Recipe: Delicious French Meringue Macarons

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Before you jump to French Meringue Macarons recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

Until fairly recently anyone who expressed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone's active contribution. Each and every family ought to start making changes that are environmentally friendly and they should do this soon. Here are some tips that can help you save energy, mainly by making your kitchen more green.

Refrigerators and freezers use a lot of electricity, especially if they are not operating as effectively as they should. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The correct temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F and 0F. One more way to save electricity is to keep the condenser clean, because the motor won't have to go as often.

From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is actually something we can all perform, without difficulty. It's concerning being sensible, usually.

We hope you got benefit from reading it, now let's go back to french meringue macarons recipe. You can cook french meringue macarons using 7 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to make French Meringue Macarons:

1. You need 60 grams of Egg white.
2. You need 1/3 tsp of Dehydrated egg whites.
3. Provide 40 grams of Powdered sugar (for the egg whites).
4. Use 70 grams of Almond powder.
5. Provide 100 grams of Powdered sugar.
6. Provide 4 cm of Vanilla beans.
7. Use 1 of Butter cream.

Instructions to make French Meringue Macarons:

1. Preparation: Combine the almond powder and 100 g powdered sugar in a mixing bowl. Prepare a piping bag with a 1 cm tip..
2. Now, make the meringue. Combine egg whites to 40 g of powdered sugar and vanilla and beat together until the mixture looks glossy. Make sure that you mix it well enough that it wont fall out of the bowl if you turn it upside down..
3. Add meringue to the dry ingredients bowl, and mix with a rubber spatula until the mixture is even. At this point in time, the mixture should fluff up a bit due to air mixing in..
4. We'll now deflate the macaron batter. (This is called macaronage) Using a spatula, run it along the edge of the bowl to pick up some batter, then fold the scooped mixture on the rest, patting it down gently to press the air out..
5. While you're mixing, scoop some batter and let it hang. Continue mixing the batter until it falls like ribbons when you let it drip from the spatula..
6. Be careful not to mix so much that the batter flows like liquid..
7. Put the batter into a piping bag, and pipe 3.5 cm circles onto a baking sheet while leaving adequate space in between. On a 30 x 40 cm., you should be able to make 30 circles..
8. Take the baking sheet somewhere with good ventilation and let the surface of the macarons dry out. When you touch them, you should be able to feel a slightly rigid outer shell. This should take approximately 40 minutes to an hour on a dry day..
9. Heat an oven to 160 - 170℃ (320 to 338 Fahrenheit) and bake the macarons. After 3 or 4 minutes, the bottom of the macarons should start to rise while the tops remain round. If the macarons break, they wont rise..
10. Once the bottoms of the macarons have risen to between 3 - 4 mm., turn the heat down to 140℃. Bake for another 10 - 12 minutes while ensuring that they do not brown..
11. Touch the macarons gently to check if they're done. If the risen bottom (pied, or "foot") of the macaron moves, bake for a bit longer. If they don't move, take the sheet out of the oven and let the macarons cool..
12. For me, after preheating the oven, I let it sit empty at 160℃ (320 Fahrenheit) for 10 to 15 minutes. This prevents half-baked macarons..
13. Because the macarons are very soft out of the oven, let them sit until they feel cool to the touch. Once they're cool, gently remove from the sheet and fill with your preferred cream before making them into the completed macarons..
14. French meringue macarons have a non-dense, light and fluffy texture..
15. Here's how to make pink strawberry Italian macarons: https://cookpad.com/en/recipes/152882-italian-meringue-macarons https://cookpad.com/us/recipes/152882-italian-meringue-macarons.

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