. :)
I like using freeze-dried fruits in my buttercreams because it doesn't add moisture to the butter and it is so much more concentrated than fresh fruit. People often think contrary, but this is really the best way to get the most flavor.
Enjoy this recipe! <3
Tuesday, July 22, 2014
Salted Caramel Macarons (French Meringue Recipe)
Hello hello hello everyone! Sorry for the very late posts. I have not posted in 6 months, wow. But you all still follow me :') So sweet. haha I have been very busy with my own business, well not really a business but selling to friends and clients. I figured I should share my very delicious salted caramel recipe that I got from Flick Your Food but I edited a tiny bit. Many people enjoy this macaron if they are caramel lovers, however this isn't one of my favorites because I'm not a fan of really sweet things. This recipe I warn you is a TAD too sweet for me, but it's very decadent. It also takes a while to make this macaron because of the filling. But it's worth it. Also I edited the recipe so that you can make only a dozen so you don't waste too much ingredients!:)
Salted Caramel Macarons (makes about 12 completed macarons or 24 macaron shells)
Ingredients:
-70g almond flour
-60g powdered sugar
-52g egg whites (doesn't need to be aged)
-52g granulated sugar
-brown food coloring
pinch of salt
Materials:
-Hand mixer/stand mixer
-Piping bags/tips (#12 Wilton)
-Silpat/parchment (I prefer Silpat)
-Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final)
-Rubber spatula
-Bowls
1. Sift almond flour, salt, and powdered sugar together into a large bowl. Set aside.
2. Weigh out your egg whites, and put it in a large bowl (either stand mixer or not).
3. Beat your egg whites until frothy, and slowly add in the granulated sugar.
4. Once sugar dissolves, beat at medium high speed until thick and glossy. It should look a bit droopy but that's fine because when you turn the bowl over, it doesn't come out.
5. Add in 1/3 of your almond powdered sugar mixture and mix until just combined. Add in the rest in small additions and then fold like you normally would (shown in my videos) until thick but still flowing in consistency (like magma).
6. Put it in a piping bag and pipe out 1-1.75 inch circles on a baking sheet lined with parchment or Silpat. Then rap the trays on the table until they are flattened to get rid of air bubbles. Only pipe one tray at a time because you can only bake one tray at a time. If you let them dry too long, they get lopsided.
7. Now is a good time to preheat your oven to 300 F (150 C).
8. Let the macarons dry (with a fan or not) for about 15-20 minutes. When it's almost time to bake them, you can pipe out your next tray.
9. Bake the macarons in the middle rack of your oven for 15 minutes.
10. Let cool for about 10 minutes. Repeat these steps until batter is finished.
Ingredients:
-70g almond flour
-60g powdered sugar
-52g egg whites (doesn't need to be aged)
-52g granulated sugar
-brown food coloring
pinch of salt
Materials:
-Hand mixer/stand mixer
-Piping bags/tips (#12 Wilton)
-Silpat/parchment (I prefer Silpat)
-Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final)
-Rubber spatula
-Bowls
1. Sift almond flour, salt, and powdered sugar together into a large bowl. Set aside.
2. Weigh out your egg whites, and put it in a large bowl (either stand mixer or not).
3. Beat your egg whites until frothy, and slowly add in the granulated sugar.
4. Once sugar dissolves, beat at medium high speed until thick and glossy. It should look a bit droopy but that's fine because when you turn the bowl over, it doesn't come out.
5. Add in 1/3 of your almond powdered sugar mixture and mix until just combined. Add in the rest in small additions and then fold like you normally would (shown in my videos) until thick but still flowing in consistency (like magma).
6. Put it in a piping bag and pipe out 1-1.75 inch circles on a baking sheet lined with parchment or Silpat. Then rap the trays on the table until they are flattened to get rid of air bubbles. Only pipe one tray at a time because you can only bake one tray at a time. If you let them dry too long, they get lopsided.
7. Now is a good time to preheat your oven to 300 F (150 C).
8. Let the macarons dry (with a fan or not) for about 15-20 minutes. When it's almost time to bake them, you can pipe out your next tray.
9. Bake the macarons in the middle rack of your oven for 15 minutes.
10. Let cool for about 10 minutes. Repeat these steps until batter is finished.
Homemade Salted Caramel Buttercream Filling (makes a lot, so freeze the rest)
Ingredients:
-100g granulated sugar
-70g heavy whipping cream
-3g sea salt
-200g butter (2 sticks)
1. In a heavy saucepan, heat the sugar without stirring on medium-low heat until it melts and becomes caramelized and liquid(top picture^). Careful not to overcook the caramel or it will burn and taste extremely bitter. The color should be a deep golden brown like the picture, should take a few minutes.
2. Heat the heavy whipping cream in the microwave for about 30-45 seconds until warm. Then pour it slowly into the caramel. This will bubble a lot at first but keep whisking it until it is smooth.
3. Add in your sea salt and 1 stick of butter and heat until butter is all combined.
3. Add in your sea salt and 1 stick of butter and heat until butter is all combined.
4. There may be a few hard sugar pieces that you can't get out, but that's okay, it's just like creme brulee. Put this in the fridge or freezer (I do freezer for a few hours) until it is firm.
5. Once it is firm and room temperature, beat it with an electric mixer until even more firm.
6. Add in your softened 1 stick of butter (pop it in the microwave for 9 seconds) and beat until it becomes a buttercream consistency.
6. Add in your softened 1 stick of butter (pop it in the microwave for 9 seconds) and beat until it becomes a buttercream consistency.
7. Sandwich similar sized shells together with a bit of the buttercream and let the macarons mature in the fridge in an airtight container for at least a few hours, 24 hours is best.
This caramel is very buttery and decadent and sweet, but it is so so good. Your saucepan that you made it in will probably be a bit burnt but just boil some water in it again before cleaning to make your job a bit easier.
Enjoy :3
Sunday, January 26, 2014
Vanilla Bean Macarons with a Light and Fluffy Vanilla Bean Buttercream (French Meringue Recipe)
Vanilla Bean Macarons (makes about 24 completed macarons or 48 macaron shells)
Ingredients:
-138g almond flour
-125g powdered sugar
-105g egg whites (doesn't need to be aged)
-105g granulated sugar
-scrapings of 1/2 vanilla bean
-1/2 tsp vanilla extract
pinch of salt
Materials:
-Hand mixer/stand mixer
-Piping bags/tips (#12 Wilton)
-Silpat/parchment (I prefer Silpat)
-Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final)
-Rubber spatula
-Bowls
1. Sift almond flour, salt, and powdered sugar together into a large bowl. Set aside.
2. Weigh out your egg whites, and put it in a large bowl (either stand mixer or not).
3. Beat your egg whites until frothy, and slowly add in the granulated sugar.
4. Once sugar dissolves, beat at medium high speed until thick and glossy. It should look a bit droopy but that's fine because when you turn the bowl over, it doesn't come out.
5. Add in 1/3 of your almond powdered sugar mixture and mix until just combined. Add in the rest in small additions and then fold like you normally would (shown in my videos) until thick but still flowing in consistency (like magma).
6. Put it in a piping bag and pipe out 1-1.75 inch circles on a baking sheet lined with parchment or Silpat. Then rap the trays on the table until they are flattened to get rid of air bubbles. Only pipe one tray at a time because you can only bake one tray at a time. If you let them dry too long, they get lopsided.
7. Now is a good time to preheat your oven to 300 F (150 C).
8. Let the macarons dry (with a fan or not) for about 15-20 minutes. When it's almost time to bake them, you can pipe out your next tray.
9. Bake the macarons in the middle rack of your oven for 15 minutes.
10. Let cool for about 10 minutes. Repeat these steps until batter is finished.
Vanilla Bean Light, Fluffy, Not-Too-Sweet Buttercream
Ingredients:-1 cup milk
-4 tbsp flour
-1 cup of butter
-1/2 cup sugar
-3 tbsp vanilla bean paste or scrapings of 1 whole vanilla bean
1. Heat milk and flour in a saucepan while constantly whisking over medium-low heat until it becomes thick like a paste.
2. Let it cool down until room temperature.
3. Grind sugar in a food processor until powdery (a few seconds).
4. Beat butter and sugar with a hand or stand mixer for 4 minutes.
5. Once flour and milk mixture is cool, add it to the butter and sugar. Beat for 4 more minutes.
6. Add in the vanilla bean paste or beans and beat until smooth.
7. Fill macarons shells and let mature in the fridge for 24 hours for a better taste experience. Let it come to room temperature before serving.
