Decora 0300421 Macaron Powder Mix White 250gr

£9.9
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Decora 0300421 Macaron Powder Mix White 250gr

Decora 0300421 Macaron Powder Mix White 250gr

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

Fine Mesh Sieve: To obtain a shiny and smooth macaron shell, you must run the almond flour and confectioners’ sugar through a fine mesh sieve. You can use a hand crank sifter if you have one, but I prefer using a mesh one.

Electric Mixer: An electric mixer is helpful for whipping the egg whites into stiff peaks. You can use a handheld or stand mixer (whisk attachment). I do not recommend whipping egg whites by hand. It requires a lot of arm muscle and at least 30+ minutes of mixing. After mixing the batter, fill the prepared pastry bag about ½- ¾ the way full and secure with a rubber band or twist the top so the doesn’t spill out.

Humidity and macarons aren’t the best of friends. Not much you can do about it,but keep in mind when resting the macarons before baking.

Read through my tips and troubleshooting and watch the video to familiarise yourself with making macarons before attempting this recipe. French, Italian or Swiss Resting your macarons is essential to create the famous 'feet'. To do this, simply leave the macarons out at room temperature for at least 30 minutes. The time it will take for them to dry varies depending on temperature and humidity levels, but generally it should be between 30-60 minutes. Read more about the importance of resting your macarons under Macaron pro tip #6. Try not to leave the macarons drying for too long, as this can cause uneven feet to develop during baking. GEL FOOD COLORING (optional): Tinting macaron batter is completely optional. If you don’t tint it, the macarons will be a natural beige color. (And you can have fun with a colorful filling.) Avoid using liquid food coloring because it will change the consistency of your macaron batter. Instead, use 1-2 drops of gel food coloring. Also, you need to have the egg white at room temperature. Do it a day before you plan to make macarons.Food Coloring – use gel or powdered food coloring. Regular water based food coloring can alter the consistency of the batter.

After that 3rd addition of egg whites, you’re at the macaronage stage. You need to keep folding and deflating air until you reach the perfect consistency. What is Macaronage? Although some recipes are forgiving, macarons aren't as much. Use grams as a measurement for accuracy. Unfortunately, with macarons even a few grams deviation from the recipe can result in less than perfect macaron shells. Measure everything beforehand using a kitchen scale in grams. Macaron pro tip 2: use quality ingredients Before you start preparing the macarons’ batter, make sure your egg white are from real eggs. It will be much better for your meringue. Chilling the macarons will ensure that the shell softens slightly from the filling, giving it that famous chewy texture. The filling will also have time to 'rest' and maximise the flavour. Don’t over mix the batter. Under mixing is preferable, especially until you get the technique down. If your batter is too liquid, the macarons will spread out into little puddles when you pipe them.

Step Five: Add the sifted powdered sugar and almond flour to the egg whites. Turn the mixer to medium speed and whisk for 5 seconds.

STEP 4 Whisk the egg whites /sugar until you have a glossy stiff meringue. This can take several minutes. Add any food coloring, if using, to the meringue once if forms soft peaks. You do not need to rest the piped macaron shells. Resting the unbaked shells adds an additional variable. Are they over rested? Under-rested? The time you rest them can alter the final macarons. With this recipe, you pipe the shells, pop any air bubbles, and put them right in the oven.



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