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Caption: _______ DIY MACARON
Caption: • INGREDIENTS •
Part 1 : Macaron Shell
• Almond meal / ground blanched almonds
• Powdered Sugar
• Liquified Egg Whites
• Plain White Sugar
• Bottled Water
• Liquified Egg Whites
Caption: •••PRE • STEPS •••
• A few days before preparing the macarons separate the egg whites from the yolks
Aged 🐣 = Better Meringue
Caption: • ON THE DAY •
1. Strain 🐣 Whites through A sieve and then weigh out twos seperate bowls . 110 go will be for meringue and 110g will be part of the icing sugar
2. Weigh almond meal and powdered sugar, sift them separately and then sift them together
3. Weigh the sugar ( plain ) and water for the syrup .
4. Put the water and then sugar in a small pot , cook on medium heat until temperature reaches 230 F
5. At this point , start whipping 1 part of 🐣 whites
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Caption: 6. When the syrup reaches 115 F drop the speed of the mixer and carefully mix in the egg whites . Then speed up the mixer until the temp reaches 104 F
7. Pour the second part of egg whites into the sugar almond mix , do not mix,
8.Gently fold the mixture into the sugar / almond / egg white mix until combined .
9. Fill a pastry bag with a round tip and pipe rounds on a parchment paper lined cookie sheet .
10. Preheat the oven to 300F
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Caption: PART 2 : INGREDIENTS
••Raspberry 🍓Filling••
• Frozen Berries
• Pectin
• Lemon Juice
• Sugar
Caption: 1. Purée the berries for several minutes until the seeds are broken
2. Put the purée , sugar , and pectin in a pot
3. Stir and Boil for 5 minutes
4. Take pot off the heat and add lemon juice
5. Let the jam cool in the refrigerator before putting it in the pastry
6. Fill a Piping Bag with the Pastry
7, Pipe the Macarons
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Caption: 11. Leave the piped macarons for 30 mins until it has formed a skin ,
12. Place the tray in the oven for 15 minutes .
13. When ready slide the parchment paper from the cookie sheet and slide the shells of one by one .
Caption: 14. Lightly brush powdered sprinkles on top to give the macarons a glossy glow
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