Pierre Hermé The Best Macaron Shells Recipe

Macaron Shells
1. Sift 150g the powdered sugar and 150g almond powder amzn.to/3w2fD2t . Stir it together.
2. Place 55g egg whites(1) in the mixer bowl, add salt.
3. Combine the 55g of egg whites (2) with sifted almond flour and powdered sugar amzn.to/42pM4UY . Mix it together until paste consistency.
4. Combine the sugar 150 g and mineral water 50g in a saucepan and bring to a boil, monitoring the temperature with a food thermometer. Once the sugar syrup has reached 113°C start whisking the egg whites on medium-high speed.
5. Once the syrup has reached 118°, reduce the mixer speed to medium and pour the syrup in a steady stream into the beaten egg whites after syrup switch back to medium-high speed. Add Food Coloring amzn.to/48UlTYK . Continue beating until the mixture cools to 30-33° . Then, incorporate the meringue mixture into the almond-sugar-egg white mixture(paste) in 3 editions .
6. Mix the batter to remove the air pockets. This step is called the macaronage . Just work the batter until smooth, shiny, and flowing.
Cooking
1. Transfer the batter into a pastry bag, fitted with a round tip . On teflon mat amzn.to/47UJ9Va pipe about 3.5 -5 cm rounds about 2 cm apart.
2. Tap the baking sheets gently on a work surface covered to get rid of any air bubbles. This step ensures smooth tops.
3. Preheat the oven to 140°C. Place the baking sheets in the oven and bake for about 30 minutes. To test for doneness, touch a macaron lightly and try to move it. The cooked macarons should be firm to touch and the base shouldn’t move.
4.Remove from the oven and slide the macaron shells onto the work surface. Let them cool completely.
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Link where to buy teflon mat for macarons
amzn.to/47UJ9Va
The Best Almond flour
amzn.to/3w2fD2t
The Best Powdered sugar
amzn.to/42pM4UY
The Best Food coloring
amzn.to/48UlTYK
FILMING EQUIPMENT USED:
Camera Nikon D5300: amzn.to/3OqRhpz
Camera Tripod: amzn.to/4bjRyVi
SD Card Camera Reader: amzn.to/3Sir6CQ

[@marycarmuciano8703]

Followed the instructions so happy with the result. Thank you

[@im_a_choco]

awesome 👏🏼 good job 🎉

[@user-my3vw2jn2q]

Wow , looks so yummy

[@im_a_choco]

thank you 🌸

[@tataalettacooking5883]

The macarons looks so yummy..🤤🤤🤤

[@im_a_choco]

thank you so much 😀

[@Alina-bo6yt]

Hello! It looks very tasty and quite doable for me. And it's cool 😃

[@im_a_choco]

hello ) thank you )

[@Bi-Anca]

They look awsome! Is it with ventilation and what temp, please?

[@im_a_choco]

hello 👋🏼 thank you. no without vent. 130 C time 30-33 minutes 👩🏻‍🍳

[@juliasmelange]

What is meant by ventilation? Do you mean you don’t prop the door open to dry them?

[@truclee_cuocsongmy]

@@im_a_chocodid you bake in 30-33 minutes? Wow that’s long

[@im_a_choco]

@@truclee_cuocsongmy hello 👋🏼 yes, i do. But it depends on oven . Maybe you need to bake less time.

[@ewastokosa1863]

@@im_a_choco it should be 130 C or 140 C? Because you wrote 140 C in recipe and 130 C in comment above.

[@carlosr.psouzarp3910]

Qual temperatura vc deixou???

[@im_a_choco]

140°C

[@mickeyh4296]

You should add music but love the recipe❤

[@im_a_choco]

Thanks , but some people likes natural sound from cooking 👩🏻‍🍳 so it’s up to everyone 😀

[@ishwariramesh7368]

which thermometer you used can you give the link plz

[@im_a_choco]

hello ) yep.
www.ikea.lt/ru/products/kuhnya/hranenie-produktov-i-utvari/kuhonnye-prisposobleniya/fantast-termometr-taymer-dlya-myasa-chernyy-art-20103016

[@savannasaechao8946]

Do you have a link for the Teflon mats?

[@im_a_choco]

hi. yes . send me message in instagram @im_a_choco

[@mirandajohansson7914]

Do you have any advice for fixing lopsided shells? This recipe is almost identical to the one I use, but my shells turn out lopsided every time (I don’t have this issue when I use the French method). Anything helps. Thanks!

[@im_a_choco]

Hi ! this problem can be because or few things:
- preheat the oven before cooking about 30 minutes
- try to change powdered sugar
- try to not over mix merengue and almond paste
Good luck 🍀

[@khaoulachraibi5952]

Italian meringue macarons don’t need to rest. This causes the lopsided ones

[@SimonaLaiu]

is the sugar hot when added to the eggwhites? Doesn't that cook the eggwhites?

[@im_a_choco]

yes, sugar syrup is hot . Need to add to whipped egg whites.

[@hafsashiham323]

What is the mat you're using?

[@im_a_choco]

hi. Teflon mat 👌🏼

[@juliasmelange]

Are using a convection oven or regular home oven?

[@im_a_choco]

regular oven 👩🏻‍🍳

[@suejames3208]

@@im_a_choco What is a regular oven? I live in the UK. We have convection and fan ovens.

[@im_a_choco]

@@suejames3208 usually in regular oven you can choose direction heat , you can select “top and bottom” heat, convection and so on.
So i’m baking shells on “top and bottom”

[@dembrat11]

Hello dear this is no rest mac ?

[@im_a_choco]

hello 👋🏼 no rest

[@dembrat11]

@@im_a_choco Thank’S

[@gil7555]

Du colorant alimentaire américain, moi , je me méfierais !

[@im_a_choco]

why ?

[@lorisf5840]

You did not bake on parchment paper. Did you really just bake on a sheet?

[@im_a_choco]

hello) this is teflon sheet .