Wednesday, March 19, 2014

French Macarons Using Pasteurized Egg Whites Or From A Carton =•.•=

Yes you can use egg whites from a carton, also known as pasteurized egg whites. You no longer have to separate the yolks from the whites. You no longer have to make flan or try to figure out what to do with those egg yolks. Check it out yo!


3/4 cup almond flour
1 cup powdered sugar

1/4 cup OR 60 grams of pasteurized egg whites @ room temperature (I have used Kirkland's, EggLands Best, & Trader Joe's Brand- they have not failed me yet)
2 pinches of salt
1 pinch cream of tartar
1/4 cup granulated sugar

2-3 drops of gel food coloring- optional


Important: make sure the measuring cup, mixing bowl & whisk are all oil free, clean, & dry. If not, you can compromise the meringue stage of the egg whites & the whites will NOT whip.

Line a baking sheet with a silicone baking mat or parchment paper.

In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites, cream of tartar & salt & beat the egg whites until foamy; add the granulated sugar and continue beating until egg whites are glossy, fluffy, and hold stiff peaks. 

In a separate bowl, sift together the powdered sugar & almond flour. Next steps are crucial: 
In this step you may add your gel food coloring. Fold the almond mixture into the egg whites, about 30 folds- making sure no traces of egg whites are seen but do not over fold. Spoon a small amount onto the pan making a mound of batter. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter 1 to 2 more times and retest. When batter is mixed enough to flatten immediately into an even disk but does not spread too much, it is ready. DO NOT OVER MIX.

Spoon the batter into a pastry bag fitted with a plain round tip (Wilton's #10). Pipe the batter onto the baking sheet with the tip angled 90 degrees from the silpat. Make sure to leave spaces between each mound of batter. Once you have piped all your macarons. Preheat oven to 310 degrees F. 

Let the trays stand out at room temperature until they form a hard skin and is no longer tacky about 30 minutes to an hour. 

Bake for about 12 minutes to 15 minutes until set, the tops should be matte like egg shells. You can test the doneness by touching the tops and seeing if you can wiggle it. If it does wiggle it is underdone and continue to bake for about 2 more minutes. Note: the bigger the disks the longer it takes to bake. Let the macarons sit on the tray and cool completely before removing.

Remember do not get frustrated. You may watch videos on YouTube so you can be familiar with the above steps or see my other posts about Macarons. 

Suggested fillings: Nutella, Ganache, Cream Cheese, Peanut Butter, Speculoos Cookie Butter, Strawberry Preserves, Melted Chocolate, Melted White Chocolate, Pastry Cream, Fruit, whatever your heart desires.

When filled, you can store them in an air tight container and place in the fridge to allow the filling to meld with the macaron shells (maturing stage for about 24 hours). Before eating, let them stand out at room temperature for the perfect macaron-mouth feel texture for about 5 minutes or so. The macarons should be crunchy, flaky, and chewy at the same time. 

See all my baking madness on Instagram, #MaedByMaggie, or under my ID: Maggie13Mae

You can also make Ice Cream Sandwiches... Sorry for the finger photo bomb. 

God Bless!!!   =•.•=

S'mores: Kraft marshmallow cream, chocolate ganache, Honey graham cracker crumbs (in the shell & sprinkled ontop), Hershey's bar. 

To make the S'mores' shell, I substituted 1 tablespoon almond flour with finely ground graham cracker crumbs. 

To see how I assembled the S'mores Macarons you can visit my Instagram and  watch the 15 second video. =•.•=

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