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Macarons Step-by-step

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Macarons
3 large egg white
25g granulated sugar
200g icing sugar
125g ground almonds
... Assorted food colourings

Ok. Macarons is not easy to make and you have to be very organized to make it.
Have all ingredients ready and at room temperature.
Pulse the icing sugar and ground almonds to a fina powder, sieve them TWICE
Make a template with a A4 paper. Draw three rows of five circles, well spaced apart, measuring approxi 4cm (you can use a small lid for it).
Lay the A4 paper under de baking paper and pipe a small dolar at the center of each drawn circle.
Give a tap on the baking tray to help the mixture settle and it is very IMPORTANT to leat reast for at least 15 minutes. The macarns should form a light, unsticky top ready for baking.
The oven heat should be about 150ºC (depending on the oven). Bake for 8 to 10 minutes until they are firm and glossy.
Cool and gently peel off the baking paper with the help of a spatule.
You can color the batches as you wish but I do not recommend to add more them one baking tray in the oven. You will need bake one tray at time. I also recommend to be a very thick and dark tray.


Whip the egg whites until stiff and then beat in the granulated sugar until glossy and foam.
FOLD the dry ingredients with the meringue along with food colouring until flows from the spatula in a thick ribbon.

Test the consistency by dropping a small amount onto a flat surfuce - it should form into a smooth dome, not a peak. If it looks peaky, fold misture again. It will make over 30 macaron shells. ;)
Image size
700x1050px 101.65 KB
Make
SONY
Model
DSLR-A350
Shutter Speed
1/30 second
Aperture
F/3.5
Focal Length
18 mm
ISO Speed
320
Date Taken
Dec 26, 2011, 4:49:45 PM
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Comments8
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barananduen's avatar
Thanks for sharing the recipe!
Did you use waxed paper or unwaxed?