5g (1 Tbsp) dried egg white powder (not meringue powder)
28g (2 Tbsp) sugar
225g (1 3/4 C) powdered sugar (2 C)
125g (1 C + 2 Tbsp) fine almond flour
4 lrg egg whites (120 g) set out at room temp (at least 24 hours, better at 3 days)
1/4 tsp cream of tarter
- Print your template and place in pans (2-3) under parchment paper – OR draw 1 1/2 inch circles on the underside of your parchment paper.
- Stir the sugar and egg white powder into a small bowl.
- In another bowl sift together the almond meal and powdered sugar at least twice.
- In a copper or grease free bowl add the cream of tarter to your egg whites, beat them on low speed until foamy (with a hand mixer or by hand – not a big machine mixer).
- Slowly add the sugar/egg white powder mixture as you beat the eggs.
- Increase the speed to medium and beat until almost stiff egg whites, still glossy, but more firm that soft peaks.
- Beat in food coloring gel, until uniform.
- Gently fold in 1/3rd of the almond mixture.
- Once its combined, add another third of the almond mixture, fold, and so on.
- Add your batter to a piping bag with a large round tip (around 1 cm or less) and pipe rows of macarons.
- Pipe into the smaller circle they will spread to the larger circle.
- Pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies for you to pop (with a toothpick)
- Let the cookies rest between 45-60 minutes
- This is a great time to make the ganache – in a small pot bring the cream to a simmer
- add the flavored oil and stir
- pour the cream over the chocolate, let it sit for 5 mins
- stir it until it’s smooth (if it’s still chunky you can melt it over a double broiler
- Let it cool, it will thicken so it can be pipped
- Pre-heat your oven to as close to 290°F as possible, a little over is better than a little under.
- Bake the cookies for 16-18 minutes. One sheet at a time.
- Let the shells cool, then pop off the parchment paper
- LIGHTLY brush some of the syrup to the bottom of the shells
- Pipe the ganache onto half of the shells
- Twist the other half of the cookies onto the ganache
- Refrigerate the cookies and let them maturate, 1-3 days
- Bring to room temperature then enjoy
Original Recipes visit: Chocolate Mint Macarons @ ashleemarie.com