Macarons to Gift

Comex
Macarons are desserts or snacks that resemble almond meringues, they can come in various flavors, their texture is crunchy on the outside and soft on the inside. They are small treats with unique and delicate flavors and textures.We drew inspiration from cool colors that still remind us of the Christmas season, a time full of warmth and affection from our loved ones; it's an elegant color palette that combines perfectly.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 125 grams almonds, in powder, for the almond paste
  • 125 grams icing sugar, for the almond paste
  • 50 grams egg white, for the almond paste
  • 3 tablespoons water, 30 ml, for the meringue
  • 125 grams granulated sugar, for the meringue
  • 50 grams egg white, for the meringue
  • 1 tablespoon almond essence
  • food coloring
  • raspberry jam
  • jam, blueberry
  • white chocolate ganache
Preparation
20 mins
11 mins
Low
  • For the macaron batter, mix the almond flour with the powdered sugar and sift it onto a baking sheet to ensure there are no lumps; then mix with the egg whites until well incorporated, add the almond extract, and divide the mixture into 3 equal parts.
  • Color each mixture with vegetable dyes respectively to achieve the Comex® Banquet color palette 034-07, Prusia C3-08, and Porto fino H1-10.
  • Separately, prepare an Italian meringue: heat sugar and water in a saucepan over medium-low heat until obtaining a clear caramel, the bubble should be semi-thick (115°C). Just before the caramel reaches this point, start beating the egg whites with a whisk in the mixer at the same time until you achieve a stiff peak consistency, then add the syrup in one go and continue beating until the meringue forms; it's important to know that you should remove it while it's still warm.
  • Divide the Italian meringue into 3 and mix it with the three different macaron batters, then transfer the mixtures to piping bags with a plain tip.
  • Shape the macarons by dotting the mixture in circles and cutting with a piping motion each time; repeat until all 3 colors are finished.
  • Let the macarons dry for 45 minutes at room temperature (uncovered); the idea is to dry them to form a superficial layer on the macarons. If necessary, dry for more or less time, depending on the type of climate in the environment.
  • After this time, bake the macarons at 130 °C for 11 minutes; if possible, bake them without ventilation.
  • Remove and let cool, fill with blackberry jam, blueberry jam, and white chocolate ganache, according to the colors of the palette.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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