Macarons
SHELL
INGREDIENTS
450 g almond flour
450 g confectioners sugar
170 g egg whites
500 g sugar
220 g water
175 g egg whites
Directions
Sift the almond flour.
Combine the almond flour, confectioners sugar, and egg whites together with a paddle in the Kitchen Aid. Add color. Cover surface with plastic and set aside.
Make an Italian Meringue- Cooking the sugar syrup to 118 C.
Whip the meringue to 40 C.
Add 1/3 of the meringue into the Macaronade using the paddle on the Kitchen Aid.
Fold in the rest of the meringue.
Cover the surface with plastic. Pipe.
Rest 40 minutes- until the macarons form a skin.
Bake 285°F for 11 minutes, low fan.
APRICOT MACARON FILLING
INGREDIENTS
1000 g apricot puree
225 g sugar
7 g pectin NH
DIRECTIONS
Heat the puree with half of the sugar to 50°C.
Add the rest of the sugar mixed with the pectin NH.
Bring the temperature to 103°C.
Allow to cool.
Mix with a spatula to make smooth and fill.
BLACKBERRY MACARON FILLING
INGREDIENTS
1000 g blackberry puree
225 g sugar
7 g pectin NH
DIRECTIONS
Heat the puree with half of the sugar to 50°C.
Add the rest of the sugar mixed with the pectin NH.
Bring the temperature to 103°C.
Allow to cool.
Mix with a spatula to make smooth and fill.
