The French meringue strategy for making macarons is not quite the same as the Italian technique which includes at the same time emptying hot syrup into egg whites that are being beaten. On the off chance that you have no experience making an Italian meringue for other heated products, this French strategy is the simpler one to begin with. A few pastry specialists depend on the Italian strategy while a few, the French, yet both would yield a similar kind of supernatural fleecy treats that a great many people would know to be a macaron.
Macarons can be finicky to prepare. Any of a gazillion components can influence how the macarons will turn out. Most home pastry specialists frequently mourn on how there must be some kind of problem with the formula they are utilizing and are everlastingly looking for an otherworldly formula that will yield flawless macarons.
To be completely forthright, a large portion of the things on the fixing records for the macaron shells are fundamentally the same as each other in light of the fact that a specific proportion of each (yet few) fixing is required for their sythesis. Where you truly need to focus is whether you are acing the significant systems at each progression of heating these little treats. This incorporates the blending of the player and even how to utilize your home broiler among others.
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Ingredients
- Macaron Ingredients - recipe can be doubled, tripled and so forth
- 65 grams – almond flour*
- 65 grams – powdered sugar
- 45 grams – castor sugar (a.k.a “berry” sugar or extra fine granulated sugar)**
- 50 grams – egg whites aged***
- 1/8 teaspoon cream of tartar OR 1 teaspoon of lemon juice
- GEL color of your choice****
- Supplies
- Electronic scale
- 2 very clean and dry mixing bowls absolutely free of oil or water – preferably NOT plastic.
- Hand mixer
- Sifter
- Flexible spatula
- Piping bag
- Round piping tip*****
- Good quality baking pan
- Template with macaron outline
- Oven thermometer
- Parchment paper or Silpat mat******
- Dehumidifier or make in a dry environment with low humidity
Instructions
- Complete all the PREP WORK as listed in post. These include: aging egg whites (done 24 hours in advance), wiping down the bowls with lemon juice, smoothing out parchment paper, printing out templates, setting out the piping bag, sifting the almond flour/sugar mixture and setting the humidifier.
- Set aged egg whites out on counter until it reaches room temperature.
- Whip egg whites with a handheld mixer until foamy, add cream of tartar. (Further reading: How to make perfect meringue for macarons.)
- Once the beater starts leaving tracks in the egg whites and the bubbles have tightened up in size, add granulated sugar 1/3 at a time.
- Once all the sugar has been fully incorporated and before reaching stiff peaks, add 1-3 drops of gel colour to your liking. Whip until Stiff Peaks.
- Test meringue stiffness. It should have pointed peaks when the whisk is pulled out.
- Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites. Then add the rest of the mixture and fold.
- Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test. (Watch video: How to Macaronage for No Hollows)
- On parchment paper or silicone mats, pipe the batter to the size of the circle on the template. You can sign up to my newsletter to get free templates of various sizes. (Further reading: Proper macaron batter consistency while piping.)
- Remove the paper template from underneath the parchment paper or mat.
- Rap the tray several times on the counter to rid of excess bubbles.
- Before the batter dries, pop any remaining bubbles with a toothpick.
- Let it rest on the counter for 30 min. AND until a “skin” has developed. This will prevent the shells from cracking during baking. (Further reading: Resting the macaron shell.)
- Preheat oven to 320 F. (Further reading: How to use your home oven for baking macarons.)
- Place the tray on the middle shelf and bake for 12-14 minutes. Bake only one tray at a time.
- Take them out and test doneness. The feet should not push back and the shell should not be wobbly.
- Let them cool off on the pan (or off if they are overdone).
- Fill with your favorite filling. (Further reading: Yummy Macaron Filling Ideas)
- Leave them in the fridge in an airtight container and let them mature for 24 hours. (Further reading: Can macaron shells be frozen?)
- After 24 hours of maturation in the fridge, bring them back to room temperature 30 min. before serving. ENJOY!
Notes
* Read this post on How to Make Your Own Almond Flour
** Regular granulated sugar can be used by castor sugar is preferable.
*** Measure out 50 grams of fresh egg whites and then age it before using. Read this post on how to age egg whites. Do NOT use meringue powder
**** DO NOT use liquid color.
*****Wilton #12 or Wilton #1A. I prefer Wilton #1A or Ateco #805 Plain Seamless Tip for regular round macarons or Wilton #12 for more control with character macarons.
****** I prefer the Macaron Silpat mat with macaron outline. DO NOT use wax paper
For more detail : bit.ly/31TxA0n
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