I really really love this buttercream. I found it from yoyomax12 on youtube! So light, fluffy, and does not taste buttery at all. It also is great for absorbing moisture like when you add fruit puree or extracts. I use it for everything now!
Wednesday, December 25, 2013
French meringue recipe!:O *gasp*
You know how I said before that I'll NEVER go back to the French method? Well, I was curious yesterday and wanted to see how I could make macarons less sweet. I noticed that since Ladurée, the well known founder of the cream-filled macaron, always gets such rave reviews I should try out their recipe. I was hesitant at first because I hate French method, most recipes I've used are terrible. But this one that I found from Not So Humble Pie was so good!!! I even ordered the Ladurée Sucré cookbook on amazon after I figured this out. The recipe is not too sweet at ALL. There is no sweet aftertaste, and it doesn't make you want to drink water. Probably because it is more airy and light. I thought that I would never like French method macarons, but good thing I tried this recipe. Of course, since Ladurée is the best of the best.
This method is almost like a hybrid of French and Italian methods! I've never seen a recipe this good. I'm so glad I tried it out. I'm surprised that not too many people tried out this recipe when it's on Not So Humble Pie's blog and it's been there for a year. Thank you Ms. Humble! <3
Please check it out! I'll post it here again but I'll link you to her page just so you know. It is SOOOO EASY AND FAST OMG. And there's so little ingredients. They dry really really fast by the way, so you don't even need to add cornstarch (maybe if you're in a humid climate you should). You can also make this using a hand mixer so easily! They also are not completely hollow! They may have a couple air pockets but they usually go away when you mature it. They are pretty crunchy though, so I recommend you don't serve them the day that you make them. Wait a day for it to mature.
And I'll even split it in half to make a small batch :)
http://notsohumblepie.blogspot.com/2012/02/macarons-framboise-ladurees-recipe.html
Basic Macaron Recipe (Adapted from Ladurée and Not So Humble Pie) makes about 24 completed macarons
Ingredients:
-138g almond flour
-125g powdered sugar
-105g egg whites (doesn't need to be aged)
-105g granulated sugar
pinch of salt
food coloring
Materials:
-Hand mixer/stand mixer
-Piping bags/tips (#12 Wilton)
-Silpat/parchment (I prefer Silpat)
-Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final)
-Rubber spatula
-Bowls
1. Sift almond flour, salt, and powdered sugar together into a large bowl. Set aside.
2. Weigh out your egg whites, and put it in a large bowl (either stand mixer or not).
3. Beat your egg whites until frothy, and slowly add in the granulated sugar.
4. Once sugar dissolves, beat at medium high speed until thick and glossy. It should look a bit droopy but that's fine because when you turn the bowl over, it doesn't come out.
5. Add in 1/3 of your almond powdered sugar mixture and mix until just combined. Add in the rest in small additions and then fold like you normally would (shown in my videos) until thick but still flowing in consistency (like magma).
6. Put it in a piping bag and pipe out 1-1.75 inch circles on a baking sheet lined with parchment or Silpat. Then rap the trays on the table until they are flattened to get rid of air bubbles. Only pipe one tray at a time because you can only bake one tray at a time. If you let them dry too long, they get lopsided.
7. Now is a good time to preheat your oven to 300 F (150 C).
8. Let the macarons dry (with a fan or not) for about 15-20 minutes. When it's almost time to bake them, you can pipe out your next tray.
9. Bake the macarons in the middle rack of your oven for 15 minutes.
10. Let cool for about 10 minutes. Repeat these steps until batter is finished.
11. Fill with your favorite buttercream, ganache, or jam (not recommended) and let mature in the fridge for 24 hours for a better taste experience. Let it come to room temperature before serving.
This method is almost like a hybrid of French and Italian methods! I've never seen a recipe this good. I'm so glad I tried it out. I'm surprised that not too many people tried out this recipe when it's on Not So Humble Pie's blog and it's been there for a year. Thank you Ms. Humble! <3
Please check it out! I'll post it here again but I'll link you to her page just so you know. It is SOOOO EASY AND FAST OMG. And there's so little ingredients. They dry really really fast by the way, so you don't even need to add cornstarch (maybe if you're in a humid climate you should). You can also make this using a hand mixer so easily! They also are not completely hollow! They may have a couple air pockets but they usually go away when you mature it. They are pretty crunchy though, so I recommend you don't serve them the day that you make them. Wait a day for it to mature.
And I'll even split it in half to make a small batch :)
http://notsohumblepie.blogspot.com/2012/02/macarons-framboise-ladurees-recipe.html
Basic Macaron Recipe (Adapted from Ladurée and Not So Humble Pie) makes about 24 completed macarons
Sorry for not so presentable picture, I just made this in a hurry haha.
Ingredients:
-138g almond flour
-125g powdered sugar
-105g egg whites (doesn't need to be aged)
-105g granulated sugar
pinch of salt
food coloring
Materials:
-Hand mixer/stand mixer
-Piping bags/tips (#12 Wilton)
-Silpat/parchment (I prefer Silpat)
-Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final)
-Rubber spatula
-Bowls
1. Sift almond flour, salt, and powdered sugar together into a large bowl. Set aside.
2. Weigh out your egg whites, and put it in a large bowl (either stand mixer or not).
3. Beat your egg whites until frothy, and slowly add in the granulated sugar.
4. Once sugar dissolves, beat at medium high speed until thick and glossy. It should look a bit droopy but that's fine because when you turn the bowl over, it doesn't come out.
5. Add in 1/3 of your almond powdered sugar mixture and mix until just combined. Add in the rest in small additions and then fold like you normally would (shown in my videos) until thick but still flowing in consistency (like magma).
7. Now is a good time to preheat your oven to 300 F (150 C).
8. Let the macarons dry (with a fan or not) for about 15-20 minutes. When it's almost time to bake them, you can pipe out your next tray.
9. Bake the macarons in the middle rack of your oven for 15 minutes.
10. Let cool for about 10 minutes. Repeat these steps until batter is finished.
11. Fill with your favorite buttercream, ganache, or jam (not recommended) and let mature in the fridge for 24 hours for a better taste experience. Let it come to room temperature before serving.
These are nice light and fluffy. They taste sooooo much better once you mature them. They do have some air pockets, but see they go away once you put in the filling. It kinda sucks that there's a gap of air between the shell and foot...-_- but oh well. That's why it's more airy! Try it out.
Sunday, November 24, 2013
Pistachio Macarons with a Pistachio Custard Buttercream (Italian Meringue Recipe)
Hi guys! I figured this flavor of macaron is the one that really defines your macarons because many places that I've went to who had pistachio macarons did not taste like pistachio at ALL. I've worked pretty hard on this recipe, so enjoy and please credit me :) I just want everyone to taste the true nature of a pistachio macaron. It has a great nutty creamy flavor, with salty elements that keep it from being too sweet. My mom loves them, and she hates sweets. That tells you something. :O
What really irritates me the most is when online bloggers/instagrammers/tumblrers/random people don't give out their recipes. I know damn well that you looked this recipe up on google too ok?! You should be grateful to people who give out recipes. I had to take an $80 class to learn this sort of recipe, but I kept modifying it to my standards and tastes. It was similar to notsohumblepie's recipe, except for a few slight sugar reductions. Listen, if you're not a worldwide business and you are just a home cook, why the hell not would you give out the recipe? You damn well got it from someone else. If no one gave out recipes, then no one would know how to cook at home. Ok. end rant. On to the recipe :)
Pistachio Macarons with a Pistachio Custard Buttercream (Italian Meringue Recipe), makes about 24 completed macarons or 48 shells
Ingredients:
Mass:
-120g almond meal/flour (I use Trader Joe's Blanched Slivered Almonds and grind them in a food processor)
-30g shelled pistachios
-150g powdered sugar
-50g egg whites (do not have to be aged)
-Gel food coloring (optional)
-2 tsp cornstarch (if weather is humid)
-pinch of salt
-1/3 cup ground shelled pistachios, for sprinkling (optional)
Italian Meringue:
-120g granulated sugar
-55g egg whites (do not have to be aged)
-40g water
Materials:
-Candy thermometer
-Kitchen/postal scale
-Piping bags/large round tip (These give the most perfect results if that's what you're going for)
-Good insulated baking sheets (I use Nordic Ware Baker's Half Sheet)
-Parchment paper or silpats (I prefer silpats but parchment is nice too)
-Stand mixer (recommended, but it is possible with a hand mixer, just takes longer)
-Rubber Spatula/pastry scraper
1. Process together your almond flour, pistachios, and powdered sugar in a food processor until finely ground. Sift together into a large bowl.
