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How to make macarons
How to make macarons
Because I like to bake unusual sweets I easily spotted this pastry. At first I did not know what it is. It just attracted me the different colors...but when I taste the macron I was determined I will make macrons. But how to make macarons? Is it difficult? All that remains to be discovered.
This page will be dedicated to macarons. First a little about origin of macarons and then my experience with how to make macrons.
What are macarons?
When I searching for a recipe for macarons I encountered on two explanation who invented macarons. According to first source Catherine de Medici ordered to her pastry chef to make a special confection for marriage with Henrikom II. Second version says that macarons were created in an Italian convent.
Regardless who invented this treat, the first shape of macarons was different than nowadays however the ingredients are the same - almonds, sugar and egg whites. Typically you recognize macarons by round shape, bright colors and unique flavors. The name macaron (presumably) came from word "ammaccare ", which means crush or chairs. Word macaron was first used in 1611, but first receipt for macarons, as we know it today, was published in 1830 by Pierre Desfontaines.
Today macarons must be round, consist of two "shells" and filling in between the shells. For filling you can use jam or butter cream variation of flavors. As far as concerns the fillingÂ you can be creative as much as possible. The main stream should be to create daring flavors of filling, which is colorful as well.
Quality ingredients are essential
Making macarons can be challenging also for those who are more experience in baking. However everything starts with quality ingredients. First you should have quality almonds and good grounded. Secondly powdered sugar should contain at least 2,5 percent starch. As regards egg whites they should have room temperature and humidity should be just perfect. Before filling "shells" place them in refrigerator for one day. These are few tips I found on different places. And as you can see the secret how to make good macarons is in the details. The more practice you have with making macarons the better they will be.
Before you start making batter prepeare
Basic recipe for macarons
Well I do not know if this is basic, but you have to start with some recipe...and then you can work on improvement. Because I love the chocolate the filling will be chocolate cream.
Recipe for macaron batter (around 25 macarons)
3 egg whites
30g sugar (granulated)
125g ground almonds
210g powdered sugar
powder food color
Before you start making batter prepare tray, baking paper, food processor, bowls, pastry bag, round tip, hand mixer, strainer, spoon and spatula.
Preheat the oven to 150C. Prepare tray with baking paper.
One or two days before we are going to bake macarons separate egg whites from yolks and placed them in closet container and left in the refrigerator. Few hours before baking remove them out of the refrigerator to get the room temperature.
Grind together almonds and powdered sugar in a food processor until you get a fine almond meal. You can sift almond meal in order to get rid of lumps.
Beat the egg whites with hand mixer in a large bowl. When egg whites start to foaming add granulated sugar. Whipping until the mixture is dense and stiff.
If you would like to color than add food coloring and with spatula gently stir until the mixture is colored. Then carefully add one thirty of almond meal, gently fold and then add the rest and gently fold again. If you do not see streaks of egg whites then stop folding.
Then fill the pastry bag with the batter and pipe the batter on the baking paper.
Let them stay on the tray for 20 to 30 minutes. At that time it will form a dry skin.
Bake for 15 minutes. After they are baked, let cool them completely before removing from baking paper
100g dark chocolate
50ml heavy cream
First heat the cream almost to boil. Then remove the saucepan from heat and add (chopped) pieces chocolate. Stir it until is smooth. Meanwhile mix butter foam and stir in chocolate cream. Let cool completely before using it Then spread the cream on each shell (inside) and press two shells together like sandwich.
Let macrons one day in refrigerator so the flavors meld.