ABOUT THE RECIPE
FOR THE MERENGUE
12.72 tsp/53 g Sugar
4 tbsp/53 g Egg whites room temperatures
FOR THE ALMOND BLEND
3/4 cups/69 g Fine/Extra-fine Almond Flour
0.55 cups/69 g Icing/confectioner sugar
FOR THE GANACHE
1.4 oz/55 g Chocolate 72%
0.22 cups/50g Heavy/Double Cream (at least 30% fat)
2.11 tsp/10 gr Butter room temperature
1 Rolling pin
2 sheets of parchment paper
1 large plate
1 medium size bowl
1 knife (preferable 30cm length)
1 baking tray
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARING ALMOND BLEND
Place almond flour/powder & icing/confectioners sugar on a medium size bowl, then mix it well with a whisk to break lumps; sift it into a larger bowl and reserve
To make French Meringue, place egg whites inside a bowl, start whisking, then with a hand/stand mixer (start from low speed) increase gradually. During this process, sugar needs to be added in 2 parts, the first will be added when egg white has larger air bubbles then the second part needs to be added once getting almost a heavy pick. Continue whisking until getting a heavy pick (this process may take about 8 to 10 min in total)
To do Shells, place French Meringue on top of almond blend, at this time colour can be added. With a spatula start incorporating all the ingredients; gently. Between 25 to 40 movements with the spatula, you will have a soft mixture that will spread around like lava (slowly spreading away) and it should be shiny. Turn on the oven to 145°C (290°F), prepare the baking tray with parchment paper placing template underneath.
Place the almond mixture on a pre-set piping bag with a nozzle number 7 and start making the forms desired on top of the baking tray. Remove bubbles from each macaron by tapping the tray three times on top of the counter, then let them dry for about 5 min. Cook between 11 - 13min, before taking the tray out poke the shells from the very first row. After cooking, place shells on an cooling rack
To make Ganache, place cream and butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and the mixture is boiling. Turn off the heat. Place chocolate in a bowl, add cream with butter. Let it rest 10 seconds and start whisking very gently & slowly clockwise, it will be incorporated in between 30 to 50 seconds, texture is a smooth cream with a mat definition. Clingfilm needs to be placed on top of the Ganache, to make sure that film is having direct contact with chocolate. Set a side, on a room temperature.
To do Macarons, as a final step you need to fill them. Keep Macarons inside the fridge.
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