2. Add the 50g egg whites and mix until it becomes a dough-like consistency, and add in your food coloring. Cover with plastic wrap and set aside. (or you can do this after your meringue is made so you don't have to put plastic wrap over it)
3. For the meringue, beat your 55g egg whites in the bowl of your stand mixer until frothy, then add a pinch of sugar if you'd like to stabilize the egg whites. Beat until soft peaks form, then turn the mixer down to low or 'stir' so that they don't deflate. DO NOT OVERBEAT EGG WHITES AT THIS STAGE. VERY IMPORTANT...if you do, your macarons will be hollow.
4. At the same time, put the water and sugar in a small saucepan over the stove at medium-high heat and attach your candy thermometer. When the mixture gets bubbly with no spots of unboiled sugar or 240 degrees Fahrenheit on your candy thermometer, take the sugar syrup off heat and slowly pour it into the egg whites, while turning up your mixer to medium-high speed. Let it beat until the bowl of the stand mixer is body temperature, and holds a nice 'beak'. The meringue should be stiff, shiny, and smooth.
5. Then add 1/3 of the meringue to the mass just to lighten it up, making it easier to fold into the meringue. Fold with a rubber spatula just a bit until no white spots are showing. Keep folding until the batter is thick but still flowing.
7. Once the batter will fall of the spatula with a thick ribbon-like consistency, you are ready to pipe them. Pipe 1-1.5 inch diameter circles onto baking sheets lined with parchment paper or Silpat. Now is a good time to preheat your oven to 300 degrees Fahrenheit.
8. Once you are done piping, drop the sheets a couple times on the counter to get rid of air bubbles and flatten out any peaks on your macarons.
9. Now let them rest for 15-20 minutes, or until the macarons are dry to the touch.
10. Bake for 10-13 minutes, depending on how solid you want your macarons. I recommend 12. Also only bake one tray at a time so that it is baked with even heat.
11. Let them cool completely before taking them off the baking sheets with an offset spatula.
Pistachio Custard Buttercream
Ingredients:
-2 egg yolks
-1/3 cup sugar
-7 tbsp milk
-7 tbsp butter
-1 1/2 tsp almond extract-1/3 cup ground shelled pistachios
1. Whisk egg yolks and sugar together in a small saucepan.
2. Add the milk and whisk to combine.
3. Turn on the stove over medium-low heat and cook until thick while stirring continuously.
4. After it thickens, strain the mixture through a sieve to catch any curdled egg yolk and transfer to a mixing bowl. Let it cool down to room temperature.
5. In the meantime, grind your pistachios in a food processor pretty finely almost like a powder.
6. Once egg mixture is cooled, beat in your softened butter, pistachios, and almond extract until smooth.
7. Now sandwich similar sized shells together and store in the fridge at least 24 hours so that the flavors meld and softens up the shell a bit. Serve at room temperature for a better taste experience.
I really enjoy this macaron! It definitely tastes like pistachio, and of course you can tell it is a pistachio macaron because of the pistachios on top and in the filling. I just hate when macarons don't taste like what it's supposed to. :( This is probably my most popular flavor among my customers :)
Wednesday, November 6, 2013
Pumpkin Pie Macarons with a Pumpkin Butter Filling (Italian Meringue Recipe)
Oh delicious, autumn-y pumpkin. I love pumpkin, I actually used to think it tasted weird as a kid but now I have grown to love it. The yumminess of this macaron comes from the spices and real pumpkin used in the filling. I used to only make pumpkin spice without any pumpkin but I feel it's better to put the real thing in it. So here is my recipe, I kinda winged it on the filling...so probably just use a swiss buttercream or even better, an egg yolk or cooked frosting. I'll give you three options at the end :P
Pumpkin Pie Macarons with a Pumpkin Butter Filling (Italian Meringue Recipe), makes about 24 completed macarons or 48 shells
Ingredients:
Mass:
-150g almond meal/flour (I use Trader Joe's Blanched Slivered Almonds and grind them in a food processor)
-145g powdered sugar
-5g pumpkin spice
-50g egg whites (do not have to be aged)
-Gel food coloring (optional)
-2 tsp cornstarch (if weather is humid)
-pinch of salt
Italian Meringue:
-120g granulated sugar
-55g egg whites (do not have to be aged)
-40g water
Materials:
-Candy thermometer
-Kitchen/postal scale
-Piping bags/large round tip (These give the most perfect results if that's what you're going for)
-Good insulated baking sheets (I use Nordic Ware Baker's Half Sheet)
-Parchment paper or silpats (I prefer silpats but parchment is nice too)
-Stand mixer (recommended, but it is possible with a hand mixer, just takes longer)
-Rubber Spatula/pastry scraper
1. Process together your almond flour, pumpkin spice, and powdered sugar in a food processor until finely ground. Sift together into a large bowl.
2. Add the 50g egg whites and mix until it becomes a dough-like consistency, and add in your food coloring. Cover with plastic wrap and set aside.
3. For the meringue, beat your 55g egg whites in the bowl of your stand mixer until frothy, then add a pinch of sugar if you'd like to stabilize the egg whites. Beat until soft peaks form, then turn the mixer down to low or 'stir' so that they don't deflate. DO NOT OVERBEAT EGG WHITES AT THIS STAGE. VERY IMPORTANT...if you do, your macarons will be hollow.
4. At the same time, put the water and sugar in a small saucepan over the stove at medium-high heat and attach your candy thermometer. When the mixture gets bubbly with no spots of unboiled sugar or 240 degrees Fahrenheit on your candy thermometer, take the sugar syrup off heat and slowly pour it into the egg whites, while turning up your mixer to medium-high speed. Let it beat until the bowl of the stand mixer is body temperature, and holds a nice 'beak'. The meringue should be stiff, shiny, and smooth.
5. Then add 1/3 of the meringue to the mass just to lighten it up, making it easier to fold into the meringue. Fold with a rubber spatula just a bit until no white spots are showing.
7. Once the batter will fall of the spatula with a thick ribbon-like consistency, you are ready to pipe them. Pipe 1-1.5 inch diameter circles onto baking sheets lined with parchment paper or Silpat. Now is a good time to preheat your oven to 300 degrees Fahrenheit.
8. Once you are done piping, drop the sheets a couple times on the counter to get rid of air bubbles and flatten out any peaks on your macarons.
9. Now let them rest for 15-20 minutes, or until the macarons are dry to the touch.
10. Bake for 10-13 minutes, depending on how solid you want your macarons. I recommend 12. Also only bake one tray at a time so that it is baked with even heat.
11. Let them cool completely before taking them off the baking sheets with an offset spatula.
Pumpkin Butter Filling (Version 1 Swiss Meringue Buttercream)
Ingredients:
-2 egg whites
-1/3 cup sugar
-1/3 cup sugar
-1/2 cup butter (1 stick)
-1/3 cup pumpkin butter/puree
-1-2 tbsp pumpkin spice
-1-2 tbsp flour (optional)
2. Add the egg whites and granulated sugar into the smaller bowl, and whisk constantly to prevent mixture from cooking.
3. Once the mixture reaches 140 degrees Fahrenheit on your thermometer or if you put your fingers in the mixture and rub them together, no sugar crystals remain, take it off heat.
4. With a hand or stand mixer, beat the egg whites until they become thick and white.
5. Now add in your butter a stick at a time (if it is not softened, heat it up in microwave for 8 seconds). Beat for about 2 minutes, or until the buttercream has become a light and fluffy texture. It may look curdled while beating, but keep beating until it becomes smooth.
6. Add in your pumpkin puree and spice until smooth. If too runny, add some flour (like 1-2 tbsp) to soak up the excess moisture.
7. Now sandwich similar sized shells together and store in the fridge for at least 24 hours, so that the flavors meld and it softens up the shell a bit. Serve a room temperature for a better taste experience.
Pumpkin Butter Filling (Version 2 Egg Yolk/Milk Buttercream) - adapted from Yoo Eatz
Ingredients:
-2 egg yolks
-1/3 cup sugar
-7 tbsp milk
-7 tbsp butter
-1/4 cup pumpkin butter/puree
-1-2 tbsp pumpkin spice
1. Cream egg yolks and sugar together until light in color in a small saucepan.
2. Add in the milk and whisk until well combined.
3. Turn on the burner and cook egg yolk, sugar, and milk mixture until thick in consistency.
4. Strain mixture through a sieve to catch any cooked/curdled egg yolk and let it cool to room temperature.
5. Add in your softened butter (if not softened, heat it up in microwave for 8 seconds) and beat until smooth.
6. Add in your pumpkin butter/puree and spice and beat until desired texture.
7. Now sandwich similar sized shells together and store in the fridge at least 24 hours so that the flavors meld and softens up the shell a bit. Serve at room temperature for a better taste experience.
