Powdered-Sugar-Free Flavored Macarons.
You can cook Powdered-Sugar-Free Flavored Macarons using 8 ingredients and 32 steps. Here is how you cook it.
Ingredients of Powdered-Sugar-Free Flavored Macarons
- Prepare 2 (70 g) of Egg whites.
- You need 140 g of Granulated sugar (2 times the weight of egg whites).
- It's 63 g of Almond flour (0.9 times the weight of the egg whites).
- It's 7 g of your choice of flavorings such as ☆ cocoa powder, ☆ matcha tea powder, ☆ strawberry powder, ★ instant coffee, ★ black tea leaves, ★ skim milk powder, or ★ freeze-dried strawberries (0.1 times the weight of the egg whites).
- Prepare of To make an easy chocolate ganache:.
- Prepare 40 grams of Chocolate (the same amount if you're using strawberry-flavored or white chocolate).
- It's 20 grams of Vegetable-based (non-dairy) whipped cream.
- Prepare 6 grams of Your desired flavors, such as matcha tea powder; dried strawberry powder; or instant coffee.
Powdered-Sugar-Free Flavored Macarons step by step
- Mix the ☆ powders with the almond flour. Finely grind up the freeze dried strawberries or black tea leaves (using a food processor or a mortar and pestle)..
- Sift the almond flour. (It's easier to sift if you put it in the freezer about 15 minutes before sifting, and sift just before using it.).
- Put the egg whites and sugar in a bowl, and beat over a hot water bath that's about 70 °C. When the hot water is about 70°C, it should just have fine bubbles around the bottom and sides of the pan..
- Beat the egg whites and sugar very well, until it's stiff enough that it clings to the bowl when inverted..
- The meringue should be snowy white, very finely textured, shiny, and a little sticky. (It will also be warm.).
- Take the bowl of meringue off the hot water bath. Sift the almond powder from Step 1 again as you add it to the meringue. (The almond powder should be sifted 2 times in total.).
- Mix the ★ ingredient(s) of your choice into the bowl..
- Fold the meringue and almond flour together, then mix well until the batter forms a thick, heavy ribbon when dropped from the spatula..
- If you want to dry the macarons out, go to Step 10. If you want to skip the drying step, see"Macarons with no drying needed"..
- Put the batter from Step 8 into a piping bag, and pipe it onto a baking tray lined with parchment paper in 2-3 cm circles (leave 2-3 cm between each one)..
- To test-bake the batter, it's a good idea to cut small pieces of parchment paper to bake on. (Use to test how much to dry the batter and to adjust the oven temperature.).
- Leave the piped out batter it has completely dried on the surface. (It should not stick to your fingers when you touch them, and they should feel rubbery.).
- On a warm day with low humidity, the macarons will dry out in about 30 minutes. They will take some time on a cold day. It's most difficult to dry them out on humid days..
- Preheat the oven to 160°C, and bake the dried batter from Step 12. Lower the oven temperature to 130°C, and bake for 15 to 16 minutes. (Adjust the time and temperature depending on your oven.).
- Try doing a test-bake of the dried macaron batter using the small pieces of paper from Step 11. If the test macarons turn out, you can bake the rest..
- Let the baked macarons cool down completely before peeling them off the parchment paper. If it's hard to peel them off, put them in the freezer on the paper for a few minutes, and they should come off easily..
- They are baked just right when they stick to the paper and can't be peeled off easily. If they come off easily, it is likely that they are a bit overbaked, and may be hollow in the middle..
- Sandwich two macarons with a cream filling of your choice in between, and the macarons are done. They are tastiest from the following day onwards after they have become moist..
- Macarons that are baked just right do not have hollow centers, and give a moist and airy sensation. (The one in the photo is a black tea flavored macaron filled with berry paste.).
- Store the macarons in the refrigerator, and consume them within a week. You can also wrap them individually and freeze them. (Defrost them in the refrigerator.).
- For details on the reasons why things can go wrong, see"Helpful Hints for Foolproof Macarons"..
- To make chocolate ganache, put chocolate and whipped cream in a piping bag, and suspend it over 60°C warm water to melt the chocolate. Squeeze the bag to mix..
- To make matcha tea- or coffee-flavored ganache, use white chocolate and melt it before adding the powder. Squeeze the piping bag well to mix..
- When it has been chilled and has stiffened to the right consistency, the ganache is done. If you add instant coffee to the (brown) chocolate, you'll have a café-mocha flavored ganache..
- From left to right: matcha, black tea, coffee, mlik, cocoa, and strawberry (I crushed some freeze dried strawberries into a powder and mixed it in)..
- I have another recipe for more flavored macaron varieties like kabocha squash , azuki beans, purple sweet potatoes, almonds, kinako, pistachios..
- Try using strawberry powder for pretty pink macarons, cherry blossom shaped macarons)..
- I decorated these macarons with chocolate (dark, white, matcha tea flavored, coffee flavored)..
- Macarons sandwiched with homemade guimauves like French marshmallowsare elegant, too..
- For easy marbled macarons: Prepare the plain macaron batter up to the step before the macaronage. Divide the batter in half inside the bowl..
- Mix flavorings into one half of the plain macaron batter. Fold the two batters together, and it will easily turn into a marbled pattern..
- Freeze the leftover egg yolks with 5 g of sugar mixed in per yolk. This way, the texture of the yolk will not deteriorate when frozen. Defrost the yolks in the refrigerator before use..