Macarons and meringues - pretty and delicious
I made various macarons and meringues from leftover egg whites. The macarons in particular are a lot of work, but the result is worth it. They are really delicious and visually beautiful. But it takes patience and practice.
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Macarons with different fillings
07/2018 Macarons are a bit difficult to make - here are a few tricks and tricks. What is very important when making macarons is sifting the almond flour and powdered sugar. Unfortunately, it's very lengthy and quite a hassle. It took me about 15 minutes with my fine hair sieve to sift everything through - phew!
Mixing the flour and egg whites is quite easy, but there is a trick here too. At first the mass is quite sticky and firm. If you use it in this consistency, you won't be able to spray it on as nicely and the result won't be as smooth on the surface. If you want the mixture to be a little creamier, simply stir for longer; it will gradually become more liquid. If the mixture flows from the spoon like cream, it is right. You can actually use any cream as a filling. I used chocolate buttercream once and lemon curd once - both were delicious.
Macarons recipe (from mein-macaron.de)
Ingredients:
100 g ground almonds (blanched)
100 g powdered sugar
60 g egg white (approx. 2 eggs size M)
25 g sugar
Preparation:
Take the egg white out of the refrigerator in good time so that it is at room temperature. The amount of dough is enough for about 2 baking trays. Put the ground almonds and powdered sugar together in a blender and grind until a fine "almond flour" is formed. Sift the almond and powdered sugar mixture so that there are no lumps in the mixture. Beat the egg whites with the food processor. Allow the sugar to slowly trickle in. Beat the egg whites for 8 minutes; they must be really firm. If you want to color your macarons, add the food coloring at the end and beat the egg whites vigorously again until they are properly colored. I use powdered food coloring to color the macarons - they don't change the consistency of the dough.
Add the egg whites to the almond and powdered sugar mixture and fold in until a thick, flowing, shiny dough is formed. Fill the macaron dough into a piping bag with a hole (8mm). Pipe even dots onto the macaron silicone mat . I have a finished mat that already has circles on it - it's super practical. Then hit the tray on a flat surface so that the surface of the macarons becomes smooth and small air bubbles can escape. Allow the sprayed dots to dry for about 30 to 60 minutes until a leather-like skin is formed. Preheat the oven to 160 C fan oven. Bake for about 12 minutes. Allow the macarons to cool and sort them by size. Now put cream on one side of the macarons and put both halves together. The finished macarons now just need to be placed in an airtight container and placed in the refrigerator for 24 hours. They are crispy on the outside and tender and juicy on the inside.
Recipe meringue (from Dr. Oetker)
Ingredients:
2 egg whites
100 g sugar
Preparation:
Line the baking tray with baking paper.
Preheat oven. Convection: Beat the egg whites in a mixing bowl with a mixer (mixer) at the highest level until very stiff, about 100 C. Gradually beat in the sugar at the highest level. Pour the egg white mixture into a piping bag with a star or perforated nozzle as desired and pipe it into any shape you like onto the prepared baking tray. Baking time: about 70 minutes. The pastry should only rise slightly and turn slightly yellow. Remove the pastries with the baking paper from the baking tray and let them cool on a cake rack. You can also color the meringues while whipping them. Important about the meringues: These should not be stored in the refrigerator and should ideally be stored open, otherwise they will absorb moisture and become sticky.
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