Macarons

Name: Macarons
Prep time: 45 min
Cook time: 4 min
Total time: 49 min
Cuisine: Chinese
Ingredients: 85 g type 55 flour; 85 g potato starch; 135 g egg yolks; 7 g liquid sorbitol; 13 g inverted sugar syrup; 240 g egg whites; 3 g meringue powder; 150 g granulated sugar (semoule)

Make ladyfingers for a dessert base; sift the sugar twice and bake at high heat.

49 min

Medium

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Ingredients

type 55 flour 85 g

potato starch 85 g

egg yolks 135 g

liquid sorbitol 7 g

inverted sugar syrup 13 g

egg whites 240 g

meringue powder 3 g

granulated sugar (semoule) 150 g

Instructions

Step 1

Sift the flour and potato starch together. Mix the egg yolks, liquid sorbitol, and inverted sugar syrup.

Step 2

Whip the egg whites with the meringue powder, gradually adding the sugar, until stiff peaks form.

Step 3

Pour the yolk mixture into the egg whites and continue mixing for a few seconds, then stop the mixer.

Step 4

With the mixing bowl still turning, gently fold in the flour and potato starch using a spatula.

Step 5

Using a piping bag fitted with a #9 tip, pipe small rounds directly beside one another, each with a diameter slightly smaller than the dessert (about 2 mm).

Step 6

Dust with confectioners' sugar once and let the shells form for 15 minutes, then dust with confectioners' sugar once more.

Step 7

Bake in an oven at 230-240°C for 4 minutes. Remove from the oven and tip onto a cooling rack. Once cool, use an offset spatula to lift the macarons from the paper and freeze for storage.