Mastering Macarons: Insider Techniques and Secrets Revealed
Rewritten Article:
Who doesn't love sandwich cookies, but sometimes, they just can't compete with the charm of macarons. These dainty delights boast delicate, toothsome meringue shells sandwiched together by a rich, creamy filling. Spotted everywhere from high-end bakeries to cooking classes, macarons have carved out a swoon-worthy spot in the world of sweet treats.
Though they may seem intimidating, don't sweat it, méfiez-vous pas! (French for "don't be afraid.") Though mastering macarons certainly requires a touch of finesse and skill, the art of making these French-native cookies isn't as tough as you might think.
To get our top tips on crafting macarons like a pro, we turned to Jayce Baudry—the elite executive pastry chef behind Daniel Boulud's Epicerie Boulud. Here's what we learned, along with Jayce's quintessential recipe for macarons.
Mastering Macarons
1. Measure Your Ingredients Correctly
Though it might sound finicky, using a digital scale is the way to go when baking macarons—trust us, it's worth it! Plus, scales are quite affordable these days.
If you'd rather avoid purchasing another appliance, give our French Chocolate Macarons recipe with Chocolate Ganache a whirl. This recipe uses standard cup and spoon measurements, and while you lose some precision, you can still achieve great results using proven techniques from the video above.
2. Grind Your Almond Flour and Powdered Sugar
It may be tempting to skip this crucial step, but it's vital to grind your dry ingredients to the finest consistency possible to maintain the smooth texture of your macaron shells.
For an even smoother result, take it a step further and sift your dry ingredients through a fine-mesh strainer directly into your bowl. This ensures that every single lump is eliminated.
3. Separate Your Eggs Ahead of Time
Your whipped egg whites will yield better results if you separate them from the yolks 2 days before baking, just store them in the refrigerator. (Keep in mind; you won't need the yolks for this recipe, but if you're feeling ambitious, experiment with using them in recipes like aioli or blender hollandaise.)
4. Opt for Gel Food Coloring
If you're after vibrant hues like the ones you see in patisserie windows, choose thick gel food coloring. Stay away from liquid food coloring, as too much liquid can compromise the structure of your cookies.
If you need a pro tip, go ahead and use more gel coloring than you think necessary, as the bright color will fade during the baking process. You can also try powdered food coloring if it's available.
5. Make a Macaron Template
To ensure your macarons are uniform in shape and size, trace circles (approximately 1 1/4 inches in diameter) onto a piece of paper that fits your baking sheets using a small round cookie cutter and a black marker. Place the template beneath your baking parchment whenever you pipe your macarons, using the circles as a guide.
After piping your shells, carefully lift the template away, and use it again for the next batch.
6. Get the Hang of Macaronage
Macaronage is the delicate technique for blending macaron batter. This may sound complicated, but it's imperative when combining the ingredients to create smooth, flawless shells.
Here's how it works: Use your spatula to lift the batter up from the bottom of the bowl and mix it slowly until it's smooth and shiny, resembling a lava flow as it falls back into the bowl. Remember, a slight deflating of the egg whites helps the macarons achieve their perfect texture. (Keep in mind that you still want to avoid overmixing, as you'd with whipped egg whites.)
7. Bang Your Pan
To help form the classic fluted "foot" at the base of your macarons, give your baking sheet a firm whack on the countertop right after piping the shells. Just be sure to hold the parchment paper down firmly to keep the shells intact.
8. Allow Your Shells to Dry
While moisture is typically the enemy when baking, macarons are an exception to the rule. Giving your piped shells some time to dry out before baking is crucial since it helps them achieve the proper shape.
Let the pans sit on the counter for up to an hour. If you don't, steam will escape from the tops of the shells during baking, leading to cracking. When you lightly touch a shell, if no moisture sticks to your finger, it's time to pop them in the oven.
Remember, the humidity can affect drying time, so some people skip making macarons on humid days.
9. Get Creative with Flavors and Fillings
French macarons are renowned for their diverse flavor combinations, and you should feel free to let your imagination run wild! While ganache is the traditional filling, we encourage you to explore endless possibilities, from lemon curd to Nutella to jam or jelly.
For the shells, try adding delicate flavors like lemon zest, lavender buds, or fresh herbs. Just remember not to add too much liquid, as it can interfere with the batter's consistency. Experiment with different extracts, or try orange flower water or rose water for a floral twist.
Remember, if your macarons don't turn out perfect the first time, don't worry—with practice, you'll achieve smooth shells, flouncy feet, and creamy fillings that make these iconic cookies stand out!
Classic Vanilla Macaron Recipe
Though this recipe will yield approximately 200 macaron shells (or 100 macarons), the recipe is easily adjustable when using a scale.
Yields: About 200 Macarons
Ingredients
- 3 cups (372 grams) powdered sugar
- 3 3/4 cups (372 grams) almond flour
- 3/4 cup (159 grams) fresh egg whites, divided
- 1 3/4 cup (372 grams) sugar
- 99 grams (6 tablespoons and 2 teaspoons) water
- 1/2 cup plus 1 tablespoon (126 grams) fresh egg whites
- Filling of your choice (ganache is traditional)
Directions
- Grind almond flour and powdered sugar together in a food processor until they form a very fine powder.
- In a large bowl, stir the almond flour and powdered sugar mixture with 1/2 cup (159 grams) of egg whites until you have a smooth paste.
- In a heavy-bottomed saucepan, combine sugar and water over medium-high heat. Stir the mixture until the sugar dissolves, then stop stirring to avoid crystallization. Once the mixture reaches 244°F (118°C) on a digital candy thermometer, remove it from the heat.
- In a stand mixer fitted with the whisk attachment, whisk the remaining 1/4 cup (126 grams) of egg whites until they are voluminous and hold soft peaks.
- When the sugar syrup reaches the right temperature, very slowly pour it into the mixing bowl with the egg whites. Make sure to pour it along the inside of the bowl, and avoid pouring it directly onto the whisk attachment. Continue whipping until the mixture is cool and the outside of the bowl feels barely warm to the touch.
- With a spatula, gently fold 1/2 of the meringue into the almond flour mixture. Once incorporated, fold in the remaining meringue. Be careful not to overmix; the batter should be smooth and flow easily off your spatula. A proper consistency is important for achieving the classic macaron shape.
- Using a piping bag fitted with a 10-millimeter tip, pipe circles of batter onto parchment paper-lined baking sheets. Allow the shells to sit at room temperature for at least 1 hour to dry.
- Preheat your oven to 300°F and arrange a rack in the middle. Bake 1 sheet at a time for 14 minutes, rotating the pan halfway through each baking session. Your macarons are done when you touch the top of a shell, and it no longer feels sticky.
- Allow the cookies to cool completely before sandwiching them together with your chosen filling.
Enjoy your delectable French macarons!
- In the art of making macarons, using a digital scale is recommended for measuring ingredients accurately, ensuring the success of the baking process.
- To achieve a smoother texture for macaron shells, it's crucial to grind almond flour and powdered sugar to the finest consistency possible, and sifting the dry ingredients through a fine-mesh strainer can further improve the result.
- For the best macarons, separate egg whites from yolks at least 2 days prior to baking, refrigerating the whites and storing the yolks for other uses like aioli or hollandaise.
- To create vibrant hues for macaron shells, opt for thick gel food coloring and use more than expected, as the color will fade during the baking process, and avoid liquid food coloring as it can compromise the structure of the cookies.
