French macarons are an exquisite delicacy that makes a perfect gift for friends and family or a stunning addition to any table when entertaining guests.
These colorful, elegant treats may be tricky to master, but once the process is perfected, they become an irresistible obsession. Even if they do not turn out picture-perfect on the first attempt, macarons always deliver in flavor.
This guide will provide a step-by-step breakdown of the process, ensuring your macarons look beautiful and taste delightful. With the right techniques and some patience, creating these treats at home becomes a rewarding culinary adventure.
Ingredients and Preparation
Egg Whites: The Secret to Success
Egg whites play a crucial role in achieving the perfect macaron texture. Measuring them accurately using a kitchen scale is essential. Aging the egg whites enhances their performance in macarons. This involves separating the whites, placing them in a clean glass, covering them with plastic wrap (punctured with a few holes), and leaving them in the refrigerator for a few days. While optional, this step can make a noticeable difference in the outcome.
Almond Flour: The Foundation
Almond flour, even when labeled as “super-fine,” benefits from additional sieving and processing to achieve the desired smoothness. This ensures the macaron shells have a flawless texture, so there’s no need to worry if the store-bought flour seems slightly coarse.
How to Make Macarons
1. Preparing the Dry Ingredients
Start by sieving the icing sugar and ground almonds together into a large bowl. Whisk them to combine evenly. Then, process the mixture in a food processor and sieve it again. Repeating this step two more times ensures a silky-smooth batter for flawless macaron tops.
2. Whipping the Meringue
Begin whipping the egg whites with cream of tartar and salt. Gradually add granulated sugar until the mixture forms soft peaks. Incorporate vanilla extract and gel food coloring, if desired, at this stage. The meringue should be whipped to stiff peaks for optimal results. Finishing the whisking by hand can provide better control over the consistency.
3. Folding the Batter (Macaronage)
Fold a third of the almond flour and sugar mixture into the meringue using gentle circular motions. Incorporate the remaining dry ingredients in two batches, folding carefully to achieve a smooth, “lava-like” batter. The ideal consistency allows the batter to flow slowly off a spatula, forming a figure “8” without breaking.
The Most Fool-Proof Macarons You'll Ever Make
Video by Tasty
4. Piping the Macarons
Dear Lykkers, transfer the batter to a pastry bag fitted with a round tip, such as a size 12. Pipe consistent circles onto parchment paper placed on a baking sheet. A printed guide beneath the parchment can help maintain uniform sizes. After piping, tap the tray several times to release air bubbles. Let the macarons sit for 40-60 minutes until a skin forms on their surface.
5. Baking
Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, checking for doneness by gently moving the shells; they should not wobble. Allow the macarons to cool on the tray for 10 minutes before transferring them to a wire rack.
6. Assembling the Macarons
Pipe the desired filling onto the flat side of half the macaron shells. Sandwich them with the remaining shells to create the finished macarons.
Understanding Macaronage
Macaronage is the art of folding the stiff meringue with the almond flour mixture to achieve the right consistency. Initially, the mixture may appear rough, but with careful folding, it becomes smooth and shiny. The goal is to deflate some air bubbles while maintaining structure, allowing the batter to flow like thick lava.
Creative Filling Ideas
French macarons pair beautifully with various fillings, such as creamy French buttercream, whipped ganache, or even a disk of ice cream for a unique twist. Leftover yolks can be used to make a custard-based filling for added richness.
Frequently Asked Questions
Are macarons originally from France?
While macarons are synonymous with French cuisine, their origins trace back to Italy. They were introduced to France by the chef of Catherine de Medici in the 16th century.
What is the difference between a macaron and a macaroon?
A macaron is a light, airy cookie with a meringue base, while a macaroon is a denser, coconut-based treat. Despite their similar names, the two confections are quite distinct in texture and flavor.
Can macarons be made on parchment paper?
Parchment paper is the ideal surface for piping macaron shells. While silicone mats can be used, parchment provides a more reliable, non-stick base for consistent results.
Mastering the art of macarons takes practice, but the results are worth the effort. These elegant treats bring joy to any occasion, showcasing a delightful combination of flavor, texture, and creativity.
