My friends It's a pleasure to have to again on our show
step by step with Javier Guillén
On today's show we will make a very simple recipe
We are talking about the "Mint Macaron" Let's take a look
STEP 1: MINT MACARONS
115 g egg whites
130 g powdered almonds
35 water
60 g sugar
225 confectioner's sugar
115 g egg whites
0.4 g pistaccio-green food coloring
We will make our mint macaron
a green macaron, and a classic macaron.
so we have the sugar that we will boil
with a small amount of water
We heat it, and we stir well
and leave it to cook
Meanwhile, we have two parts of egg whites
the first one, we will pour in our mixer
and we will whip it
In the meantime we also have
powdered almond flour
and confectioner's sugar
So we are cooking the syrup
we will cook it to 120 degrees
the whipped egg whites
and the "tant pour tant" which is equal parts
of almond flour and confectioner's sugar
well mixed
We will wait until it gets to 120 degrees
As you know, we have two types of food coloring
water based and oil based
This time we will use a water based food coloring
that will disolve well in water, as you know
about 85% of the egg white is water
so it will help our food coloring dissolve, in here
Green logically because it's mint
Once the eggwhites are well whipped
and our syrup to 120 degrees
That's the right time to pour the syrup little by little.
our sugar
this is whats known as Italian meringue
Always add it little by little
Our hand would burn with more than 50 degrees
whenever we touch something hot and burn
it's because it's over 50 degrees.
So everytime we touch it
and it's warm, it means it's at about 35 to 40 degrees
the right temperature to take the meringue out
and incorporate it to the mixture
When we touch it and it feels warm
that will be the right time stop and take it out.
Mix well.
Look at the texture it has
and a nice mint color
We add it to the "tant pour tant"
and we finally add the rest of the egg whites the ones we didn't use before
Now this is the most important moment for a macaron
If we over do it the batter will be too thin, too liquid, too soft
so it won't grow and the macarons will be oddly shapped
If the batter is too thick a print will be left on top part
thats why this is the most important moment, when we make a macaron
we mix well, whithout fear
See now the batter is ready
a soft texture, it is the ideal moment
this is known as "to macaron"
Is to work the batter to add elasticity.
Notice that it has the right consistency now
to make our macaron.
So, now we take a pastry bag
and we put the mixture in it
we take the batter and put it inside
So for today's show
I propose making an indivudual macaron
which is the classic one
we will make one for the family to eat at home
and share
And another one a little bit more edgy
So, I'm going to show you how
Classic macaron
Squeeze, release and twist
Squeeze, release and twist
It is a classic macaron
We will make one
so we can share
A macaron with a different shape
We will make one a little bit bigger
We will also make little ones to use as decoration
some canes for decoration as well
As you can see the macaron has many uses
you can make an individual macaron, another one slightly bigger
however you want
and why not
we will make some wavy shapes
or we can decorate them in a different way
Here we have the granulated sugar, I've also added a little bit of
food coloring, the same one I used for the macaron
I mean water based food coloring
this time we are going to mix them
Notice that we will get a powder-like mixture
and we put some of it on top of the macaron
before we bake it
This will add shine and crunchiness to our macaron
Now we let the macaron chill
for about 15 to 20 minutos
and bake it to 140 degrees
for about 12 to 14 minutes
Let's go to the oven
STEP 2: MINT BASED INFUSION
125 g water.
30 g sugar.
28 g mint leaves.
Well now we start to prepare a mint infusion
this recipe is very interesting
Why? because we can infuse
any type of herb
water
sugar
and mint leaves
and we wait for the boil
once it has boiled
stop
once it's in the glass
with the help of a hand mixer
we crush everything
once it's crushed
we run it through a strainer
and the natural syrup is ready
STEP 3: MINT GANACHE
625 g white chocolate
220 g liquid cream
165 g mint juice
40 g glucose syrup
40 g invert sugar
Well then, here we have our syrup
for our natural ganache
Mint syrup, remember it 's a natural juice
infused with sugar and then boiled.
We add the cream
and heat
the invert sugar syrup or honey
If you notice the mint whenever we make a natural infusion
will never have a strong mint color
So, the color of our infused mint
has this color, it's a soft green
its very mild, the flavor that gets to our mouth
and wraps around it, won't be an artificial one that's left in our throat, that's important.
When it starts to boil
we will pour it on the chocolate
once we add the boiled cream
we just have to blend it
and now we will refrigerate it
STEP 4: ASSEMBLY
Well then, we have taken the macarons out of the oven
and we will work on the final presentation
this time like you've seen before
we have selected the best ones we had
some cut canes
we also have the decorative version
the family size that we will place on the table
so everyone can cut a little pieces
with a knife
one that is bolder than the individual one
and the final surprise
so let's go, we have this here
our mint ganache
add some of the colored sugar
we mix well
and we put it on a pastry bag.
We leave the pastry bag aside and we will work on the first version.
Remember we also created a wavy shape with the macaron
and now we will decorate it.
We decorate with some of the macaron canes
and we also have some mint leaves
and a little bit of sugar
to add color
and this would be the family size
So we have the dessert macaron like cake
a little in the bottom so it sticks
and it doesn't move around
We add our ganache
and on top our macaron
finish off by adding, a cristalized mint leaf
So we have the macaron dessert ready
Now we will work on the individual one
As always we add some of the filling
and we add the decoration
Well guys, this was the show for today
with macarons
Individual macaron, family size and macaron dessert
Don't forget to comment us to our Youtube channel
Step by step with Javier Guillén
Thanks a lot and see you next time
Good bye.
BLOOPERS
And the dessert, thanks for the...
let's start
Well, that's it for the macarons
thanks for watching the channel
(3, 2 and ...) Water wait (Laughs)
Well guys, this was our show…
Well guys, this was our show about macarons
individual size. Let's start.
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