Hello Everyone!
I would like to share my recipe for perfect Macaron Shells using the Italian Meringue Method. Enjoy!
MACARON SHELLS USING THE ITALIAN MERINGUE METHOD
AN EXCERPT FROM THE BOOK "MACARON MASTERCLASS" BY JOEY E. PRATS
FORMULA
YIELD: MAKES 120 MACARON SHELLS (4.5 CM DIAMETER), GOOD FOR 60 MACARONS
I would like to share my recipe for perfect Macaron Shells using the Italian Meringue Method. Enjoy!
MACARON SHELLS USING THE ITALIAN MERINGUE METHOD
AN EXCERPT FROM THE BOOK "MACARON MASTERCLASS" BY JOEY E. PRATS
FORMULA
YIELD: MAKES 120 MACARON SHELLS (4.5 CM DIAMETER), GOOD FOR 60 MACARONS
INGREDIENTS | SPECIFICATION | WEIGHT | BAKER'S % | TRUE % |
ALMOND MEAL | BLANCHED | 250 GRAMS | 100.00 % | 24.39 % |
CONFECTIONER'S SUGAR | 10 X | 250 GRAMS | 100.00 % | 24.39 % |
EGG WHITES 1 | AGED 5 DAYS¹ | 100 GRAMS | 40.00 % | 9.76 % |
CASTER SUGAR | N/A | 250 GRAMS | 100.00 % | 24.39 % |
DISTILLED WATER | N/A | 75 GRAMS | 30.00 %² | 7.31 % |
EGG WHITES 2 | AGED 5 TO 7 DAYS | 100 GRAMS | 40.00 % | 9.76 % |
FOOD COLORING | SOFT GEL PASTE | AS NEEDED | N/A | N/A |
BATCH TOTALS | 1,025 GRAMS | 410.00 % | 100.00 % |