Ingredients (14 macarons):
The macaron shells:
- 50 g almond flour
- 48 g confectioners’ sugar
- 3 g Yes Superfood Activated Charcoal powder
- 50 g egg whites (less than 2 egg whites, but measure exactly)
- 60 g sugar
The filling:
- 55 g sugar
- 16 g water
- 2 egg yolks
- 90 g butter (unsalted and room temperature)
- 5 g Yes Superfood Activated Charcoal powder
Method:
The macaron shells:
- Sift together the almond flour, the confectioners’ sugar and the Activated Charcoal powder over a piece of parchment paper. When done, sift the mixture again, now into a big bowl. With the help of the parchment paper you can easily pour the mixture into the sieve again.
- Measure the egg whites into a glass bowl and add the sugar. Mix it thoroughly with a whisk, then place the glass bowl over a pot of hot water (the water should not be boiling and the stovetop should be turned off). Mix it again until the sugar is completely dissolved.
- Remove the bowl from the pot and use a handheld mixer to beat the mixture into a hard foam.
- Add the almond flour-activated charcoal mixture to the foam in two portions using a spatula and mixing gently.
- Use the following mixing technique for the right consistency: shape the mixture into a ball at the bottom of the bowl using a spatula, then spread it by smearing it on the sides of the bowl. Shape a ball again and then spread the mixture again. Repeat this process, until the mixture flows heavily, but doesn’t break.
- Use a piping bag and a round, 1 cm piping tip to make the macaron shells. Pour the batter into the bag.
- Put a parchment paper in the baking tray and squeeze the batter in round shapes (about 3 cm in diameter) with constant force. When done, gently tap the baking tray to the countertop a few times to get rid of bubbles.
- Let the macarons dry for ca. 30 minutes-1 hour. They dried perfectly if you touch then gently and they don’t stain your fingers.
- Preheat the oven at 150°C and bake the macarons for 10 minutes.
The filling:
- Mix together the sugar and the water in a small saucepan. Heat up the mixture, until it starts to boil and becomes sugar syrup.
- Meanwhile in another bowl beat the egg yolks thoroughly with a hendheld mixer. Add in the sugar syrup gradually while constantly mixing with a whisk, until the mixture has cooled down and has turned light yellow. If the mixture flows smoothly, it’s ready.
- Add in the butter in 3 (!) portions and mix gently.
- When the cream is thick, set apart ca. 2-3 tablespoons of cream in a small bowl and mix it with the Activated Charcoal powder using a spatula.
- Add back the blue cream to the big bowl, and mix it thoroughly, until you get an even color.
- Use a 195k piping tip (1 cm in diameter) to fill the macarons.
- Squeeze the cream on a macaron shaping a circle, then put another macaron on top.
- When you are done with filling all the macarons, place them in a container with a lid, and let them rest at least for 2 hours in the fridge before serving.
This video might help you make the macarons: https://www.youtube.com/watch?v=5lqotmZa-xc
