Grand-macaron-délicieux- un
Grand Macaron Délicieux (Recipe)
Ingredients:
- 200g almond flour
- 200g icing sugar
- 150g egg whites (divided into 75g each)
- 200g granulated sugar
- 50ml water
- Food coloring (optional)
- Filling of your choice (e.g., chocolate ganache, buttercream, or fruit jam)
Instructions:
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
In a food processor, combine the almond flour and icing sugar. Process until well combined and a fine texture is achieved. Set aside.
In a clean mixing bowl, whisk 75g of egg whites until they reach a soft peak stage. You should be able to turn the bowl upside down without the egg whites falling out.
In a small saucepan, combine the granulated sugar and water. Heat over medium heat until the mixture reaches 118°C (244°F) on a candy thermometer.
While the sugar syrup is heating, start whisking the remaining 75g of egg whites in another mixing bowl until foamy. Gradually pour in the hot sugar syrup in a slow, steady stream while whisking continuously. Continue whisking until the meringue reaches stiff peaks and the bowl feels cool to the touch.
Add the food coloring (if using) to the meringue and gently fold it in until evenly distributed.
Add half of the almond flour mixture to the meringue. Fold it in using a spatula until just incorporated. Then, add the remaining almond flour mixture and continue folding until the batter is smooth and has a lava-like consistency. Be careful not to overmix, as this can result in flat macarons.
Transfer the batter into a piping bag fitted with a round tip. Pipe circles of batter onto the prepared baking sheet, leaving space in between each one. Tap the baking sheet on the counter a few times to remove any air bubbles.
Let the piped macarons rest at room temperature for about 15-30 minutes, or until a slight skin forms on the surface. This helps to achieve the signature macaron "feet."
Bake the macarons in the preheated oven for 15-18 minutes, or until they appear set and can be easily lifted off the parchment paper. Let them cool completely on the baking sheet before removing.
Once the macarons have cooled, pair them up according to size. Fill one half of each pair with your desired filling (e.g., chocolate ganache, buttercream, or fruit jam). Gently press the other half on top to create a sandwich.
Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving. This allows the flavors to meld and the texture to soften.
Enjoy your delicious Grand Macarons!
