Macarons-perfect balance of elegance and flavor #macaron #ganache #italianmerinquemacaron #shorts

Italian meringue macarons. You become addicted to making these treats, but with little patience and practice, you can master the art of the process. In my future videos I will share more tips that I know, to help you overcome some challenges 🤩
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. Here’s a step-by-step guide:

Ingredients:

For the shells:
   •   Almond flour: 200g (sifted)
   •   Powdered sugar: 200g (sifted)
   •   Egg whites: 75g (room temperature, for the almond mixture)
   •   Granulated sugar: 200g
   •   Water: 50g
   •   Egg whites: 75g (room temperature, for the meringue)

For the filling (optional):
   •   Buttercream, ganache, or jam of your choice.

Instructions:

Step 1: Prepare the dry mixture
1. Sift the almond flour and powdered sugar together into a bowl to ensure a smooth shell texture.
2. Add the 75g of egg whites to the dry mixture and mix until it forms a thick paste. Set aside.

Step 2: Make the Italian meringue
1. In a small saucepan, combine the granulated sugar and water. Heat the mixture over medium heat without stirring.
2. Use a candy thermometer and heat the syrup to 118°C (244°F).
3. While the syrup is heating, begin whipping the other 75g of egg whites in a stand mixer at medium speed until frothy.
4. Once the sugar syrup reaches 118°C, slowly drizzle it into the whipping egg whites while continuing to beat on medium speed.
5. After all the syrup is added, increase the mixer speed to high and beat until the meringue forms stiff, glossy peaks and cools down to room temperature.

Step 3: Macaronage (folding)
1. Take one-third of the meringue and mix it into the almond paste to loosen the mixture.
2. Gradually fold in the remaining meringue using a spatula. Gently fold until the batter flows like lava and forms a ribbon when lifted with the spatula. (if it flows smoothly, it’s ready.)
3. Avoid overmixing, as it can deflate the batter.

Step 4: Pipe the macarons
1. Transfer the batter to a piping bag fitted with a round tip.
2. Pipe small, even circles onto a silicone mat (I use Teflon)
3. Firmly tap the baking sheet on the counter a few times to release air bubbles. Use a toothpick to pop any visible bubbles.
4. Let the piped shells rest at room temperature for 15 minutes, or until a skin forms (they should not stick to your finger when gently touched).

Step 5: Bake the macarons
1. Preheat your oven to 150°C (300°F).
2. Bake the macarons for 14-16 minutes, rotating the tray halfway through for even baking.
3. Let them cool completely on the baking sheet before removing.

Step 6: Fill the macarons
1. Pair up shells of similar size.
2. Pipe your chosen filling onto one shell and sandwich it with the other.
3. Gently press to spread the filling evenly.

Step 7: Mature the macarons

Place the filled macarons in an airtight container in the refrigerator for at least 24 hours to allow the shells to soften slightly. Bring to room temperature before serving.

Enjoy your Italian meringue macarons!