by gluttonforlife
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gluttonforlife's Notes:
Expand65 grams egg whites (4 to be safe), held covered, overnight, at room temp Ask a question about this ingredient
115 grams confectioners sugar Ask a question about this ingredient
65 grams blanched almond flour Ask a question about this ingredient
30 grams granulated sugar Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 pinch cream of tartar Ask a question about this ingredient
2 teaspoons beet-poaching liquid, optional Ask a question about this ingredient
Push almond flour and confectioner’s sugar through a tamis. Mix together in a bowl and set aside. Mixture should be dry; if not, spread on a baking sheet and heat in your oven at its lowest setting for a few minutes.
Ask a question about this stepPass the egg whites through a fine sieve and into a large, clean stainless steel bowl. Whip until foamy, then add salt and cream of tartar. Increase speed to high, gradually adding sugar. Whip until peaks are stiff and shiny.
Ask a question about this stepUsing a flexible spatula, gently fold in the almond mixture in 3 increments. Stir in 2 teaspoons of beet liquid, if using. When small peaks dissolve to a flat surface, stop mixing. Resulting batter should be thick but flowy.
Ask a question about this stepFit a piping bag with a 3/8-inch round tip or cut the corner off a Ziploc bag and fill with batter. Starting in the middle and working outward, pipe 1 ½” circles 2” apart onto double-stacked baking sheets lined with Silpats. Tap firmly on the underside of the baking sheets to remove any air bubbles. Dry at room temperature for 1-2 hours so a thin skin forms.
Ask a question about this stepHeat oven to 325 degrees. Bake macarons for about 12 minutes, propping the oven door open slightly with a wooden spoon, and rotating the baking sheets halfway through. Remove macarons from oven and transfer Silpats to a cooling rack. When fully cooled, slide macarons off, gingerly, one at a time, with a metal offset spatula.
Ask a question about this stepPair macarons of similar size, and pipe or spread about 1/2-1 teaspoon of the filling (recipe follows) onto half of them. Sandwich with the other halves and refrigerate to allow flavors to meld. Bring back to room temperature before serving.
Ask a question about this step2 large egg whites Ask a question about this ingredient
2/3 cups sugar Ask a question about this ingredient
1/3 cup tahini, room temp Ask a question about this ingredient
1/3 cup honey Ask a question about this ingredient
1 tablespoon pomegranate molasses Ask a question about this ingredient
Whisk tahini and honey together until well blended. Whisk in pomegranate molasses and set aside.
Ask a question about this stepIn the bowl of an electric mixer, beat egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3-5 minutes.
Ask a question about this stepTransfer bowl to the mixer and, with the whisk attachment, whip on high speed until mixture is stiff and shiny, 3-5 minutes. Add tahini mixture, in 3 increments, each time mixing until thoroughly incorporated. Can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before using.
Ask a question about this stepmost impressive - I need to sign up for lessons in macaroon'making!
I have to say, I spent hours researching recipes. As you'll see online, there are people whose entire blogs are devoted to perfecting macarons! I was inspired (and humbled!) by them.
Thanks, AC. I'm kind of amazed it came together!
beautiful! and what lovely frosting! congrats on your first macaroons :)
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
Nice job on the first attempt, and I like the Passover flavors. I've been humbled by the copious macaron blog posts as well, which is why I'm holding off for now! ; )