Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Sixty-three gms – 2.2 Ounces. ground almonds
Fifty gms – 1.76 Ounces. egg whites aged and brought back at room temperature
One hundred three gms – 3.63 Ounces. pure icing sugar sifted
Thirty gms – 1.05 Ounces. sugar
Purple and red food coloring powder or paste
Matcha Green tea powder
One hundred twenty-five gms – 4.4 Ounces. butter
225 gms – 8 Ounces. icing sugar
Orchid essence as need
Purple food coloring
- Allowing your egg whites to “age” is the first stage. They can be kept in the fridge for four days or left non the counter for a few days. I covered mine with a filter to prevent small particles from getting into it. Make sure they’re at room temperature before whisking. Egg yolks can be used in various meals, such as a delectable Carbonara or Genovesi Ericine.
- Make sure you have everything ready before you start preparing your shells on the day you plan to bake your macarons. Fill the piping bag with the appropriate nOunceszle and line the oven pans with baking paper or a silicone cookie mat (a regular circular nOunceszle of about 1 cm in diameter).
- You’re ready to start making macarons now. Sift the almond meal and pure icing sugar into a large
- The next step is to make the meringue. Place the egg whites in a mixing basin and whisk them with an electric mixer. Drizzle in the sugar and food coloring slowly, constantly beating until stiff peaks form. The meringue should be clear and pear-shaped.
- Fold the meringue into the almond meal and icing sugar mixture using a spatula. You’ll need to perform “macaronnage” after you’ve included all of the meringue. To remove air bubbles, scrape the batter against the bowl with a pastry scraper (or the same spatula you used to mix) until the batter poundsbons off the scraper (or “flows like magma”).
- You’re all set to pipe it now! Fill a piping bag halfway with the batter and squeeze it while holding it still; pipe out circles of batter on a lined baking tray/cookie sheet.
- Sprinkle some matcha green tea powder on each of the shells.
- Rest the macarons for 30 to 60 minutes or until they have somewhat stiffened.
- Depending on your oven, bake them at 160°C – 320°F for 12 minutes or at 150°C – 302°F for 15-17
minutes… As you get to know your range, it’s all about trial and error. If you’re having problems, I
recommend purchasing a little oven thermometer to check the temperature of your oven (mine, for
example, heated up to 20°C – 68°F higher than the setting I put it at)!
- Remove the shells from the oven and allow them cool before removing them from the baking
paper/silicone mat… They may break if you extract them too soon, spoiling the macaron’s charming feet! So relax and take your time. Put them in the freezer for a few minutes if you still have difficulties separating them… Then they’ll be simple to remove.
- Refrigerate them once they’ve cooled in an airtight container until you’re ready to assemble