- 250g icing sugar (2cups)
- 190g ground almonds (1+3/4 cup)
- 144g egg whites
- Food coloring
- 190g sugar (1 cup)
- 60ml of water (1/4 cup)
After several failures (tbh I stopped counting), I’m finally super in love of my macarons. I found the recipe for the shells on Cupcake Jemma’s Youtube channel made with Italian Meringue + all the little tips and it’s just perfect. Here is the recipe:
Prep time: 30min | Rest time : 15min to 1h | Cook time: 12min | 30 macarons
- Pass the icing sugar & the almond powder through a blender and then through a sieve.
- Then add half the egg whites so here 72g (and the coloring if you want to add some). Mix everything with a spatula and reserve at room temperature with cling film so that it does not dry while you take care of the Meringue.
- For the Italian Meringue: Put the rest of your egg whites in the bowl of your mixer, ready with the whisk. Heat the sugar and water. When the syrup reaches 114°C begins to beat your egg whites. When the syrup reaches 118°C, increase the power of your robot to the maximum and pour your syrup on your egg whites (along the wall of the mixer). Keep beating until the meringue is ready (you don’t have to have a bird’s beak; it can fall back a bit).
- When your meringue is ready, pour a spoon into your first preparation, and mix with a spatula. Then add the rest of the meringue all at once and mix until you get a ribbon effect.
- Pour your preparation into a piping bag fitted with a piping tip (I use an 8 piping tip) and shape your macarons on a parchment paper.
- Then tap your baking sheet to remove any air bubbles and leave to sit at room temperature between 15min and 1h until the tops of your shells feel dry to the touch.
- Bake your macaroons at 165°C for 12min. (My oven heats up a lot, I personally cook mine at 150°C so it will depend on your oven!)
- Once cooked, let them cool on a rack.
- For the Ganache I used the famous Mogador recipe from Pierre Hermé based on Milk Chocolate and Passion Juice which is already widely available on the internet ? here is a quick summary:Milk Chocolate and Passion Juice Ganache recipe:
▫️83g of passion fruit puree
▫️183g of 40% milk chocolate
▫️33g soft unsalted butter
Melt the chocolate in a double boiler. Heat the passion fruit puree. Pour little by little over the milk chocolate and finally add the butter. Use a blender to homogenize and set aside at room temperature for 2 hours before piping on your macarons.
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