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Basic french macarons shells





Mastering macarons shell is all about precision, Consistency and Control

Bellow is a clear, practical guide that focuses on specific techniques that actually improve your shell 
- Use aged egg whites
24-48 hours in the fridge help relax proteins and reduce moisture, Bring to room temperature before whipping.
- Almond flour fine and dry
Use blanched almond flour
- Powder sugar with cornstarch 
Help stabilize shells and improve  smoothness


A basic macaron filling is most commonly made with buttercream, ganache or jam, If using fruits jam, I normally mix with mascarpone cheese or cream cheese to balance the sweetness


 

Mango
                                                                                
                                                                             



Variety of flavors







Ingredients:


- 1 cup almond flour
- 1 cup confectioner's sugar
- 3 room temperature eggs white
- 1/2 cup granulated sugar 

Preparations:

- Line two cookies sheet with silicon baking mate
combine confectioner, sugar,almond flour in a food processor, pulse into fine powder
sift mixture into medium bowl, discard large pieces and set aside.

- Beat room temperature egg whites in large bowl with electric mixer at low medium speed until foamy about 3 minutes 
gradually add granulated sugar, beating at low medium speed about 6 minutes.
Keep beating the egg white on medium speed until foam stiff and shiny for another 8 minutes or until stiff peaks

- Mix well to incorporate powder sugar and almond mixture, Incorporate the beaten egg whites into the dry ingredients using large spatula, mix well and fold the mixture
Then work in the mixture (macaronage ) using spatula press down well ,going back and forward, to press out the oxygen from the white, Do this for 2-3 minutes until you have smooth mixture.

- Attach 1/2 inch plain tip to piping bag, scoop batter into bag pipe 1-inch circles about 2-inch apart onto prepare of the back on top of cookie sheets, tap cookies sheet on flat surface to remove air bubbles and set aside,let macaron rest uncovered until tops harden slightly, this takes from 15 to 30 minute maybe longer in more humid condition, when the batter does not stick, macarons are ready to bake.

- Preheat oven to 315 F, Place rack in center of oven, bake 18 minutes, cool completely on cookies sheets

- fill macarons shell with with buttercream, ganache or fruits jam.


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