Macarons are a diamond of French cuisine. Crispy outside and airy inside almond biscuits, filled with ganache, always look delicious and are loved by adults and children alike. However this recipe is quite complicated and requires a scrupulous attention to the proportions and temperature of the ingredients. This is especially true for our version of the recipe adapted for the ketogenic diet. But if you follow the instructions to a T, expect to get those hard to make macarons right.
Prepare all ingredients in advance. Keep them at room temperature for at least 1 hour. This is especially important for the eggs.
Sift almond flour through a fine-mesh sieve with a cell no larger than 0.03 inches. Throw away any large chunks of flour left in the sieve. For the recipe, you need 5 1/3 ounces of sifted almond flour.
Sift erythritol into the almond flour and mix thoroughly with a whisk. For this recipe, you will need 5 1/3 ounces of erythritol, stevia won't work. Use the finest powder, this is very important.
Cooking the syrup. In a separate bowl sift the remaining half of the erythritol. Pour the erythritol into a saucepan and add 1 3/4 oz water. Heat over low heat and stir constantly. Insert a thermometer into the mixture and watch the temperature.
As soon as the syrup heats up to 203 F, start whipping 1 3/4 ounces of egg whites with a mixer or blender in a separate bowl until hard peaks form.
As soon as the syrup heats up to 230 F, remove it from the heat and slowly pour a thin trickle of the syrup into the whipped whites. Do not stop whipping the whites during this process.
Continue to whip whites with syrup for at least 7 minutes. The mixture should cool to 113 F.
Mix the butter for the biscuit. Pour the remaining 1 3/4 ounces of the egg whites into the mixture of almond flour and erythritol. Top with the mixture of egg whites and syrup.
Thoroughly, but gently mix the butter with a silicone spatula until smooth. Do not mix the butter more than necessary, stop as soon as the butter has become smooth.
Transfer the butter into a pastry bag. Cut off the corner of the pastry bag.
Cover the baking sheet with a non-stick parchment and lay the pastry bag holding the butter strictly perpendicular to the baking sheet. The optimal biscuit size is 1 1/2 inches in diameter. Leave enough air between the cookies, as they will spread out slightly.
Allow the butter to dry thoroughly for 1-2 hours. A crust should form on top of the butter. It should not stick to your finger if it is touched. You may need more time if you have high humidity in your kitchen.
As soon as the butter is sufficiently dried, preheat the oven to 280 F. Use a baker-broiler setting, without convection. Bake the biscuits for 12 minutes. Check whether the cookies are cooked well, they should easily detach from the parchment. If the biscuits are not ready, return the baking sheet to the oven and continue baking, checking for readiness every 3-5 minutes. Do not raise the temperature in the oven - it's essential. You may need up to 25 minutes, this depends on the individual characteristics of your oven.
It's time to prepare a filling for the biscuits - chocolate ganache. Prepare all the ingredients.
Melt the chocolate with the cream on a water bath. Choosing high-quality chocolate without sugar is important. In our case, the composition of chocolate is 99% cocoa, with 1% salt and natural vanilla as a flavoring.
Add the butter and mix. Ganache is ready.
Pour the finished ganache into a pastry bag and cool to room temperature in a refrigerator. Ganache should thicken if everything has been done properly till this point.
Everything is ready for finishing up the macarons. Smear ganache on one biscuit and press together with another biscuit. Repeat the process with all the cookies.
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