No more failed macarons! This step-by-step guide makes the perfect French Macaron with cute little legs and ideal texture every time. The mild flavor of lavender and cassis makes them a wonderful dessert that will surely impress everyone!
Oh, French Macaron! In this world, it is often said that Macaron is the signature of every patron. But these delicate, adorable French cookies are too hard to master!
Is Macaron that hard?
Yes, they are. There are simple macaron recipes that ask for a simple French meringue, but they don’t work for me. Also, many things can go wrong when making macaroni, such as crack tops, feet, etc.
The question is arises, do you love these beautiful and delicious French macarons? Would you like to defeat them and surprise your guests or family with your conceptions? A big, fat g! am I right? So let’s get to it, and I can assure you that with a bit of practice and a lot of endurance, you will get beyond!
What kind of meringue works best for French Macaron?
I have less trouble. Italian meringue is a white egg foam sprinkled with hot sugar syrup and whipped until stiff. It works best because the Italian meringue is the strongest of all the varieties there. Add cream tartar in a pinch for even more consistency.
Tips for French Macaron
Use aged, room temperature egg whites
As with any baking recipe, it is best to use egg whites at room temperature because they mix well with the rest of the ingredients. Older egg whites are always recommended for Macaron as it will be a more stable supplement. At least 2-3 days before making french macarons, separate only the egg yolk. They were refrigerated for about two weeks.
2. Examine the dry ingredients thoroughly
You can make your almond flour (or almond meal, they are the same) by grinding blanched and roasted almonds at home. You should have a strong mixer for this and sieve them well to avoid slicing the almonds in your macaron batter. In any case, you should always mix almond flour with powdered sugar for Macaron.
3. Fold the batter to let out some air (macaronage)
This is the most critical step for French Macaron’s success. The “molten lava” at the end of the mixture should have consistency. It should not be as thin as a pancake mix or as thick as a milkshake. This sweet spot is located somewhere in the middle. It should take about 5% mixture to get the right consistency, although it depends on your strength and speed.
4. Only pipe the trays with the macros after tapping them
Another critical point is to tap your tray on the bench after piping your Macaron. Leaving this step will result in cracked macarons, which means there is still air in them. By tapping, he lets air bubbles come up and finally escapes!
5. Macrons are complete if they do not shift when touched lightly
Cook your Macaron until dry, 17-20 minutes. Overcome them, and they will turn brown (something you don’t want). Press them, and the legs will stick to the tray. You can check Macaron’s donuts by lightly touching the top. If they don’t shift, they do.
6. Let them dry before baking
This is where I’ve consistently failed. For some reason, my macaroni will not develop the skin, no matter how many hours I dry it. Everything changed with the Italian meringue. Now their tops dry in an hour, and when they bake, they develop beautiful little legs that are characteristic of a successful macaron! then pack them unique macaron boxes
PREP TIME 30 min
TOTAL TIME 1 hr
COOK TIME 30 min
- 2 large egg whites, at room temperature
- ¼ cup (50 grams) granulated sugar
- Gel or powder food coloring (optional)
- ½ cup (50 grams) fine almond flour, made from blanched, sliced almonds
- 1 cup (125 grams) confectioners’ sugar (powdered sugar)
- Filling, such as jam, buttercream, or chocolate ganache
- Place the stove rack in the focus position and preheat 350 ° F. Line two baking sheets with parchment paper or silicone baking mat. In a clean bowl with a stand mixer, shape the egg whites and cinnamon into hard, shiny tops until crispy. Using, add food coloring.
- Add almond flour and sugar to sweeten. Gently pull the bowl in a clockwise direction from the bottom to the top, cut the batter in half, press it towards the spatula in the middle of the dough; mix the almond sugar in the egg whites with the rubber spatula. Add The bat is thick and lava-like, about 50 30-50 strokes. To test the batter, leave a small amount on the plate. If the peak falls behind the batsmen within 10 seconds, it is ready. If not, here’s a new stock just for you! Please don’t overdo it.
- Transfer the batter to a pastry bag equipped with an 8- or 1-inch tip. Slip the piped batter 1-16 inches round, turning the information to the side to make a slippery top. Repeat the cookies at least 1 inch apart until the sheet is filled. Tap the sheets against the counter to remove air bubbles.
- Bake the cookies one sheet at a time, rolling halfway through until they rise and harden for about 13 minutes. Allow them to cool on baking sheets and then carefully peel the leather. The spoon or pipe fills one cookie on the flat side and the other with the top, gently turning so that the filling spreads to the edges. Transfer to an airtight custom boxes or wrap in plastic and refrigerate for at least 24 hours, five days.