Treat your friends and family to these French macarons. Also, they look pretty on a plate when guests come over. Making macarons can be finicky, but once you learn how, you’ll be hooked!
A macaron is a thin cookie sandwich formed with meringue primarily composed of egg whites, almond flour, and sugar. The inside is moister and chewier than the outside, which is crisp. You may fill them with ganache, buttercream, or whatever you prefer.
Difference between Macaroon and Macaron
The macaroon is a mound of sweetened coconut flakes, sugar, and eggs. It’s delicious, but it’s not very light! The macaron is a light meringue-based cookie topped with buttercream or ganache.
Despite the similarity in spelling and sound, the two desserts are very different!
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How to make Macarons?
- In a big bowl, combine the icing sugar and the ground almonds and stir.
- After whizzing the dry ingredients in the food processor, sieve them again. You should repeat this process two more times. It may seem like a lot, but this is how you get a smooth top.
- Mix the cream or tartar into the egg whites. You should first add the salt, followed by sugar afterwards. When the merengue hits the soft peak stage, continue mixing. At this point, incorporate vanilla and any gel food colouring.
- Finishing the whisking off by hand is the best option because the meringue needs to be whisked to stiff peaks. This will help you better understand when the meringue is finished.
- Gently fold in a third of the confectioner’s sugar and almond mixture. Circular motions with the spatula will help you bring stuff from the bottom to the top. Fold in the remaining dry ingredients after adding them.
- When the mixture is “lava-like” in consistency and forms a thick ribbon when dripped from your spatula, you’ll know it’s done. You can determine when the consistency is accurate by using a figure “8” test. The batter should form an eight as it drips off the spatula. At this moment, immediately stop.
- Fill a pastry bag with the batter and fit a round tip. To keep the sheet in place, add some batter as adhesive. Keep the sizes uniform and position the pipe perpendicular to the surface. To ensure that your circles are uniform, print a guide and place it beneath the parchment paper. Stop squeezing the bag as you finish the piping motion and bring it up in a circular motion.
- To get rid of air bubbles, tap the tray several times. The macaron batter needs time to form a skin, so let it sit for 40 to 60 minutes. The shell ought to have a dry surface that you can touch. Then heat the oven to 300°F temperature and bake for 12 to 15 minutes. If the macaron shells don’t wobble when you move them, they are finished; if they do, you may need to bake them for a bit longer. After letting them cool for about 10 minutes on the pan, move them to a wire rack to finish cooling. On the back of half of the macaron shells, pipe your filling. You’re ready to eat your French macarons when you form a sandwich!
What should you fill the macarons with?
You can use any macaron filling you desire! For many macarons filling, bakers make a batch of creamy, custardy French buttercream using leftover yolks to fill the shells. Try a scoop of ice cream, a whipped ganache, an American buttercream, or an Italian meringue buttercream!
Tips for baking Macarons
Mixing will take some practice; you must gently fold the batter over and over before using the spatula to push it against the bowl. Some of the bubbles, but not too many, should be removed. Do this again until the mixture resembles thick “lava.” It should be able to create a figure eight without breaking as it slowly falls off the spatula in ribbons.
Macaroons should be piped parallel to the surface. The macarons may be oblong or damaged if your tip is piping them slightly in one direction or another.
After the meringue reaches the soft peak stage, add your colouring to it.
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