Macarons are forever!
That's what CN at least thinks next to diamonds.
Macarons are just trying little treats it is already a cliche explaining how challenging it is to make them.
CN attempts to make your day a little better with his well-tested recipe and techniques. However, he demands one other important secret ingredient: PATIENCE.
Avoiding getting very technical or scientific with the steps creating more confusion, just be mindful of his tips below.
Tips for success:
- Start by separating the egg whites from fresh eggs. Age the egg whites by keeping them covered and refrigerated for over a maximum of three days before use. Bring the egg whites to room temperature.
- For a smoother finish, you may sift the almond meal into a fine powder.
- Use a highly reliable candy thermometer.
- Use a heavy-bottom saucepan.
- Use thick baking trays or use two trays together to avoid baking the bottom of the macarons too fast.
- Lastly, the environment in which the chef has successfully made his macarons is described as: dry (low or nil humidity), peaceful and in the presence of a reliable convection oven.
Parisian (or French) Macarons
Yield: Varies according to size
125 grams Icing Sugar
125 grams Almond Powder
45 grams Egg Whites, aged
250 grams Sugar, white, granulated
60 grams Water
95 grams Egg Whites, aged
- Preheat oven to 160 Celsius (with convection oven, top and bottom heat).
- Combine the first three ingredients to form an almond paste. Set aside.
- Start with the Italian meringue by combining the sugar and water in a saucepan heating it to 118 Celsius.
- Beat the egg whites until frothy and slowly add the boiling syrup in a thin stream.
- Increase speed to medium and continue beating until the meringue reaches room temperature and it is stiff enough to hold onto the bowl and glossy.
- Fold about a third of the Italian meringue into the almond paste.
- Fold the rest of the meringue.
- Critical step: Gently fold the meringue until a denser and "lava-like" consistency is achieved. It shouldn't be too runny either or the macarons will crack during baking. It should just be viscous enough to hang on to your spatula when you lift it and it gently flows back onto the bowl like magma (watching National Geographic may help).
- Pipe onto trays lined with either a silicone mat or a baking paper (don't use wax paper).
- Gently tap tray onto the surface of a work table to release some trapped air bubbles.
- Allow to rest for about 15 minutes before baking.
- Bake for about 1 minute then reduce temperature to 130 Celsius and bake for another 8-10 minutes or until the bottom is set. You can do this by gently lifting up the macaron using a spatula. If it doesn't stick on the surface anymore then it is done.
- Allow to completely cool down before filling it with your favorite ganache, buttercream or jam.
NOTE: Oven temperature settings vary. It is important that you get to know your oven well when you attempt to make these macarons. Some will work at 150 Celsius or less with or without convection heating function.