Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, colorful macarons. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Colorful Macarons is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Colorful Macarons is something which I have loved my whole life.
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To get started with this particular recipe, we must prepare a few ingredients. You can have colorful macarons using 8 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Colorful Macarons:
- Take almond flour
- Get powdered sugar
- Make ready egg whites (room temp), approx 3 large eggs
- Take granulated sugar (divided to 25g and 125g)
- Get water
- Take Food coloring
- Get For ganache - 100ml 33% cream
- Prepare chocolate - white or dark
He'd make sure not to say croissants not wanting to be laughed at. Tom would beg you to try escargot. Macaron refers to the colorful and dainty French version of what English speakers know as the almond macaroon. The violet macaron is violet in both color and flavor.
Instructions to make Colorful Macarons:
- Sift the almond flour and sugar powder separately then mix.
- Take half of the egg whites and mix with the flour mix with a spatula.
- Add drops of the food coloring to the mix.
- Separately mix the water and 125g sugar in a saucepan and heat in medium, checking the temperature to reach 110º, but continue to heat till 118º, but meanwhile..
- Start mixing the second half of egg whites with the 25g sugar, until stiff on high speed….
- …Not stopping the mixer, check the caramel syrup temperature and as it reaches to 118º, take out and start adding to the egg whites on the same speed.
- The temperature of the meringue should lower to 50º.
- Add the meringue to the flour mixture slowly mix with a spatula, doing round motions until the dough becomes runny like a ribbon.
- Pour the dough into a bag, then squeeze into the (preferably) teflon/parchment paper, into small 2-3cm pieces
- Tap the pan a couple times on the table to release the air and set to "air" for at 20-40 mins. Tap the macarons to make sure they don't stick.
- Place the pan in the preheated oven 150º and bake for 13-15 mins.
- Let the macarons cool and make a chocolate ganache-
- Heat the cream in a saucepan for up to 60º.
- Pour the cream into a separate pan and add the chocolate pieces - stir to mix.
- Pour into a cream bag and put into the fridge to cool for at least 2 hours.
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