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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
Pecans, finely chopped
-- 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 tapping the trays to release air bubbles and smooth the shells, sprinkle with the pecan pieces. If you wait to long to sprinkle on the pecans, they won't stick very well! If you completely cover the tops of the shells, it will also be harder for the macarons to bake normally, so treat the pecan pieces like you would any kind of sprinkle, and be generous but not overwhelming.
-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.
Pecan Praline
115g pecans
160g sugar
Roast the pecans. If you are doing a super tiny batch, you can do this on your stove, otherwise I recommend using your oven. Place the pecans in a single layer on a sheet pan, and bake them for about 15 minutes at 350 Fahrenheit (or you can go lower and slower if you prefer) until when you cut the pecans, they are slightly golden brown inside. You do not want to burn the nuts, so if you haven't toasted nuts before please check them regularly!
When your nuts are done or nearly done, create a dry caramel. This means place a saucepan over medium low heat and slowly add in sugar. Allow the sugar in the pan to dissolve before adding the next bit of sugar in. You can use a whisk, spoon or wooden spatula to stir the caramel, but be careful not to let the caramel burn or crystalize!
When all the sugar has melted and caramelized, pour the caramel over the toasted pecans and allow it to come to room temperature. Once it has cooled, you can break up the pecans and transfer some or all of it to a food processor. Pulverize the nut and caramel mixture until the praline forms. This may take awhile depending on the strength of your blender!
Store in an airtight container until you are ready to use the praline.
Sometimes with a Praline macaron, I like to add caramel to the buttercream and/or to the praline itself! Check out my Salted Caramel Tutorial here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-T9-RyjUKuRc.html
Final Notes:
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
10 ноя 2022
