Introduction: Rainbow Macarons
This is a fun and easy technique that looks way more complicated than it truely is. If you are not a macaron fan, you can use this for any whipped topping or butter cream.
For more information, visit: http://www.duhlicious.com
For more information, visit: http://www.duhlicious.com
Step 1: Ingredients and Making the Macaron Batter...
Rainbow Macarons (recipe makes ~200 macaron shells)
Italian Meringue Method:
- 65 g. Water
- 250 g. Sugar
- 90 g. Egg whites; room temperature
- 250 g. Almond powder
- 250 g. Icing sugar
- 90 g. Egg whites; room temperature
- Food coloring gel (red, orange, yellow, green, blue, purple)
Making the macaron batter...
In a sauce pan over medium heat, bring sugar (250 g) and water (65 g.) to a boil. Allow to cook until it reaches 115’C (soft ball stage) on a candy thermometer. In the bowl of a stand mixer, begin beating the egg whites (90g) at moderate speed, slowly pour boiling syrup. Increase speed to moderately fast and beat until cool and the egg whites form stiff, shining, upstanding peaks.
Combine almond flour (250g.) and powdered sugar (250g.) in a food processor, pulsing until ingredients thoroughly incorporated; sift into a large bowl and set aside. When the meringue is just about ready, mix in egg whites (second 90 g.). This will create a ‘polenta-like’ mixture.
Fold the meringue into the wet almond mixture. Stop folding when the mixture is evenly combined and the viscosity of lava or molasses.
Italian Meringue Method:
- 65 g. Water
- 250 g. Sugar
- 90 g. Egg whites; room temperature
- 250 g. Almond powder
- 250 g. Icing sugar
- 90 g. Egg whites; room temperature
- Food coloring gel (red, orange, yellow, green, blue, purple)
Making the macaron batter...
In a sauce pan over medium heat, bring sugar (250 g) and water (65 g.) to a boil. Allow to cook until it reaches 115’C (soft ball stage) on a candy thermometer. In the bowl of a stand mixer, begin beating the egg whites (90g) at moderate speed, slowly pour boiling syrup. Increase speed to moderately fast and beat until cool and the egg whites form stiff, shining, upstanding peaks.
Combine almond flour (250g.) and powdered sugar (250g.) in a food processor, pulsing until ingredients thoroughly incorporated; sift into a large bowl and set aside. When the meringue is just about ready, mix in egg whites (second 90 g.). This will create a ‘polenta-like’ mixture.
Fold the meringue into the wet almond mixture. Stop folding when the mixture is evenly combined and the viscosity of lava or molasses.
Step 2: Prepare the Piping Bag...
Fit a disposal piping bag with a straight round tip. Using a dry paint brush, carefully paint lines using the color food gel that go the length of the piping bag. Start with Red, and moving in a clockwise direction follow up with: orange, yellow, green, blue, and purple.
Step 3: Pipe the Macarons...
Carefully place macaron batter into the piping bag. When piped, the macarons hold a peak for about a second or two, and then they gradually find their round shape and flatten off.
Rest macarons until they appear dull, and are no longer tacky to touch. Bake at 275’F for 10 minutes. Allow the macarons to cool before transferring to cooling rack.
Rest macarons until they appear dull, and are no longer tacky to touch. Bake at 275’F for 10 minutes. Allow the macarons to cool before transferring to cooling rack.
Step 4: Filling the Macarons...
Once completely cool, fill with ganache, butter cream, or another filling. Macarons are best enjoyed 24 hours after filling—this allows the shells to set, and the filling to rehydrate centers.
For more information, visit: http://www.duhlicious.com
For more information, visit: http://www.duhlicious.com