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Macaron Shell | French Method
Whites 100g
Sugar 90g
*About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it
Almond Powder 130g (I like to use Blue Diamond: amzn.to/3xGbAXG )
Powdered Sugar 130g
Brown food coloring
-- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary.
-Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak-about at 70% of the way done.
-Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl.
-Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells.
-After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray -placed in the middle of the oven- at 300F for 16 minutes--18 minutes). Cool and match before filling.
I like AmeriColor gel food coloring and The Sugar Art powdered food coloring for making macarons!
www.americolor...
www.thesugarar...
Nutella Italian Meringue Buttercream
Water 40g
Sugar 100g
Whites 90g
Butter ~300g
Vanilla TT (to taste)
Nutella TT (to taste)
- Bring the water and sugar to 118C and pour into the whipping whites. When the mixture is fluffy and warm but not cool, add in the butter in small pieces until the buttercream is light, fluffy and homogenous. Add in the vanilla. Mix in the Nutella. Taste the buttercream and add more of any flavor you like to suit your tastes.
Chocolate Ganache
250g cream
20g honey
250g 64% chocolate
40g 38% chocolate
40g butter
1g salt
- Bring the cream to a scald and pour over the honey and chocolate. Mix to combine then emulsify in the butter with an immersion blender. Pour into a plastic wrap lined pan or container and cool completely before using.
*You can use Nutella instead of this chocolate ganache if you want to/if that is easier!*
Rocher Glaze
150g dark chocolate
5g grapeseed/neutral oil
Hazelnuts, chopped and toasted, added to taste
Melt the chocolate and stir in the oil. Mix in the chopped hazelnuts. You want there to be enough hazelnuts to give you a good crunch, but you still want to be able to dip your macarons! Depending on your own personal taste, you can add a ton of nuts or only a few--or even none at all!
**If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement**
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone X and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
2 окт 2024
