French Macarons

Name: French Macarons
Prep time: 2 h
Total time: 2 h
Cuisine: European, Mediterranean, French
Ingredients: One Napkin; White vinegar; 3/4 cups/69 g Fine/Extra-fine Almond Flour; 0.55 cups/69 g Icing/confectioner sugar; 4 tbsp/53 g Egg whites room temperatures; 12.72 tsp/53 g Sugar; 1.4 oz/55 g Chocolate 72%; 0.22 cups/50g Heavy/Doble Cream (at least 30% fat); 2.11 tsp/10 gr Butter room temperature; scale; 2 medium size bowls; whisk; parchment paper; hand mixer; sifter; 1 medium sauce pan; 1 spatula; clingfilm; 1 large bowl; 1 strainer; 1 paddle dough; 1 food colour (there are several types, if you decide to leave the macaron natural they will be light cream); 2 pipping bags; 2 nozzle number 7 or 8; oven; A Plate for presentation; 1 baking tray

1 step

Prep:2h

You can’t imagine Paris without its typical desserts, and Macarons are one of them. Chefs Gaby & Carlos Molina teaches us how to cook sweet meringue-based confection in a colorful way.

Updated at: Thu, 17 Aug 2023 12:50:51 GMT

Nutrition balance score

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Ingredients

2 servings

Ingredients (please have them all into room temperature)

1Napkin

white vinegar

For the Almond Blend + Merengue

69gAlmond Flour

Fine, Extra-fine

69gIcing sugar

53gEgg whites

room temperatures

53gSugar

For the Ganache (if you are not fond of chocolate you may replace it with jam)

1.4 ozChocolate 72%

50gHeavy Cream

at least 30% fat

2.11 tspButter

room temperature

Tools

there are several types, if you decide to leave the macaron natural they will be light cream

Instructions

Before the Class Starts

Step 1

Egg whites can be fresh, pasteurized or can be separated days in advance, up to 6 days. Place them insidee a glass covering on top with clingfilm; reserve in the fridge. Please take them out of the fridge at least 2h before the experience.

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