Perfect Italian Macarons 馬卡龍

I did not make Macarons for quite a while. Last 2 times the macarons were not perfect and with lumps on the shells. Last Sunday, we were invited to a dinner gathering. The host family made Mussels in white wine cream sauce served with bread. And they also prepared some baked chicken thighs. I prepared Smoked Salmon Angel Hair pasta in white wine cream sauce and Shrimp&Crab avocado salad to match their dinner theme! We had a great sharings and gathering time! And of course, it was polite to bring some treats to host family so I decided to make "perfect" macarons this time. Long time ago, I can made perfect macarons in the first few times. I failed in the last few times because I was impatient to follow through the whole recipe. I skip steps. This is not right I know. Therefore, I make sure I need to do it right and accurate this time! This recipe is from my cousin-in-law!

Recipe: (can make around 80 shells. That is about 40 macarons)
Italian Meringue Macarons
200g almond meal or ground blanched almonds
200g confectioners’ sugar
200g sugar
50g water
150g egg whites, divided into two 75g portions

Directions:

1. Stack two baking trays on top of each other. Line with a silicone baking mat or parchment paper.
2. Process almond meal with confectioners’ sugar in a food processor. Sieve out any large bits of almond.
3. Combine sugar and water in a saucepan. Heat on medium until all the sugar is dissolved.
4. Meanwhile, place 75g of egg whites in a mixer bowl with the whisk attachment.
5. Continue cooking until the sugar syrup reaches 118 C/245 F. While the sugar is cooking, begin whisking the egg whites. They should reach stiff peaks by the time the syrup is at 245 F. If it whips too fast, turn down or turn off the mixer.
6. Turn the mixer speed to low. Carefully pour the sugar syrup in a slow stream into the mixer.
7. Turn the mixer speed to high and let the meringue for several minutes until it has cooled and appears glossy and firm.
8. In a large bowl, combine the almond meal mixture with the remaining 75g of egg whites until partially combined.
9. Scoop the meringue on top of the almond meal mixture. Using a spatula or dough scraper, carefully fold the meringue in, trying not to deflate it.
10. The final batter should be thick and flow slowly like magma. Do not overmix.
11. Scoop the batter into a piping bag fitted with a ½” diameter plain tip.
12. Pipe 1 ½” rounds of batter onto the prepared baking sheets. Let the sheets sit for about 20 minutes to let the shells harden.
13. Meanwhile, preheat the oven to 160 C/320 F.
14. Bake one set of macarons for 15 minutes, rotating once.
15. Let tray cool for a few minutes before removing from the silicone mat. Let finish cooling on wire racks.

This recipe can make around 80 shells. That is about 40 macarons. I only used half the measurement this time. So I still have alot of macarons. I decided to give them out to a few dear friends. One of my friend like dessert alot and she said she will take photos after she got my macarons. I, therefore, made some gifts box to make them look even better!