Wipe with vinegar the silicon mats, bowls and baking trays. Print templates if using.
Weight all the ingredients in separate bowls
◦ The egg whites can be directly taken from the fridge and do not require aging.
Prepare dry ingredients:
Add egg white powder to the bowl containing the granulated sugar and mix well.
If the almond flour is not super fine, I recommend doing 2-3 pulses in a food processor. Only do this for short amounts of time.
Sift the almond flour and powdered sugar. Do this two times.
Note: keep all the containers covered with lids.
Prepare the French Meringue:
In the bowl of a stand mixer fitted with a whisk, whip egg whites on medium speed until foamy/frothy.
Gradually add the granulated sugar/ powdered egg white mixture, continue whipping on medium speed until glossy stiff peaks
Macaronage:
Add half of the meringue to the almond flour / powdered sugar mixture.
Add gel food coloring
Fold gently with a spatula until the dry ingredients are incorporated
Add the remaining meringue
Fold gently until the batter becomes glossy and falls off the spatula like ribbons.
Piping:
Fit a round tip (e.g., Wilton 12) in a pastry bag, place the bag inside a tall measuring cup or a deli container, wrap the bag in the edges of the cup to keep it open
Pour the macaron batter into the pastry, remove from the cup
Pipe circles onto the tray with silicon mat or pre-printed template under a piece of parchment
Resting and baking:
Let the piped macarons rest on the kitchen counter until a skin is developed, you will be able to gently touch them without batter sticking to the fingers.
Once the skin is formed, place inside the oven, bake at 275-300F (this will depend on your location and other factors like humidity) for 15-18min.
◦ Use an oven thermometer to make sure the oven is not too hot.
Let the macarons cool before removing from the baking surface
Make Swiss meringue:
- In a bowl of a stand mixer using a whisk, combine egg whites, sugar and cream of tartar
- Place over a double boiler, whisk until smooth, the sugar is dissolved and warm to touch
- Transfer bowl to stand mixer, whip on medium-high speed until cool and firm/shiny peaks form.
Make the buttercream:
Switch to the paddle attachment. Gradually add pieces of butter, combine until fully emulsified.
If the mixture seems to break, continue mixing it and it will eventually combine into a smooth buttercream.
- Add salt and flavor of choice
Filling macarons:
Fit a small tip, I recommend tips like 4B, 1M for nice piping designs, inside a pastry bag. Place inside a tall measuring cup or deli container.
Pour the ganache inside the bag
Take 1 macaron shell, pipe the ganache in the center
Take another macaron shell and sandwich the filling. The best ratio of macaron to filling is 2:1
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