Natural brown coloring gel
- Using the food processor, mix the almond flour, the icing sugar and the cocoa powder for 25 seconds. This preparation is called “Tant pour Tant” or TPT.
- Mix the egg whites #1 with the brown coloring to ensure a proper dissolution of the coloring.
- Transfer the TPT into a mixing bowl and mix until obtaining a homogeneous preparation.
- Add the water, followed by the sugar in a saucepan and bring to the boil. Place the water first to ensure that the sugar does not crystallize in the pan.
- In the meantime, place the eggs #2, sugar and albumen in the mixing bowl. Mix the albumen with some sugar to ensure that the mixture will be smooth.
- While mixing on low speed, heat the sugar mixture until reaching 110°C (230°F).
- Once at 110°C (230°F), change the mixer to high speed.
- Before folding the sugar into the preparation, verify that the egg whites have the right texture: the preparation should stick into the middle of the whisk.
- When the sugar and the water reach 119°C (246°F), fold into the egg whites and mix at low speed for a minute and then change to medium speed.
- Mix again until the meringue reaches 40°C (104°F). The preparation should hold stiff and glossy peaks when you lift the whisk out of the bowl.
- Fold the meringue into the TPT preparation in three different additions in order to combine well.
- Mix until obtaining a light and thick texture that forms ribbons.
- Transfer the batter into a piping bag with a 10 mm (0.4”) tip and pipe 5 cm (2”) discs of batter into staggered rows on the teflon sheets. This will ensure a better diffusion of the heat when baking in the oven.
- Gently tap the tray on the table to flatten the discs and smooth the surface of the shells.
- Let all the piped macaron shells set at room temperature until a thick skin starts to form on the shell. It usually takes 10 minutes but this drying process will depend on the humidity level in the room.
- To check whether the shells have dried enough to be baked, test with your finger: if no batter remains on your finger, the shells are ready to be baked.
- Bake in the oven at 150°C (302°F) for 9:45 minutes.
- Set aside and cool completely before assembling.
- Make sure that there are no air bubbles on your macaron shells. Air bubbles could appear for two reasons, either because the egg mixture has not been beaten enough, or the shells have dried for too long. Bake in the oven at 150°C (302°F) for 9:45 minutes.
- Set aside and cool completely before assembling. The macaron shells should not have any air bubbles. Air bubbles could appear because the egg mixture has not been beaten enough or because the shells have dried for too long.