Ingredients and their measurements for this recipe are below. Feel free to screen shot them so it is easier to shop for ingredients when you are grocery shopping.
Gerbet Macarons
Type: Baked Meringue/ Petit Four
Yield: 30 cookies (piped 1 inch in diameter and ¼ of an inch thick)
Baking Temperature: 325 degrees Fahrenheit
Baking time: 18- 22 minutes
Resting time for the Macarons prior to baking: 15- 30 minutes
Ingredients
Almond Flour – 178 grams
Powdered Sugar – 228 grams
Egg Whites – 4 (from 4 large eggs)
Egg White Powder/Dried Egg Whites – 3 grams (optional)
Granulated White Sugar – 70 grams
Cream of Tartar – pinch
Gel or Liquid Food Coloring
Recommended Filling: Crème Chantilly, buttercreams, curds, ganache, frozen parfaits, and mousses.
For this recipe, I used Mango Cream Chantilly filling
(For better result, hand mix using a balloon whisk- whisk and bowl should be chilled as well. For a stabilized frosting, mix 2 grams of gelatin powder to 15 mL cold water. Then, warm in the microwave to dissolve the gelatin. Add when the whipped cream begins to form soft peaks.)
Heavy Whipping Cream (Chilled) – 1 cup
Confectioner’s Sugar or Granulated Sugar – 15 grams (optional)
Mango Puree – add as needed
Gelatin Powder – 2 grams
Water – 15 mL
Details:
If you liked this recipe that I prepared for you, please subscribe to my channel. Please do not forget to hit the bell icon so you get notified every time I post a new video. Also, please do not forget to share this to everyone. Enjoy watching!
YouTube:
Please do not forget to follow my Facebook page as well. Thank you!
Facebook Page:
Please let me know what recipes would you like me to upload on my channel and I will make sure to feature that.
Camera Used: Canon G7X Mark III
You can reach me at: mark.ateneomedschool@gmail.com
#MarkCruiseKitchen #NegosyoIdeas #Macarons