Today I have another valentine macaroon recipe to fill your hearts....We became big big fans of French macaroons.....So I started trying different flavors with macaroons. You can see my trials in my upcoming posts...
In French pastries, tant pour tant is the classic and basic ingredient of macaroons. Thank Lord! for letting me know about this French confection. I got the recipe from here.
Ingredients:
For TPT (Tant Pour Tant)
150 grams of Almond flour
150 grams of icing sugar
55 grams of aged egg white (for 3 days )
1/4 teaspoon of cocoa powder
Red food coloring (a few drops)
For Italian Meringue
150 grams of granulated white sugar
36 grams of water
55 grams of aged egg white (for 3 days )
A candy thermometer
Method:
For TPT (Tant Pour Tant)
Sift together almond flour, icing sugar and cocoa powder. Mix it with the egg white and add red food coloring (It should be a little bit darker than u expect) .
For Italian Meringue
Put sugar in a sauce pan and moisten it with water. Bring it to boil and place candy thermometer on its side.
Start whipping your egg whites. When the sugar mixture temperature reaches soft ball (121oC/225oF). Lower the speed of your mixture to low and continue beating till soft peaks form.
Fold in your TPT mixture and mix it well and transfer to the piping bag with plain tips in three additions.
Pipe into a parchment paper with heart template and allow the top to dry for one hour.
Bake at 350 oF for 15 to 20 minutes.
Notes:
#1 Be careful about the temperature of boiling sugar and water while making Italian Meringue. I had to throw away a batch of sugar water mixture which started to solidify. So keep an eye on that.
Once you make this French confection, you will have a tendency to make it on and on....We love it and how about you... ? :-)
