Nevertheless, I decided to give a try. A lot of bloggers pointed to the recipe and method from BraveTart. So, I read through several of her blog posts about the ins-and-outs of making macarons. Finally, I went ahead and followed her instructions step-by-step.
And SURPRISE… they turned out! I was so excited when I pulled the first pan out of the oven! My mint macarons are far from perfect. Many of them are more oval or even rhombus shaped. But they didn’t crack or collapse and they have feet! (Feet refers to the little foamy looking edge you can see around the bottom of the cookies.) A couple of things to note: Yes, I did use a scale to measure the ingredients and that was a first for me. I did not do anything special to the egg whites…out of the fridge into the mixing bowl. Also, I got the same results from the macarons that rested, as I did from the ones that went straight into the oven.
Ingredients
- 4 ounces almond flour
- 8 ounces powdered sugar
- 5 ounces egg whites
- 2 1/2 ounce granulated sugar
- 2 tsp vanilla bean paste
- 1/2 tsp kosher salt
- Green and teal gel paste
- 1/2 tsp peppermint extract
- 1/4 cup butter, room temperature (softened but not melted)
- 1/4 cup shortening
- 1 tsp vanilla
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 tsp peppermint extract
- Green and teal gel paste
Macarons:
Mint Buttercream Frosting:
source :macaron
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