MACARONS! :)
So yesterday I had a little free time on my hand and felt very creative so I decided to make some macarons for snacking over the weekend!
So here is what I did! First of all you need to make an almond, icing sugar and egg white paste (you can also add colour if you don’t like the natural look). Then you need to make an Italian Meringue with boiling sugar syrup!
After the meringue is nice and shiny and holds a stiff peak you can start folding it into the almond paste! I decided I wanted to have pink macarons and added a few drops of food colouring. The folding in process is very important as it determines the texture and shape of your piped macarons. Once all folded in, you need to “beat” some of the air out of the mixture again to get it to a slowly runny texture for them to flow and dry nicely.
My trick when wanting to pipe consistently is to have the nozzle rather close to the tray and with continuous pressure count 1, 2 and 3. And on the third count you stop the pressure, lift the piping bag and finish the top. Once a tray is piped, you need to lightly bang it against the work surface to let the mixture flow and level out. After that you need to let them dry until the top is dry!
NOW LETS BAKE!! Very important to not open the oven to avoid the macarons from collapsing!!
I always let mine cool on the tray and then peel them off otherwise it could happen that they stick to the tray if they are still hot!
Here is the fun part now where all your creativity can go wild! Fill them with whatever you like. This time I made a chocolate ganache with raspberry jam inside. And the other half are filled with salted caramel! But if you want to make it easier you can use Nutella or store bought jam or peanut butter! No Limits!
Happy Baking Little Steemers ;)
Love,
Vanilla
