Macarons mania...!!!!!

12:38

For the Italian version click here!!!
Here I am with these amazing macarons!!!!!  I'm so happy with the result...now is my best present for my family and friends...When I go to visit them they all expect me to bring some macarons. They love them...and me too...actually I love more to bake them! I even bought some proper boxes in Paris.


MACARONS MANIA....FELDER'S RECIPEINGREDIENTS
  • 240g aged egg whites
  • 320g almond flour
  • 320g icing sugar
  • 320g caster sugar
  • 80g water
  • Colorants

Place the sugar and water in a small saucepan and leave to stand. Divide the total egg white into two equal amounts, placing one half in a small bowl or glass and the other half in the bowl which you will use for making the meringue. It is preferable to weigh the amounts, not do it by volume or eye. Process the almond meal and icing sugar at high speed to achieve a fine powder. Sift to break up any lumps of powder and place in a large bowl. Place the caster sugar and water in a saucepan for the syrup  and bring to a simmer over a low heat. Remove from the heat when it reaches the temperature of 114ºC. Beat the egg white until it makes soft peaks. If you are using a kitchen machine you can start the machine when the syrup is a few degrees below the final temperature (see below). Beat the egg whites to firm peaks just before the final temperature is attained. Set the beater/machine to slow speed and slowly pour the hot syrup into the bowl of beaten egg whites in a thin stream. The syrup may splash a little. If you are too slow to do this, the syrup might harden in the saucepan… there is always some wastage. As soon as all the syrup is in the egg whites, increase the beating speed to maximum and beat for several minutes until the meringue is just warm to the touch. Add the colouring at this stage if you are doing only one colour. The final product should be a stiff, compact meringue with a lovely satiny consistency. Pour the unused amount of egg white onto the dry ingredients and mix well, until is all incorporated. Then scoop the meringue on top of that. Mix the ingredients with a spatula using a circular motion around the bowl and under the batter. Id instead you are making macarons of different colors, separate the batter in diffrent bowls and add the food colouring at this stage. It’s important to mix the ingredients quickly to avoid over mixing. Spoon the batter into a sac a poche with a 8-10 mm nozzle and pipe evenly onto the baking paper. Leave them to dry for about 30 minutes. Bake the macarons at 145º for about 15 mins ( I baked mine at 130º). 
Dark chocolate ganache
  • 100g double cream
  • 100g dark chocolate
  • 20g butter

White chocolate and hazelnuts ganache
  • 100g double cream
  • 110g white chocolate
  • 20g butter
  • 1 tsp hazelnut paste

Cut the chocolate into small chunks. In a small saucepan bring the double cream to the boil over medium heat. Remove from heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth. Add a small knob of butter and mix until the ganache is smooth and shiny. In the white chocolate ganache add the teaspoons of hazelnut paste. Transfer the ganache into a small bowl and let cool down. I refrigerate it over night and in the morning I whipped the ganache with a whisk.





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