How to make purple Italian Macaroons | Full recipe #trending #shorts #recipe #macaron #yummy

How to make purple Italian Macaroons | Full recipe #trending #shorts #recipe #macaron #yummy

TPT:
Almond flour: 50g
Powdered sugar: 20g
Frozen egg whites: 19g
Food coloring
Italian Meringue:
Egg white: 19g
Granulated sugar: 8g
Egg white powder: 1g
Granulated sugar: 41g
Water: 14g
Method:
1、Sift the powdered sugar into the almond flour. Add food coloring to 19g of egg white, mix, then pour into the dry ingredients. Use a spatula to mix until no dry powder remains.
2、To make the Italian meringue:
Combine granulated sugar, egg white powder, and egg white in a mixing bowl. Whip until stiff peaks form.
3、To make the syrup:
Add granulated sugar and water to a saucepan. Heat over medium heat to 118°C, then remove from heat.
Gradually and steadily add the hot syrup to the whipped egg whites while continuing to whip at high speed. Avoid pouring the syrup directly onto the bowl or beaters. Feel the bowl’s side to monitor the temperature. Stop whipping when the meringue is stiff and the bowl’s side feels around 40°C.
4、To mix the macaron batter:
First, combine 1/3 of the Italian meringue with the TPT mixture. Cut and fold a few times, then press and fold the batter against the bowl’s side to mix thoroughly.
Add another 1/3 of the Italian meringue. Again, cut and fold a few times, then gently press and fold to mix evenly, but with less force than the first time.
Finally, add the remaining 1/3 of the Italian meringue. Fold until fully combined. The batter should fall like a ribbon.
5、Transfer the macaron batter to a piping bag, using a scraper to push the batter towards the tip. Be gentle to avoid spilling.
6、Pipe the batter onto a baking sheet with a macaron mat. Using a stamp to decorate.
7、Tap the baking sheet lightly to remove air bubbles. Let the piped batter rest for 30 minutes until it doesn’t stick to your fingers when touched.
8、Preheat the oven to 160°C (320°F) for at least 10 minutes. Bake for 10 minutes, then reduce the temperature to 155°C (311°F) and bake for an additional 6 minutes until fully baked. Remove from the oven and transfer the macarons to a cooling rack.
9、Fill with cream and jam, then seal and refrigerate for 24-48 hours before serving.

Tips:
Separate the egg whites and refrigerate for at least 24 hours but no more than 72 hours. Fresh egg whites can also be used.

Baking supplies:
https://linktr.ee/shaniabelle_cake