1cup3 tablespoons236 grams granulated sugar, plus a pinch for egg whites
⅔cup158 grams water
2 ½teaspoonsorange blossom water
Orange Blossom Buttercreamrecipe below
Raspberry Rose Jamrecipe below
Mix together the almond flour and powdered sugar then place in a food processor. Pulse until combined and the almond flour is a finely ground. Sift the mixture through a fine mesh sieve into a large bowl. Process the larger pieces of almond flour again and put through the sieve once more. Discard any remaining larger pieces of almond flour.
Create a well in the almond flour mixture then add the ¼ cup plus 1 ½ tablespoons (82 grams) of egg whites. Mix until it forms a thick, sticky dough. Set aside.
Add the ¼ cup plus 2 tablespoons (90 grams) egg whites into a clean, dry mixing bowl. Add a pinch of sugar.
In a small saucepan, add the granulated sugar and water. Stir well over medium heat until the sugar dissolves. Once the sugar is dissolved, allow to come to a boil, occasionally cleaning the sides of the saucepan with a wet pastry brush to remove and crystals.
Cook the sugar until it reaches 248 degrees F (120 degrees C). Keep an eye on the temperature, because once the temperature reaches about 200 degrees F, start beating the egg whites with a clean whisk attachment.
Continue to beat the egg whites until soft peaks form. If the soft peaks form before the sugar reaches its final temperature of 248 degrees F, beat the egg whites on low.
Once the sugar reaches 248 degrees F, immediately remove from heat. Turn up the speed on the egg whites to medium-high and slowly drizzle in the sugar between the bowl and the whisk. Continue to beat until stiff, glossy peaks form. About another 5 minutes. Add the orange blossom water and beat for one more minute to incorporate.
Slowly begin adding the glossy egg whites to the bowl with the almond flour mixture. Mix in a couple of spoonfuls at a time until the mixture forms ribbons when you lift your spatula up from the batter. The ribbons should slowly spread out like lava and take several seconds to incorporate, perhaps leaving a faint line where the ribbon fell. If the ribbons just pile up and don’t mix in, keep mixing and adding a bit more of the beaten egg whites. If the ribbon incorporates within just a couple of seconds, it is overbeaten and will likely crack and become misshapen when baked. Try not to overbeat, but if you get to that point, it will still be yummy when you bake! You may not need all of the beaten egg whites (I usually do).
Fit a piping bag with a round piping tip and fill with the macaron batter. Pipe even rounds onto your silicone baking mat or parchment paper lined baking sheets. Tap the baking sheets on a table a few times to remove any bubbles. Go back with a toothpick to pop any other bubbles you may find.
Leave the macaron shells to dry out as you preheat the oven to 350 degrees F. Bake for 8 – 10 minutes, turning halfway through. Allow to cool completely before removing the shells from the baking sheets.
Fit one piping bag with a small round tip and fill with the buttercream. Pipe circles on half the macarons shells. Fill the circles with the raspberry rose jam, then top with the remaining macaron shells.
Serve with Gloria Ferrer wines.
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Orange Blossom Macarons with Raspberry Rose Jam https://cookienameddesire.com/orange-blossom-macarons-with-raspberry-rose-jam/ March 21, 2016 Amanda @ A Cookie Named Desire