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Ingredients
- Macaron Base
- 1 cup almond flour or finely ground almonds
- 1 cup confectioner's sugar
- 3 egg whites
- Italian Meringue
- 3 egg whites
- 1 cup sugar
- 2 1/2 ounces water
- filling recipe
- 1/2 cup sugar
- 3 1/2 ounces heavy cream
- 5 tablespoons salted butter
Preparation
Step 1
1. preheat oven to 300 degrees. prepare macaron base batter by combining the almond flour, confections' sugar and 3 egg whites.
2. for the italian meringue. mix the water and sugar in a saucepan and cook to 244 degrees. while the sugar is cooking, start whipping the remaining egg whites with an electric mixer. with the mixer running slowly pour the hot sugar syrup into the whipping egg whites. continue to whip the meringue for 2 minutes more.
3. delicately fold the meringue into the batter. continue folding until you obtain a shiny and slightly fluid batter. use a pastry bag to pipe the batter onto parchment paper in 1-inch circles or your desired size. let the macarons sit for 30 minutes to form a crust before baking. bake for about 12 minutes. let cool before filling.
fillin recipe
1. place some of the sugar in a heavy-bottomed saucepan over medium heat, allowing it to melt without stirring. once melted, gradually add the remaining sugar while stirring. cook until the sugar is evenly caramelized.
2. meanwhile, in a separate pan, heat the heavy cream and pour it into the caramel, being careful of splattering. bring it back to a boil, then take the carmel off the heat. add the salted butter. chill the filling the regrigerator.
3. when the batter is well chilled, blend it ;until smooth in the food processor. use the filling to sandwich pairs of macarons.