Ingredients:
- 200g almond flour
- 200g powdered sugar
- 3 large egg whites
- 1/4 tsp cream of tartar
- 100g granulated sugar
- Orange food coloring optional
- 1 tsp orange extract
- Dried orange slices for garnish
Instructions:
Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets
Pulverize the powdered sugar and almond flour in a food processor
Pulse until finely chopped and thoroughly mixed
Using an electric mixer, beat the egg whites in a dry and clean bowl until they become frothy
After adding the cream of tartar, beat the mixture until soft peaks form
While beating, gradually add the granulated sugar and beat until stiff, glossy peaks form
If desired, mix in the orange extract and a few drops of orange food coloring, mixing until everything is well combined
In three batches, carefully fold the powdered sugar and almond flour mixture into the egg whites, being cautious not to deflate the mixture
The finished batter ought to be smooth and thick
Spoon the batter into a piping bag that has a round tip attached
Leaving space between each macaron, pipe tiny, even circles onto the baking sheets that have been prepared
To eliminate air bubbles, lightly tap the sheets against the counter
To form a skin, let the macarons sit at room temperature for approximately half an hour
When you lightly touch them, they shouldn't adhere to your finger
Bake for 15 to 18 minutes, or until the macarons are set but not browned, and have formed feet
Take them out of the oven, allow them to cool fully on the baking sheets, and then carefully remove the parchment paper
After the macarons have cooled, sandwich them together with your preferred orange filling, like orange curd or buttercream
Before serving, top each macaron with a slice of dried orange
With dried orange slices, savor your homemade orange macarons!
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