Macaron, this tasty crunchy, soft, satisfying explosion of textures and flavours has contrarily to what many people know its origin in Italy.
In fact this sweet goodness has been created on the 1533 by an Italian chef who worked for Caterina de Medicis in Italy, she was married to the Duc d’Orleans, which after became king of France and everyone know him by his Name Henry II.
Personally I find this libidinous filled biscuit, something magic and very interesting.
Today I want to share my recipe with you. This recipe has been given to me by the executive chef of TEN MINUTES BY TRACTOR winery and restaurant, Stuart Bell.https://www.google.com.au/search?q=stuart+bell+chef&client=safari&hl=en-au&prmd=sinv&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiqz7DIq7zRAhXIKpQKHdQ_CEcQ_AUICCgC&biw=320&bih=460#imgrc=MYrTarifi_fQiM%3A
- 150 gr almond meal (160 gr because of waste)
- 150 gr icing sugar
- 55 gr egg white
- 4 gr colour powder if you want to color them, I usually use freeze dry fruit powder)
- 150 gr caster sugar
- 35 gr water
- 55 gr egg white
As you may have noticed we have two different groups of ingredients.
Take the first group of ingredients. Blend in a food processor almond meal and icing sugar, until they are very fine powder.
Pass it trough a fine sieve.
Discard what’s left in the sieve.
Put this powder into a bowl making sure that you have 300 gr in total, so my suggestion is to blend always a bit more.
Now put the caster sugar the water in a pot and with a thermometer bring this syrup to 121 degrees, once the thermometer shows you 115 start wishing your egg whites into a Kitchen aidOnce it reaches 121 degrees add the sugar syrup into the bowl quite fast and keep wisking until it reaches room temperature, it will take only 5 minutes.
Now you can add this Italian merengue in 2 times into the almond meal mixture. Mix it gently and unlikely all other whipped preparations this needs to lose a bit of its air, so to obtain the classic flat surface that the macaroons have.
I’ve personally divided the mix into to piping bags to make a marble effect.Pipe onto a baking tray with lined with a baking mat or baking paper.
Don’t make them wider then 1.5 cm because they will lose their positions spreading a bit around.
Now another important point: make sure the surface on the macaroons is dry, your finger must not stick on it, it will take at least 30-40 minutes.
Once they are done slide the baking paper on the bench or table and let them cool down.