French Macaron Cookies (dried eggs)

French Macaron Cookies (dried eggs)

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Yield: 96 Cookies



Part 1 – Macaron Cookies

Ingredients Percent (%) Grams Volume
Almond flour 24.54 98.17 3/4 cup
Sugar, powdered 50.15 200.60 1 2/3 cups
Egg whites, dried, part 1 0.56 2.25 1 tsp.
Water part 1 4.12 16.47 0.5 fl. oz.
Vanilla extract 0.11 0.42 1/4 tsp.
Egg whites, dried, part 2 1.31 5.24 2 1/4 tsp.
Water part 2 9.61 38.43 1 fl. oz.
Sugar, granulated 9.60 38.42 1/4 cup
Filling, as desired
Total 100.00 400.00

Method of Production:

  1. Preheat the oven to 275° F. Line a baking sheet with parchment paper or a silicone-coated liner.
  2. In a large bowl, sift the almond flour and powdered sugar together.
  3. Add egg whites part 1, water part 1 and vanilla to the almond/sugar mixture and stir to combine.
  4. In a standing mixer fitted with a whisk attachment, whip the egg whites part 2 and water part 2 on low speed until foamy. Increase the speed to medium and whip until soft peaks form, then gradually add the granulated sugar. Increase the mixer speed to high and continue to whip until egg whites are glossy and stiff peaks form.
  5. Fold 1/3 of the whipped egg whites into the almond batter (along with any coloring or flavors if desired).
  6. Add the remaining whipped whites, folding gently to maintain as much air as possible.
  7. Transfer the batter into a piping bag and drop quarter-sized dollops of batter on the prepared baking sheet. Batter should be soft and pliable, yet hold its shape.
  8. Lightly tap baking sheets on counter to allow any large air bubbles to escape.
  9. Allow baking sheets to sit at room temp for 15 minutes to form a crust on the outside of the cookies.
  10. Bake for 5 minutes then rotate the sheet halfway and then bake an additional 5 minutes.
  11. Repeat as needed until cookies can be removed without sticking (approx. 3 rotations).
  12. Allow the cookies to cool until they are room temperature.
  13. Fill with desired filling, and/or dust with powdered sugar.

Part 2 – Orange Curd Filling

Ingredients Percent (%) Grams Volume
Egg yolk, dried, enzyme modified 2.04 6.11 4 1/2 tsp.
Water 4.07 12.22 0.5 fl. oz.
Milk, sweetened condensed 65.18 195.52 5 fl. oz.
Orange juice 28.51 85.54 3 fl. oz.
Orange zest 0.20 0.61 1 tsp.
Total 100.00 300.00

Method of Production:

  1. In a large saucepan, whisk together egg yolks, water, condensed milk, orange juice and orange zest.
  2. Cook over medium low heat, whisking constantly, until the mixture thickens (cook for at least one minute after bubbling begins).
  3. Remove from heat and allow to cool completely, then refrigerate for 2 hours.
  4. Place the filling in a piping bag and fill macaron cookies as desired.

Part 3 – Mixed Berry Filling

Ingredients Percent (%) Grams Volume
Sugar, granulated 25.00 75.00 1/3 cup
Raspberries, frozen 8.33 25.00 1/4 cup
Blueberries, frozen 8.33 25.00 1/4 cup
Blackberries, frozen 8.33 25.00 1/4 cup
Water 50.01 150.00 5 fl. oz.
Total 100.00 300.00

Method of Production:

  1. Over medium heat, heat all ingredients.
  2. Bring to boil and allow to simmer for 20 minutes, or until the water has fully reduced.
  3. Blend mixture until smooth with an immersion blender.
  4. Transfer to a plastic-lined sheet tray; cover and allow to cool until use.
  5. Place the filling in a piping bag and fill macaron cookies as desired.

Part 4 – Dark Chocolate Filling

Ingredients Percent (%) Grams Volume
Egg white, dried, high whip 2.04 6.12 2 1/2 tsp.
Water 12.24 36.73 1 fl. oz.
Sugar, granulated 26.53 79.59 1/2 cup
Shortening, emulsified 4.08 12.24 1 tbsp.
Butter, sweet, softened 42.87 128.56 1/2 cup
Chocolate, dark 6.12 18.37 1 tbsp.
Cocoa powder 6.12 18.37 1/4 cup
Total 100.00 300.00

Method of Production:

  1. In a medium saucepan, combine the egg whites, water and sugar
  2. Heat over a double boiler to 110° F, until sugar dissolves.
  3. In a standing mixer fitted with a whisk attachment, whip the mixture on high speed until mixture forms stiff peaks.
  4. Slowly add the shortening and soft butter until combined. Continue whipping on high speed for 10 to 15 minutes. Set aside.
  5. Melt the dark chocolate over a double boiler.
  6. Gently fold the chocolate into the buttercream mixture.
  7. Fold in cocoa powder just before ready to use.
  8. Place the filling in a piping bag and fill macaron cookies as desired.

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