Likely, people do not know what French macarons are. Many
identify them as the “pretty patty” desserts. Well, I would like to clear up
all of the confusion. Macarons are French cookies made out of almonds and
meringue. They are not called “macaroons”. Macaroons are coconut cookies.
French macarons are simply made out of egg whites, sugar, powdered sugar, and
almonds.
For many
people, macarons are difficult to bake (ex. Kristine Estrada). They take a lot
of patience and effort to make. To be honest, the first time baking macarons
will result in a flaw in some way. Macaron recipes online and in baking books
are helpful, but most of the time, they do not address common mistakes with
baking macarons. With my guidance, hopefully you will be able to bake them
without a problem on your first time. (:
If you are actually considering using this guide for baking
macarons, then please watch this video. You will find it beneficial because it
gives you a visual on how to perform some of the needed tasks.
http://www.youtube.com/watch?v=2L1zbAOQ3EI
Things You’ll Need:
Electric Mixer (hand mixers are fine as well)
2 large bowls (either metal, glass, or pyrex)
Food Processor or blender
Fine Sieve
Parchment Paper
Cookie sheets or any flat baking pan
Piping bag (Disposable or reusable) (No Ziplocs)
Ingredients:
Please
be precise with your measurements. Every detail in the recipe is crucial! I
had to learn the hard way. |
2/3 cups almond meal or fine almond flour (Have no
worries. I will teach you how to prepare them)
1 ½ cups powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract
Food coloring or Gel food coloring
-Gel
food coloring can be found at Michael’s or Walmart at the cake section
where Wilton products are found
Total Time Duration: Approximately 2 hours (for first
timers, likely 3)
Directions:
For dry ingredients:
- Sift
2/3 cups of almonds. To sift almonds, it would be easiest to use a food
processor or blender to break down the almonds. If you want to avoid the
brown outer shell of them, then you may use almond slivers, but it doesn’t
make a difference in the recipe. Pour the grinded almonds into a fine
sieve, and use and spoon to separate the almond flour from the almond
chunks into the large bowl that is going to be used only for dry
ingredients. When you’re done sifting, pour the fine almonds into a large
bowl.
- Sift 1
½ cups of powdered sugar into the same bowl that the fine almonds are in.
To sift powdered sugar, put the sugar into the cleaned out fine sieve, and
let the sugar sprinkle its way into the bowl.
- Gently
mix the two ingredients. Do not press onto them, and do not mix quickly.
Beating the Egg Whites: Here, you will learn
how to beat your egg whites until stiff with a mixer. Stiff egg whites are egg
whites that look shiny and fluffy. They become larger in size when beaten
because the mixer creates air in the egg whites.
- In
another large bowl, separate your egg whites from the yolk, and only leave
the egg whites in the bowl. It is imperative that your egg whites do not
have any bits of egg yolk or eggshells. If there are any bits, then start
over and separate more eggs into another large bowl. The bowl has to be
either glass, pyrex, or metal because any other type of bowl will not
allow your egg whites to become stiff for the next step. If you use
plastic or any other type of bowl, you are risking the chance of failed
stiffened egg whites. Plastic bowls are known to attract grease and fats.
Grease and fats prevent egg whites to become stiff.
-
With only 3 egg
whites in the bowl, beat them with a mixer. As you are mixing the egg
whites, you will notice them becoming foamy. At this point, gradually add
the 5 tablespoons of granulated sugar as you are mixing the egg whites.
Soon, you will notice your egg whites growing in size and creating peaks.
They are meant to look fluffy and bigger than before. Stop mixing when the
egg whites are stiff. To tell if they are stiff, do the bowl test. Flip
your bowl upside down, and check if nothing moves at all. If nothing moves
at all, then they are considered “stiff”. If they are still moving, then
continue mixing and do the bowl test again. This is my favorite part of
baking macarons! (:
- Next, you can color your egg whites. If
you are using food coloring, then only use a maximum of 3 drops.
