Macaron Cookie Swiss Method

Servings: 15 Sandwiched Cookies

Ingredients:

·        60 grams Egg White (2 egg whites)

·        60 grams Granulated Sugar

·        90 grams Almond Flour

·        60 grams Confectioner’s Sugar

Directions:

1.     Line two baking sheets with parchment paper and slide macaron template under the parchment paper.

2.     Sift almond flour and confectioner’s sugar through sieve twice.

3.     Set up a double boiler. Fill a pot with 1-2” water. Bring this to a boil, then reduce to a low simmer.

4.     TIP: Use white distilled vinegar to wipe out the bowl before adding egg whites and mixer beaters.  Add egg whites & granulated sugar to heatproof bowl, that you will be able to mix them in with hand mixer. (Use small metal bowl with the black bottom)

5.     Set the bowl over the double boiler, making sure the water is not touching the bottom of the bowl, and mix while the mixture heats until the sugar is dissolved or 160F.  The mixture will become very liquid as the sugar melts and it should feel very smooth between your fingers.

6.     Remove from heat and mix the egg white sugar mixture to stiff peaks. 2 minutes on low, 2 minutes on medium, 2 minutes on high. Should take about 7 minutes with hand mixer.

TIP: Egg whites should be stiff enough that you can turn the bowl upside down.

7.     Add food coloring when you have soft peaks

TIP: Make a few shades darker than you think.

8.     Mix dry mix into egg whites with folding techniques. Once combined, deflate air out of the batter by pushing it on the side of the bowl. Macaronage for about 5 mins.

TIP: Batter ready when you can make sandy, ribbons that fall nicely. You can make a figure 8 out of batter.

9.     Transfer batter to piping bag. Pipe out.

TIP: Tap pan hard on countertop at least 3-5 times to release air bubbles. Pop bubbles with toothpick.

10.Let them sit out 30-60 minutes to develop skin on top, so they are dry to the touch.

11. Preheat oven to 300F (310F on Brian’s Oven). Bake 15mins.

TIP: Use an oven thermometer to get accurate reading of oven temperature. (Oven’s may have to preheat longer then it says it does. Just check the oven thermometer)

12. Let cookies cool and fill with filling and let sit in the fridge overnight.

TIP: ONLY BAKE 1 TRAY at a TIME!