Macarons - Italian Meringue Method
The Honey Blonde
- 140 g fine almond flour ((Blanched) sifted)
- 140 g confectioner’s sugar (sifted)
- 3 egg whites ( room temperature, divided into two)
- 100 g granulated white sugar
- 40 g weight water
- ½ portion of cream cheese frosting
- ¼ cup raspberry preserves
- In the work bowl of a food processor, mix together the sifted almond meal and confectioners sugar. Then sift again into a large bowl. Pour in half of the egg whites and mix into a paste. If dying the macarons, add in the food coloring and mix thoroughly.
- In another clean bowl, wiped down with a bit of vinegar, whisk together the remaining egg whites until stiff peaks form.
- Meanwhile, add water and granulated sugar to a small sauce pan and bring to a simmer. Let sugar cook until a candy thermometer reads 240 degrees (F).
- Begin to whisk the egg whites again on low speed and slowly pour sugar syrup into egg whites while continuing to mix. Once all sugar has been added, increase speed to high and continue whisking until bottom of the bowl is no longer warm. About 5 minutes.
- Spoon half the meringue mixture into the almond paste and mix until almost incorporated, then add the remaining meringue and gently mix until the batter becomes smooth and there are no longer any lumps and it falls off the spoon in a thick ribbon.
- Transfer the batter to a piping bag fitted with a large round tip. Pipe individual rounds, about 1 1/4" to 1 1/2" in diameter onto a baking sheet lined with parchment. Pipe a single mound of batter, not around in a circle. The batter will flatten as it sits to for a perfect circle. If piping hearts, outline a heart shape on the back of the parchment. Follow the heart patter while piping a "V" shape. Use a toothpick to help form the shape.
- Once all macarons are piped, tap the sheet pan on the counter to release any air bubbles. Let sit on the counter for at least 20 minutes, or until the tops of the macarons are slightly tacky, but do not stick to your finger.
- Meanwhile, preheat the oven to 300 degrees. Bake one pan at a time for 16-18 minutes, rotating the pan once in the middle of the baking cycle. The macarons are done when they are completely sturdy and do not move around when pressed.
- Once removed from the oven, spray the pan underneath the parchment with a bit of water to create steam which helps release the macaons. Transfer to a drying rack.
- When macarons are cooled, pipe the cream cheese frosting around the edge of the macaron, then then spoon a dollop of preserves in the middle. Top with another macaron.