FREnch Macaron

Ingredients
Part 1
250gms – Almond Powder/ Almond Meal
250gms – Confectioner’s Sugar/ Icing Sugar
75 gms – Egg whites
5 gms – Liquid Colour

*Incase of using powdered colour use 80 gms of Eggwhites

Part 2
225gms – Granulated Sugar
60 gms – Water
80gms – Egg whites

Backberry Jam for filling

Equipments required
Hand blender or a stand mixer
Candy thermometet

Method
In a mixing bowl, mix together all the ingredients from part 1. Mix it using a spatula till it is combined well. Add as much colour as you like. Keep the colour dark at this stage as itll get light as soon as you add eggwhites later. (Also eggwhites and liquid colour together should weigh 80gms. So depending on how much colour you want to add, reduce or increase the eggwhites.)

In a sauce pan heat the water and sugar. Meanwhile start beating the eggwhites using a blender when the sugar syrup is 115°C . Boil the sugar syrup till the syrup reaches 118°C on the candy thermometer.
Keep beating the eggwhite and gradually in a continuos stream pour the sugar syrup.

Beat the eggwhite for 18mins , till it turns silky, white and stiff ( like shown in the pict.) This is italian meringue.

Preheat the oven to 160°C. Line two baking trays with heavy baking sheets or Slipat Sheets.

Fold in 1/3rd of the italian meringue into the almond paste and mix well. Once mixed well add the other 1/3rd part and fold in well. The mixture will get easy to handle as you start adding the meringue. Now add the remaining meringue, fold in well. Make sure there are no lumps.

Rest a pastry bag fitted with a 3/8-inch round tip inside a glass. Transfer batter to bag; secure top.

With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.

Bake 1 sheet at a time, rotating halfway through, until risen and just set for 18 minutes. Let cool on a cooling rack.

* its ok to leave the other tray till one bakes on a counter top in a cool place.
The macarons will rise and will have a tall feet while baking. But it will settle down by the end of it.

Divide the shells into two parts. Smear the jam on flat side of the shells of half lot and top it with the other half. Store it in airtight boxes.