acarons! If you have seen one, you’ve seen them all, one would think, but it’s not quite that simple! Today I’m making Italian meringue method mango and white chocolate colorful macarons!
Now, if you have never made macarons before, you should start by making my plain old . They are absolutely yummy! Important to know is that these macarons are made using so-called French meringue method.
French Meringue Method of Making Macarons
This method, as the title says, calls for making . Then, sifted dry ingredients – powdered sugar and almond flour – are carefully folded into the meringue. Simple as that. You can see detailed explanation and procedure in my post about simple coffee and chocolate macarons.
Italian Meringue Method of Making Macarons
Well, for starters you will need blanched almond flour, lots of sugar and some aged egg whites, exactly like for the French meringue version. However, the procedure is a bit different.
If you took a glimpse at the recipe, you’ve surely noticed that I’m using the exact same quantity of egg whites twice! No, it is not a mistake! First you should mix sifted powdered sugar and almond flour, add egg whites and stir until you make a thick paste. From second quantity of egg whites and granulated sugar make Italian meringue. Mix the two, and you’re ready to pipe!
How Long to Stir the Macaron Batter?
Excellent question, I’m glad you asked! First mix until you get uniform mixture, that is a must. When you have done that, continue folding the batter until it becomes shiny, thick, but pourable. Be careful not to overmix it, because it will become runny. Not good! Macarons won’t hold their shape, you will have small air bubbles on top of them, and they won’t have the “feet” when baked.
When you have mixed your batter just right, it is time for some piping! Bare in mind that after you pipe your perfect blobs, they will spread a little bit, but if you use my printable template (below) your blobs of sweetness will be perfect every time!
How Long to Dry Macarons Before Baking?
This is simple. When you gently touch macaron with your finger, it shouldn’t stick. At that point they are ready to be baked. You will find different temperatures for baking macarons out there. I like to bake them at 120°C (250°F), because they won’t darken during baking at lower temperatures, and their lovely colors will be preserved.
Even when I want to make fruit flavored macarons, I will incorporate fruit puree into white chocolate ganache, and I wholeheartedly recommend doing the same if you love chocolate like I do! Just for the fun of it, I’ve decided to surprise my palate with some raspberry jam in the center of my ganache, but this is optional, of course! :)
There, enough talking, let’s enjoy in making some colorful mango and white chocolate Italian meringue method macarons! Bon appétit!
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!