Pumpkin Butter Filling (Version 3 Cooked Frosting) - adapted from yoyomax12
Ingredients:
-4 tbsp flour
-1/2 cup milk
-1/2 cup finely ground sugar
-1/2 cup butter
-1/4 cup pumpkin butter/puree
-1-2 tbsp pumpkin spice
1. Cook milk and flour in a saucepan until it is like a thick paste.
2. While the paste is cooling, beat butter and sugar for 4 minutes until light and fluffy.
3. When flour paste is cooled, add it into butter sugar mixture and beat for another 4 minutes until consistency desired.
4. Add in your pumpkin butter/puree and spice and beat until satisfied.
5. Now sandwich similar sized shells together and store in the fridge at least 24 hours so that the flavors meld and softens up the shell a bit. Serve at room temperature for a better taste experience.
Thursday, September 19, 2013
Red Velvet Macarons With a Cream Cheese Filling
Hi everyone! I think it's about time I bless you guys with a new recipe. LOL just kidding. But yes I will share a recipe today since it's been awhile.
I seen a lot of red velvet recipes online but they don't really seem to have that 'red velvet'-esque flavor. Probably due to too little cocoa powder or not enough cream cheese. I think mine is pretty good now that I've tweaked it a bit. Before when I was testing out this recipe, someone thought it was too buttery. So I cut down the butter and added more tangy cream cheese and just the perfect amount of sweetness. Hope you enjoy :) (P.S.: Usually I take a picture out of a bite of the macaron, but these were for an order so I didn't want to waste one. I will put one up eventually!)
Red Velvet Macarons with a Cream Cheese Filling (Italian Meringue Recipe), makes about 24 completed macarons or 48 shells
Ingredients:
Mass:
-150g almond meal/flour (I use Trader Joe's Blanched Slivered Almonds and grind them in a food processor)
-145g powdered sugar
-5g cocoa powder (usually more than that makes it hollow and wet inside)
-50g egg whites (do not have to be aged)
-Gel food coloring (optional)
-2 tsp cornstarch (if weather is humid)
-pinch of salt
Italian Meringue:
-120g granulated sugar
-55g egg whites (do not have to be aged)
-40g water
Materials:
-Candy thermometer
-Kitchen/postal scale
-Piping bags/large round tip (These give the most perfect results if that's what you're going for)
-Good insulated baking sheets (I use Nordic Ware Baker's Half Sheet)
-Parchment paper or silpats (I prefer silpats but parchment is nice too)
-Stand mixer (recommended, but it is possible with a hand mixer, just takes longer)
-Rubber Spatula/pastry scraper
1. Process together your almond flour, cocoa powder, and powdered sugar in a food processor until finely ground. Sift together into a large bowl.
2. Add the 50g egg whites and mix until it becomes a dough-like consistency, and add in your food coloring. Cover with plastic wrap and set aside.
3. For the meringue, beat your 55g egg whites in the bowl of your stand mixer until frothy, then add a pinch of sugar if you'd like to stabilize the egg whites. Beat until soft peaks form, then turn the mixer down to low or 'stir' so that they don't deflate. DO NOT OVERBEAT EGG WHITES AT THIS STAGE. VERY IMPORTANT...if you do, your macarons will be hollow.
4. At the same time, put the water and sugar in a small saucepan over the stove at medium-high heat and attach your candy thermometer. When the mixture gets bubbly with no spots of unboiled sugar or 240 degrees Fahrenheit on your candy thermometer, take the sugar syrup off heat and slowly pour it into the egg whites, while turning up your mixer to medium-high speed. Let it beat until the bowl of the stand mixer is body temperature, and holds a nice 'beak'. The meringue should be stiff, shiny, and smooth.
5. Then add 1/3 of the meringue to the mass just to lighten it up, making it easier to fold into the meringue. Fold with a rubber spatula just a bit until no white shows. Keep folding until the batter is thick but still flowing.
7. Once the batter will fall of the spatula with a thick ribbon-like consistency, you are ready to pipe them. Pipe 1-1.5 inch diameter circles onto baking sheets lined with parchment paper or Silpat. Now is a good time to preheat your oven to 300 degrees Fahrenheit.
8. Once you are done piping, drop the sheets a couple times on the counter to get rid of air bubbles and flatten out any peaks on your macarons.
9. Now let them rest for 15-20 minutes, or until the macarons are dry to the touch.
10. Bake for 10-13 minutes, depending on how solid you want your macarons. I recommend 12. Also only bake one tray at a time so that it is baked with even heat.
11. Let them cool completely before taking them off the baking sheets with an offset spatula.
I seen a lot of red velvet recipes online but they don't really seem to have that 'red velvet'-esque flavor. Probably due to too little cocoa powder or not enough cream cheese. I think mine is pretty good now that I've tweaked it a bit. Before when I was testing out this recipe, someone thought it was too buttery. So I cut down the butter and added more tangy cream cheese and just the perfect amount of sweetness. Hope you enjoy :) (P.S.: Usually I take a picture out of a bite of the macaron, but these were for an order so I didn't want to waste one. I will put one up eventually!)
Ingredients:
Mass:
-150g almond meal/flour (I use Trader Joe's Blanched Slivered Almonds and grind them in a food processor)
-145g powdered sugar
-5g cocoa powder (usually more than that makes it hollow and wet inside)
-50g egg whites (do not have to be aged)
-Gel food coloring (optional)
-2 tsp cornstarch (if weather is humid)
-pinch of salt
Italian Meringue:
-120g granulated sugar
-55g egg whites (do not have to be aged)
-40g water
Materials:
-Candy thermometer
-Kitchen/postal scale
-Piping bags/large round tip (These give the most perfect results if that's what you're going for)
-Good insulated baking sheets (I use Nordic Ware Baker's Half Sheet)
-Parchment paper or silpats (I prefer silpats but parchment is nice too)
-Stand mixer (recommended, but it is possible with a hand mixer, just takes longer)
-Rubber Spatula/pastry scraper
1. Process together your almond flour, cocoa powder, and powdered sugar in a food processor until finely ground. Sift together into a large bowl.
2. Add the 50g egg whites and mix until it becomes a dough-like consistency, and add in your food coloring. Cover with plastic wrap and set aside.
3. For the meringue, beat your 55g egg whites in the bowl of your stand mixer until frothy, then add a pinch of sugar if you'd like to stabilize the egg whites. Beat until soft peaks form, then turn the mixer down to low or 'stir' so that they don't deflate. DO NOT OVERBEAT EGG WHITES AT THIS STAGE. VERY IMPORTANT...if you do, your macarons will be hollow.
4. At the same time, put the water and sugar in a small saucepan over the stove at medium-high heat and attach your candy thermometer. When the mixture gets bubbly with no spots of unboiled sugar or 240 degrees Fahrenheit on your candy thermometer, take the sugar syrup off heat and slowly pour it into the egg whites, while turning up your mixer to medium-high speed. Let it beat until the bowl of the stand mixer is body temperature, and holds a nice 'beak'. The meringue should be stiff, shiny, and smooth.
5. Then add 1/3 of the meringue to the mass just to lighten it up, making it easier to fold into the meringue. Fold with a rubber spatula just a bit until no white shows. Keep folding until the batter is thick but still flowing.
7. Once the batter will fall of the spatula with a thick ribbon-like consistency, you are ready to pipe them. Pipe 1-1.5 inch diameter circles onto baking sheets lined with parchment paper or Silpat. Now is a good time to preheat your oven to 300 degrees Fahrenheit.
8. Once you are done piping, drop the sheets a couple times on the counter to get rid of air bubbles and flatten out any peaks on your macarons.
9. Now let them rest for 15-20 minutes, or until the macarons are dry to the touch.
10. Bake for 10-13 minutes, depending on how solid you want your macarons. I recommend 12. Also only bake one tray at a time so that it is baked with even heat.
11. Let them cool completely before taking them off the baking sheets with an offset spatula.
Cream Cheese Filling
Ingredients:
-8 oz cream cheese
-very small amount of butter (1-2 tbsp)
-About 3/4 cup powdered sugar (to taste)
-1 1/2 tsp vanilla extract
1. Whip cream cheese and butter together with an electric mixer until light and fluffy.
2. Add in the powdered sugar and vanilla extract.
3. Put into a piping bag and pipe a good amount of filling onto one macaron shell and sandwich together.
4. Store in the fridge for at least 24 hours for a better taste experience (flavors meld and softens the shell a bit) and serve at room temperature.
