Fool Proof French Macarons! Tutorial - NO AGING OF EGG WHITES!
Here is a FOOL PROOF French Macaron recipe that I must share with everyone! You DON'T need to age the egg whites, which is always something you need to prepare in advance. NO MORE! This is credited to Anne Reardon from "HOW TO COOK THAT". Below is the recipe and I watch my video for step by step instructions! French Macaron Recipe Ingredients 4 large egg whites (or 5 small) 140g (4.94 ounces) 1/3 cup or 70g (2.47 ounces) caster sugar [*US cups 1/3 cup plus 1 tsp] 1 1/2 cups or 230g (8.11 ounces) pure icing sugar [US cups 1 1/2 cups plus 4 tsp] OR 1 3/4 cups or 230g (8.11 ounces) icing mixture [US cups 1 3/4 cups plus 4 tsp] 1 cup or 120g (4.23 ounces) almond meal [US cups 1 cup plus 3 teaspoons] 2g (0.07 ounces) salt (tiny pinch) gel food colouring (optional) (*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.). Macaron Recipe Directions This recipe makes approximately 40 shells or 20 filled macarons Preheat the oven to 150 degrees C Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out. Continue to whip for 1-2 more minutes. How long this takes will depend on you mixer. Add gel or powdered food colouring and continue to mix for a further 20 seconds. Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top For Anne's website: macarons, fool proof macarons, https://www.howtocookthat.net/public_html/easy-macaron-macaroon-recipe/ So pls subscribe to keep up with Maly's World! Website: http://www.sucrecakes.com.au/ Facebook: https://www.facebook.com/SucreCakesByMaly/ Instagram: @sucrecakesbymaly Email: [email protected] - business enquiries only please Thank you Kind Regards Maly Nakano Valdes Commercial Operations Support Specialist ANZ Level 5/7 Eden Park Drive |Macquarie Park NSW 2113 | Australia Phone: (02) 8078 6164 | Fax: (02) 8078 4314 | Mobile: +61 488 006 374 Email: [email protected] | Website: www.heartware.com
Here is a FOOL PROOF French Macaron recipe that I must share with everyone! You DON'T need to age the egg whites, which is always something you need to prepare in advance. NO MORE! This is credited to Anne Reardon from "HOW TO COOK THAT". Below is the recipe and I watch my video for step by step instructions! French Macaron Recipe Ingredients 4 large egg whites (or 5 small) 140g (4.94 ounces) 1/3 cup or 70g (2.47 ounces) caster sugar [*US cups 1/3 cup plus 1 tsp] 1 1/2 cups or 230g (8.11 ounces) pure icing sugar [US cups 1 1/2 cups plus 4 tsp] OR 1 3/4 cups or 230g (8.11 ounces) icing mixture [US cups 1 3/4 cups plus 4 tsp] 1 cup or 120g (4.23 ounces) almond meal [US cups 1 cup plus 3 teaspoons] 2g (0.07 ounces) salt (tiny pinch) gel food colouring (optional) (*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.). Macaron Recipe Directions This recipe makes approximately 40 shells or 20 filled macarons Preheat the oven to 150 degrees C Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out. Continue to whip for 1-2 more minutes. How long this takes will depend on you mixer. Add gel or powdered food colouring and continue to mix for a further 20 seconds. Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top For Anne's website: macarons, fool proof macarons, https://www.howtocookthat.net/public_html/easy-macaron-macaroon-recipe/ So pls subscribe to keep up with Maly's World! Website: http://www.sucrecakes.com.au/ Facebook: https://www.facebook.com/SucreCakesByMaly/ Instagram: @sucrecakesbymaly Email: [email protected] - business enquiries only please Thank you Kind Regards Maly Nakano Valdes Commercial Operations Support Specialist ANZ Level 5/7 Eden Park Drive |Macquarie Park NSW 2113 | Australia Phone: (02) 8078 6164 | Fax: (02) 8078 4314 | Mobile: +61 488 006 374 Email: [email protected] | Website: www.heartware.com