AuthorLe-ThermiqueCategoryDessertsDifficultyAdvanced- Place the butter in the clean mixing jar, then mix.
Settings: Timer: 20 Seconds / Speed: 3
- Insert the butterfly whisk, and beat.
- While beating, slowly add the icing sugar through to lid hole, then add the vanilla extract, beat until fluffy.
Settings: Timer: 30 Seconds/ Speed: 5
Tips:
- Prepare the egg whites in a bowl in the refrigerator overnight It will help get a stiffer meringue. Make sure that no egg yolks.
- Place the ground almonds and icing sugar in the mixing jar and grind. Sift 3-4 times thoroughly and transfer into a big bowl.
Settings: Timer: 10 Seconds/ Speed: 10
- Set-asides.
- Then clean the jar and make sure you wipe it clean and dry.
Important Whipping:
- Step 1: Insert the butterfly whisk, add the cold egg whites and cream of tartar, remove the measuring cup, and then whip.
Settings: Timer: 3 Minutes / Speed: 4 / Temperature: 37°C
- Step 2 - Remove the lid cover and wipe off the condensation then whip again. Gradually add the caster sugar 5-10 sec from one teaspoon to another teaspoon through the lid hole. The mixture should be very stiff but smooth meringue.
Settings: Timer: 2 Minutes / Speed: 3 / Temperature: 37°C
- Step 3 – Continue whipping until form very thick and smooth texture. Transfer to a big bowl.
Settings: Timer: 1 Minute / Speed: 3
Important Mixing:
- Add 1/2 of the almonds flour mixture to the meringue.
- Fold your mixture with a spatula in a circular motion until it's incorporated. Slowly and gently is key! (don't over-fold! You want this to still be light and airy, since you have more of your dry ingredient mixture to add!)
- Add the other 1/2 of your dry ingredients a bit at a time, while continuing to fold until the 'flowing lava' stage, slow, smooth and thick moving lava.
-If you feel like the mixture is getting too thick and deflated, stop adding the dry mixture!
Piping:
- Transfer the batter to a piping bag fit with a 1/2 inch tip. Pipe the macarons out a few inches apart onto non-stick silicon mat.
Prevent AIR bubbles and crack:
- Once the macarons are piped, drop your tray on the table, rotate the tray 90 °C, and drop again about 3-4 times to get out air bubbles. This also helps smooth out the surface of your macarons!
- Rest the macarons to cool completely in 30 min when you can touch them VERY lightly and the batter doesn't stick to your finger.
- Pre heat oven 130°C, after the macarons have built a skin on the top, and bake in 15-20 minutes.
DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
Settings: Timer: 15 Minutes / Temperature: 130°C
- Allow the macarons to cool completely before transferring to a cooling rack.
- Fill up the filling into the piping bag and pipe a bit on the half of the macaron and made in sandwiches for a delight treat.
- You can store in the refrigerator for up to 4 days.
DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
Ingredients
Directions
- Place the butter in the clean mixing jar, then mix.
Settings: Timer: 20 Seconds / Speed: 3
- Insert the butterfly whisk, and beat.
- While beating, slowly add the icing sugar through to lid hole, then add the vanilla extract, beat until fluffy.
Settings: Timer: 30 Seconds/ Speed: 5
Tips:
- Prepare the egg whites in a bowl in the refrigerator overnight It will help get a stiffer meringue. Make sure that no egg yolks.
- Place the ground almonds and icing sugar in the mixing jar and grind. Sift 3-4 times thoroughly and transfer into a big bowl.
Settings: Timer: 10 Seconds/ Speed: 10
- Set-asides.
- Then clean the jar and make sure you wipe it clean and dry.
Important Whipping:
- Step 1: Insert the butterfly whisk, add the cold egg whites and cream of tartar, remove the measuring cup, and then whip.
Settings: Timer: 3 Minutes / Speed: 4 / Temperature: 37°C
- Step 2 - Remove the lid cover and wipe off the condensation then whip again. Gradually add the caster sugar 5-10 sec from one teaspoon to another teaspoon through the lid hole. The mixture should be very stiff but smooth meringue.
Settings: Timer: 2 Minutes / Speed: 3 / Temperature: 37°C
- Step 3 – Continue whipping until form very thick and smooth texture. Transfer to a big bowl.
Settings: Timer: 1 Minute / Speed: 3
Important Mixing:
- Add 1/2 of the almonds flour mixture to the meringue.
- Fold your mixture with a spatula in a circular motion until it's incorporated. Slowly and gently is key! (don't over-fold! You want this to still be light and airy, since you have more of your dry ingredient mixture to add!)
- Add the other 1/2 of your dry ingredients a bit at a time, while continuing to fold until the 'flowing lava' stage, slow, smooth and thick moving lava.
-If you feel like the mixture is getting too thick and deflated, stop adding the dry mixture!
Piping:
- Transfer the batter to a piping bag fit with a 1/2 inch tip. Pipe the macarons out a few inches apart onto non-stick silicon mat.
Prevent AIR bubbles and crack:
- Once the macarons are piped, drop your tray on the table, rotate the tray 90 °C, and drop again about 3-4 times to get out air bubbles. This also helps smooth out the surface of your macarons!
- Rest the macarons to cool completely in 30 min when you can touch them VERY lightly and the batter doesn't stick to your finger.
- Pre heat oven 130°C, after the macarons have built a skin on the top, and bake in 15-20 minutes.
DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
Settings: Timer: 15 Minutes / Temperature: 130°C
- Allow the macarons to cool completely before transferring to a cooling rack.
- Fill up the filling into the piping bag and pipe a bit on the half of the macaron and made in sandwiches for a delight treat.
- You can store in the refrigerator for up to 4 days.
DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.