I am entering my kitchen like Napoleon Bonaparte.
Ready for war.
The macarons war.
And today, my dear, hardworking baking nation, we are going to win.
Like you never seen before.
And if you still have doubts in your head, stop thinking.
Thinking is overrated.
Just remember, you are a soldier.
And I am your leader, Napoleon Bonaparte.
So, let’s win this macarons war. Together.
In order to win your first step is to believe.
Your second step is shopping.
Please, be sure you have all ingredients listed below.
- egg whites, icing and regular sugar
- almond flour
- food color
- heavy cream, chocolate, Nutella, rum
-digital scale for measuring (MUST HAVE)
-electric coffee grinder
-2 baking sheet
-kitchen aid mixer
ACTION TIME-Making Macarons
75 gr almonds (about 1/2 cup)
117 gr icing sugar (1 cup + 1/8 cup)
2 large egg whites, organic and room temperature
53 gr regular sugar (1/4 cup)
Place almond in a food processor and process for about 1 minute.
Add icing sugar and process for about 2 minutes.
Then sift the mixture to remove any lumps.
If you have any large pieces, grind them using the electric coffee grinder.
Sift twice the almond mixture.
Mix 2 egg whites and regular sugar by hand to combine.
Using a KitchenAid mixer mix egg whites and sugar for 2 minutes using speed 4.
After 2 minutes, increase speed to 6 and mix 2 minutes.
Again, after 2 minutes, increase speed to 8 and mix for 2 minutes.
Add pink color and mix 30 seconds at high speed.
Next step is very, very important.
Add 1/2 almond flour mixture and mix using a spatula.
Folding: Cut through the meringue and then fold up and over.
Be sure to scrape the bottom and sides of the bowl.
Add second half of the almond flour mixture and fold using the method above.
Now, the most important question is:
HOW LONG DO I NEED TO FOLD?
You need to fold until batter flows like lava.
If this answer is confusing, just check the videos of lava or just check lava cakes.
You need to get feeling of your final product.
Another answer is that the batter will fall back into the bowl in a thick ribbon.
Next step is to scoop batter into bag about 2/3 full.
Twist off the top and pipe macarons into desired size.
Slam or tap your pan 3 times against the counter to release air bubbles.
Let the macarons sit at room temperature for about 45 to 60 minutes.
Macarons will form top skin.
You will be able to touch them and they will not stick to your finger.
Preheat oven to 350 F.
Bake macarons for 11 minutes or just test them.
When you touch the top macarons and they are not moving, it is done.
Remove from the oven and cool.
Nutella Chocolate Filling
1/4 cup heavy cream
2 oz semi sweet chocolate
1 tsp butter
5 TBSP Nutella
1/2 tsp rum
Finely chop chocolate. Set aside.
Heat the heavy cream until almost boiled and add chopped chocolate, butter.
Stir to combine.
Stir in 5 TBSP Nutella and rum.
Take 2 cookies and sandwich them together with Nutella Chocolate Filling.
These cookies need to mature for a day or two.
Or you can eat them immediately.
To print the recipe, please check the box below.
Thank you for visiting 5starcookies.com
See you soon…
Love and hugs from your favorite food blog
–digital scale for measuring
-Practice, practice and practice
–Please, please use grams when measuring for this recipe(very important)
-electrical coffee grinder
They say, macarons are a light as a feather …. and it is your turn now.
Take a little time and enjoy this recipe.
And don’t be afraid …to be YOU!
“Be a Macaron in a Cookie Cutter World”
BTW, thank you to for your amazing leadership my dear French friend, Napoléon Bonaparte!