Neapolitan Macarons Recipes

NEAPOLITAN MACARONS!

Steps:

• In a medium sized bowl, sift 100g of the Icing Sugar, and 50g of the Ground Almonds. Its very important that you sift it, as this will prevent any lumps.
• In a second medium sized bowl, do the same with the other 100g of the Icing Sugar, and 50g of the Ground Almonds.
• In a stand mixer, add your Egg Whites. Make sure the bowl and whisk you are using are spotlessly clean first!
• Whisk the egg whites up to stiff peaks, and start adding the caster sugar teaspoon by teaspoon till all is incorporated. Whisk for another minute or so afterwards.
• Add half of the meringue mixture to one of the bowls of Sugar/Almonds. It should weight about 87/88g to make sure you're nearer half.
• In that bowl, add the 1 tsp of Vanilla and fold the mixture carefully but making sure that its all incorporated.
• The next step is called 'Macaronage' where you basically press and wipe the mixture around the edges of the bowl to sort of de-fluff it in a way. It smooths the mixture out, making it better.
• With the other half of the Meringue, add the pink food colouring and Strawberry Extract and whisk till combined. Add this to the Sugar/Almond mix and repeat the folding and macaronage.
• With a disposable piping bag, add a small round tip. Carefully pipe the mixtures onto some Macaron Mats. The mixture does spread naturally, so don't pipe them that large otherwise they might end up touching.
• You should end up with equal amounts of pink shells, and vanilla shells.
• Once piped, tap the trays onto the work surface 5-6 times to get any air bubbles out, and leave on the side for 1 hour to form a skin.
• Towards the end of the hour, turn your oven on to 130C Fan.
• Once the hour is up, put the Macarons in the oven to bake for 16-20 minutes. I usually go more towards 20 minutes.
• Leave them to cool full on the mats before peeling them off.
• Once cooled, make your ganache - Add your dark chocolate to a bowl, chopped up. Heat your cream in a pan till its just starting to boil, and pour it over the dark chocolate.
• Leave it to sit for 5 minutes, and then stir together. Leave again for 5 minutes to cool slightly, and then add to a piping bag.
• Pipe a smallish amount into the middle of all of the strawberry or vanilla Macarons, and then sandwich on the opposite colour/flavour.
• Put them into the fridge for the ganache to set for an hour or so, and then enjoy!

NEAPOLITAN MACARONS RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Add almond meal and powdered sugar to a bowl and mix to combine.
• Using a hand mixer, beat the egg whites until they stick to the bowl.
• Add the sugar to the whipped egg whites and beat until stiff peaks form.
• Gently fold the powdered sugar with almond meal into the whipped egg whites.
• Divide the batter in half. In one bowl, gently fold in cocoa powder. In the other bowl, add in the strained raspberry jam and red liquid food coloring and stir to combine.
• Transfer the batters into separate piping bags and pipe directly onto a parchment paper-lined baking sheet.
• Bake for 20 minutes.
• In a bowl, add the melted white chocolate chips and cream cheese and stir to combine.
• Put the chocolate filling in a piping bag and pipe filling onto the macaron shells.
• Sandwich the macarons together.
• Refrigerate macarons for another 2 hours before serving.
• Enjoy!

NEAPOLITAN MACARONS

Steps:

• Before you start, get all of the ingredients ready. Prepare two large piping bags, fitted with a large round tip.
• Line two baking sheets with parchment paper or silicone mat.
• Measure out all of the ingredients.
• Sift the powdered sugar and almond flour together. Set aside.
• Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of barely simmering water, whisk the whites and sugar until frothy and the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath.
• Make sure the bottom of the bowl isn't touching the simmering water.
• Transfer the mixture to the bowl of a stand mixer.
• With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
• Whisk until stiff peaks have formed. When you pull your whip up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending to the side.
• Pour the powdered sugar and almond flour into stiff whites.
• Start folding gently forming a letter J with a spatula until the batter is just incorporated, but not ready yet.
• Split the batter into two bowls as soon as the batter comes together, you don't want to have folded too much at this point, because once you add the cocoa powder or the pink coloring, you will have to fold more in order to get those ingredients incorporated.
• To one bowl, add sifted cocoa powder, and to the other bowl add some of the pink coloring.
• Work with one batter at a time, and keep the other batter covered while you do the macaronage in first one.
• How to know when to stop folding the batter: It's time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
• First, pick up some batter with the spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that's one indication that it might be ready.
• There's another test you can do. I call it the Teaspoon test.
• Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.If the batter stays stiff, forming a point and doesn't spread out, fold a little bit more, about 3 folds. Test again. Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper/silicone mat, it means it's ready.
• You don't want your batter to be too runny either. So be careful not to overmix. It's always best to undermix and test several times until the proper consistency has been achieved.
• When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly the batter is ready. The batter will keep flowing off the spatula non-stop, but not too quickly. Transfer the batter to the piping bag.
• Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
• Once you've piped as many 1 1/2" circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent the macaron shells from cracking.
• Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You'll know they're ready when you gently touch the surface of a macaron and it seems dry.
• Pre-heat the oven to 325F.
• Bake one tray at a time.
• Bake for 5 minutes, rotate tray.
• Bake for 5 more minutes. Rotate again.
• I bake each tray for about 15 to 20 minutes.
• When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn't feel jiggly. If the macaron is still jiggly, keep baking.
• Remove from the oven and bake the other tray.
• Let the macarons cool down before proceeding with the filling.
• Cream the butter and cream cheese at medium speed in the bowl of an electric mixer for about 1 minute. With the mixer off, add all of the powdered sugar in.
• On low speed, beat the sugar, butter and cream cheese together. Once they are incorporated, turn speed to medium and cream for 1-2 minutes until very fluffy. Add vanilla in, beat for a another 30-45 seconds.
• If the frosting seems too thick, add a teaspoon of milk to thin it out. If it seems too thin, add a bit more sifted powdered sugar to make it stiffer.
• Pipe some of the buttercream on top of a macaron shell and top it with another shell.
• Store macarons in the fridge for up to 5 days, and in the freezer for up to 2 months, in an airtight container.

NANCY MACARONS

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• In a medium bowl, make a paste using 1/4 cup plus 2 tablespoons sugar and 2 teaspoons water.
• Add almond meal and unwhisked egg whites and mix. Add remaining 1/2 cup sugar and mix until thoroughly combined.
• Transfer batter to a pastry bag fitted with a smooth tip; pipe out circles about the size of quarters, spacing each disk at least an inch apart. Rap the pans on the counter a few times to even out batter and eliminate air bubbles.
• Bake for 15 to 20 minutes or until edges are golden but centers are still light and slightly soft. Let cookies cool on baking sheets for a few minutes to set.

MACARONS

Steps:

• Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
• Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
• Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
• Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
• Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
• Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
• Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.

HOW TO MAKE MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!

MACARONI NEAPOLITAN

Steps:

• In a saute pan,heat the olive oil and 2 tablespoons butter and saute the minced onion until lightly browned.
• Add tomatoes and basil.
• Season with salt (remembering that the cheese is salty) and black pepper.
• Simmer gently,uncovered for 45 minutes.
• Cook the macaroni,according to package directions,drain out the cooking water and rinse the cooked macaroni in cool water.
• In the pot that you cooked the macaroni,combine rinsed macaroni with 4 tablespoons butter,the cooked tomato sauce and 1 cup of the cheese.
• Heat well and serve it with remaining cup of cheese in a bowl and make sure that you have a peppermill at the table.

FRENCH MACAROONS

Steps:

• Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.
• Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible.
• Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
• Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.
• Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.