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We hope you got insight from reading it, now let’s go back to powdered-sugar-free flavored macarons recipe. You can have powdered-sugar-free flavored macarons using 8 ingredients and 32 steps. Here is how you achieve that.
The ingredients needed to prepare Powdered-Sugar-Free Flavored Macarons:
- Prepare 2 (70 g) Egg whites
- Use 140 g Granulated sugar (2 times the weight of egg whites)
- You need 63 g Almond flour (0.9 times the weight of the egg whites)
- Prepare 7 g your choice of flavorings such as ☆ cocoa powder, ☆ matcha tea powder, ☆ strawberry powder, ★ instant coffee, ★ black tea leaves, ★ skim milk powder, or ★ freeze-dried strawberries (0.1 times the weight of the egg whites)
- Get To make an easy chocolate ganache:
- Provide 40 grams Chocolate (the same amount if you're using strawberry-flavored or white chocolate)
- Use 20 grams Vegetable-based (non-dairy) whipped cream
- Get 6 grams Your desired flavors, such as matcha tea powder; dried strawberry powder; or instant coffee
Instructions to make Powdered-Sugar-Free Flavored Macarons:
- Mix the ☆ powders with the almond flour. Finely grind up the freeze dried strawberries or black tea leaves (using a food processor or a mortar and pestle).
- Sift the almond flour. (It's easier to sift if you put it in the freezer about 15 minutes before sifting, and sift just before using it.)
- Put the egg whites and sugar in a bowl, and beat over a hot water bath that's about 70 °C. When the hot water is about 70°C, it should just have fine bubbles around the bottom and sides of the pan.
- Beat the egg whites and sugar very well, until it's stiff enough that it clings to the bowl when inverted.
- The meringue should be snowy white, very finely textured, shiny, and a little sticky. (It will also be warm.)
- Take the bowl of meringue off the hot water bath. Sift the almond powder from Step 1 again as you add it to the meringue. (The almond powder should be sifted 2 times in total.)
- Mix the ★ ingredient(s) of your choice into the bowl.
- Fold the meringue and almond flour together, then mix well until the batter forms a thick, heavy ribbon when dropped from the spatula.
- If you want to dry the macarons out, go to Step 10. If you want to skip the drying step, see"Macarons with no drying needed".
- Put the batter from Step 8 into a piping bag, and pipe it onto a baking tray lined with parchment paper in 2-3 cm circles (leave 2-3 cm between each one).
- To test-bake the batter, it's a good idea to cut small pieces of parchment paper to bake on. (Use to test how much to dry the batter and to adjust the oven temperature.)
- Leave the piped out batter it has completely dried on the surface. (It should not stick to your fingers when you touch them, and they should feel rubbery.)
- On a warm day with low humidity, the macarons will dry out in about 30 minutes. They will take some time on a cold day. It's most difficult to dry them out on humid days.
- Preheat the oven to 160°C, and bake the dried batter from Step 12. Lower the oven temperature to 130°C, and bake for 15 to 16 minutes. (Adjust the time and temperature depending on your oven.)
- Try doing a test-bake of the dried macaron batter using the small pieces of paper from Step 11. If the test macarons turn out, you can bake the rest.
- Let the baked macarons cool down completely before peeling them off the parchment paper. If it's hard to peel them off, put them in the freezer on the paper for a few minutes, and they should come off easily.
- They are baked just right when they stick to the paper and can't be peeled off easily. If they come off easily, it is likely that they are a bit overbaked, and may be hollow in the middle.
- Sandwich two macarons with a cream filling of your choice in between, and the macarons are done. They are tastiest from the following day onwards after they have become moist.
- Macarons that are baked just right do not have hollow centers, and give a moist and airy sensation. (The one in the photo is a black tea flavored macaron filled with berry paste.)
- Store the macarons in the refrigerator, and consume them within a week. You can also wrap them individually and freeze them. (Defrost them in the refrigerator.)
- For details on the reasons why things can go wrong, see"Helpful Hints for Foolproof Macarons".
- To make chocolate ganache, put chocolate and whipped cream in a piping bag, and suspend it over 60°C warm water to melt the chocolate. Squeeze the bag to mix.
- To make matcha tea- or coffee-flavored ganache, use white chocolate and melt it before adding the powder. Squeeze the piping bag well to mix.
- When it has been chilled and has stiffened to the right consistency, the ganache is done. If you add instant coffee to the (brown) chocolate, you'll have a café-mocha flavored ganache.
- From left to right: matcha, black tea, coffee, mlik, cocoa, and strawberry (I crushed some freeze dried strawberries into a powder and mixed it in).
- I have another recipe for more flavored macaron varieties like kabocha squash , azuki beans, purple sweet potatoes, almonds, kinako, pistachios.
- Try using strawberry powder for pretty pink macarons, cherry blossom shaped macarons).
- I decorated these macarons with chocolate (dark, white, matcha tea flavored, coffee flavored).
- Macarons sandwiched with homemade guimauves like French marshmallowsare elegant, too.
- For easy marbled macarons: Prepare the plain macaron batter up to the step before the macaronage. Divide the batter in half inside the bowl.
- Mix flavorings into one half of the plain macaron batter. Fold the two batters together, and it will easily turn into a marbled pattern.
- Freeze the leftover egg yolks with 5 g of sugar mixed in per yolk. This way, the texture of the yolk will not deteriorate when frozen. Defrost the yolks in the refrigerator before use.
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