We were introduced to Chef Tim Brown, a culinary instructor at Johnson and Wales. He instantly started whipping up the meringue mixture, egg whites, granulated sugar and egg white powder on full blast until it has a medium glossy peak. Your meringue should be able to stand up and lean over, as shown below. Chef Brown said that a top 3 kitchen investment is a Kitchenaid mixer and I agree with him on this - I love my Kitchenaid!
Silicone Macaron Baking Sheet. You pipe inside of the circles on the sheet. Use your back hand to control the piping. If you are right handed, you will have all pressure in that hand. See the video below as Bill Brown shows us how to pipe macarons.
runnerstales.com) did a very good job piping, especially as this was her first time piping anything.
Caramel Pot) combine your water, sugar and glucose. Bring to a boil, allowing your water to evaporate, which will cause the sugar to caramelize. Meanwhile, boil your cream in another pot. Once it is brought to a boil, add the cream to the carmalized mixture 3 shots at a time. This will prevent overflowing. Finally let the sauce cool (to about 95 degrees) and add the butter. You now have caramel!
Here is my classes final product. Thank you Rachel for letting me borrow your photo :)
Below are the ingredients used to make Macarons. Each batch makes 144 shells. You will notice that everything below is measured by weight - It is best to make macarons this way. Pick up a Digital Kitchen Scale for precise measurements.
French Macaron Ingredients:
Almond Flour 250g
Powdered Sugar 300g
Egg Whites 220g
Powdered Egg Whites 1/2 tsp
Basic Caramel Sauce Ingredients
Flucose or Corn Syrup 90g