macarons - the production itself is not as complicated as people say. I can even say that they are very easy to make, and if they are baked in a silicone mold, then there is no fear that they will fail.
I baked them on baking paper and shaped them with my hand, or more precisely, with my fingers (I didn't pour the mixture into a suitable bag, so my fingers had to be the main shaping tool).
What can be a problem (although it doesn't have to be) is the almond flour.
I used flaked almonds. First, I dried them a little on the stove, crumbled them with my fingers, and then ground them with a stick mixer with the addition of powdered sugar and some ground biscuits (I didn't have enough almonds).
So let's start with the ingredients for the macarons. I decided on the smallest possible measure. By the way, there are various recipes for preparing macarons. I chose the simplest one.
Macarons - Kristina Gaspar
Macarons - I can say that they are very easy to make, and even if they are baked in a silicone mold, then there is no fear that they will fail.
- 1 piece of egg white (more precisely 35 g)
- 25 g of crystal sugar (you can combine it with vanilla sugar)
- 45 g of almond flour (in my case, this amount also included 10 ground biscuits)
- 60 g of powdered sugar
- edible colors (as needed, in powder or gel)
- Beat the egg whites, and when foamy, gradually add granulated sugar and mix at the lowest speed. You can beat with a mixer or beater. I used a whisk since it is a very small amount.
- Experts say that it is important not to overmix the mixture (although I read somewhere that it is not so important).
- I lightly beat the egg whites and sugar.
- The mixture poured from the whisk slowly, in a continuous stream. Color should be added to the egg whites and whipped.
- Now you need to add the almond flour that you previously sifted with powdered sugar (100 g in total or a few grams more).
- Everything is nice to sit with a spatula. Stir slowly. Mixing is crucial (so say the experts). If you have under-mixed the mixture or over-mixed it, you will not get the right macarons (whatever that means).
- The ideally mixed mixture flows in a continuous stream from the spatula and does not leave a mark when it comes into contact with the remaining mixture - it merges with it.
- You should use a pastry bag with a flat tip about 1 cm in diameter. Extrude the "pissels" on the paper with a distance of 2-3 cm.
- Make sure all the "puffs" are the same size or draw circles beforehand.
- Tap the tray a few times on the work surface to release the air from the macarons.
- This is followed by the stage of drying the macarons in the air. They should be dried for about an hour. You can check if they are dry by touching them. If the macarons do not stick to your finger, you can bake them (they will leave an indentation from your finger).
- Bake them in a heated oven for 13-15 minutes at 130-140 degrees (depending on the strength of your oven). During baking, open the oven several times to let the moisture out and to check if the macarons are done.
- And if they are baked, you will check again by touching them - if the inside does not move when you touch them, they are ready.
- Otherwise, they should be baked for another minute.
- Take them out of the oven and let them cool, then remove them from the paper (be careful if they stick to the paper a little).
- And that is all. The macarons are now ready for filling.
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