Tuesday, June 4, 2013
Mint Chocolate Chip Macarons with a Mint Chip Swiss Buttercream (Italian Meringue Recipe)
I don't even have enough words to describe how much I love mint chocolate chip ice cream. Especially the ones made with fresh mint instead of peppermint extract. Such a tremendous difference in taste! Anyway, there isn't a better combination than mint and chocolate for some reason...I've always loved it. Some people however, don't like mint due to the taste of toothpaste being mint. I really don't think these taste like toothpaste since there's chocolate in it and it's just a whole different league. These sold out pretty quickly when I sold them on Saturday :) They're probably one of my top five flavors.
Mint Chocolate Chip Macarons with a Mint Chip Swiss Buttercream (Italian Meringue Recipe)
Ingredients:
Mass:
-150g almond meal/flour (I use Trader Joe's Blanched Slivered Almonds and grind them in a food processor)
-150g powdered sugar
-50g egg whites (do not have to be aged)
-2 tsp peppermint extract
-Gel food coloring (optional)
-2 tsp cornstarch (if weather is humid)
-pinch of salt
-Crumbled oreos/chocolate chips for garnish (optional)
Italian Meringue:
-120g granulated sugar
-55g egg whites (do not have to be aged)
-40g water
Materials:
-Candy thermometer
-Kitchen/postal scale
-Piping bags/large round tip (These give the most perfect results if that's what you're going for)
-Good insulated baking sheets (I use Nordic Ware Baker's Half Sheet)
-Parchment paper or silpats (I prefer silpats but parchment is nice too)
-Stand mixer (recommended, but it is possible with a hand mixer, just takes longer)
-Rubber Spatula/pastry scraper
1. Process together your almond flour and powdered sugar in a food processor until finely ground. Sift together into a large bowl.
2. Add the 50g egg whites and mix until it becomes a dough-like consistency, and add in your food coloring. Cover with plastic wrap and set aside.
3. For the meringue, beat your 55g egg whites in the bowl of your stand mixer until frothy, then add a pinch of sugar if you'd like to stabilize the egg whites. Beat until soft peaks form, then turn the mixer down to low or 'stir' so that they don't deflate. DO NOT OVERBEAT EGG WHITES AT THIS STAGE. VERY IMPORTANT...if you do, your macarons will be hollow.
4. At the same time, put the water and sugar in a small saucepan over the stove at medium-high heat and attach your candy thermometer. When the mixture gets bubbly with no spots of unboiled sugar or 240 degrees Fahrenheit on your candy thermometer, take the sugar syrup off heat and slowly pour it into the egg whites, while turning up your mixer to medium-high speed. Let it beat until the bowl of the stand mixer is body temperature, and holds a nice 'beak'. The meringue should be stiff, shiny, and smooth.
5. Then add 1/3 of the meringue to the mass just to lighten it up, making it easier to fold into the meringue. Fold with a rubber spatula just a bit until no white spots of meringue are left.
6. Then add the rest of the meringue and fold with a fold, press, and turn the bowl motion (I have a video on my main recipe).
7. Once the batter will fall of the spatula with a thick ribbon-like consistency, you are ready to pipe them. Pipe 1-1.5 inch diameter circles onto baking sheets lined with parchment paper or Silpat. Now is a good time to preheat your oven to 300 degrees Fahrenheit.
8. Once you are done piping, drop the sheets a couple times on the counter to get rid of air bubbles and flatten out any peaks on your macarons. Top with crumbled oreos or chocolate chips if desired.
9. Now let them rest for 15-20 minutes, or until the macarons are dry to the touch.
10. Bake for 10-13 minutes, depending on how solid you want your macarons. I recommend 12.
11. Let them cool completely before taking them off the baking sheets with an offset spatula.
Mint Chip Swiss Meringue Buttercream (makes more than enough for 24 macarons, so freeze the excess for later or divide recipe in half)
Ingredients:
-1/2 cup granulated sugar
-2 egg whites
-1 1/2-2 sticks of butter, softened
-2 tsp peppermint extract
-1/2 cup finely chopped chocolate chips
-Green food coloring (optional)
1. Set up a water bath over medium-low heat. (a small amount of water in a pot, with a smaller bowl over the pot)
2. Add the egg whites and granulated sugar into the smaller bowl, and whisk constantly to prevent mixture from cooking.
3. Once the mixture reaches 140 degrees Fahrenheit on your thermometer or if you put your fingers in the mixture and rub them together, no sugar crystals remain, take it off heat.
4. With a hand or stand mixer, beat the egg whites until they become thick and white.
5. Now add in your butter a stick at a time (if it is not softened, heat it up in microwave for 8 seconds). Beat for about 2 minutes, or until the buttercream has become a light and fluffy texture. It may look curdled while beating, but keep beating until it becomes smooth.
6. Add in your peppermint extract and chopped chocolate chips, and keep adjusting to your taste. Add in your food coloring if you want.
7. Now sandwich similar sized shells together and store in the fridge for at least 24 hours, so that the flavors meld and it softens up the shell a bit. Serve a room temperature for a better taste experience.
Mint Chocolate Chip Macarons with a Mint Chip Swiss Buttercream (Italian Meringue Recipe)
Ingredients:
Mass:
-150g almond meal/flour (I use Trader Joe's Blanched Slivered Almonds and grind them in a food processor)
-150g powdered sugar
-50g egg whites (do not have to be aged)
-2 tsp peppermint extract
-Gel food coloring (optional)
-2 tsp cornstarch (if weather is humid)
-pinch of salt
-Crumbled oreos/chocolate chips for garnish (optional)
Italian Meringue:
-120g granulated sugar
-55g egg whites (do not have to be aged)
-40g water
Materials:
-Candy thermometer
-Kitchen/postal scale
-Piping bags/large round tip (These give the most perfect results if that's what you're going for)
-Good insulated baking sheets (I use Nordic Ware Baker's Half Sheet)
-Parchment paper or silpats (I prefer silpats but parchment is nice too)
-Stand mixer (recommended, but it is possible with a hand mixer, just takes longer)
-Rubber Spatula/pastry scraper
1. Process together your almond flour and powdered sugar in a food processor until finely ground. Sift together into a large bowl.
2. Add the 50g egg whites and mix until it becomes a dough-like consistency, and add in your food coloring. Cover with plastic wrap and set aside.
3. For the meringue, beat your 55g egg whites in the bowl of your stand mixer until frothy, then add a pinch of sugar if you'd like to stabilize the egg whites. Beat until soft peaks form, then turn the mixer down to low or 'stir' so that they don't deflate. DO NOT OVERBEAT EGG WHITES AT THIS STAGE. VERY IMPORTANT...if you do, your macarons will be hollow.
4. At the same time, put the water and sugar in a small saucepan over the stove at medium-high heat and attach your candy thermometer. When the mixture gets bubbly with no spots of unboiled sugar or 240 degrees Fahrenheit on your candy thermometer, take the sugar syrup off heat and slowly pour it into the egg whites, while turning up your mixer to medium-high speed. Let it beat until the bowl of the stand mixer is body temperature, and holds a nice 'beak'. The meringue should be stiff, shiny, and smooth.
5. Then add 1/3 of the meringue to the mass just to lighten it up, making it easier to fold into the meringue. Fold with a rubber spatula just a bit until no white spots of meringue are left.
6. Then add the rest of the meringue and fold with a fold, press, and turn the bowl motion (I have a video on my main recipe).
7. Once the batter will fall of the spatula with a thick ribbon-like consistency, you are ready to pipe them. Pipe 1-1.5 inch diameter circles onto baking sheets lined with parchment paper or Silpat. Now is a good time to preheat your oven to 300 degrees Fahrenheit.
8. Once you are done piping, drop the sheets a couple times on the counter to get rid of air bubbles and flatten out any peaks on your macarons. Top with crumbled oreos or chocolate chips if desired.
9. Now let them rest for 15-20 minutes, or until the macarons are dry to the touch.
10. Bake for 10-13 minutes, depending on how solid you want your macarons. I recommend 12.
11. Let them cool completely before taking them off the baking sheets with an offset spatula.
Mint Chip Swiss Meringue Buttercream (makes more than enough for 24 macarons, so freeze the excess for later or divide recipe in half)
Ingredients:
-1/2 cup granulated sugar
-2 egg whites
-1 1/2-2 sticks of butter, softened
-2 tsp peppermint extract
-1/2 cup finely chopped chocolate chips
-Green food coloring (optional)
2. Add the egg whites and granulated sugar into the smaller bowl, and whisk constantly to prevent mixture from cooking.
3. Once the mixture reaches 140 degrees Fahrenheit on your thermometer or if you put your fingers in the mixture and rub them together, no sugar crystals remain, take it off heat.
