French Macaroons, a naturally gluten-free delight.
These beauties aren’t easy to make but if you take the necessary measures and follow the recipe step by step, you will be just fine.
Here is the recipe, if you love macaroons just take action and enjoy!
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GF French macaroons
130 grams of almond flour
130 grams confectioners’ sugar
2 large egg whites divided in 35 grs and 45 grs
Natural food colorings of your choice
130 grams of white or Demerara sugar (for the syrup)
32 grams of water (for the syrup)
120 grams of dark chocolate (80%)
60 cc of cream
Preheat the oven to 280°F using the convection setting. Line 3 baking sheets with silicone mats
Sift the confectioners’ sugar and the ground almonds through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible.
Add the 45 grams of egg whites and the food coloring to the previous mixture until well mixed. Reserve.
Start beating the other 35 grams of egg whites with a pinch of sea salt, at medium speed until it gets frothy.
Mix the water with the white sugar in a small pan until the syrup reaches 240°F. Add the syrup to the egg whites and keep beating until a bright meringue is formed (italian one) and until they drop to 104°F.
Then mix the meringue very well with the almond mix and reserve.
Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Pipe 1 1/4-inch circles. Firmly tap the baking sheets twice against the counter to release any air bubbles.
Let the cookies sit at room temperature until the tops are no longer sticky to the touch (average of 35 minutes) depending on the humidity. Slip another baking sheet under the first batch to protect the cookies from the heat.
Bake the first batch until the cookies are shiny and rise 1/8 inch to form a “foot,” about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
For the filling, microwave the chopped dark chocolate and the cream in 30-second intervals, stirring, until smooth. Let it rest and cool down.
Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
When ready, let the macaroons rest inside a hermetic recipient in the fridge for a day, it will give the best results.