Who hasn't tried a macaron yet? Not many, I'm sure. These little meringue-based pastries have won over the world. They are dense, colourful and irresistable.
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| Rose pistachio macaron with chocolate ganache |
I'm not a pastry chef, nor do I have a culinary art degree, but I have some experience in baking. I would like to share a basic recipe with you, one that made very successful macarons...This recipe uses the French meringue technique, great for unexperienced bakers!
Tips before baking:
Ingredients:
100 ml egg whites, room temperature.
90 g granulated sugar
120 g powdered sugar
120 g finely ground almonds powder
Gel food coloring
- Always use clean and dry bowls and utensils
- Avoid making macarons on a rainy and humid day.
- Use gel food coloring instead of liquid.
- Egg whites at room temperature whip best.
- Draw circles on the back side of your parchment to have perfect circles.
Ingredients:
100 ml egg whites, room temperature.
90 g granulated sugar
120 g powdered sugar
120 g finely ground almonds powder
Gel food coloring
1. Preheat the oven to 300 ºF
2. In a clean bowl, sift together the almond powder and powdered sugar through a mesh sieve.
3. Beat egg whites with an electric mixer on medium-high. Once they are firm, add gradually the granulated sugar one tablespoon at a time and gel food coloring (not liquid). Beat mixture until glossy and stiff peaks form when you lift the beater. Be careful to not overbeat the meringue!
4. This step is the most delicate one of the preparation. Add the sifted almond mixture into the meringue like falling snow and gently fold the mass using a flexible silicone spatula. Mix the meringue towards the center until the almond is well incorporated. Make sure the batter is not too runny or the macarons won't rise as they should.
5. Pour batter into a pastry bag and pipe out 1,5 inch rounds onto a baking sheets. Leave spaces between them while piping to allow them to spread. You can draw cercles on the back side of your parchment paper to have perfect circles.
4. This step is the most delicate one of the preparation. Add the sifted almond mixture into the meringue like falling snow and gently fold the mass using a flexible silicone spatula. Mix the meringue towards the center until the almond is well incorporated. Make sure the batter is not too runny or the macarons won't rise as they should.
5. Pour batter into a pastry bag and pipe out 1,5 inch rounds onto a baking sheets. Leave spaces between them while piping to allow them to spread. You can draw cercles on the back side of your parchment paper to have perfect circles.
6. After piping the mixture, let the tray sit out for at least 30 minutes, the top of the macarons will look dried out.
7. Bake for 12 minutes. Do not open the oven during the baking.
The possibilities for fillings are endless, but the most difficult part is achieving the right consistency and presentation of the macaron shells.
7. Bake for 12 minutes. Do not open the oven during the baking.
The possibilities for fillings are endless, but the most difficult part is achieving the right consistency and presentation of the macaron shells.
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Don't get discouraged if you don't succeed, try try again. Macarons are worth the effort!
Recipe translated from Macaron by Gaëlle and Johan Crop, two trained Parisien pastry chefs established in Montreal, Canada.
Recipe translated from Macaron by Gaëlle and Johan Crop, two trained Parisien pastry chefs established in Montreal, Canada.
Yours truly,
Olga Markiza
Those macarons look too good!
ReplyDeleteSweet blog! I'm a macaron lover myself! A little helpful tip on a humid day, I use 1 to 2 teaspoons of meringue powder! This will help you a lot if you feel it may get too humid ;)
ReplyDelete