So here is the second method for Macarons. I call it dry method, because you don’t have to make an almond paste like we did in the first recipe. There is also no need to make an Italian meringue ( it is when you add a hot syrop to the whisked egg whites). I discovered this method by mistake: lost in translation and then rushed it. But it is possible: the simple, no thermometre needed, way and the result…. see for yourseves, you can not tell the difference looking at them and , believe me , you cannot taste the difference either.
3 egg whites (100 g)
25 g of castor sugar
few drops of lemon juice
1 pinch of salt
225 g of icing sugar
125 g ground almonds
1 They say that it is better to separate the whites from the yolks day before and keep them in the fridge until needed.
2 Mix 225 g of icing sugar and ground almonds. Put the mixture through a food processor, or mincer or grinder and grind as fine as possible, almost to a dust. Do not hesitate to let it run for long time.
Sift the mixture 3 times, set aside.
Whisk the egg whites until frothy, add 25 g castor sugar and a pinch of salt. Then add a few drops of lemon juice. If using colouring, add it at some point after the egg whites begin to stiffen. Continue to whisk until stiff peaks form and it becomes very shiny.
Gently pour 1/3 of the almond powder and icing sugar mixture on egg whites. Stir gently to avoid the whites collapsing in “turn and cut” movement until smooth. A rubber spatula is ideal. Repeat 2 more times with the rest of the dry mix. Once the mixture become homogenous it’s time to fill the piping bag .
Line a trays with parchment paper and with the bag held vertically, pipe 3cm flat circles onto the lined trays, about 2cm apart.
It is better to use a 1cm plain round nozzle, or use piping bag without nozzle.
When finished piping, give the trays 2–3 slams on a flat surface to flatten circles.
Leave the trays aside for 30 minutes to 1 hour to form a skin. Do not rush at this point: it’s better to leave them for 1 hour, than for 25 minutes.
Bake 14 minutes in preheated oven at 150°C with the door slightly ajar ( I put a wooden spoon onto the top of the oven door )
After 5 minutes, they begin to rise. This moment I like the best, as I know if they are successful or not.
After 14 minutes, the little “skirt” is there, they are successful!
Take the trays out of the oven and slide baking paper with macarons onto the grill or just on a table. Leave to cool completely on the paper.
Once macarons are cool gently remove them from the paper and sandwich the macarons together with a filling of your choice.
Put them in the airtight box and keep in the fridge.
I can definately confirm, that they have better taste the next day.
Bon appetite mmmmm…..!
If your Macarons did not rise or the surface is not smooth and glossy. Don’t worry, they are still edible, in fact if you put them back into the oven for 10 – 15 minutes more and then cool them on the same parchement paper, but off the hot trays, they will become a very very nice chewy, a bit gooey small cookies.