薰衣草马卡龙
用料
薰衣草马卡龙的做法步骤
Mix the almond meal and powdered sugar, sifted
Add the egg whites and mix them until it's sticky dough like consistency
Add the food gel color. I use purple and little bit of pink to make it lavender. And keep in mind that the color will come out lighter after you bake them. Set aside.
Mix the water and 120g granulated sugar together in the sauce pan. Put them on the stove
Beat 55g egg whites with you mixer. When the bubbles star to form add the 35g granulated sugar to stabilize the meringue. Keep beating the egg whites until the soft peak
Turn on the stove ( if you have the candy thermometer attach it to the pan) when the temperature reaches to 240F pour it slowly into the egg whites mixture. (If you don't have the thermometer, just wait until no spot with unboiled water)
Keep beating the mixture until the bowl it's warm to touch
Add 1/3 of the mixture to the mass.
Keep folding until it's smooth
add the rest to the mass and fold them gently until you get the running lava-like mixture
Pipe them on the parchment paper. Set them to rest and dry. This is VERY important. So the shell would form the skin
Set the oven to 285F. Touch the skin, and it should not be sticky. That means these babies are ready to go
Bake them for 16 minutes.
Make sure to keep them away from kids, otherwise your macarons would look like this
So yea, since they are so called lavender macarons, I made the lavender butter cream.
Sandwich them with the butter cream
Put them in the fridge for at least 24 hours
Happy Valentine's Day!!!
💕