Updated: Aug 24, 2018
Author: Jennifer Shulman, In-store demo Thursday, August 23, 2018
· 130 grams almond flour
· 130 grams powdered sugar
· 90 grams granulated sugar
· 100 grams egg whites (preferably aged)
· ¼ teaspoon cream of tartar
· Gel color of your choice (do NOT use liquid)
· Food scale
· Metal or ceramic bowls (no plastic)
· Parchment paper or silicon slipmat
· Baking sheets
Directions: (French Method):
1. 24 hours before: age egg whites by placing them in a covered non-plastic bowl in the refrigerator. If there is a chance the bowl has any oil on it, wipe it down with vinegar.
2. Preheat the oven to 320º F.
3. Remove aged whites from refrigerator; allow to warm to room temperature.
4. Sift almond flour and powdered sugar into a large bowl, then mix well
5. Beat egg whites. Begin on a low speed. When the egg whites look white and foamy, add the cream of tartar. Increase to a medium speed. Once the egg whites start leaving trails, slowly add the sugar (about 1/3 at a time). After all the sugar has been incorporated, add 1-3 drops of gel coloring. Beat on high until stiff peaks form. The meringue will clump in the whisk.
6. Macronage: Add 1/3 of the meringue to the almond flour/powdered sugar mixture. Begin gently folding it in. Repeat until the meringue and dry ingredients are fully incorporated. The mixture should have the consistency of lava and you should be able to make a figure eight with the batter.
7. Pipe onto parchment paper or silicon slipmat
8. Let sit for approximately 30 minutes or until a skin develops on the macarons (will take longer on humid days).
9. Bake for 10-14 minutes. The top should not be wobbly. Remove from oven and let cool on baking sheet. Overbaking is better than under baking.
10. Fill (see recipe below). You only need a little bit.
11. Let them mature for 24 hours in an airtight container in the refrigerator for best taste. Bring them back to room temperature before eating.
Dark Chocolate Ganache Filling
· 1 cup heavy cream
· 9 ounces dark chocolate (If not using chips, chop up the chocolate)
1. Put the chocolate into a heat-proof bowl
2. Using medium heat, bring the heavy cream just to a boil.
3. When the cream has come to a boil, immediately pour it over the chocolate.
4. Whisk until smooth.
5. Chill until a pipe-able consistency
· 1 stick unsalted butter
· 2 ¼ cups powdered sugar
· 1 Tablespoon heavy cream
· 2 Tablespoon lemon juice
· 2 Teaspoon lemon zest
· pinch of salt, to taste
1. Beat the butter until creamy (about 2 minutes).
2. On low, mix in the powdered sugar, lemon juice, lemon zest, and heavy cream. Increase to a high speed and beat for 3 minutes. Add salt as needed. If the buttercream is too watery, add up to ½ cup more powdered sugar; if it is too thick, add up to a tablespoon of heavy cream.
3. Can be stored up to one week in the refrigerator.