Those delicious gluten free almond based shells are the most finest and amazing French pastry, it takes some time to make them but totally worth it.
On our Aten-Te Aute Lab we like to do Macaron on a traditional way, so take your time and enjoy.
To make Italian Merengue, place sugar, water & colour* on a medium saucepan over medium heat and measure the temperature; once it reaches in between 95°C to 100°C (200 – 210°F) start whisking the eggs whites with a mixer until getting a heavy peak.
Once syrup reaches 118°C, turn off the heat and incorporate it to the eggs; do it gently on one side of the bowl, whisk gently all along until syrup is being incorporated to the eggs.
To decrease temperature, increase the speed on the mixer, keep it for about 2 - 3 minutes. Once it is on a room temperature the texture will be a steady mat cream.
To do Shells, place almond flour & sugar on a bowl, then mix it very well to break lumps and sift it on a larger bowl; then add raw egg whites and colour*
Place the Italian merengue at the almond blend, with a spatula start incorporating all the ingredients; gently.
Between 30 to 40 movements with the spatula, you will have a soft mixture that will spread around like lava (slowly spreading away) and it should be shinny.
Turn on the oven to 145°C (290°F), prepare de baking tray with either parchment paper or silicon mat placing the template underneath**
Place the almond mixture on a pre-set pipping bag with a nozzle number 7 and start making the forms desire on top of the baking tray.
Remove bubble from each macaron by tapping the tray three times on top of the counter, then let them dry for about 5 to 10min.
Cook between 11 - 13min, before taking the tray out poke the shells from the very first row.
After cooking, place shells on an cooling rack
To do Macarons, as a final step you need to fill them**
Keep Macarons inside the fridge
**(Shells templates or filling are available under notes or recipes related to macaron)
*USING SOLUBLE IN WATER (POWDER) FOOD COLORING CAN BE ADDED TO THE ITALIAN MERENGUE, IF USING LIQUID FOOD COLORING NEEEDS TO BE ADDED TO THE ALMOND BLEND
We have made Macarons with either aged or fresh egg white. To be honest we did not find a big difference in between just the texture of the egg whites that becomes liquid. If you have spear egg whites never throw them away, you may freeze them and use it later on.
At Aten-Te Aute we have created three lists that includes equipments, ingredients and places in France that we recommend, we use them either for personal or professional purposes, we invite you to have a look:
Thanks so much for visiting, let us know if you liked this recipe and we invite you to check our blog Aten-Te Aute Lab
Wishing you bright days and lot of fun!
Gaby & Carlos
Have you made this recipe?
Taking a moment to share helps our community
Mention @atenteaute and tag #atenteaute