Macarons, Italian Style

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by Heather Harris Brady

This is my second macaron post! While the French method recipe is fine for a climate-controlled environment if you’re without air-conditioning and it’s humid, it can be unreliable.  So after finding lots of recipes agreeing on the proportions below I gave the Italian method a go. I’ve made this recipe many times, in all types of weather, and it’s close to invincible. So here you go Jen!

Macarons, Italian Method, Makes about 36

200 g almond flour

200 g powdered sugar

[Variation: Add 3 T. Hershey’s Special Dark cocoa powder for chocolate macarons]

200 g granulated sugar

50 g water

1/2 t. vinegar

150 g egg whites, divided into two 75 g portions

1/2 recipe chocolate ganache, or other filling of your choice

It’s easier if you premeasure everything and have it ready. Combine the almond flour [cocoa if you’re using it] and powdered sugar in a bowl. Mix well, I use an immersion blender. Add 75 g of egg whites and stir it into a thick paste.

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Combine the water, vinegar and granulated sugar in saucepan. Bring to a boil, stir to make sure all of the sugar dissolves. Let it boil while you put the other 75 g of egg whites in a mixer bowl.

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Beat the whites until they hold stiff peaks. Turn the mixer down to stir if your sugar syrup is not quite at the soft ball stage. When the syrup comes to temperature, turn the mixer to high and pour the sugar syrup in a steady stream. Try to avoid the whisk if you can.

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Continue beating on high until the mixer bowl is no longer hot. The resulting italian meringue will be very stiff. Fold the almond paste into the meringue.

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Take some strong strokes at first to knock a little air out and then keep folding for about another 20 strokes. It’s perfect when you can drop some of the macaronage back into the bowl and it will hold its shape for 15 seconds before starting to slump back in. When you get close to 20 strokes just evaluate it one stroke at a time until you’re there.

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Grease your cookie sheets and line them with parchment paper, or use a silpat. Pipe 1-1/2″ mounds. They won’t spread a lot so you can keep them fairly close. Drop each pan onto the counter three times to get any air bubbles out.

Preheat the oven to 300 and let the sheets sit out for about 15 minutes. The macarons will form a bit of skin on top.

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Bake for 15 minutes. Depending on your oven, you may want to change racks halfway through the baking time.

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Let the cookies cool completely on the sheets and then remove them with thin spatula. Sandwich two halves with ganache and store them in the refrigerator. Take them out 10 minutes or so before serving.

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Variation: Lemon Macarons

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Fold three drops yellow food coloring and 1 t. lemon extract into the macaronage. Fill with lemon or lime curd. To make lime curd substitute lime juice and lime peel in my lemon curd recipe.

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