Recipe of Speedy Colorful Macarons

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Before you jump to Colorful Macarons recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Inside the Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as efficiently as they should. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

The kitchen alone gives you many small methods by which energy and money can be saved. Efficient living is definitely something we can all perform, without difficulty. It's about being sensible, usually.

We hope you got benefit from reading it, now let's go back to colorful macarons recipe. You can have colorful macarons using 8 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to cook Colorful Macarons :

• Use 150 g of almond flour.
• Take 150 g of powdered sugar.
• Get 110 g of egg whites (room temp), approx 3 large eggs.
• Get 150 g of granulated sugar (divided to 25g and 125g).
• You need 37 g of water.
• Provide of Food coloring.
• Prepare of For ganache - 100ml 33% cream.
• You need 100 g of chocolate - white or dark.

Instructions to make Colorful Macarons :

• Sift the almond flour and sugar powder separately then mix.
• Take half of the egg whites and mix with the flour mix with a spatula.
• Add drops of the food coloring to the mix.
• Separately mix the water and 125g sugar in a saucepan and heat in medium, checking the temperature to reach 110º, but continue to heat till 118º, but meanwhile..
• Start mixing the second half of egg whites with the 25g sugar, until stiff on high speed....
• ...Not stopping the mixer, check the caramel syrup temperature and as it reaches to 118º, take out and start adding to the egg whites on the same speed.
• The temperature of the meringue should lower to 50º.
• Add the meringue to the flour mixture slowly mix with a spatula, doing round motions until the dough becomes runny like a ribbon.
• Pour the dough into a bag, then squeeze into the (preferably) teflon/parchment paper, into small 2-3cm pieces
• Tap the pan a couple times on the table to release the air and set to "air" for at 20-40 mins. Tap the macarons to make sure they don't stick.
• Place the pan in the preheated oven 150º and bake for 13-15 mins.
• Let the macarons cool and make a chocolate ganache-
• Heat the cream in a saucepan for up to 60º.
• Pour the cream into a separate pan and add the chocolate pieces - stir to mix.
• Pour into a cream bag and put into the fridge to cool for at least 2 hours.

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