Macaron (Sugar Bean Recipe)

Sugar Bean Original
Ingredient	Weight	Measure
Egg white	160	g
Sugar	150	g
Almond Flour	190	g
Powdered Sugar	170	g

Instructions
Double boil egg whites and sugar to 50°c (122°F). In stand mixer, whip on speed 4 till large bubbles are gone, about 5 minutes. Whip on speed 6 until ripples are clear, upwards of 20 minutes. Whip on 8 until stiff peak, about 10 minutes. The key is to gauge by eye rather than time. For carton egg whites, I added two tablespoons of meringue powder and a pinch of cream of tartar but it still took over an hour to get to stiff peaks. Add sifted almond flour/powdered sugar mixture. If any large pieces of almond flour remain in the sifter, toss it as it’ll cause a bumpy macaron surface. Macronage to thick lava consistency by lowering mixer head down into bowl very slowly on speed 2. Finish macaronage by hand. Fold in food coloring agents. I also like to do this during the soft peak stage of whipping egg whites. Pipe onto mat (or parchment). Transfer to oven preheated to 120°c(248°f) (250ºF) for 2-3 min to develop skins, leaving over door cracked open with a wooden spoon. Close door, turn up heat to 140°c(284°f) (300ºF) and bake for 14 min, or until macaron does not move when gently shaken. Turn off oven, crack oven door with wooden spoon and let macarons sit in oven for 2 minutes. Sugar Bean calls this an “oven shower.”