A short instructional video is at the bottom of the page. - Difficulty level - Very difficult. - Suitable for 15-20 pieces (basic size). - Fur. - Gluten-free. Before we begin, it is important to emphasize that the macaron is a very difficult cookie to prepare, it is important to be extremely careful in all stages of preparation. There is no need to be disappointed if you do not succeed the first time, it is important to try without stopping until you succeed. We are available for any questions / suggestions, on WhatsApp / Facebook / Instagram (links to all media appear on the home page of the site). Ingredients: 75 grams of protein. 200 grams of sugar. 60 grams of water. 200 grams of powdered sugar. 200 grams of blanched ground almonds. 75 grams of protein. Food coloring powder is desired (dissolves in water). Preparation method: 1. First, wipe the work tools clean of grease and dry them thoroughly. 2. In the mixer bowl with a whisk (balloon), place the first egg white (do not turn on the mixer at this time). 3. In a saucepan, place the sugar and water and boil to a temperature of 115 degrees. 4. When the syrup has reached 115 degrees, begin to whip the egg white in the mixer at high speed and continue to boil the syrup until it reaches 118 degrees. 5. When the syrup has reached 118 degrees, and at the same time the mixer is whipping the egg white, pour the sugar syrup onto the side of the mixer bowl, in a thin, slow trickle until it is finished, while the mixer continues to whip at high speed. - It is important that the syrup does not touch the whisk, as this may prevent the syrup from entering the egg white. 6. When all the syrup is inside the egg white, continue to whip at high speed for about 3-4 minutes until the meringue becomes white, shiny and, most importantly, stable. 7. Once the meringue is ready, reduce the mixer speed to the lowest setting and proceed to add the remaining ingredients. 8. At this point, sift the almonds and powdered sugar well and mix with a spatula (a spatula) until you obtain a uniform powder. 9. Add the second egg white and food coloring and mix until you obtain a hard, grainy marzipan. - It is important not to mix too much, so as not to heat the almonds, as this will cause the almond fat to separate and ruin the mixture. 10. Fold in the meringue and marzipan mixture in two batches until you obtain a uniform mixture. 11. At this point, begin to test for uniformity. We want to obtain a mixture that naturally flattens, slowly (this should be done for between half a minute and a minute). - If the mixture does not flatten after a minute, you should continue to fold until you obtain the desired fluidity. - If the mass flattens too quickly and not within half a minute, it means that we have broken the mass and there is no way back. - It is important to emphasize "breaking" the mass. 12. After the mass is ready, transfer to a piping bag with a smooth nozzle of the desired size, and pipe into disks, on a silicone surface. - We will need to obtain a natural flattening of the disks, that's how we will know that the mass is in excellent condition. 13. Preheat the oven to 150 degrees in turbo mode + top and bottom heat. 14. After the oven is well heated, insert one tray at a time, and bake for between 11-13 minutes, depending on the size of the macaron. 15. After baking, cool the macarons at room temperature and detach from the silicone surface. 16 At this stage, sort the macarons into pairs of the same size. 17. Fill with the desired filling and transfer to the freezer for a few hours. 18. Remove the macarons from the freezer to a serving plate, wait for them to thaw and start devouring :) Good luck and enjoy :) Did you make them? Did they turn out delicious? Did you take a picture? Feel free to share and tag us.
