<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0mIY0I_19mjd5qW00" alt="https://img.particlenews.com/image.php?url=0mIY0I_19mjd5qW00" width="1200" height="600" >GRAND JUNCTION, Colo. (KJCT) — A local cottage business is turning out a sweet treat that takes hours to make and a lot of attention to detail.Todd King, the owner of Monumental Macarons, made his first batch of macarons in January 2024, and it took him nearly a year to perfect his recipe.“I start by setting up. There’s a lot of equipment and a lot of, not a lot of ingredients, but for my specialties, there’s a lot of different flavors, a lot of different colors,” King said. “And once you’re set up, I just get into a rhythm. And I’ve got trays baking, I’ve got trays resting, I’ve got ganache resting for fillings, I’m topping, I’m decorating.”<h2>Making the shells</h2>Once his ingredients and utensils are cleaned and prepped, King begins making his shells.The shells consist of six ingredients: meringue, almond flour, powdered sugar, granulated sugar, egg white powder, and cream of tartar. King said there’s a certain science used to get it just right.“We’ll slowly add sugar mixed with egg white powder. Egg white powder and crema tartar give more stability to the meringue; a more stable meringue can give you better shells,” King said. “A lot of experimentation has led me down this path, and this is where I’ve landed.”After years of perfecting his craft, King is able to spot exactly when he needs to move to the next step.“And see if we’ve achieved the stiff peak stage, and I can tell just by the feel of that, that our egg whites are stiff enough and ready to be mixed with our dry ingredients,” King said.If just one step goes wrong, it can ruin the entire batch of macarons.“I’ve got my dry ingredients ready here, and we’ll sift those. Again, this is almond flour, powdered sugar, a little bit of cornstarch,” King said. “I’m adding the meringue here in thirds. I’m making a bit of a mess. But I’m going to add these in thirds, and effectively, what I’m doing is introducing air into the egg whites, and I inflated those egg whites. Now, I’m going to carefully, gently fold the dry ingredients into the meringue, and I’m effectively deflating the egg whites. And I don’t want to overdeflate them because that’s when I lose the texture that I’m looking for. But you can see how that’s running just like a solid, steady ribbon. It’s not breaking. That’s the consistency that I’m looking for.”That steady ribbon is what gives the macarons their chewy, fluffy texture.“And now I’m just simply going to pipe my batter here,” King said.<h2>The process and the business</h2>King does about 10 to 15 dozen batches of macarons a month. That consistency is what has helped him get the recipe down to a science.“Once our tray is piped and ready, we tap the bottoms to pop any air bubbles,” King said. “And with that, these shells are ready to rest. And they’ll rest for about 45 minutes.”After the shells are ready, it’s time for the filling.“These are all finished. And I need to pair them up. And typically my sizes are about right, but we don’t want a little shell with a big shell,” King said. “So I have to do a little bit of matchmaking and find some of these right ones. I get these married together. And I need to fill these for sandwiching. And I’ll just pipe a nice bead of dark chocolate on the bottom part of the shell.”Monumental Macarons is a cottage business, which means King has permission to make and sell macarons from his home kitchen.“I take all the orders. I manage all the ingredients. I take care of the books. I pay the taxes. It’s all me. My wife helps out when asked,” King said.To learn more or order from Monumental Macarons, click HERE.</div></body>

Block Source: KJCT8

Misinformation

Clickbait

Old or repetitive news

Explicit content

Location not relevant

GRAND JUNCTION, Colo. (KJCT) — A local cottage business is turning out a sweet treat that takes hours to make and a lot of attention to detail. Todd King, the owner of Monumental Macarons, made his first batch of macarons in January 2024, and it took him nearly a year to perfect his recipe.

Clocking in Colorado: Monumental Macarons

NewsBreak

GRAND JUNCTION, Colo. (KJCT) — A local cottage business is turning out a sweet treat that takes hours to make and a lot of attention to detail. Todd King, 

Clocking in Colorado: Monumental Macarons

Comments