#frenchmacarons #halloween #thesweetspot
They may seem like they’re only for professionals, but if I can make it so can you! Follow along and bake with me. From my home to yours, enjoy!
Ingredients:
60g egg whites, aged & room temp
55g granulated sugar
75g almond flour
85g powdered/icing/confectioners sugar
1/8 tsp cream of tartar
Method:
*Separate egg whites and cover with plastic wrap and place in the refrigerator over night.
Line baking sheet with parchment or silicone baking mat.
Whisk together almond flour and powdered sugar and pour into a food processor. Pulse a couple times to make mixture super fine.
Sieve mixture twice into a medium bowl and set aside.
Place egg whites in stand mixer/hand mixer and begin whipping them.
Pour in cream of tartar and continue mixing.
Begin adding granulated sugar very slowly until it’s all dissolved.
Once soft peaks are reached add in food gel coloring.
Whip until STIFF peaks form.
Take a third of the meringue mixture and fold through dry mixture, very gently.
Continue in thirds until all are combined.
Test viscosity of the mixture by pulling spatula up and watching it flow off.
It should flow off in ribbons, and slowly like molten lava.
Once this stage is reached stop and transfer batter into piping bag.
Pipe mixture into 1 inch diameter circles at least 1 inch apart.
Rap tray against the counter releasing all the air bubbles trapped inside the shells.
Preheat oven to 325 Fahrenheit(160 Celsius)
Let sit on the counter for at least 30 minutes until skin develops on the top.
Bake off for 10-12 minutes, rotating pan halfway through baking.
Once baked let shells cool completely before you try to remove them from the tray.
Sandwich two shells together with buttercream, ganache, or jam.
Place in a sealed container and put in the fridge for 24 hours to let flavors develop.
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