(WITI) -- They're a hot trend in baking right now, but are tricky to get just right. Jessica Grover, executive pastry chef at Potawatomi Hotel and Casino, joins Real Milwaukee with an intro to the art of macarons.
Please note: This recipe is in ounces, and Jessica strongly encourage people to buy an inexpensive digital scale when baking or making pastry items. This is recommended for consistent outcome of the product, instead of using cups as a unit of measure.
- 5 1/4 oz. egg whites (fresh)
- 4 1/4 oz. sugar
- 6 oz. almond flour
- 7 oz. powdered sugar
- On an electric mixer, whisk the sugar and whites together to make a meringue, to stiff peaks.
- Sift together almond flour and powdered sugar.
- Fold the meringue into the dry ingredients until combined --and a smooth pipeable consistency.
- Pipe quarter-sized rounds on parchment or silpat-lined sheet pans. Make sure when you are piping that the tips dissapear into the rounds. If the tip stays, you need to mix it more.
- Let sit out for 30 minutes to dry the tops.
- Bake a 350° F in a conventional oven for 12 minutes, turning the pan halfway though cooking.
- Let cool, then fill with desired buttercream, jam or ganache.