Ingredient :

55 g egg whites
150 g sugar
36 g water

55 g egg whites
150 g almond flour https://amzn.to/3w2fD2t
150 g powdered sugar https://amzn.to/42pM4UY
Food coloring https://amzn.to/48UlTYK

Ingredients:

50 g water
9 g dry egg whites
1 g cream of tartar
50 g sugar
70 g almond flour
60 g powdered sugar
Food coloring Blue Sky

MACARON SHELLS ITALIAN METHOD .
Ingredients:

75 g almond flour
75 g powdered sugar
28 g egg whites
Powdered food coloring

75 g sugar
18 g water
27 egg whites
Gel food coloring

MACARON SHELLS ITALIAN METHOD .

Sift 75 g the powdered sugar and 75 g almond flour https://amzn.to/3w2fD2t . Stir it together.

Place 27 g egg whites in bowl add powdered food coloring . Put aside .

Combine 28 g of egg whites with sifted almond flour and powdered sugar https://amzn.to/42pM4UY . Add gel food coloring . Mix it together until paste consistency.

Combine the sugar 75 g and 18 g water in a saucepan and bring to a boil, monitoring the temperature with a food thermometer. Once the sugar syrup has reached 114 c / 237 f start whisking the egg whites on medium-high speed.

Once the syrup has reached 118c / 244 f add syrup to the egg whites in few additions , slowly . Whip for 5 minutes . Then, incorporate the meringue mixture into the almond–sugar–egg white mixture(paste) in 3 editions .

Mix the batter to remove the air pockets. Fold gently until the batter becomes glossy
and falls off the spatula like ribbons.


Cooking

1. Transfer the batter into a pastry bag, fitted with a round tip . Pipe on the teflon mat https://amzn.to/47UJ9Va .

2. Tap the baking sheets gently on a work surface covered to get rid of any air bubbles. This step ensures smooth tops. Let the piped macaron shells rest 10-15 minutes .

3. Preheat the oven to 125 c / 257 f .Place the baking sheets in the oven and bake for about 33 minutes. To test for doneness, touch a macaron lightly and try to move it. The cooked macarons should be firm to touch and the base shouldn’t move.

4.Remove from the oven and slide the macaron shells onto the work surface. Let them cool completely.

MANGO GANACHE FOR MACARONS .

ingredients :

100 g white chocolate
85 g heavy whipped cream
5 g cacao butter
15 g glucose syrup
160 g purée mango

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