Easiest Way to Prepare Gordon Ramsay Italian Meringue Macarons

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, italian meringue macarons. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

All macarons are made by making a meringue first, then adding a mixture of almond flour and powdered sugar into it. The difference between the French and Italian method mainly lies in how you make the meringue itself. The Italian Method vs. the French Method The French method whisks egg whites together with a bit of sugar to create a meringue with stiff peaks. This meringue is then folded into a mixture of finely ground almonds and powdered sugar.

Italian Meringue Macarons is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Italian Meringue Macarons is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have italian meringue macarons using 8 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Italian Meringue Macarons:

1. Get 70 grams Almond flour
2. Get 70 grams Powdered sugar
3. Prepare 25 grams Egg white
4. Get Italian Meringue:
5. Get 65 grams Sugar
6. Take 20 ml Water
7. Make ready 25 grams Egg white
8. Get 1/2 grams Dehydrated egg whites (if you have them)

Italian Meringue Italian meringue is much denser and made by whisking a hot sugar syrup into the egg whites until glossy peaks form. The Italian meringue is then folded into the paste made from egg whites, almond flour and powdered sugar to create a thicker macaron batter. Italian Meringue Macarons - I have a love/hate relationship with macarons. Of course, they're beautiful (and delicious), but they are also touchy to make.

Instructions to make Italian Meringue Macarons:

1. Combine the almond flour and the powdered sugar and sift into a bowl. Add the egg whites and mix until even with a rubber spatula.
2. Make the Italian meringue. Add the egg whites, and dehydrated egg whites (if you have them) to a bowl and whip with a hand mixer until stiff peaks form.
3. While you are whipping the eggs, add the sugar and water to a heat-resistant container and heat in a microwave at 600 W for 80-90 seconds. The bowl will be hot so use oven mitts to take it out.
4. Drizzle the syrup you just made in a thin stream into the mixture from Step 2 while whipping with a hand mixer on a high speed. Whisk until stiff peaks form and the mixture has returned to room temperature.
5. Split the meringue into 3-4 parts and add 1 part at a time to the mixture from Step 4, mixing thoroughly after each addition. (The mixture will be quite stiff at first so mixing may take a bit of work!)
6. Get rid of any excess air bubbles. Fold the mixture over itself a few times until it falls away from the spatula like a ribbon.
7. Add the mixture to a piping bag fitted with a 1 cm circular nozzle and pipe 3.5 cm diameter circles onto a baking tray lined with parchment paper.
8. Let the macarons dry until you can touch the mixture with your finger without any sticking to you and you can see a skin start to form. (This should take about 30 minutes, don't let them dry too much though or the texture will go bad.)
9. Compared to French meringue, I feel that Italian meringue dries out quicker, so make sure to check how it's drying earlier than you normally would.
10. If the macarons aren't dry enough they may crack. It's best to start baking them as soon as you can touch them without them feeling wet and you can see a skin forming.
11. Bake for 5-6 minutes in an oven preheated to 160-170℃. Then turn the tray around, turn the temperature down to 140℃ and bake for a further 8-10 minutes.
12. Personally, before I bake the macarons after preheating the oven, I let the oven bake one time without the macarons at 160℃ for 10-15 minutes. (This prevents them coming out undercooked later.)
13. When they've been in the oven for a few minutes the shells will expand and the bottoms of the macarons will rise up a little.Once they've risen up around 3-4 mm it's time to turn down the heat.
14. When you press down gently on the macaron shells, if the pied (the risen bottom) moves, bake for a little longer.
15. Cool on the baking tray. (Don't take the macarons off the baking sheet too soon or they won't come away neatly.)
16. Once the macaron shells have completely cooled, gently peel them away from the parchment paper. If it's difficult to peel, use your finger to push from the back of the baking sheet, tracing around the macaron.
17. Pair up the macaron shells with shells of similar size and sandwich together with your preferred cream. Refer to. Let them rest in the refrigerator for half a day or 1 day to finish. - - https://cookpad.com/us/recipes/143641-microwave-buttercream
18. To make vanilla macarons, take the vanilla beans from 3 cm of vanilla pod and mix them in at Step 1. Add the same amount of beans to the buttercream.
19. For berry macarons, add a tiny amount of edible food colouring to the mixture at Step 1, and if you have it, add 1 g strawberry powder. Sandwich with strawberry cream.
20. For cocoa macarons, reduce the amount of almond flour to 68 g and add 5 g cocoa powder. Sandwich with ganache or cocoa cream.
21. For black tea macarons, add 1.5 g black tea powder to the powder ingredients. Sandwich together with buttercream infused with a little black tea powder and a few drops of your favourite liquor.

Italian Meringue Macarons - I have a love/hate relationship with macarons. Of course, they're beautiful (and delicious), but they are also touchy to make. Over-mix them, under-mix them, too much moisture, and your macarons are ruined. The perfect macaron should have a smooth, shiny surface, well-developed "feet", and a moist center. If you have a convection oven, you can bake two sheets at a time.

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