Easiest Way to Cook Appetizing Colorful Macarons

Colorful Macarons.

Colorful Macarons You can cook Colorful Macarons using 8 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Colorful Macarons

  1. You need 150 g of almond flour.
  2. You need 150 g of powdered sugar.
  3. Prepare 110 g of egg whites (room temp), approx 3 large eggs.
  4. You need 150 g of granulated sugar (divided to 25g and 125g).
  5. You need 37 g of water.
  6. Prepare of Food coloring.
  7. Prepare of For ganache - 100ml 33% cream.
  8. Prepare 100 g of chocolate - white or dark.

Colorful Macarons step by step

  1. Sift the almond flour and sugar powder separately then mix..
  2. Take half of the egg whites and mix with the flour mix with a spatula..
  3. Add drops of the food coloring to the mix..
  4. Separately mix the water and 125g sugar in a saucepan and heat in medium, checking the temperature to reach 110º, but continue to heat till 118º, but meanwhile...
  5. Start mixing the second half of egg whites with the 25g sugar, until stiff on high speed.....
  6. ...Not stopping the mixer, check the caramel syrup temperature and as it reaches to 118º, take out and start adding to the egg whites on the same speed..
  7. The temperature of the meringue should lower to 50º..
  8. Add the meringue to the flour mixture slowly mix with a spatula, doing round motions until the dough becomes runny like a ribbon..
  9. Pour the dough into a bag, then squeeze into the (preferably) teflon/parchment paper, into small 2-3cm pieces.
  10. Tap the pan a couple times on the table to release the air and set to "air" for at 20-40 mins. Tap the macarons to make sure they don't stick..
  11. Place the pan in the preheated oven 150º and bake for 13-15 mins..
  12. Let the macarons cool and make a chocolate ganache-.
  13. Heat the cream in a saucepan for up to 60º..
  14. Pour the cream into a separate pan and add the chocolate pieces - stir to mix..
  15. Pour into a cream bag and put into the fridge to cool for at least 2 hours..
  16. .

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