8/13/2019 Basic Macaron

1/2

French Macarons (approximately 40 macarons or 80 macaron shells)

Ingredient list:4 large egg whites (140 grams)

You can use the egg whites immediately after separating them from the yolks If you can leave it covered for 4-5 hours at room temperature on the countertop, that is better If you can leave it covered overnight at room temperature on the countertop, that is even better If you can leave it covered in the fridge for 2-3 days, that is the best Letting the egg whites breathe allow for air to incorporate into the macarronage

1/3 cup of caster sugar (70 grams)

Replace caster sugar with evaporated can juice sugar or any type of fine sugar Caster sugar is called Superfine sugar in America Can be replaced by granulated sugar or normal table sugarjust use normal table sugar You will not need to sift the normal table sugar

1 cup of icing sugar (230 grams) = powdered sugar

Great Value Powdered Sugar at Wal-Mart for $1.98 Icing sugar and Powdered sugar are the same thing. French as well as other European recipes use the

term icing sugar. American recipes use the term powdered sugar, although some powdered sugar has

additional starch Try looking for Powdered Sugar with less or no starch addition

1 cup of almond meal (120 grams)

Bobs Red Mill Almond Meal Flour From Blanched Whole Almonds, 16 oz. from Wal-Mart for $9.982 grams of salt

You really do not need to sift saltGel/Powder food coloring

Betty Crocker Food Gel Colors, 4CT at Wal-Mart for $3.48 Using concentrated gel food coloring is much more efficient than liquid food coloring

Non-stick baking paper = parchment paper

Reynolds Non-Stick Parchment Paper, 45 square feet at Wal-Mart for $2.98Weigh balance

Using a weigh balance is extremely important because making macarons leave no room forimprovisation. Do not try to improvise too much

Piping bag

Wilton 16 Disposable Bags, 12 Count at Wal-Mart for $5.00Mixer (electronic is preferable and whisk is time-consuming)Sifter

Do not wash hand-clamp sifter; it might rust Use compressed air spray can to clean sifter and then store in Ziploc bag to keep clean Using the hand-held sifter is much better than using a hand-clamp sifter

Rubber spatulathe larger the better

Flat cookie pansBlack bowls of various sizes, any bowls would work but black is a great contrast colorMacaron stencils

Methods:

1. Mix egg whites and caster sugar for 8-10 minutes in an automated mixera. Use an automated mixer because doing it by hand will be exhausting and youll probably never

reach the consistency that is correct

8/13/2019 Basic Macaron

2/2

b. Depending on your automated mixer setting, set the function on whip. If it does not have awhip setting, set the function on a high number. For example, my functions only run from 0-6, soI set it on 5

2. Add food coloring and mix for an additional 30 secondsa. Mixture should look stiff and dry; look for stiff peaks; turn bowl upside down and the meringue

should remain in the bowlb. Another way to check for the right consistency is look at the whisk. Hold up the whisk and if the

peak remains stable, then you have the right consistency

3. Sift the almond meal and icing sugar and salt x2 and combine all 3 ingredients into the same bowla. Sift icing sugar first before sifting the almond mealb. Make sure you have the correct amount down to the exact gram

4. Fold dry materials into egg whites mixturea. In three or four portionsb. Roughly 30-50 folds totalc. Too much folding may result in crackingd. Sweep the walls of the bowl with the rubber spatula and fold into the centerlook up YouTube

videos for proper folding techniquese. Macarronage should be at the correct consistency when it looks glossy and flows like magma

5. Preheat oven to 356 degrees Fahrenheita. My oven does not have specific temperature functions so I put it at 355 degrees Fahrenheit6. Pipe evenly with sufficient spacinga. Place the macarronage into the piping bag

i. Fold down the top edges of the bag and try to fit as much macarronage near the bottomtip of the bag

b. Place a macaron stencil underneath a parchment paperc. Pipe the macarronage onto the parchment paper and attempt to stay within the macaron stencild. Point piping bag into the pan at a vertical stance and dispense from the middle; the macarronage

should grow in in diameter in a perfect circlee. Do not pipe all the way to the edges of the stencil

7. Drop pan on the table from a height of 6 inches or so at least 6 timesa. The piped macarons will spread out just a little bit8. Let the macarons dry for 1-2 hours until no longer super tackya. If macarons still have a peak after waiting a couple of hours, wet your finger with water and tap

the peaks away9. Reduce oven to 302 degrees Fahrenheit and bake for 15-20 minutes

a. Look for the rise of the macaronsb. Look for the browning of the footc. I usually keep it inside the oven for only 15 minutesd. Every oven is made differently so it will take a couple of trials for you to become adjusted to

your oven10.Take out the macarons after they are done and let them cool. It should only take 5 minutes.

a. Peeling off the macaron shells too early would result in the separation of the foot and the shell.b. If the macarons are too hard, you have baked it for too longc. If the macarons are falling apart on the inside, you have not baked it enough.