How to Make Macarons | Basic French Macaron Recipe | Easy Macaron Recipe
Description:
Learn how to make basic / easy french macaroons recipe at home from scratch in Hindi step by step.
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How to make macarons recipe ingredients :
Almond flour: 120 gm
Powdered sugar: 95 gm
* For Meringue
Egg white ( room temp.): 74 gm
Powdered Sugar: 95 gm
Vanilla extract: 1 tsp
Colour
Buttercream
* Preheat oven: 325 f
* Bake time: 12 min.
* Prepare your icing bag with big round attachment.
* Keep ready your baking tray with a silicone mat or baking sheet
How to make macarons recipe step by step :
1. Measure all the ingredients properly
2. Separate egg whites and keep them outside the fridge in room temperature for minimum 3 hours
3. Add almond flour and powdered sugar in a food processor and grind it for 3-5 seconds, do not over mix else almond will release oil
4. Then sift it together and discard the thick grains
5. Keep this aside, for making meringue Add egg whites and start whisking it on slow speed and gradually increase the speed.
6. Once egg white is nice and combined, then add powdered sugar and start whisking again
7. Increase the speed from low to high and keep whisking till you get soft peak, then add vanilla extract and start whisking on high speed till you get stiff peak
8. Once you see stiff peak it means your meringue is ready for adding other ingredients
9. Add little half almond and sugar mixture and few drops of color and start folding gently ( Do not whisk )
10. Then add remaining mixture and start folding , stop folding when you get the right consistency. Means when you hold mixture on spatula and drop it down then it should flow continuously and you can make 8 shape out of it without breaking
11. When you see this type of consistency that means it is ready
12. Stop folding the mixture and fill it in the icing bag with round nozzle.
13. I am using parchment paper and I draw macaron size round circles on my sheet for the same size. You can use silicon sheets or macaron sheet specially designed for making macarons
14. Stick the parchment paper at the ends using little batter
15. Then hold the icing bag exactly in 90 degree and pour batter on the circles ( start from the center and fill it half and end with a twist )
16. Repeat it and make all the shapes when you done making , hold the tray and just stamp it carefully to release air bubbles , stamp it 3 – 4 time
17. Use tooth pick to pop the air bubbles which comes up on the macaron surface
18. Turn the celling fan on on low speed and let your macarons rest for 10 min. ( depending on the room temperature )
19. Once the macaron is little dried from the top , means if you slide or tough your finger on top of it then batter wont stick . Then you can place your tray very carefully in side the preheated oven and bake it for 12 min.
20. Once done remove the tray and place macarons on cooling rack
21. When macarons are completely cool , pair them up by selecting similar size and use your choice of filling
22. I am using butter cream , and stick them together
23. Macarons tastes good after 12 hours of setting , so keep them covered. And later you can store it in the fridge for 2-3 month and in the freezer for 6 months .
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