Time: 2-3 hours Makes: 80-110 shells (depending on size)
1. Weigh the almond flour and powdered sugar and sift together
2. Incorporate the egg whites into the almond flour and powdered sugar mixture (if you are adding a color, this is the best time to do it.)
3. ITALIAN MERINGUE: Cook the sugar and water on medium to medium-low until it reaches 235 Fahrenheit (soft ball on candy thermometer.) When the thermometer reaches 230, in a stand mixer fitted with a whisk attachment, whip the egg whites until stiff peaks form. Once the sugar mixture reaches the correct temperature, carefully, pour the sugar mixture in between the beater and the side of the bowl with the mixer on medium speed. Continue to whisk on high until the meringue is shiny and 122 degrees Fahrenheit.
4. A little at a time, begin to incorporate the Italian meringue into the first mixture. You are going to macaroner the macaron mixture until it drips down in “ribbons.”
5. Using a piping bag fitted with an A2 tip, pipe macarons onto baking sheets covered in parchment paper, as explained in class.
6. Bang the sheets down several times to release any air bubbles and allow macarons to sit until a “skin” forms.
7. Preheat the oven to 350 HOWEVER be aware that every oven has a different temperature swing between 12 and 25 degrees. You may need to constantly change the temperature of your oven or find the right temperature after a few trials.
8. Bake the shells for 12 minutes opening the door every 4 minutes for several seconds to let out the steam.
9. Allow macarons to cool completely before filling.
10. Can be stored in fridge for a week or more and the freezer for several months
pumpkin spice macarons:
line the outside rim with the cinnamon & pumpkin buttercream
fill the center of the buttercream ring with the pumpkin butter