Macarons

Macarons#

Original recipe: Cioccolato Gatto (PL) Recipe for “regular meringue” macarons, as opposed to eg. Italian meringues ??? portions

Ingredients#

COOKIES

  • 70g egg whites, dried for 12-24hrs, prepare at least 80g so its 70 after drying

  • 35g and 135g icing sugar

  • 100g almond flour, sifted through

  • 2 teaspoons instant coffee/1.5 teaspoon powdered coloring (one time i tried matcha but it flopped)

EXAMPLE TIRAMISU FILLING

  • 150g mascarpone

  • 2 tablespoons espresso

  • 1 teaspoon icing sugar

  • 1 tablespoon amaretto

  • 1 tablespoon cocoa

Preparation#

  1. Whip egg whites till stiff peaks, add 35g sugar, whip with a mixer for MAX 3 MINUTES.

  2. Sift 135g sugar, almond flour, and coloring agent. Fold it gently into the egg whites

  3. Put the batter into a piping bag (put over a glass), pipe equal sized circles on a baking sheet lined with parchment.

  4. Delicately, but firmly tap the sheet over the edge of a couch/bed, so the batter spreads evenly without peaks.

  5. Rest the sheet for 30mins, so a thin dry film appears on the macarons. Test it by touch.

  6. Bake 140C 12-15 minutes, so the cookies dont brown, dont open the oven during the baking process.

  7. Rest the cookies for 10mins, before releasing them from the parchment.

Makes/Notes#

  1. Made them a few times in 2015ish, the matcha version flopped, the coffee/tiramisu was nice. I wonde how well I’d fare making them now as an adult and not a clumsy, baking beginner teen.

Contents