Macarons

Gluten-Free Vanilla Macaron Cookie (dried eggs)

View liquid egg formulation

Makes 96 cookies; 2 per portion

Scaled to 0.6 lbs.

 

Macaron Build

Ingredients Pounds Ounces % of Weight
Almond flour 0 2.3 23.69%
Confectioners’ sugar 0 4.7 49.41%
Egg white solids, high whip 0 0.2 2.10%
Water 0 1.4 14.67%
Vanilla extract 0 0.0 0.28%
Sugar, granulated 0 0.9 9.86%
Filling, as needed 0 0.0 0.00%
Total 0 9.6 100%

Method of Preparation:

  1. Preheat oven to 275° F, lightly oil baking sheet and line with parchment paper.
  2. Sift almond flour and confectioners’ sugar. Stir in one third of egg whites and vanilla extract until smooth.
  3. Combine remaining egg white powder and water. Whip on low speed until foamy.
  4. Slowly increase the mixing speed to medium. When soft peaks form gradually add the granulated sugar.
  5. Increase mixing speed to high and continue to whip until glossy and stiff peaks form.
  6. Fold 1/3 of the whipped whites into the almond batter (add any coloring or extra flavors).
  7. Gently add the remaining whipped whites. Fold gently to maintain as much air as possible.
  8. Transfer mixture into piping bag, place quarter size dollops of batter on the baking sheets. Batter should be soft and pliable and hold shape on sheet.
  9. Lightly tap the baking sheet on counter to allow any large bubbles to escape.
  10. Allow the baking sheet to sit at room temp for 15 minutes to allow batter to form a crust.
  11. Bake for 5 minutes then rotate the sheet halfway and bake for an additional 5 minutes; Repeat as needed until cookies remove with out sticking (approx 3 rotations).
  12. Allow the cookies to cool at room temperature.
  13. Fill cookies with desired filling, and/or dust with confectioners’ sugar if desired.

Equipment Needed:

  • Sheet Tray & Parchment Paper
  • Fine Sieve
  • Mixer Fitted with Whip
  • SS Mixing Bowl
  • Piping Bag
  • Rubber Spatula

Chef’s Tip:

Chocolate: replace 2 oz. powdered sugar with dark cocoa powder per pound.

Espresso: add 1 oz. espresso flavoring per pound during step 6.

Coloring: incorporate beet powder or pomegranate juice (1 tbsp. liquid 1 tsp. dry) for a pink or red color, utilize pulverized mint for greenish tones, carrot juice for orange tones, etc.

  

Dark Chocolate Filling

Ingredients Pounds Ounces % of Weight
Egg white solids, high-whip 0 0.1 1.64%
Water 0 0.6 11.46%
Sugar, granulated 0 1.3 26.41%
Emulsified shortening 0 0.2 4.40%
Unsalted butter, softened 0 2.1 44.02%
Chocolate, dark 0 0.3 5.90%
Cocoa powder 0 0.3 6.16%
Total 0 4.8 100%

Method of Preparation:

  1. Combine the water, egg white solids and sugar. Heat over double boiler to 110° F until sugar dissolves. Whip on high speed until mixture forms stiff peaks.
  2. Slowly add shortening and butter. Continue whipping for 10 to 15 minutes.
  3. Melt dark chocolate over a double boiler. Fold into reserved mixture.
  4. Fold in cocoa powder just before filling macaron cookies.

 Equipment Needed:

  • Double Boiler
  • Mixer Fitted with Whip
  • Rubber Spatula
  • Stainless Steel Bowl

Chef’s Tip:

Replace dark chocolate with a milk chocolate for a creamier less intense flavor. Replace chocolate with peanut or hazelnut butter for a different flavor profile.

 

Mixed Berry Filling

Ingredients Pounds Ounces % of Weight
Sugar, granulated 0 1.2 25.16%
Raspberries, frozen 0 0.4 8.18%
Blueberries, frozen 0 0.4 8.18%
Blackberries, frozen 0 0.4 8.18%
Water 0 2.4 50.31%
Total 0 4.8 100%

Method of Preparation:

  1. Over medium heat, heat sugar, berries and water.
  2. Bring to a boil and allow to simmer for 20 minutes or until water has fully reduced.
  3. Blend mixture until smooth with immersion blender.
  4. Transfer to a plastic lined sheet tray; cover and allow to cool until use. Fill macaron cookies as desired.

Equipment Needed:

  • Medium Saucepan
  • Rubber Spatula
  • Immersion Blender
  • Sheet Tray

Chef’s Tip:

Utilize a solo berry for an individual flavor, add a tsp. of lemon juice to brighten the flavor.

 

Orange Curd Filling

Ingredients Pounds Ounces % of Weight
Egg yolk solids 0 0.1 1.28%
Water 0 0.2 3.28%
Sweetened condensed milk 0 3.2 66.48%
Orange juice 0 1.4 28.49%
Orange zest 0 0.0 0.47%
Total 0 4.8 100%

Method of Preparation:

  1. In a large bowl, whisk yolks with water then add condensed milk and orange juice/zest.
  2. Slowly heat the mixture on the stove top until it just begins to thicken (approx 5 minutes or 1 minute after bubbling begins).
  3. Remove from heat and allow to cool completely. Refrigerate for at least 2 hours. Fill macaron cookies as desired.

Equipment Needed:

  • Sheet Tray
  • Medium Saucepan
  • Whisk

Chef’s Tip:

For the most fresh orange flavor utilize fresh orange juice.

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