John Myers
Frozen Macarons
The perfect frozen macarons recipe with a picture and simple step-by-step instructions.
- 130 g Ground almonds
- 270 g Sifted powdered sugar
- 150 g Couverture white
- 100 g Butter
- 300 g Whipped cream
- 3 Protein
- 50 g Unsalted pistachios, peeled
- 1 pinch Salt
- Mix the ground almonds with 50 g powdered sugar in a bowl and beat the egg whites with a pinch of salt with the whisk of the hand mixer. Beat the rest of the powdered sugar (220 gr.) Spoon by spoon and carefully fold into the almonds.
- Fill the almond paste into a piping bag with a medium-sized perforated nozzle (ideally place it in a tall glass). Spray small circles on a macaron mat at a given distance (about 3cm in diameter). Let the macarons dry at room temperature for at least 30 minutes.
- Preheat the oven to 100 degrees and bake the macarons in it for about 40 minutes. Let cool down.
- Finely chop the pistachios in a blender. Cut the couverture into large pieces, melt with butter and 100 ml cream over a hot water bath. Allow the mixture to cool completely. Then beat with the whisk of the hand mixer until creamy. Stir in the remaining cream (200 gr .) Beat until stiff and fold in. Brush half of the macarons with 1-2 teaspoons of cream and cover with 1 macaron.
- Freeze macarons covered with cling film for about 2 hours. Let thaw for a few minutes before serving.
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