4. With a hand or stand mixer, beat the egg whites until they become thick and white.
5. Now add in your butter a stick at a time (if it is not softened, heat it up in microwave for 8 seconds). Beat for about 2 minutes, or until the buttercream has become a light and fluffy texture. It may look curdled while beating, but keep beating until it becomes smooth.
6. Add in your peppermint extract and chopped chocolate chips, and keep adjusting to your taste. Add in your food coloring if you want.
7. Now sandwich similar sized shells together and store in the fridge for at least 24 hours, so that the flavors meld and it softens up the shell a bit. Serve a room temperature for a better taste experience.
Sunday, May 5, 2013
Neapolitan Macarons with a Vanilla Bean Swiss Meringue Buttercream (Italian Meringue Recipe)
Oh, don't you love Astronaut ice cream? When I was a little girl, I loved those things. For some reason it would taste better than regular ice cream. Freeze dried ice cream, has a creamy texture yet it is dry and crunchy like a chip. I don't know how to describe it. So yummy. So sad how it's such a small portion though. The flavor I always saw at the malls was Neapolitan, so that flavor will always remind me of that. I love Neapolitan regular ice cream too. It's a combination of three flavors, so what's not to love? Something about those three colors brown, white, and pink are so appealing to me.
Ingredients:
Mass of Strawberry Shell:
-75 almond meal/flour (I use Trader Joe's Blanched Slivered Almonds and grind them in a food processor)
-70g powdered sugar
-5g freeze dried strawberries(I use the ones from Trader Joe's)
-25g egg whites (do not have to be aged)
-Gel food coloring (optional)
-pinch of salt
Mass of Chocolate Shell:
-75g almond meal/flour
-70g powdered sugar
-5g cocoa powder
-25g egg whites
-pinch of salt
Italian Meringue:
-120g granulated sugar
-55g egg whites (do not have to be aged)
-40g water
Materials:
-Candy thermometer
-Kitchen/postal scale
-Piping bags/large round tip (These give the most perfect results if that's what you're going for)
-Good insulated baking sheets (I use Nordic Ware Baker's Half Sheet)
-Parchment paper or silpats (I prefer silpats but parchment is nice too)
-Stand mixer (recommended, but it is possible with a hand mixer, just takes longer)
-Rubber Spatula/pastry scraper
1. Process together your freeze dried strawberries, almond flour, and powdered sugar in a food processor until finely ground. Sift together into a large bowl.
2. Add the 25g egg whites and mix until it becomes a dough-like consistency, and add in your food coloring. Cover with plastic wrap and set aside.
3. Then, process together your cocoa powder, almond flour, and powdered sugar in the food processor again until finely ground. Sift together into another large bowl. Add the 25g egg whites and mix until it becomes a dough-like consistency. Set aside and cover with plastic wrap.
4. For the meringue, beat your 55g egg whites in the bowl of your stand mixer until frothy, then add a pinch of sugar if you'd like to stabilize the egg whites. Beat until soft peaks form, then turn the mixer down to low or 'stir' so that they don't deflate. DO NOT OVERBEAT EGG WHITES AT THIS STAGE. VERY IMPORTANT...if you do, your macarons will be hollow.
5. At the same time, put the water and sugar in a small saucepan over the stove at medium-high heat and attach your candy thermometer. When the mixture gets bubbly with no spots of unboiled sugar or 240 degrees Fahrenheit on your candy thermometer, take the sugar syrup off heat and slowly pour it into the egg whites, while turning up your mixer to medium-high speed. Let it beat until the bowl of the stand mixer is body temperature, and holds a nice 'beak'. The meringue should be stiff, shiny, and smooth.
6. Weigh out 80g of egg whites in a container or bowl.
7. Then add 1/3 of the meringue that you weighed out to the mass of the strawberry shell just to lighten it up, making it easier to fold into the meringue. Fold with a rubber spatula just a bit until no white spots of meringue are left.
8. Then add the rest of the meringue and fold with a fold, press, and turn the bowl motion (I have a video on my main recipe).
9. Once the batter will fall of the spatula with a thick ribbon-like consistency, you are ready to pipe them. Pipe 1-1.5 inch diameter circles onto baking sheets lined with parchment paper or Silpat.
10. Use the rest of the meringue in your bowl (or another 80g of egg whites) to fold it into the chocolate shell mass, repeating steps 7-9. Now is a good time to preheat your oven to 300 degrees Fahrenheit.
8. Once you are done piping, drop the sheets a couple times on the counter to get rid of air bubbles and flatten out any peaks on your macarons.
9. Now let them rest for 15-20 minutes, or until the macarons are dry to the touch.
10. Bake for 10-13 minutes, depending on how solid you want your macarons. I recommend 12.
11. Let them cool completely before taking them off the baking sheets with an offset spatula.
Vanilla Bean Swiss Meringue Buttercream (makes more than enough for 24 macarons, so freeze the excess for later)
Ingredients:
-1/2 cup granulated sugar
-2 egg whites
-1 1/2-2 sticks of butter, softened
-1 tbsp vanilla bean paste or vanilla beans
1. Set up a water bath over medium-low heat. (a small amount of water in a pot, with a smaller bowl over the pot)
2. Add the egg whites and granulated sugar into the smaller bowl, and whisk constantly to prevent mixture from cooking.
3. Once the mixture reaches 140 degrees Fahrenheit on your thermometer or if you put your fingers in the mixture and rub them together, no sugar crystals remain, take it off heat.
4. With a hand or stand mixer, beat the egg whites until they become thick and white.
5. Now add in your butter a stick at a time (if it is not softened, heat it up in microwave for 8 seconds). Beat for about 2 minutes, or until the buttercream has become a light and fluffy texture. It may look curdled while beating, but keep beating until it becomes smooth.
6. Add in your vanilla bean paste or vanilla beans, and beat until desired vanilla flavor is achieved.
7. Now sandwich similar sized chocolate and strawberry shells together and store in the fridge for at least 24 hours, so that the flavors meld and it softens up the shell a bit. Serve a room temperature for a better taste experience.
These are one of my favorite macarons as well! It just takes a bit more effort than a usual batch. However, most of the time I only make half batches because when people make orders, they don't want 2 dozen of one flavor. I think it's worth it :)
Macarons sort of remind me of freeze dried ice cream because it's both creamy and crunchy. I wonder if grinding up the freeze dried ice cream and putting it into the macaron would taste good. However, I made a strawberry and a chocolate batch and sandwiched them together with vanilla bean Swiss meringue buttercream. Did I mention that's my favorite filling?:D
Neapolitan Macarons (Italian Meringue Method) makes about 24 filled macarons, or 48 shells
Ingredients:
Mass of Strawberry Shell:
-75 almond meal/flour (I use Trader Joe's Blanched Slivered Almonds and grind them in a food processor)
-70g powdered sugar
-5g freeze dried strawberries(I use the ones from Trader Joe's)
-25g egg whites (do not have to be aged)
-Gel food coloring (optional)
-pinch of salt
Mass of Chocolate Shell:
-75g almond meal/flour
-70g powdered sugar
-5g cocoa powder
-25g egg whites
-pinch of salt
Italian Meringue:
-120g granulated sugar
-55g egg whites (do not have to be aged)
-40g water
Materials:
-Candy thermometer
-Kitchen/postal scale
-Piping bags/large round tip (These give the most perfect results if that's what you're going for)
-Good insulated baking sheets (I use Nordic Ware Baker's Half Sheet)
-Parchment paper or silpats (I prefer silpats but parchment is nice too)
-Stand mixer (recommended, but it is possible with a hand mixer, just takes longer)
-Rubber Spatula/pastry scraper
1. Process together your freeze dried strawberries, almond flour, and powdered sugar in a food processor until finely ground. Sift together into a large bowl.
2. Add the 25g egg whites and mix until it becomes a dough-like consistency, and add in your food coloring. Cover with plastic wrap and set aside.
3. Then, process together your cocoa powder, almond flour, and powdered sugar in the food processor again until finely ground. Sift together into another large bowl. Add the 25g egg whites and mix until it becomes a dough-like consistency. Set aside and cover with plastic wrap.
4. For the meringue, beat your 55g egg whites in the bowl of your stand mixer until frothy, then add a pinch of sugar if you'd like to stabilize the egg whites. Beat until soft peaks form, then turn the mixer down to low or 'stir' so that they don't deflate. DO NOT OVERBEAT EGG WHITES AT THIS STAGE. VERY IMPORTANT...if you do, your macarons will be hollow.
