I’m officially calling this delightful confection the best food model ever. I love how macaron looks in the picture. Don’t you? They can take on any color possible, everything seems to work for them.
You don’t believe me? Just visit Tartelette’s for the visual macaron tour and you understand what I mean.
Italian Meringue method for macaron making has been haunting me for a very long time, probably since I learned about it. Some love it some don’t; to me it simply seemed so complicated and I always got lost while reading variety of recipes, why does it have to be so complicated?
I hope you get the idea while following this recipe. I tried to break it up in steps so hopefully you won’t have to scratch your head while reading it.
Folding and Piping
* Aging Egg Whites is really a crucial point when making French Macarons, You can get more air into old egg whites. In France, macaron pastry chefs never use brand-new eggs. Eggs are kept at room temperature; they keep them out for …three days, also aged egg whites whip up much more stiffly that way and hold their shape better while baking.
( one time I made a big mistake of leaving the almonds in the water too long and they absorbed too much liquid and basically I ruined them. If you feel that your almonds are little too wet, I suggest placing them in the oven a very low temperature to dry them)
large pastry bag fitted with plain round tip
line your baking sheets with silicone mat or parchment paper and pipe even rounds.Let piped shells rest for about an hour or so, until “skin” forms, you can test this by lightly touching the tops of unbaked shells and if they are not sticky you are ready to go.
Bake shells at 150C/300F for 12 to 15 minutes, depending on the oven.
Once baked remove from the oven and let cool.
1cup dark chocolate chips or finely chopped good quality chocolate bar