Okay, so I’ve been procrastinating. I should be studying, but I have, instead, been obsessing over macarons. Ingredients adapted from A La Cuisine.
- 3 baking sheets
- Large ziplock bag
- Piping tip (Wilton #12)
- Measuring cups
- Parchment paper
- 3 large egg whites (room temperature)
- 1/4 cup of granulated sugar
- 1 1/4 cup of powdered sugar
- 1 cup of grown almonds
- 1 tablespoon of ground hibiscus
- Pinch of salt
Leave the egg whites out so they can set to room temperature. Some recipes tell you to leave them covered with a paper towel (not plastic wrap), and some recipes tell you to not cover them.
I got this from Daiso:
Lay out the parchment onto the baking sheets.
Next, combine the powdered sugar, ground almonds and hibiscus flower into one bowl.
Whisk the dry ingredients together.
Next, in a separate bowl, whisk the pinch of salt and the egg whites at medium speed until foamy
Gradually add the granulated sugar and whisk at high speed until they form soft peaks
Pour the dry ingredients into the bowl with the meringue and fold the ingredients until it looks something like this: the batter should form ribbons when you hold up your spatula but it shouldn’t be too watery. The ribbons should disappear after a few seconds, leaving the batter smooth.
Pipe macarons onto baking sheets.
Leave them out for about 30 minutes until the top layer is dry.
Preheat the oven to 285 degrees fahrenheight, pop them in the oven for 12 minutes, turning the sheets every 6 minutes.
Mascopone mixed with a tablespoon of black currant jelly