5. At the same time, put the water and sugar in a small saucepan over the stove at medium-high heat and attach your candy thermometer. When the mixture gets bubbly with no spots of unboiled sugar or 240 degrees Fahrenheit on your candy thermometer, take the sugar syrup off heat and slowly pour it into the egg whites, while turning up your mixer to medium-high speed. Let it beat until the bowl of the stand mixer is body temperature, and holds a nice 'beak'. The meringue should be stiff, shiny, and smooth.
6. Weigh out 80g of egg whites in a container or bowl.
7. Then add 1/3 of the meringue that you weighed out to the mass of the strawberry shell just to lighten it up, making it easier to fold into the meringue. Fold with a rubber spatula just a bit until no white spots of meringue are left.
8. Then add the rest of the meringue and fold with a fold, press, and turn the bowl motion (I have a video on my main recipe).
9. Once the batter will fall of the spatula with a thick ribbon-like consistency, you are ready to pipe them. Pipe 1-1.5 inch diameter circles onto baking sheets lined with parchment paper or Silpat.
10. Use the rest of the meringue in your bowl (or another 80g of egg whites) to fold it into the chocolate shell mass, repeating steps 7-9. Now is a good time to preheat your oven to 300 degrees Fahrenheit.
8. Once you are done piping, drop the sheets a couple times on the counter to get rid of air bubbles and flatten out any peaks on your macarons.
9. Now let them rest for 15-20 minutes, or until the macarons are dry to the touch.
10. Bake for 10-13 minutes, depending on how solid you want your macarons. I recommend 12.
11. Let them cool completely before taking them off the baking sheets with an offset spatula.
Vanilla Bean Swiss Meringue Buttercream (makes more than enough for 24 macarons, so freeze the excess for later)
Ingredients:
-1/2 cup granulated sugar
-2 egg whites
-1 1/2-2 sticks of butter, softened
-1 tbsp vanilla bean paste or vanilla beans
1. Set up a water bath over medium-low heat. (a small amount of water in a pot, with a smaller bowl over the pot)
2. Add the egg whites and granulated sugar into the smaller bowl, and whisk constantly to prevent mixture from cooking.
3. Once the mixture reaches 140 degrees Fahrenheit on your thermometer or if you put your fingers in the mixture and rub them together, no sugar crystals remain, take it off heat.
4. With a hand or stand mixer, beat the egg whites until they become thick and white.
5. Now add in your butter a stick at a time (if it is not softened, heat it up in microwave for 8 seconds). Beat for about 2 minutes, or until the buttercream has become a light and fluffy texture. It may look curdled while beating, but keep beating until it becomes smooth.
6. Add in your vanilla bean paste or vanilla beans, and beat until desired vanilla flavor is achieved.
7. Now sandwich similar sized chocolate and strawberry shells together and store in the fridge for at least 24 hours, so that the flavors meld and it softens up the shell a bit. Serve a room temperature for a better taste experience.
These are one of my favorite macarons as well! It just takes a bit more effort than a usual batch. However, most of the time I only make half batches because when people make orders, they don't want 2 dozen of one flavor. I think it's worth it :)
Saturday, April 27, 2013
Mango Macarons with a Mango Swiss Meringue Buttercream Filling (Italian Meringue Recipe)
I just love the taste of mangoes...ever since I was a little girl I loved those Mango Smoothies from this local smoothie shop. I would never get another smoothie besides Mango Madness. Mangoes are also good for you, high in Vitamin C and Vitamin A! And they taste great. I know a couple people who don't like mangoes, but after you try this recipe you will love them. (You better)
It really irks me when people don't include pictures of the inside of the macarons when providing a recipe! How are we supposed to know if it works and doesn't turn out hollow?? That is why I will always provide you guys with the insides of the macaron as well so you can decide whether it will work or not. I see many macarons on recipes looking very nice, but I can tell the insides would be hollow. They just don't want to say anything...probably embarassed. No need to be embarassed! Just tell us if it will work or not, that's all we need to know.
Anyways, the insides of these are really moist and chewy, and not in a bad way chewy. Like a good, light soft chewy. And they are really fragrant of mangoes and taste just like it. Because I put fresh and freeze-dried mangoes in the shells! Basically just follow my regular macaron recipe and I will include a Swiss meringue buttercream recipe at the end. :)
Mango Macarons (Italian Meringue Method) makes about 24 filled macarons, or 48 shells
Ingredients:
Mass:
-150g almond meal/flour (I use Trader Joe's Blanched Slivered Almonds and grind them in a food processor)
-130g powdered sugar
-20g freeze dried mangoes (I use the ones from Trader Joe's)
-50g egg whites (do not have to be aged)
-Gel food coloring (optional)
-2 tsp cornstarch (if weather is humid)
-pinch of salt
Italian Meringue:
-120g granulated sugar
-55g egg whites (do not have to be aged)
-40g water
Materials:
-Candy thermometer
-Kitchen/postal scale
-Piping bags/large round tip (These give the most perfect results if that's what you're going for)
-Good insulated baking sheets (I use Nordic Ware Baker's Half Sheet)
-Parchment paper or silpats (I prefer silpats but parchment is nice too)
-Stand mixer (recommended, but it is possible with a hand mixer, just takes longer)
-Rubber Spatula/pastry scraper
1. Process together your freeze dried mangoes, almond flour, and powdered sugar in a food processor until finely ground. Sift together into a large bowl.
2. Add the 50g egg whites and mix until it becomes a dough-like consistency, and add in your food coloring. Cover with plastic wrap and set aside.
3. For the meringue, beat your 55g egg whites in the bowl of your stand mixer until frothy, then add a pinch of sugar if you'd like to stabilize the egg whites. Beat until soft peaks form, then turn the mixer down to low or 'stir' so that they don't deflate. DO NOT OVERBEAT EGG WHITES AT THIS STAGE. VERY IMPORTANT...if you do, your macarons will be hollow.
4. At the same time, put the water and sugar in a small saucepan over the stove at medium-high heat and attach your candy thermometer. When the mixture gets bubbly with no spots of unboiled sugar or 240 degrees Fahrenheit on your candy thermometer, take the sugar syrup off heat and slowly pour it into the egg whites, while turning up your mixer to medium-high speed. Let it beat until the bowl of the stand mixer is body temperature, and holds a nice 'beak'. The meringue should be stiff, shiny, and smooth.
5. Then add 1/3 of the meringue to the mass just to lighten it up, making it easier to fold into the meringue. Fold with a rubber spatula just a bit until no white spots of meringue are left.
6. Then add the rest of the meringue and fold with a fold, press, and turn the bowl motion (I have a video on my main recipe).
7. Once the batter will fall of the spatula with a thick ribbon-like consistency, you are ready to pipe them. Pipe 1-1.5 inch diameter circles onto baking sheets lined with parchment paper or Silpat. Now is a good time to preheat your oven to 300 degrees Fahrenheit.
8. Once you are done piping, drop the sheets a couple times on the counter to get rid of air bubbles and flatten out any peaks on your macarons.
9. Now let them rest for 15-20 minutes, or until the macarons are dry to the touch.
10. Bake for 10-13 minutes, depending on how solid you want your macarons. I recommend 12.
11. Let them cool completely before taking them off the baking sheets with an offset spatula.
Mango Swiss Meringue Buttercream (makes more than enough for 24 macarons, so freeze the excess for later)
Ingredients:
-1/2 cup granulated sugar
-2 egg whites
-1 1/2-2 sticks of butter, softened
-2/3 cup mango puree, to taste
-1 tsp orange juice, if needed
2. Add the egg whites and granulated sugar into the smaller bowl, and whisk constantly to prevent mixture from cooking.
3. Once the mixture reaches 140 degrees Fahrenheit on your thermometer or if you put your fingers in the mixture and rub them together, no sugar crystals remain, take it off heat.
4. With a hand or stand mixer, beat the egg whites until they become thick and white.
5. Now add in your butter a stick at a time (if it is not softened, heat it up in microwave for 8 seconds). Beat for about 2 minutes, or until the buttercream has become a light and fluffy texture. It may look curdled while beating, but keep beating until it becomes smooth.
6. Add in your mango puree and orange juice, and keep adjusting to your taste. I don't really have a set amount for the mango since all mangoes have different ripeness and flavor.
7. Now sandwich similar sized shells together and store in the fridge for at least 24 hours, so that the flavors meld and it softens up the shell a bit. Serve a room temperature for a better taste experience.
