FRENCH MACARONS
Ingredients:
Almond Flour 4 3/8 oz
Confection Sugar 7 3/8 oz
Granulated Sugar 4 tbs
Salt
Egg Whites
Directions:
Beat egg whites until they are fluffy and whipped (4 egg whites)
Once it is a little whipped start adding granulated sugar one spoon at a time (4tbs)
Whip until its whipped and glossy. (Takes 4-8 minutes)
Fold in almond flour and confection sugar combination little at a time.
Pipe into parchmain paper on baking sheet. Rest for 30 minutes till it becomes dry.
Use water on tip of finger to push the tips of macarons down.
Bake 15 minutes and switch between top/bottom tray.
Filling: (Lemon Curd):
Lemon Juice ½ cup
Butter (unsalted) 3 tbs
Granulated Sugar ½ cup
Egg White 3 eggs 1 egg yolk
Vanilla Extract
Salt
Directions:
Pour ½ cup Lemon juice with 3 tbs of butter and bring to a simmer boil.
Take 3 eggs and 1 egg yolk and mix with ½ cup granulated sugar until they are well mixed.
When the lemon juice and butter comes to a boil take it off the heat and whisk it little at a time to the sugar/yolk batter. Mix and stir well.
Take the mixture back to the stove over low heat and stir with wooden spoon.
When it curds and steams a little take it off and pour in bowl and cover with plastic wrap making sure the wrap touches the curd.
Add a little of vanilla extract and little bit of salt.
Let it cool for 30 minutes and place in fridge.
Take 3 eggs and 1 egg yolk and mix with ½ cup granulated sugar until they are well mixed.
When the lemon juice and butter comes to a boil take it off the heat and whisk it little at a time to the sugar/yolk batter. Mix and stir well.
Take the mixture back to the stove over low heat and stir with wooden spoon.
When it curds and steams a little take it off and pour in bowl and cover with plastic wrap making sure the wrap touches the curd.
Add a little of vanilla extract and little bit of salt.
Let it cool for 30 minutes and place in fridge.
Filling: (Vanilla Cream Butter):
Cream
Granulated Sugar ½ cup
Egg White 2 Large Egg Whites
Vanilla Extract ¼ tsp
Salt
Directions:
Granulated Sugar ½ cup
Egg White 2 Large Egg Whites
Vanilla Extract ¼ tsp
Salt
Directions:
Add water to a saucepan and bring to simmer.
In a separate bowl add two large egg whites and ½ cup granulated sugar.
Wisk it together.
Put it over the simmering water and leave for about 3-4 minutes until mixture is hot to the touch. Keep stirring so eggs don’t cook. It will clear out as sugar melts.
Whisk it until eggs white cools down and becomes fluffy and white.
Keep whisking until it cools completely down.
Add one stick of butter in cubes in room temperature and mix together.
Add ¼ spoon Vanilla Extract and pinch of salt and mix well together.
In a separate bowl add two large egg whites and ½ cup granulated sugar.
Wisk it together.
Put it over the simmering water and leave for about 3-4 minutes until mixture is hot to the touch. Keep stirring so eggs don’t cook. It will clear out as sugar melts.
Whisk it until eggs white cools down and becomes fluffy and white.
Keep whisking until it cools completely down.
Add one stick of butter in cubes in room temperature and mix together.
Add ¼ spoon Vanilla Extract and pinch of salt and mix well together.
No comments:
Post a Comment