There are 2 ways to create macarons shells:
1)French macaron : French method is much simpler just by folding french meringue into almond mixture
2)Italian meringue macaron: Italian meringue method is created by cooking sugar syrup(to 112C) then added into meringue and continued beating to firm peaks formed , finally folded into almond mixture.
This macaron is easy to make with few little steps that I think it is easier to master.
Since I want to use this macarons as part of the decoration for any cake I bake, so to me by using simple recipe like this is always accessible and quick to make.
Hope you like this recipe.
French macaron shells:
- 1 cup almond powder
- 2 egg whites ( leave in room temperature for few hours or a day )
- 1 cup icing sugar
- 4 tbsp castor sugar
- pinch of cream of tartar
- some orange food colouring
1)Take a piece of parchment paper and draw 1.5 inch (3.5 cm) circles, spacing the circles about 1 inch apart. Invert the baking sheet and place on a baking tray.
2)Process almond powder and icing sugar together.Sift twice of the almond powder and icing sugar together in a mixing bowl.
3)In a clean bowl: Beat egg whites and cream of tartar until foamy, slowly add in castor sugar in 2 additions and continued beating to soft peak. Add in orange food colouring and continued beating to a stiff peaks formed.
4)Fold in the meringue into the almond mixture in 2 additions until a thick lava-like batter is achieved.
5)Fill a pastry bag, fitted with 1/2 inch (1 cm) tip. Pipe about 3.5cm circle 1 inch apart onto the parchment paper, using the template as a guide(usually pipe slightly smaller than the actual template size as batter will increase size after you tap the baking tray on the counter).Then gently tap the baking sheet on the counter to break any air bubbles.
6)Rest macarons at room temperature for about 30-60 minuges or until the top of the macarons are no longer sticky to your finger when you touch.
7)Bake the macarons in a preheated oven of 160C for 15-20 minutes, depending on your individual oven,in the middle rack of your oven . About half way through baking, rotate your baking tray, front to back.
If your oven is a way too hot like a furnace:Try bake your macaron on double trays(e) and bake your macaron at 160C until you begin to see your “feets” are formed on your macarons, remove the empty bottom tray immediately and reduce heat to 140C to finish off your baking.
8)Once baked, remove from oven, and allow to cool completely.
a)Process the almond powder until become powder form because you might find store bought almond powder, the granules are not powdery enough, some might be hard to sift through. Use processor to blitz almond and icing mixture for few seconds and then sift few times.
b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.
c) Release the air bubbles on the unbaked macarons with the end of a toothpick.
d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.
e)What is Double trays?
Place the tray with macaron batter onto another empty tray.Reason to prevent excessive high heat from the bottom of the batter(egg whites coagulates and expands too quickly) can crack your surface of your macarons.
e)To see if macaron is baked properly:Once baked, try lifting the macaron slowly, if easily lift off clean without sticking to pan, showing it is baked properly.If not, continue baking for few more minutes.
- Ensure almond powder and icing sugar have to be sifted for few times to get smooth macaron shells.
- Ensure eggs are in room temperature, uncovered for few 2 hours or more.
- If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites). Allow to sit for 30 minutes.
- Cold eggs tend to create more air pockets in the meringue while beating, we do not want this for macaron as we try to deflate the air pockets while folding with almond mixture. Too much air pockets in the meringue can somehow crack your macaron shells when heat is applied due to coagulation of protein from the egg whites.Sometimes too much air pockets create excessive “feets” that are not appealing.
- Do not open your oven door too early otherwise the macaron shells might collapse when drastic change of heat . You are allowed to open the oven door once while you rotate your baking tray half way baking macarons.
Different sizes of your macaron with different temperature and baking time
|Medium size4 -6cm( 1.5” – 2.5”)||
|Dessert size6 –8cm(2.5” – 3.25”)||
|Cake base16cm or more(6.25”) or more||
17 mins or more
Problem in forming skin for macaron?
There are time when your macaron just cannot form the skin even how long you have waited. Due to the humidity and temperature of your kitchen play an important rule on this issue. Winter or rainy day is definitely the weather you are trying to avoid. Of course there are cases that macarons are still manage to form the desire skin in these undesirable weather, depending on your luck perhaps?
If your macarons are having trouble in forming skin, you can try this method:
- Preheat your oven to 200C for 10 minutes.
- Put the unbaked macarons into oven, switch off the heat immediately.
- Leave the door ajar(put glove in between your oven door to create a gap for hot air to release) , for 6 minutes.
- Touch the macaron if the skin is formed.
- Once skin is formed, turn on the heat to the right temperature,let say 160C, and start baking your macaron.
Thanks for visiting and welcome to drop your comments here. ^_^