![]() ![]() If you don’t have a silicone mat marked with small circles, you can make your own by flipping the a piece of parchment paper upside down and using a cookie cutter (approximately 2.5-2.5cm in diameter). Lightly tap the tray on your work surface to remove any air bubbles. Sprinkle macarons with cinnamon sugar mixture if using. Try not to linger when you start piping so that the batter is piped evenly and creates an even circle. To make the donut shapes, place your piping bag tip approximately 1cm in from the edge of the circle, start piping following the curve of the circle until the batter meets itself to close the circle. If you don’t have a piping tip, cut the edge of the piping bag, however for neat circles it’s best to use a piping tip. 5: PIPING THE DONUTSįill the macaron batter into a large piping bag fitted with a large round tip (approx 1cm). It should flow off the spoon easily enough to make a figure 8 a few times without breaking. To check the macronage is at the right consistency, the mixture should flow like thick ribbons forming a figure 8 with the spatula a few times. Be sure to scrape down the sides of the bowl to ensure all the almond mixture has been incorporated. Fold gently until the almond flour mixture is fully incorporated into the meringue. Sift the dry ingredients (almond meal and sugar) into the meringue. Macronage is the step if turning the meringue and dry mixture (almond meal and powdered sugar) into the right texture batter that enables it to pipe and bake well. Once the meringue is stiff, add in the brown food colouring and whisk until the colour has been incorporated. Change to a high speed and slowly add in the sugar until it is glossy and stiff peaks form. Whisk the egg whites on a medium speed to start in a large mixing bowl ( or bowl of a stand mixer with a whisk attachment) until it becomes foamy. For best results, place the almond meal and powdered sugar into a food processor and process until fine. Sift the almond meal and powdered sugar together. Place your silicone mat or parchment paper on 2 large baking sheets. Measure the egg whites, granulated sugar, almond meal and powdered sugar. This recipe uses the French meringue method, full details and ingredient measurements for this donut Macaron recipe are in the recipe card below. Food processor or bullet blender for the ganache.Round piping tip and piping bag / pastry bag.baking paper or silicone mat marked with macaron circles.Stand mixer or electric hand mixer with whisk attachment.INGREDIENTS NEEDED FOR DONUT GANACHE FILLING Brown gel food colouring – just a few drops for that donut-y color.INGREDIENTS YOU’LL NEED FOR DONUT MACARONS You’ll be putting the donut ganache on everything.Uses the French method making them super easy. ![]() If you love macarons be sure to try my Biscoff Macarons or Pistachio Macarons. They not only look like donuts but taste like donuts too, with the addition of cinnamon sugar and a donut ganache filling. ![]()
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