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(Italian) Method
"tried, tested & true" french meringue method. This post will be based on the
recipe from Pierre Herme's book with the following posts on my other
experiments and testing!
38g Water
Directions:
1. Using a scale measure out all the ingredients. Remember to set aside
55g of egg whites for mixing into the dry ingredients and to place the
other 55g of egg whites into the bowl of the mixture.
Here are the egg whites, granulated sugar and water measured out.
Measure and weighed powdered sugar, almond meal and egg whites.
2. Place the powdered sugar and almond meal into a food processor and
process them together.
After sifting the powdered sugar and almond meal, pour coloured egg whites
on top.
5. Take a heavy bottomed pot and pour the granulated fine sugar and water
into the pot. Attach a candy thermometer to measure the temperature of the
sugar and water as it heats up.
Getting ready for the hot syrup - take a heavy bottomed pot, measured out superfine sugar
and water.
6. Turn stove top to medium-high. Bring the water and sugar solution to 115C
(~239F). Try not to stir the solution as it will reach the correct temperature
faster without disruption.
Set the heavy bottom pot on the stove to medium-high. Allow the watersugar solution to reach 118C.
7. Meanwhile, start whisking the second portion of 55g of egg whites to soft
peaks.
Mix until the mixture looks glossy and resembles runny cake batter.
12. Transfer batter into a piping bag fitted with a plain nozzle (I use piping tip
A1).
One of the tricks I use: Since I'm often baking macarons myself, I prop up the piping bag in a
clear
container so it makes the transferring of the batter much easier.
13. Line your thicker baking trays with silicon mats and pipe rounds about 2-3 cm in diameter or
3-5 cm (depending on how big you want them), spacing them approximately 2 cm apart. If you
are in need of a template, try this template. When you are done piping, you will notice that each
macaron shell has a little top to it.
Finished macarons baked in a regular oven at 260F for 20 minutes using the Italian meringue
method.
On this particular day of baking macarons I had enough batter left over to
also pipe onto parchment paper. Here we can see the differences between
macarons baked on parchment paper versus a silicon baking mat. The
macarons baked on the parchment paper were a little uneven on the bottom
and top and had somewhat smaller feet pied in comparison to those baked
on the silicon baking mat.
25g water
1 whole egg
1 egg yolk
1 Tbsp balsamic
Directions:
1. Wash and hull the strawberries.
7. With a hand mixer, cream then whisk the butter until it has thickened. Add by the tablespoons
to the strawberry buttercream mixture.
9. Assembly the macarons by putting the top gently on the buttercream, pressing down and
twisting slightly to the right.
Hope you enjoyed this post and will try your hand at making these macarons!
Step By Step Earl Grey Macarons with Earl Grey Buttercream Recipe
Finished Macarons, after some experimentation.As you can see, too hot of an oven can create macs with concave
bottoms.
Thanks again everyone for participating in my Macaron Giveaway! For those of you who want
to try making Earl Grey Macarons, this step by step blog post is for you! Before we start, here is
a list of kitchen items you will need for the best chance of success with making those macarons:
food processor (try to find one that will last. I went through 3 of them in the past year)
Kitchen Aid (or similar), a hand mixer can also do the trick
Parchment paper or Silicon Mats (mine are from Crate & Barrel & Silpat)
thicker baking trays (this helps prevents the macaron shells from getting too much heat)
toothpicks
8. Slowly add the blended almond meal-powdered sugar mixture 2 tablespoons at a time to the
meringue you have created. Try using Chef Nini's method.
9. Mixing in a clockwise rotation seems best. The process that she describes is slowly adding
your almond mixture into the egg whites in a clockwise direction. She also split her almond
mixture into 6 parts. Mixing in a clockwise direction do the following:
10. Once the mixture feels and looks like magma (flows slowly - as pictured above) transfer it to
a piping bag.
11. Pipe out small circles. I tend to pipe down and then do a quick circular movement to the right
to finish piping one shell.
12. Pipe approximately 30 shells on each tray. Before piping the next sheet, firmly rap tray on
floor or counter to get rid of any air bubbles inside the shells. This is called "tamping".
13. Use a toothpick to pop air bubbles on shells (this part is essential otherwise you get
volcanoes instead of smooth macaron shells)
14. Let macarons sit for at least 30-45 minutes until a skin forms and is dry to the touch (this is
also an important step)
Directions:
1. Bring sugar and water to a boil in a small pot.
2. Heat the sugar to 250F(120C). If it boils clean the sides of the pan with a damp pastry brush.
Try not to continually mix the solution. Allow it to heat on its own.
3. In another bowl or the bowl of your Kitchen Aid whisk the eggs and egg yolks until it lightens
in colour.
4. Once the hot sugar mixture reaches 250F pour immediately into the whisking egg mixture.
You may find turning down the whisking speed temporarily will help prevent hot sugar threads
from flying everywhere. However, it is imperative to pour the hot sugar mixture in quickly and
then increase to a higher whisking speed.
5. Continue whisking until the mixture has cooled down completely. It will start to look like a
meringue and be glossy.
6. Meanwhile, cream then whisk the butter until it has thickened.
7. Once the egg mixture-meringue has cooled, add the butter.
8. Continue whisking until the butter cream is smooth. It may curdle slightly but this is okay.
Keep whisking and the butter cream will come back together.
9. Cut open the tea bag and sprinkle into the buttercream and whisk until smooth.
10. Immediately transfer butter cream into a piping bag fitted with a nozzle and pipe away.
11. Pipe a small mound of butter cream onto each half shell.
12. Top with the matching shell to finish the macaron.
Once you are done matching and topping shells, resist the temptation to eat them! Macarons
should be stored in the fridge in a covered container for 2 days to reach its optimal flavour and
texture. When you are ready to eat them, take out of the fridge two hours before eating. If you
are making an entire batch for a special event or can't finish all of them (like me) freeze you
macarons in a covered container. Prior to eating defrost in a covered container for 2-3 hours in
room temperature.
These macarons taste quite delicious. As you take a bite of the macaron, it is similar to taking a
sip of Earl Grey tea. Pairing these macarons with Earl Grey Tea on a sunny afternoon would be
perfect! Alternatively, bring them out to eat at a picnic, for dessert or even a small afternoon
snack.