Macarons – Italian Method
Almond flour — 190g
Powdered Sugar —205g
Egg Whites —144g
Granulated Sugar —190g
Water — 2.2oz
Weigh out almond flour and powdered sugar and mix in food processor until combined. Pour into bowl add 72g it egg whites and desired flavor/food coloring. Mix until a paste is formed.
Combine sugar and water in a medium sauce pan and turn on medium high. Meanwhile in mixing bowl add other half (72g) of egg whites. When sugar/water hits 230° turn mixer on medium high and whip. When sugar is at 244° take off heat and slowly pour into egg whites. Make sure sugar water goes down side of bowl. And not directly into egg whites. Whip until bowl is at room temperature and medium peaks are formed.
Add 1/3 of whipped egg whites into dry ingredients and mix until combined. Then fold in remaining egg whites and fold gently until batter falls slowly off spatula and create ribbons that slowly melt into each other. Once mixed pour into piping bag and pipe desired size onto parchment paper or mats. Bang against counter four times to knock air out. If any air bubbles are still on top pop with toothpick. Let dry for 30 minutes to an hour until film forms and don’t leave residue on finger.
Bake at 250° for about 18-20 minutes. If using conventional oven bake at 275° for same time.
Once baked remove parchment paper from sheet tray and allow to cool. Once Macarons are cooked they should lift off without any issues. Fill and refrigerate for 24 hours for best flavor.