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Giant Macaron filled with Vanilla Pastry Cream and Swiss Meringue

You want the macaron to be a bright, bold pink. 2. Combine the granulated sugar with 75 ml (2½ fl oz) water in a small saucepan. Bring to a boil over high heat, stirring to help dissolve the sugar. Attach a sugar thermometer to the pan and cook until the syrup reaches 118°C (244°F), 3 to 5 minutes. 3.

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Sift together dry ingredients: Sift together the almond flour and powdered sugar and evenly mix the two together. 2. Whisk meringue: Add the egg whites and vinegar/lemon juice to the bowl of a stand mixer with the whisk attachment. Start beating on medium speed until soft peaks and slowly add in the granulated sugar.

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Macaron Shells. 100 grams egg whites (3 large egg whites), room temperature. 50 grams (1/4 cup) superfine sugar (granulated sugar in food processor until fine), (1/4 cup granulated sugar or a little less than half a cup of confectioner's sugar if using that instead) 200 grams (1 and ⅔ cup) confectioner's sugar.

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Dry The Shells. There's one more crucial step before you bake the shells. Let the piped circles sit out until they are dry and no longer tacky on top, usually 30-60 minutes. This time allows the top to firm up and form a skin, which helps the macarons rise UP and form their trademark ruffly "feet.".

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Put the whites and the sugar in a heatproof bowl. Place the bowl on top of a small pot with simmering water. Whisk the whites and sugar until they temp 140 Fahrenheit. Basically you are looking to melt the sugar granules, and also make it so the egg white is in a safe temperature to be consumed.

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With the mixer running, gradually add the granulated sugar, 2 teaspoons at a time, and beat until the meringue is stiff and shiny. Once all the sugar has been added, whip for 2 minutes more or until stiff peaks. Re-sift the dry ingredients over the meringue. If using food coloring, add in at this time.

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Let it touch the cream slightly to help keep it in place. Pipe more rose buttercream into the dam until it reaches the height of the raspberries. Assemble remaining macaron shell on top. Top off with an edible red rose petal and add 24K gold leaf if desired. Let the macaron cake mature for 6 to 12 hours before eating.

Macaron PNG

Bring egg mixture up to 160 degrees F while constantly whisking. Pour egg yolks into a mixer, using the whisk attachment, whip until a frothy light yellow. Slowly add in butter 1 tbsp at a time while whipping. Add raspberry powder and drizzle in vanilla extract. Whip until a smooth and silky texture.

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Place egg whites, salt and sugar into a heat proof bowl. Stainless steel is light and safe. Whisk the whites & sugar mix over the boiling water. Pay attention to whisking the mixture when it starts getting hot, you don't want to cook the eggs. Whisk the mixture until the temperature reaches 160F.

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Place a piece of ceram wrap between the two pieces and let it mature in the refrigerator for 24-48 hours. ♥ Soak the fruit in salt water, rinse and dry it thoroughly with paper towels. You don't want any type of moisture to seep through into the shell. ♥ Use strawberries of similar height and cut them in half.

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Touch the mixture with your fingers and if you don't feel any sugar granules you can remove it from the heat. Transfer the syrup to a mixer. Before doing that, wipe the bottom of the bowl with a towel to get rid of any water condensation from the double boiler, to avoid the water from falling into the meringue bowl.