(Short) Italian Macarons

Показать описание

Ingredients:
200g almond flour
200g powder sugar
75g egg whites

200g sugar
50g water

75g egg whites

Cream cheese filling:
8 oz cream cheese
1/3 cup condensed milk

At first measure 200 grams of almond flour and sift it through a strainer. Any larger pieces that can’t easily go through- discard. Then measure 200 grams of powder sugar and sift it through the strainer. Add 75 grams of egg whites and mix everything just until it’s all combined.
To a small pot add 200 grams of sugar and 50 grams of water. You don’t have to mix. Heat up exactly unlit temperature reaches 118C.
At the same time you will prepare the egg whites. 75 grams of egg whites mix until light and fluffy.
Then slowly add the hot syrup while mixing the egg whites. Best to add the syrup to the side of the bowl so it can slide down to the bottom and then the whisk will pick it up. That way it’s not flying everywhere. Mix until soft peeks. Don’t over mix but also don’t let it be too runny. The mixture should hold shape.
Add the egg whites mixture to the almond batter in portions. Mix with a silicon spatula until the batter falls of the spatula like a ribbon. Be careful! Don’t over mix!

Pipe the macarons. I recommend to use silicon mat and not parchment paper.
This is very important step!!! Slam the tray against your working surface few times really good. You want to get all the air out. However if you see little air bubbles coming to the surface then pop them with a sharp wooden stick. After letting macarons rest for about 20 minutes bake them at 260F for 22 minutes. Make sure your oven is preheat well. Sometimes it will take longer up to 30 minutes. Check if macarons are ready by touching the shell and if it’s not sliding of the bottom but holding firm, it is ready.

piping tip Wilson #12

#macarons #short #italianmacarons #macaroons