I hope you had a nice weekend.
Mine wasn’t what most would consider terribly exciting. I got my fill of “I Love Lucy” episodes, and I managed to get a little baking done. It was pretty routine for the most part.
This batch of macaron I made over the weekend, is some what of a “test” batch. I say test because although I’ve got my flavors nailed down, I want to make sure my shell consistency is on-point.
Why may you ask?
Well, I think I’m finally going to pull the trigger and get these babies up on the Buy.com Marketplace.
This morning I’m going to be taking a few of these “test” Macaron to work with me, to get some feedback. I’ll be sure and let you know what they think.
If all goes well, I soon will be in the Macaron selling business.
Links with pics, flavors, and prices will of course… be forthcoming.
So, stay tuned!
- 100 grams almond flour
- 20 grams freeze dried mango
- 200 grams confectioners sugar
- 3 large egg whites, room temperature
- 30 grams granulated sugar
- 1 cup dulce de leche
- Pulse almond flour and dried mango in a food processor until finely ground. Sift confectioners’ sugar, and almond flour mixture together a couple of times into a medium bowl.
- With a hand mixer fitted with the whisk attachment, whip egg whites until they appear foamy, approximately 30 seconds. While the mixer is running carefully pour in the granulated sugar in a slow stream and continue beating the whites on high until they reach a consistency similar to that of shaving cream. Be careful not to over-beat the egg whites, or the meringue will be too dry.
- Add the sifted dry ingredients to the meringue all at once. Begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.
- Fill a pastry bag fitted with a plain tip (Ateco #806 or #807) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
- Preheat the oven to 300 degrees F.
- When ready, bake for approximately 16-17 minutes, depending on the macaron size they might require a longer baking time. Allow them to cool, then transfer to a wire rack.
- Fill a pastry bag with the dulce de leche and pipe a small amount onto half of the macaroni shells. Sandwich together. Refrigerate for 24 hours and serve.