michaelsdesserts
How To Make Macarons
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Almond Flour
Confectioners Sugar
Eggs
Water
Almond Flour
Confectioners Sugar
Eggs
Water
Sugar
Candy Thermometer
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We’re making a sugar syrup that will stabilize our meringue.
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115C / 240F. Don’t stir this or you’ll get crystals instead of syrup.
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While your syrup gets warm get your other ingredients ready.
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Be sure to completely mix this so there are no streaks.
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Get your egg whites going.
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Carefully pour in your syrup.
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Turn your mixer up to medium.
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Don’t over mix your meringue. You want the peak to flop over.
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Stir in half of the meringue. You don’t have to be gentle.
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Fold in the second half. Be gentle!
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You want ribbons. Stop folding as soon as you have ribbons.
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Add to a piping bag with an open tip.
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Use a guide to get your shells the same size. Shout out to Reynolds Wrap for sending me these!
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Pipe straight up and down and keep the tip low so you’ll get an even and smooth shell.
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Slam the pan to remove air bubbles and flatten them a little. Then let them sit to develop a skin.
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Once you have a skin they are ready! 300 degrees for 15 minutes.
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Tap to test doneness. Let them cool on the sheet.
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michaelsdesserts
Michael Platt
15yo Baker.👨🏽🍳 Food Justice Warrior.💪🏾 S4 of Kids Baking Championship on Food Network.🎬
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