Hello everybody,
Today I made 160 macaron shells using Italian meringues.
▶ Ingredients (40 ~ 48 pieces of macaron shell, 3.5cm in diameter)-I used 4 times all ingredients
[Paste]
-83g almond flour, 83g sugar powder, 30g whites
[Syrup] (for Italian meringue)
Sugar: 70g, Water 18g
[Meringue] (for Italian meringue)
30 g of whites, 5 g of sugar
1) Sift 83g of almond flour and 83g of sugar powder into 4 bowls.
2) Add 30 g of whites and coloring, mix with a spatula to make paste. Add the different pigments to the four bowls and mix them with the whites to form a four color paste. Put plastic wrap to prevent drying while making Italian meringues.
3) Put 280g sugar and 72g water in a pot and heat it up to 118 degrees Celsius over medium heat to make syrup. (Don't stir)
4) 3) When it boils to the middle of this pot, add 120g of whites and 20g of sugar to the blender and foam it on medium speed. Please refer to the video for the status of the finished meringue.
★ It is important to match the timing of 3) and 4). If the meringue is finished before the syrup, turn to the mixer's lowest speed and wait for the syrup to complete so that the meringue does not over whip. If the syrup is finished before meringue, turn off the light immediately when the syrup reaches 118 degrees Celsius, and wait for the meringue to complete. This method can overcome short time gaps, but should not be too long. Try to match the speed at which meringues and syrups are finished.
5) Speed ​​up the stand mixer at full speed, and pour the finished syrup into a thin thread. Add all the syrup, whip it for about 1 minute at a higher speed, then slow down to medium speed until it cools down. When the meringue is almost done, clean the pores by turning it for 1 ~ 2 minutes at low speed.
(How do you know if the meringue is complete?
(1) When the bowl is touched, the temperature drops to a warm degree
(2) The whisk continues to spin with the meringue stuck around the whisk
(3) When the stand mixer is stopped and slowly lifted vertically, pointed horns are made.)
6) The total weight of the finished quadruple meringue is between 400 and 420g. I'll use 100 ~ 105g each for 4 colors.
(Weight may vary slightly depending on creator / method)
7) Because the paste is hard, you have to add some meringues first and mix so that no lumps remain. Divide 40g of meringue in each bowl and mix well without spatula. Proceed with all four colors. At this time, the purpose is to loosen it well without lumps, so mix it up with strength.
8) Now add about 60 ~ 65g of meringues to each of the four colored bowls. Mix all four colors until the marbles disappear.
9) Please do Macaronage. Spread the dough on the wall as a whole, and then put it back together to make it your own. When you drop it, it collapses like a staircase and falls off. After 10 seconds, stop when the boundary of the dough is blurred and the height becomes somewhat similar. (See Status Video)
Once you've finished your one-color Macaronage, put it in your piping bag and proceed to the next color. Once you put the dough in a piping bag, it will last long.
10) Please pipe in the diameter 3.5cm round. Before the dough dries, tap the pan to remove large bubbles and spread the dough. Go through all four colors in sequence.
11) Dry at room temperature for 30 minutes to 1 hour until the surface is dry. Please judge by the state rather than the absolute time. The surface should be matte and you should feel a bit firm when you touch the sides.
12) Bake 13 minutes at 138 degrees Celsius. Adjust the temperature and time according to your oven. When baking more than 3 or 4 plates at a time, I baked for 8 to 9 minutes, then opened the oven door once, closed it, drained the steam, and baked the remaining time.
13) After the baked macaroons shell is completely cooled, turn over the sheet and turn it gently. The well-baked macaron shell is flipped over and peeled off neatly on the Teflon sheet.
* If you do not fill the filling immediately, please seal and store frozen.
* All macaroons must be matured before the water in the filling can be transferred to the macaron shell for a much delicious taste. After filling, place in a food container and mature in the refrigerator for a day.
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