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How to Make Perfect Macarons
MACARONS – delicate, crisp and irresistible!
Method
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Mix 200g of almond flour and 200g of powdered sugar together in a mixer. Sieve the loose mixture. We check the rest of the sifted mixture. Such a quantity won't be missing in a dough. Pour 72g of egg whites into the loose mixture. Mix thoroughly so that not even a grain of the mixture remains dry. We will prepare egg white snow. Add 220g of granulated sugar to 80 ml of water.
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We make sure that all the sugar is submerged in the water. We don't have to mix. Add a pinch of salt to 72g of egg whites. Start boiling the syrup and at the same time beat the egg whites on medium speed. Increase the speed of the mixer to maximum when the syrup reaches a temperature of 100°C. Continue whisking until the syrup heats up to 118-120°C.
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Pour the hot syrup into the snow in a slow stream just in front of the whisks. After adding the syrup, beat the snow for about 5 minutes until completely stiff. Add the snow to the dough piece by piece. Mix thoroughly. If we want macaroons in several colors, divide the dough. I used liquid colors and cocoa for coloring. We can also use gel or powder colors.
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We work the colors into the finished dough during macaronage. Macaronage is the process of kneading the dough to the desired consistency of flowing lava. I used a tip with a diameter of 1 cm to spray the circles. For baking, we can use either a silicone mat or baking paper. We prefer to make the wheels smaller. They will definitely be baked and come off the paper easily.
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We remove air bubbles from the dough by hitting the sheet on the table. We pierce those that remain on the surface with a toothpick. Macaroons made with the Italian method can be baked immediately after spraying on the baking sheet. I let the dough rest on the baking sheet for 15-20 minutes. I put the dough into the oven preheated to 150°C only when it doesn't stick to the finger.
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I bake in a preheated electric oven on the middle rack, without a fan, at 150°C/ 14 minutes. The temperature and baking time also depend on the type of oven and must be adjusted accordingly. The macaroons should rise by approximately 2-3 mm during baking. The formation of a leg and a smooth skirt is a good sign. The macaroons are soft after taking them out of the oven.
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We can peel them off the paper easily only after they have cooled down. The macaroons look nice from the outside. They are covered with a fine shell on the surface and supple and soft inside. They are nicely cooked, have a thin shell, no cavity and a fine porous core. Variously flavored French yolk-butter or Swiss egg-white-butter creams are excellent for filling macaroons.
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Creamy chocolate cream (ganache) is also good. Macaroons filled with such cream will soften just enough and will last for 5 days in the refrigerator. Filled with custard-butter or mascarpone cream, they soften too much and don't last long. Fruit creams are also very popular. Just click on the link and the video will play.
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Macaroons without cream are among the long-lasting sweets that can be filled gradually as needed. They taste great, look pretty, and will decorate not only a festively laid table but also, for example, a children's cake.
