Sugar Rebel Macarons
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Recipe from Nick Makrides Sugar Rebels beautiful book & website.
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Measure Almond Flour
1
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Measure Powdered Sugar
2
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Measure Egg Whites
3
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Measure Granulated Sugar
4
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Measure Water
5
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Measure Vanilla
6
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Prepare Baking Sheets with Stencils and Parchment
7
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Split Egg Whites
8
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Combine Almond Flour and Powdered Sugar
9
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Add Half the Egg Whites to Bowl and Mix until combined
10
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Cover and Set Aside
11
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Lightly Beat Remaining Egg Whites
12
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Prepare Simple Syrup with Sugar & Water. I did not record this step as it requires extreme focus.
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While Mixing Egg Whites SLOWLY add Simple Syrup
13
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Add Vanilla
14
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Beat Meringue Until Stiff Peaks Form
15
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Combine a Scoop of Meringue to Almond Mixture and then add remaining, ensuring Not to over mix
16
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Add to piping bag
17
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Pipe Batter onto Pan
18
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Remove Paper Stencil, allow to sit 30min and Bake (temp & times can vary).
19
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(Optional) Splatter with Food Coloring Mixture and set to dry
20
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Add Filling of Choice
21
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Top with Macaron
22
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Enjoy!
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