This recipe was originally featured in Episode 1 of the Mother Ingredient, hosted by Jeannine Bobenmeyer and Sarah J Harker of the CityMoms, which you can find on Edible Indy’s YouTube Channel.
If anything is bread and butter to Filigree Bakery‘s Laura Lachowecki, it’s these italian style macarons, each with customized fillings. She’s shared a few of her secrets with us– just add fillings.
(highly recommend using a scale to weigh)
Yield: approx. 40 shells or 20 assembled macarons
Ingredients
155 grams Almond Flour
155 grams Powdered Sugar
60 grams Egg white #1
155 grams Granulated sugar
40 grams Water
#2 60 grams Egg white
1. Combine the almond flour and powdered sugar in a bowl. Whisk together to
remove any lumps.
2. Add egg white #1 in a mixer with whisk attachment.
3. Add sugar and water to a small saucepan and boil over medium-high heat. Cook
sugar syrup to 244F. Remove from heat.
4. Turn on the mixer on high and whisk the whites until they reach soft peak.
Immediately stream in the hot sugar mixture. Avoid hitting the whisk.
5. Continue whipping at medium/high speed for 5 minutes until stiff glossy peaks
form and the bowl is cool to the touch.
6. Add egg white #2 and almond flour/powdered sugar mixture to the meringue.
Gentle fold and make a “J” in the batter.
7. Put the macaron batter into a piping b ag with a medium round tip.
8. Pipe the macaron batter onto a silicone mat or parchment paper on top of a flat
cookie sheet. Hold the piping bag straight up and down and pipe uniform circles.
9. Gentle tap the bottom of the pan to remove bubbles and help the batter settle.
10. Allow the shells to form a thin skin on your counter. During this time, preheat your
oven to 275F.
11. Bake the macarons, 1 tray at a time. Start at 8 minutes, rotate, and add another 7
minutes. Add a minute if needed until the shell doesn’t wiggle when you touch it.
12. Remove the shells once they are fully cooled.
13. Match up shells that are similar size. Fill with desired fillings.
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