Decora 0300421 Macaron Powder Mix White 250gr

£9.9
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Decora 0300421 Macaron Powder Mix White 250gr

Decora 0300421 Macaron Powder Mix White 250gr

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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To age eggs, simply separate the egg whites from the yolks - careful not to have any yolk into the egg white. Then place the whites into a clean, grease-free glass bowl and cover with some cling film. Pierce the cling film 3-4 times with a skewer, then let the bowl rest in the fridge. How long should I age egg whites for? Put the pastry bag with tip in a large cup with the edges folded over the cup as shown in a picture above. This is an easy way to fill the pastry bag with batter without making a mess. For this recipe, you do not need to rest the macarons. As you can see below the difference between rested and not-rested batter in this recipe is minimal: Place the remaining egg whites and sugar into the bowl of a stand mixer and place over a saucepan of barely simmering water (double boiler). Stir the egg whites and sugar using a balloon whisk until the sugar dissolves, 4-5 minutes. Dip your finger into the mixture and rub it between finger and thumb—the mixture should warm and not gritty. If you have a digital thermometer, heat until it reads 71C (160F).

Use kitchen scales to measure the sifted ingredients, including the cocoa powder – you should have 400g (14oz) in total. In 3 separate additions, begin slowly folding in the beaten egg whites in a circular motion. I always eyeball the amount. (Tip: The amount of egg whites you add at a time doesn’t have to be perfect because what you’re really looking for is the consistency of batter after the 3rd addition, known as macaronage and explained below.) Heavy cream: Also known as whipping cream, has a fat content between 36% and 40%, the one I use is usually 36%. Avoid substitutes like vegetable-based “whipping cream”. The cream is often used to make chocolate ganache and makes it wonderfully silky and creamy When making any meringue, it's crucial to remember to use a squeaky clean bowl. Traces of dirt or grease will prevent the meringue from forming properly. STEP 1 Blitz the almond flour and icing sugar in a food processor then pass through a fine sieve, discarding any bits that will not through. Sift once more for perfectly smooth shells!Work the ground almonds through a fine sieve until you have 115g, then sift over the icing sugar and a pinch of salt. Set aside. In a freestanding electric mixer, beat egg whites, granulated sugar and vanilla bean paste (if using) at medium speed for 3min. Increase to medium-high for 3min, then turn up to maximum for 3min. Add any flavour or colour (see Tips). Beat at full speed for 1min more.

While whisking the egg whites on high speed, slowly pour in the sugar syrup, being careful not to pour the hot syrup onto the beaters as it could splash up. Continue whisking for a few minutes until the meringue has cooled slightly, and is warm, but not hot, to the touch. The meringue should be glossy, and form beautiful peaks when the whisk is removed. Whisk in the pink food colouring until the meringue is evenly coloured. Oven Thermometer (optional)– This is optional, but if you think your oven temperature is off, you can test with an oven thermometer. Place a large piping tip in a pastry bag. Tip: place the pastry bag in a large cup with the sides folded over. This helps you fill the bag with minimal spillage. Line 2 large baking trays with greaseproof paper. (A clever thing to do is to have a template with evenly spaced circles that you can slip under the greaseproof paper when piping the macarons; then you can just slide it out when you are finished and re-use it.) Macaronage is the process of preparing the macaron batter by mixing almond powder into the meringue. The process implies carefully folding the mixture as to not deflate too much air from the meringue. If done correctly, the final batter should be shiny and flowing in ribbons.Make sure your stand mixer bowl and whisk are free of grease otherwise your meringue will not whip! Wipe the bowl with lemon juice or vinegar to make it meringue ready. You will probably encounter some of these issues the first few times you make macarons. Follow my troubleshooting tips to avoid these annoying quirks and remember your macarons will taste wonderful even if they don’t look perfect! I helps to have two baking trays and silpats, but you can wait for your original baking sheet and silpat to cool if you only have one set. The batter is fine to stay the piping bag for little bit. Fill macarons with an easy 3 ingredient chocolate filling or your own favorite filling. (Further reading: Yummy Macaron Filling Ideas)

Make sure you carefully read my Ultimate macaron tutorial before jumping into making Pistachio macarons.In that tutorial, I share much more tips about how to succeed with macarons in general, also have a Troubleshooting Guide in there! 1. How to make Pistachio macarons – Italian meringue techniqueEGG FREE MACARONS Vegan macarons can be made using the same recipe but using aquafaba instead of egg whites. Take a look at my vegan macaron recipe. Sprinkle loaded macaroons:Carefully fold 1/3 cup (about 57g) sprinkles in the coconut macaroon dough before scooping and baking. Avoid nonpareils (the little balls). Granulated sugar - As we are making an Italian meringue, granulated sugar is used to make a hot syrup with water. Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel color to your liking. Whip on med-high until Stiff Peaks. Granulated Sugar – When you add the sugar to the egg whites it help stabilize them. This means the whipped eggs whites will be less likely to break or get over mixed.



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