MACARONS
Rosaria Dodi
Time of realization: 3 hours
Ingredients for 40 macarons (80 shells)
150 g of granulated sugar
150 g chopped almonds
150 g of icing sugar
55 g + 55g of egg white at room temperature (at least 2 days old)
37 g of water
½ teaspoon of lemon
Dyes
Method
1 - First you need to prepare what is technically called TPT (so much) or the mixture in equal parts of powdered sugar and almond flour.
Sift the almond flour together with the powdered sugar into a bowl (use both almond flour and powdered sugar from a store). Add 55 g of egg whites and with a silicone spatula (leccapentola) begin to mix and incorporate the mixture of flour and sugar into the egg whites.
2 - Put the granulated sugar and water in a saucepan and melt over low heat. Place the thermometer inside the water and carefully check the temperature. Bring it to a boil until it becomes a syrup. Stir with a small teaspoon. When it reaches 110 ° C, begin to whip the other 55 g of egg whites in a planetary mixer at medium speed, skim them, put the lemon in this phase, insert the coloring you prefer.
3 - Once the syrup has reached the temperature of 115 ° C, pour it slowly, on the edge of the bowl, on the whipped egg whites. Continue to beat for at least 10 minutes, it must become shiny and firm, until it forms the classic "eagle's beak". Continue to whip until the temperature begins to decrease reaching 50 ° C.
4 - Now the MACARONAGE phase begins, i.e. using a soft spatula (the classic pot licker is perfect) you begin to incorporate first, a small amount of meringue to the sugar, almonds and egg whites mixture and gradually add the rest, mixing from the bottom towards the 'high and from the edges towards the inside of the vessel.
This step is very important. By stirring we will break the meringue a little to obtain a smooth, homogeneous and a little fluid mixture. You don't have to get a liquid compound, please! It must form a ribbon every time you go to mix from the bottom to the top.
5 - Next step: the POCHAGE. Place the mixture in a pastry bag with a 10 mm nozzle
Many people prefer to use the mat suitable for the formation of macarons or baking tray and parchment paper
6 - In the meantime, heat the oven to 140 ° C. Bake one pan at a time for about 15-18 minutes depending on the size
DECORATIONS: Dip the macarons
