Macarons
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Recipe Intro From macarune
Feedfeed and Handsome Brook Farms teamed up virtually to teach attendees how to bake the ultimate delicate sweets and #MasterTheMacaron! In our virtual demo, we walked through all the steps required to make perfectly crispy and chewy macarons with Handsome Brook Farms Pasture-Raised Organic Eggs.
We created macarons that looked just like beautiful brown Handsome Brook Farms eggs, complete with lemon curd filling that looked like egg yolks!
Check out the Lemon Curd recipe here and view the virtual event here!
- Recipe Card
Recipe Card
ingredients
- 150 grams confectioner's sugar
- 150 grams fine almond flour
- 38 grams water
- 110 grams Handsome Brook Farms Pasture-Raised Organic Eggs, whites only
- 1 grams brown food coloring, (optional)
- 150 grams granulated sugar
- Lemon Curd, for filling
Method
Step 1
Line two baking sheets with parchment paper and prepare a large piping bag with a ¼” round tip. Set aside.
Step 2
Sift confectioner’s sugar and almond flour together into a large bowl. Set aside. This is your tant-pour-tant, which means “half and half” in French, loosely translated to equal parts of both ingredients.
Step 3
Measure out 55 grams of egg whites in the bowl of a stand mixer. Attach bowl to stand mixer fitted with whisk attachment.
Step 4
Place remaining 55 grams of egg whites in a separate bowl. Use a toothpick to mix in one or two drops of brown food coloring, adding more as needed to create the perfect ‘egg-shell’ color. Stir gently with a fork and pour over the confectioner's sugar and flour mixture (tant-pour-tant). Let sit.
Step 5
Place water and sugar in a small pot with a candy thermometer attached. Bring to boil. While the sugar is boiling, start whisking egg whites at medium-high speed. When sugar hits 234˚F (soft ball stage), remove from heat immediately and stream into mixing bowl with egg whites, while the whisk is running. Whisk for 1 minute on high. Reduce mixer speed to medium and continue mixing for 2 minutes. This creates your Italian meringue.
Step 6
Pour Italian meringue over tant-pour-tant mixture and gradually mix with spatula until streaks disappear. This is referred to as the macaronnage. The batter is ready when the texture is that of molten lava.
Step 7
Pour batter into the prepared piping bag. Pipe batter onto prepared baking sheets by gently starting at the top of the egg shape while squeezing the bag a little more as you move down to form a shape of an egg, about 2” in height. Keep piping egg shapes, separated at least 1/2-3/4” apart, until your batter runs out.
Step 8
Let macarons dry in a cool room until the top does not stick to your finger when touched, at least 30 minutes, or more, depending on humidity of your room.
Step 9
Preheat oven to 275˚F . Bake one tray at a time for 12-13 minutes.
Step 10
Let macarons cool. Meanwhile, mix gel food coloring with a drop of vodka (preferred), vanilla extract or water.
Step 11
Once macarons cool, dip brush into gel food coloring mixture and run your forefinger quickly across the bristles to create a splatter effect.
Step 12
Leave shells to dry thoroughly before filling.
Step 13
Once dry, fill each Macaron with about 2 teaspoons of chilled and thickened lemon curd.