A quite stunning and lovely result to expect from this original Blue Macaron recipe, from PassionForBaking.com. The Founder, a ‘mom to 5, baker, blogger, author, lecturer and photographer’, is self-taught Chef Pastry Manuela Kjeilen. The pretty pictures, inspired by a recent trip to Paris, are hers as well. The only brainscratcher in her recipe is this: how many eggs shall I use to get 120 g (4 1/4 oz.) of egg whites? Well, we looked it up for you: it looks 4 large eggs shall suffice. Happy baking!
A word from PassionForBaking.com
‘Turquoise Vanilla French Macarons
2 tablespoons (35 g) regular sugar
4 1/4 oz. (120 g) egg whites, at room temperature
1/2 vanilla bean (split in half lengthways and seeds scraped out)
2/3 cup (150 g) regular sugar, for the sugar syrup
1/4 cup (50 ml) water, for the sugar syrup
a drop of turquoise food coloring (from Americolor)
1 1/3 cup (150 g) finely ground almonds
1 1/4 cup (150 g) powdered sugar
Preheat the oven to 320 ˚F (160 ˚C).
Put the finely ground almonds, powdered sugar and half of the egg whites into a bowl.
Mix to a paste.
In a small saucepan, stir together the sugar and water for the sugar syrup, and seeds from the vanilla bean. Heat until the temperature reaches 245 ˚F (118 ˚C).
Put the other half of the egg whites into a mixingbowl with 2 tablespoons sugar, whisk until frothy.
Add the sugar syrup to the meringue while still whisking.
Whisk for another 3 minutes.
Add a drop of turquoise food coloring here, if using.
(Just love this color.)
Fold in the almond paste with a rubber spatula.
Line a baking tray with baking parchment and spoon the mixture into a piping bag fitted with a large Wilton 1A tip.
With the bag held vertically, pipe 1 ½-inch (4 cm) flat circles onto the lined tray, alternatively use a macaroon baking mat to achieve perfectly shaped macaroons.
Leave to rest for at least one hour. Bake on the bottom shelf in the oven for 10-15 minutes.
Leave to cool completely.
I made a candy frosting for these macarons, you can find the recipe here.
I used strawberry taffies to make the frosting, but use the flavor you like best.
If you prefer a different frosting, take a look here for some more alternatives.’
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