Building on my progress in part 4 I decided to try the Italian meringue again. This time I would use a mixing bowl and my hand blender rather than my mixer. The bowl on my mixer was too big for one batch of macarons and left at least 1/4 of the syrup on the side of the bowl.
I am using the book “i ♥ macarons” by Hisako Ogita.
|Macarons Part 5|
|Macarons Part 5 – The Ingredients|
Following the recipe I use my food processor to grind the almond meal and icing sugar together and then double sifted the mixture.
|Macarons Part 5 – Double Sifted Almond Mixture|
|Macarons Part 5 – Slightly Whipped Egg Whites|
Over on the stove, in a small pot, I combined the water and sugar and heated the mixture.
|Macarons Part 5 – Water & Sugar|
I boiled the syrup until it reached 235˚ F.
|Macarons Part 5 – Bringing the Syrup to Temp|
Once the sugar was at temperature I slowly drizzled the syrup into the egg whites while beating them on high.
|Macarons Part 5 – Finishing the Egg Whites|
After about 10 minutes of beating the meringue was cool enough to add the vanilla.
|Macarons Part 5 – Adding the Vanilla|
When the vanilla was mixed in I switched to a large spatula and folded in 1/2 of the almond mixture.
|Macarons Part 5 – The first 1/2 of the Almond Mixture|
Then I added the second half of the almonds and gently folded them in.
|Macarons Part 5 – The second 1/2 of the Almond Mixture|
Then it was time for macaronage – the final 10 folds.
|Macarons Part 5 – Macaronage|
And it was off to the pastry bag.
|Macarons Part 5 – Filled Pastry Bag|
|Macarons Part 5 – Ready to Pipe|
I piped a round of macaron batter in each of the marked circles, then gave the pan a hard rap on the counter to disperse any air bubbles.
While the oven heated to 400˚F, I let the macarons rest on the counter to form a slight skin. Then it was off to the oven for 11 minutes.
This time everything came together. No excessive spreading and perfect feet!
|Macarons Part 5 – Perfect Pied|
|Macarons Part 5 – Eureka!!|