They are really called macarons de Paris because there are different kinds of macarons. Chocolate macarons are my favorite. They have no artificial coloring and the ganache has no eggs and gluten free
Here are a personal experience of Important points to watch so as to succeed the macarons. As I said in the tittle; it is a guide for amateurs and yet it will require few times of practice
The egg whites has to b aged so as to loose water content. Store in the fridge uncovered for at least 24 hrs and up to 5 days. If using fresh egg whites.. put them in the microwave 20 sec 2-3 times
The icing sugar has preferably to b pure. The almond mill or flour has to b very fine and dry. So, it is more wise to buy it ready rather than grind almonds in a home food processor.
The dry ingredients:the icing sugar, the almond mill and the cacao have to b well mixed ( few pulses in a food processor) and they have to b sifted once better twice..
The egg whites beaten into stiff peaks..fold in the dry ingredients in 2-3 times to get a homogeneous batter. Then do what they call macaronage.: to take out the air from the batter
Once the batter is piped then the raw macarons have to b left to dry. 30 mins/1hr or more. That depends on local weather. They have to create a crust shell that could b verified by touch
Egg whites should be aged more than 24 hrs. Can stay uncovered in the fridge for up to 5 days to let maximum water content evaporate. fresh egg whites could b passed in the microwave 20 sec. 2-3 times
Put sugar, almond powder and cacao in the food processor... Few pulses then sift the mixture
Prepare the piping bag. I use plain nozzle no 4.
Twist and push in the nozzle so as the macaron batter doesn't leak out.
Put it on a support. This way it is easier to fill the piping bag
If using the special silicon Matt.. I found out that it is best to wipe it with a neutral vegetable oil
Two matts are needed. This silicon Matt could b bought on Line from amazon.fr or from mastrad.fr. Reference: F45365 Coffret Macarons. Or F45328.
if using a tray with a parchment paper. You can make your own template. Put it under the paper that will go to the oven. Pull out the template then fix the parchment paper on the tray.
Egg whites at room temperature. Beat them at a medium speed to soft peaks...add the 50 gm of sugar and continue to beat until you get stiff peaks
Incorporate the almond.. Sugar mix. Incorporate them in three times.
Once finished incorporating the almond sugar... Give it 10 to 15 mix with the spatula to get out the air. You should get a silky butter that is not too runny
Push the batter with a bone or...
With the thick side of a knife. Once Piped, the raw macarons have to sit uncovered for at least 30 mins. In a humid climate, they would need to dry in the open for at least 1 hour.
May be it is a good idea to secure the piping bag with a rubber band
Let aside for al least 30 mins until the surface forms a dry coat. That depends where you live. After the raw macarons dry. Bake them in a preheated oven 160C.. 15 mins.
They are almost the same size. Practice.....leave the to cool and fill them with the chocolate ganache that has been prepared ahead of time. Please refer to my guide 'how to prepare chocolate ganache.
A summary of preparing chocolate orange ganache. 1/2 of this recipe is enough for 45 macarons
VOLCANO MACARONS. I specially like the MACARONS exploded to show a red inside color.
If you wish to know how I achieved that, you only have to ask. The reason I didn't include it in this guide because it is another subject and becomes too complicated.😀😀😀
- 125.0g Egg whites
- 50.0g Sugar fine
- 125.0g Almond powder
- 225.0g Icing sugar
- 15.0g Cacao
- Oven 160 - 15 mins
- This recipe yields around 45-50 macarons