Neapolitan Macarons Recipe By Tasty Food

FRENCH MACARONS

Steps:

• Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
• Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
• Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
• Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
• Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
• Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
• Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
• Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
• Almond-Raspberry:
• Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
• Mint-White Chocolate:
• Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
• Blueberry Cheesecake:
• Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
• Lavender-Honey:
• Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
• Pineapple:
• Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.

NEAPOLITAN MACARONS!

Steps:

• In a medium sized bowl, sift 100g of the Icing Sugar, and 50g of the Ground Almonds. Its very important that you sift it, as this will prevent any lumps.
• In a second medium sized bowl, do the same with the other 100g of the Icing Sugar, and 50g of the Ground Almonds.
• In a stand mixer, add your Egg Whites. Make sure the bowl and whisk you are using are spotlessly clean first!
• Whisk the egg whites up to stiff peaks, and start adding the caster sugar teaspoon by teaspoon till all is incorporated. Whisk for another minute or so afterwards.
• Add half of the meringue mixture to one of the bowls of Sugar/Almonds. It should weight about 87/88g to make sure you're nearer half.
• In that bowl, add the 1 tsp of Vanilla and fold the mixture carefully but making sure that its all incorporated.
• The next step is called 'Macaronage' where you basically press and wipe the mixture around the edges of the bowl to sort of de-fluff it in a way. It smooths the mixture out, making it better.
• With the other half of the Meringue, add the pink food colouring and Strawberry Extract and whisk till combined. Add this to the Sugar/Almond mix and repeat the folding and macaronage.
• With a disposable piping bag, add a small round tip. Carefully pipe the mixtures onto some Macaron Mats. The mixture does spread naturally, so don't pipe them that large otherwise they might end up touching.
• You should end up with equal amounts of pink shells, and vanilla shells.
• Once piped, tap the trays onto the work surface 5-6 times to get any air bubbles out, and leave on the side for 1 hour to form a skin.
• Towards the end of the hour, turn your oven on to 130C Fan.
• Once the hour is up, put the Macarons in the oven to bake for 16-20 minutes. I usually go more towards 20 minutes.
• Leave them to cool full on the mats before peeling them off.
• Once cooled, make your ganache - Add your dark chocolate to a bowl, chopped up. Heat your cream in a pan till its just starting to boil, and pour it over the dark chocolate.
• Leave it to sit for 5 minutes, and then stir together. Leave again for 5 minutes to cool slightly, and then add to a piping bag.
• Pipe a smallish amount into the middle of all of the strawberry or vanilla Macarons, and then sandwich on the opposite colour/flavour.
• Put them into the fridge for the ganache to set for an hour or so, and then enjoy!

HOW TO MAKE MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!