Sunday, March 10, 2013
Macaron Recipe (Italian Meringue Method) Part Two
I have been doing some experimenting in my kitchen with a few things, and also a new recipe. I still wish you can reduce the sugar in macarons, but I suppose you can't. It affects their structures too much. What a fussy little cookie. I still prefer the Italian meringue method because it is less fussy than the French one, and always produces feet with my recipe. Anyways, here is my new macaron recipe (with pictures!:o) and I wish you good luck.
Ingredients:
Mass:
-150g almond meal/flour (I use Trader Joe's Blanched Slivered Almonds and grind them in a food processor)
-150g powdered sugar
-50g egg whites (do not have to be aged)
-Gel food coloring (optional)
-2 tsp cornstarch (if weather is humid)
-pinch of salt
Italian Meringue:
-120g granulated sugar
-55g egg whites (do not have to be aged)
-40g water
Materials:
-Candy thermometer
-Kitchen/postal scale
-Piping bags/large round tip (These give the most perfect results if that's what you're going for)
-Good insulated baking sheets (I use Nordic Ware Baker's Half Sheet)
-Parchment paper or silpats (I prefer silpats but parchment is nice too)
-Stand mixer (recommended, but it is possible with a hand mixer, just takes longer)
Macaron Recipe (Italian Meringue Method) makes about 24 macarons, or 48 shells
Mass:
-150g almond meal/flour (I use Trader Joe's Blanched Slivered Almonds and grind them in a food processor)
-150g powdered sugar
-50g egg whites (do not have to be aged)
-Gel food coloring (optional)
-2 tsp cornstarch (if weather is humid)
-pinch of salt
Italian Meringue:
-120g granulated sugar
-55g egg whites (do not have to be aged)
-40g water
Materials:
-Candy thermometer
-Kitchen/postal scale
-Piping bags/large round tip (These give the most perfect results if that's what you're going for)
-Good insulated baking sheets (I use Nordic Ware Baker's Half Sheet)
-Parchment paper or silpats (I prefer silpats but parchment is nice too)
-Stand mixer (recommended, but it is possible with a hand mixer, just takes longer)
Sift almond meal and powdered sugar together into a large bowl. Add the 50g egg whites and mix until it becomes a dough-like consistency. (This is the time to add food coloring, remember the meringue will lighten the color of the mass)
Set aside and cover with plastic wrap so it doesn't harden.
For the meringue, beat egg whites in the bowl of your stand mixer until soft peaks form. DO NOT overbeat egg whites at this stage. After they have formed, turn down your mixer to "stir" or very low to keep them moving so they don't deflate.
At the same time, put the water and sugar on the stove over medium-high heat and attach your candy thermometer. When the mixture gets bubbly all around with no spots of unboiled water (or 240 degrees F) pour the sugar syrup into the egg whites and turn up the speed of your mixer to high. Let it beat until the bowl of the mixer is warm to the touch (body temperature). It should look like this:
Shiny, stiff, and smooth.
Then, add 1/3 of the meringue to the mass and fold until you cannot see any more white streaks of meringue. After you have lightened the mass, add the rest of the egg whites and fold.
The way you fold is crucial to how your macarons turn out. Here I have made a video of how to fold. It is a fold, press, turn motion.
Now you are ready to pipe them with your piping bag into 1-1.5 inch diameter circles, however big you like. I pipe them onto a parchment paper-lined or silpat-lined aluminum baking sheet. I usually fit about 20-24 circles on each pan.
Then drop your baking sheets about 2-3 times until they flatten out and the air bubbles pop. If you still see any, pop them with a toothpick. Now let them dry about 20-30 minutes or until they are dry to the touch (depends on humidity). While you're waiting, preheat your oven to 300 degrees Fahrenheit Check your oven to make sure it's the correct temperature! Sometimes the oven lies. lol
Dull and dry, ready for the oven!
Now bake them for 10-13 minutes, or even longer if they are still too moist inside. Bake only one tray at a time if your oven has inconsistent heat. Let them cool completely before you take them off the parchment/silpat.
Sandwich together with a filling (my favorite is Swiss Meringue Buttercream) and you're done! Store filled shells in an airtight container in the fridge for at least 24 hours. This helps the shell meld together with the filling, making it a bit crisp on the outside but melt-in-your-mouth on the inside. :)
Nice and fluffy on the inside :3
The beauty of this recipe is that you can split it in half or thirds! For the meringue though, you need to weigh out 55g of meringue for 1/3 batch, and 80g meringue for 1/2 batch. For example,
75g almond meal/flour
75g powdered sugar
25g egg whites
You would make the meringue as usual and then weigh out 80g of it and proceed with the rest of the recipe. With the leftover meringue, you can make Italian Meringue Buttercream :)
Hope this helps!:)
Tuesday, January 8, 2013
Macaron Recipe (Italian Meringue Method)
This is the macaron baked at 325 degrees, as in Not So Humble Pie's recipe. See the frills? Kinda ugly to me. I didn't even post these on Instagram because I hated them so much.
Which do you guys like better? In any case, these below will be the recipe I am giving. Please use a kitchen or postal scale for these, I find that this creates foolproof macarons that are exact ingredients every single time.
Italian Meringue Macarons
(adapted from Not So Humble Pie)
Ingredients:
Mass:
150g almond meal (It is much cheaper and efficient to buy Trader Joe's Blanched Slivered Almonds and grind them up in your food processor. I used to actually blanch almonds myself and grind and dry them, but that was WAY too much work.)
150g powdered sugar
50g egg whites (do not have to be aged, approximately 2 eggs)
Gel food coloring (optional)
2 tsp cornstarch (if weather is humid)
pinch of salt
Meringue:
55g egg whites (do not have to be aged, approximately 2 eggs)
35g granulated sugar (to stabilize half egg whites)
120g granulated sugar
40g water
Materials:
Candy thermometer
Kitchen/postal scale
Piping bags/tips (These give the most perfect results if that's what you're going for)
Good insulated baking sheets (I use Airbake)
Parchment paper or silpats (I prefer silpats but parchment is nice too)
Stand mixer (recommended, but it is possible with a hand mixer, just takes longer)
Sift almond meal and powdered sugar together into a large bowl. Add the 50g egg whites and mix until it becomes a dough-like consistency. (This is the time to add food coloring, remember the meringue will lighten the color of the mass)
Set aside and cover with plastic wrap so it doesn't harden.
For the meringue, beat the 55g egg whites in the bowl of your stand mixer until soft peaks form. When egg whites become bubbly, add the extra 35g sugar to stabilize it. DO NOT overbeat egg whites at this stage. After they have formed, turn down your mixer to "stir" or very low to keep them moving so they don't deflate.
At the same time, put the water and sugar on the stove over medium-high heat and attach your candy thermometer. When the mixture gets bubbly all around with no spots of unboiled water (or 240 degrees F) pour the sugar syrup into the egg whites and turn up the speed of your mixer to high. Let it beat until the bowl of the mixer is warm to the touch (body temperature). It should look like this:
Then, add 1/3 of the meringue to the mass and fold until you cannot see any more white streaks of meringue. After you have lightened the mass, add the rest of the egg whites and fold.
Now you are ready to pipe them with your piping bag into 1-1.5 inch diameter circles, however big you like. I pipe them onto a parchment paper-lined or silpat-lined aluminum baking sheet. I usually fit about 20-24 circles on each pan.
Then drop your baking sheets about 2-3 times until they flatten out and the air bubbles pop. If you still see any, pop them with a toothpick. Now let them dry about 20-30 minutes or until they are dry to the touch (depends on humidity). While you're waiting, preheat your oven to 300 degrees Fahrenheit Check your oven to make sure it's the correct temperature! Sometimes the oven lies. lol
Dull and dry, ready for the oven.
Now bake them for 10-13 minutes, or even longer if they are still too moist inside. Bake only one tray at a time if your oven has inconsistent heat. Let them cool completely before you take them off the parchment/silpat.
Sandwich together with a filling (my favorite is Swiss Meringue Buttercream) and you're done! Store filled shells in an airtight container in the fridge for at least 24 hours. This helps the shell meld together with the filling, making it a bit crisp on the outside but melt-in-your-mouth on the inside. :)
This is my favorite recipe. I have not had a single macaron crack or turn out feetless after using this recipe. I will NEVER go back to French meringue method. These macarons turn out more cakelike and have better structure on the inside. Look at the nice inside on these ones!
Do you see hollows?!?! Nope. Unlike this ugly one here from this patisserie in SF. How sad.
And if you still do not understand how to do this recipe, here is a video I made instructing you how to do it,
Hope this helps!
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