Warning: Food coloring does not provide the best color for
macarons. It is better to use food gel.
If you
are using food gel, then only put a drop or two of it. Too many drops of
food coloring or gel will ruin your macarons. This is because
coloring is not part of the original recipe of French macarons. Typically,
macarons get their colors from the ingredients used, such as the color
green for green tea macarons. Do not worry about putting too little of
coloring for the macarons because a little comes a long way!
Mixing the ingredients:
- Now
that you have two separate bowls of dry ingredients and wet ingredients,
it is time to combine that two. Pour about 1/3 of the dry ingredients into
the wet ingredients bowl. Use the folding technique to mix the
ingredients. Always be gentle with the ingredients. For help on the
folding technique, go straight to 2:37 on the YouTube video link shown at
the top of the guide.
- When
done mixing 1/3 of the dry ingredients with the wet ingredients, repeat
the process by first pouring another 1/3 of the dry ingredients into the
wet ingredients.
- Repeat
the process with the remaining dry ingredients.
Baking the Macarons:
- Align
parchment paper on your cookie sheet or baking pan. Sadly, wax paper
cannot do the job. I have learned from experience. You need parchment
paper. If you have multiple cookie sheets or baking pans, then use them!
Baking macarons take a while, so it would be best to fit as many sheets as
possible in the oven to save your self some time. Do not forget to align
all of the sheets or pans with parchment paper.
- In a
piping bag (a.k.a. pastry bag), disposable or reusable, twist the tip and
place the bag into a cup that can stand strong. Using this method will
help you at pouring your macaron batter into the piping bag. Do not use
Ziploc bags because they for me are hard to work with. Using gallons bags
are acceptable, but their shapes are not like real piping bags. It becomes
messy and difficult to work with them.
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Macaron Batter
WAIT for 30 minutes!
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- Pour the macaron
batter into your bag.
- Twist
the open end of the bag, and untwist the tip. Make sure the bag has
approximately a .4-inch tip.
- Pipe
out 1in. diameter sized macarons onto the parchment paper. It will take
some practice getting used to piping out the batter. Make sure no cookies
touch! If they do, then with your best ability remove them from the sheet.
- After
piping out the batter, grab the sheet or pan, and carefully bang it
against the kitchen counter. Hitting the sheet on the counter will get the
air bubbles out of the cookies.
-
To get rid of the peaks on the cookies, you can
dip your finger in water, and gently tap the tips down. Do not put a lot
of water on your finger. The water can ruin the macarons.
- Leave
the macarons out untouched for 30 minutes.
- Preheat
the oven to 280°F.
- After
30 minutes, place the sheets into the oven. The macarons will remain in
the oven for 15-18 minutes.
- After
the first three minutes on being in the oven, open the oven slightly for a
few seconds to let the air out. This will allow excess humidity to exit
the oven. Make sure you have a timer to keep track of time.
- After
15 minutes of being in the oven, take the macarons out. Give them time to
cool down.
- Once
they’re cool, gently remove the cookies from the parchment paper. They
should not be difficult to remove. If they are still sticking to the
sheet, then place them back in the oven for another 3-5 minutes.
- When
they’re removed from the paper, pair the cookies with those that fit well
with each other in size.
- For
the filling, I find it easiest to use Nutella. It’s tasty, easy to use,
and I am always too tired at this point of baking macarons to make my own
filling. You can use any filling that you wish! There are many websites
that show you how to make your own flavored fillings for macarons;
however, that cannot be found here.
Thank you for reading
this very long and descriptive guide on how to bake French macarons. I hope
that this was very helpful, informative, and not boring for your interests!(:
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Do not let this picture fool you! The colors are pretty, but
only because they are filtered!
Credit: @kisforkani
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This is what failure looks like! I put too much food
coloring in this batch
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These were supposed to be orange, but food coloring is not
very strong. Instead, these ended up light brown.
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I decided to change it up, and I used blue butter cream
frosting as the filling. You can fill your macarons with anything you like!(:
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