Step-by-Step Guide to Prepare Super Quick Homemade Macarons

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Macarons is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Macarons is something that I’ve loved my entire life. They’re fine and they look wonderful.

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, macarons. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

To get started with this recipe, we must prepare a few ingredients. You can have macarons using 10 ingredients and 8 steps. Here is how you cook it.

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The ingredients needed to make Macarons :

  1. Take 400 g of seived ground almonds.
  2. Take 400 g of sifted icing sugar.
  3. Make ready 150 g of egg whites.
  4. Prepare of Italian meringue.
  5. Take 150 g of egg whites.
  6. Prepare 400 g of caster sugar.
  7. Prepare 100 g of water.
  8. Get of Raspberry white chocolate ganache.
  9. Make ready 100 g of raspberry puree.
  10. Get 300 g of white chocolate.

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Instructions to make Macarons :

  1. Heat the oven to 140-150c You may have to slightly adjust your temp depending on your oven. Heat the water and sugar slowly until all of the sugar has dissolved. Do not let the syrup boil until the sugar crystals are complexly dissolved into the water. Use a wet pastry brush to run around the inside of the pan where sugar crystals are forming..
  2. As soon as the sugar has dissolved increase the heat to maximum and boil until the thermometer shows 117c.
  3. Meanwhile make a paste with the sifted ground almonds, icing sugar and egg whites. Colour it using a gel colour..
  4. Whisk the egg whites for the Italian meringue until fluffy. Keep an eye on the boiling syrup at all times. As soon as it hits 117c slowly pour it onto the whisked fluffy egg whites whisking all the time. Keep whisking until the outside of the bowl feels cool..
  5. Fold the egg whites into the macaron coloured paste in three parts. You need the mixture to be folded together so that it is thick, but settles flat when left..
  6. Using a plain nozzle pipe onto bakewell lined baking sheets. Leave for a skin to form for 20 minutes. Bake for 12-14 mins until risen and with a frill..
  7. Cool on a wire rack. Make the ganache. Melt the white chocolate in the microwave. 30 seconds. Stir, repeat. The chocolate should be melted after one minute. Stir in the raspberry purée and pipe when cool and thickened..
  8. Sandwich together with a raspberry white chocolate ganache..
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