Macaron recipe (French method)
Hello my foodies,
I'm going to share with you the recipe of one of the basics of pastry, which has become a must in French pastry, the macaron. Today, we're going to look at the French version, which is relatively easy to do, you just have to master certain rules such as the macaronnage which will allow you to have a nice smooth and homogeneous hull, respect the dosages and be precise. What I like about macaroons is that you can push creativity to infinity by its shape, its color, you can really have fun. Many pastry cooks prove it to us on social networks, many times, I was impressed by the creativity of his pastry cooks who presented us with macaroons of an original and exceptional. Below are some of my favourite creations from my favourite pastry chefs who specialise in macarons.
A little history
The badge is a little almond sandwichThe product has a rounded, granular and soft shape, about 3 to 5 cm diameter made from egg whites, almonds and sugar. The outside is crispy but inside they are moist and soft. They are often filled with a ganache or buttercream and the toppings are endless, so you can have a lot of fun!
Is the macaroon originally from France?
Well no, the macaron is from Italy but it was imported from Italy to France by the chef of Catherine de Medici, queen of France in the sixteenth century. The French have popularized the macaroons all over the world that's why the macaroon is associated with France.
MACARON RECIPE FOR 20-25 MACAROONS
100g egg whites (about 3 egg whites) at room temperature
140g almond powder
90g granulated sugar
130g caster sugar
1 teaspoon vanilla
¼ teaspoon of salt
1/4 teaspoon of cream of tartar (optional) improves the appearance of the macaroons.
Preheat the oven to 300° F.
- Sift the powdered sugar and almond powder into a large bowl. Set aside.
- Add the egg whites to a separate bowl and use a whisk if you are using a stand mixer or electric mixer. Add the salt and the cream of tartar.
- Continue beating at high speed, slowly adding the sugar while continuing to beat at high speed. As soon as all the sugar is incorporated, add the vanilla extract and whisk until you get a thick and shiny meringue. After this step, you can add the colouring, extract and liquid flavours you want.
Then gradually add the icing sugar + almond powder mixture. You can pour it through a Chinese or a small strainer to prevent lumps from falling into the dough. At this stage, mix with a silicone spatula by hand rather than with a whisk or mixer.
We have arrived at the "Macaronnage" stage, which consists of working the dough with a spatula. Slide the spatula under the preparation, then bring it back on top and crush on the wall of your bowl. Repeat until the dough is smooth but still consistent. If you move it with the spatula, it should come back into place very gently without breaking, then disappear into the rest of the dough after about 10 seconds.
Line 2 cookie sheets with baking paper or silicone baking mats. Put the dough in your pastry bag and form small circles on each sheet, each about 3 cm in diameter.
Gently tap the tray on your table.
Let "crust" consists of drying the macaroons for 40 minutes before cooking for 10 minutes. Allow to cool completely before removing from the baking mat.
To finish your macaroons, you can fill them with a variety of fillings: chocolate ganache, buttercream or different glazes; the filling options are endless. For a vanilla macaroon, I would recommend the chocolate ganache frosting.
- Cream of tartar is an ingredient often found in American recipes, it is used in making meringue. It is a white, odourless, 100% natural powder, a by-product of winemaking. Cream of tartar stabilizes snow whites, allows them to maintain their texture when whipped and also increases their tolerance to heat.
Dry your equipment well, if the accessories are wet the
buttons may crack.
Separate the egg whites from the yolks and let them rest in the refrigerator for a few hours. They must be measured accurately.
- you'll have the right consistency of meringue once the meringue starts to fill the whip.
- the mixing and sieving stage are essential. They even recommend two or three sieves for a perfect result. To avoid large chunks of almond powder that will spoil the surface of the macaroons, remove them, do not try to sift them.
- Precision is important in this recipe.
- make a movement from bottom to top coming back towards you by pressing the dough on the bowl and turning the bowl a quarter turn with a maryse.
- To smooth your hulls, once formed with the socket pocket, tap the plate 2 or 3 times on the worktop, or tap the underside with your hand, to smooth out the "spikes" formed by the socket pocket.
- The macaroons will taste better after 2-3 days in the refrigerator.
Method of preservation:
store in an airtight container for up to 3 days in the refrigerator or not.
vegan macaron by Amrita from crazyvegankitchen.com
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