Macarons, those delightful, colorful French delicacies, have taken the world by storm. With their delicate shells, creamy fillings, bright colors and endless flavor possibilities, macarons have become a beloved treat for both bakers and dessert enthusiasts alike. Whether you're a beginner or an experienced baker looking to perfect your macaron-making skills, this ultimate macaron blog post is here to guide you every step of the way.
The perfect macaron starts with gathering the right ingredients. If the recipe is a blueprint, then the ingredients are the building materials. Using the right ones will help you build the perfect structure, and using the wrong ones will cause your tasty treat to collapse. Here are some key ingredients, and why they matter:
Key Ingredients for Macarons:
Almond Flour: unlike traditional wheat flour, almond flour has a distinct texture and flavor that are imperative to the macron’s unique appeal. Using a high-quality, finely ground almond flower is important to creating the delicate shell that forms the base of these beautiful pastries.
Egg Whites: If you know anything about desserts, you know that egg-whites are crucial for creating the airy, whipped textures desired in delicate desserts. This holds true for creating light macaron shells. For best results, you should make sure your egg whites are at room temperature for easier whipping.
Confectioner’s Sugar: also known as “powdered sugar” or “icing sugar”, this ingredient is the sweetening agent used in the shell. Unlike grainy, granulated sugar, confectioner’s sugar blends in smoothly with the almond flour to make a fine texture.
Flavorings and colorants: Unflavored and uncolored macarons are still delicious, but adding flavors and colors can enhance both the visual appeal and taste. Extracts like vanilla, almond, or lemon are recommended for adding extra flavor, but you can also try adding fruit syrups and gaunches. For a pop of color, try adding gel or powdered food coloring.
Now that you know the ingredients you need to bake the perfect macaron, you need to know what tools you’ll need to complete the job.
The equipment you’ll need to create macarons are well worth investing in, as they are also useful for baking all sorts of other fine pastries. As texture and consistency is key when making french macarons, the following items are must-have for the aspiring confectioner.
Equipment Making Macarons:
Stand or hand mixer: whipping eggs can be done by hand, but is difficult and time consuming. In order to get the necessary amount of air into the egg to achieve the right consistency, you need a lot of power behind your whisk. Therefore a mechanical hand or stand mixer is the best tool for the job.
Fine-mesh sieve or sifter: keeping your dry ingredients clump-free is vital to the texture and structural integrity of your shell. Sifting the almond flour and confectioners sugar at least once is a vital step for the perfect macaron.
Piping Bag and tips: Piping bags are often used for decorating finished desserts, but when making macarons, piping bags are ideal for piping the batter onto baking sheets. The piping bags give you a high level of precision that allow you to create consistent shells without making a mess.
Parchment paper or silicone mats: your usual non-stick spray is not going to be enough when it comes to making macarons. Parchment paper or silicone mats are required to keep your shells from sticking to the baking tray and crumbling upon removal.
Macaron Template: While not a required tool, a macaron template can help you achieve uniform shell size and shape. The good news is that macaron templates can be printed or drawn onto your parchment paper, or you can buy a silicon map that already has the template printed!
Having the right tools and equipment is only half the battle. The other half is using the right techniques to create these delicate treats. The shells that form the base of macarons are fragile and must be handled with care from mixing the batter, to crafting your cookie. Here’s some tips at each stage of the baking process to ensure perfect pastries every time.
Technique Tips for Macarons:
Prepping your dry ingredients: It all starts with sifting. Sift the almond flour and confectioners sugar together in a large bowl until the dry ingredients are lump-free and well combined. Make sure to discard any large particulars that get caught in your sieve or sifter. The goal is to create a smooth, fine powder with an even distribution of flavor. You can sift the mixture as many times as you feel is necessary to achieve this.
Whipping your eggs: carefully separate your egg whites from the yolks, leaving no trace of yolks in the whites. Even a small amount can hinder the whipping process. Add the whites to a clean mixing bowl and start whisking your egg whites on low speed until they become frothy. Gradually increase the speed to medium-high until soft peaks form and the egg whites can hold their shape, but will still fold over when the whisk is removed.
Pro Tip: eggs are easier to separate when they are cold, but can achieve better volume when whipping when the eggs have warmed to room temperature, so separate your eggs in advance.
Adding Granulated sugar: granulated sugar does not belong in the dry mixture, but is vital for creating the meringue. The sugar should be added gradually while the mixer is still running. Once sugar is added, keep whipping until stiff peaks form. The peaks should be glossy and hold their shape without collapsing.
Adding dry ingredients: this step called “macaronage” is crucial for determining the texture of your shells. For best results, gently fold the dry ingredients into the whipped eggs using a silicone spatula. Start by adding ⅓ of the dry mixture and folding in a circular motion. Repeat with another ⅓, and then the remaining third.
Mixing for Consistency: Both overmixing and undermixing can cause problems with your shells. To keep the right balance, aim for a smooth, lava-like consistency. Your batter should flow off the spatula and slowly sink back into the batter when lifted.
Pipping the shells: Prepare your piping bag with a round or star-shaped tip. Gently add your batter to the bag. Pipe evenly spaced and evenly sized circles on your baking sheet lined with parchment paper or silicone baking mat. This is where a template will come in handy!
Allow Batter to Rest: Once the shells are pipped, let them rest at room temperature for 30 minutes to an hour. Your batter should form a sort of “skin” on the surface. Your shells will be ready for baking when the top feels dry, and does not stick to your finger. Remember to be gentle! You don’t want to break the skin.
Baking the macarons: Preheat your often to 300 or 325 degrees fahrenheit, depending on your recipe. Place your baking sheet on the middle rack of the oven to ensure even heat distribution. Bake the shells for 12-15 minutes, rotating the sheet halfway through the braking time for even more heat distribution. The shells should rise and form a smooth but firm surface.
Cool and Remove: Once removed from the oven, allow the shells to cool completely before attempting to remove them from the sheet. This will help the shells come off without breaking.
Matching and Storing Shells: Once cooled and removed from the sheet, you can begin matching the shells. If desired, you can store the shells in an airtight container for 2-3 days, or freeze them for up to a month.
Filling the Shells: There are several techniques you can use to fill your shells with your chosen flavorings. One technique is the “spoon and spread”, in which you use a spoon or spatula to fill the bottom shell, spread the filling evenly, then sandwich the top shell on top with light pressure. The other method is to use a piping bag with a round or star tip to dollop filling into the middle of the bottom shell, then sandwich the top shell as before. Regardless of which method you choose, make sure to use a moderate amount of filling. You want to avoid overfilling the shells, or overpowering the shell’s light flavor.
Snack or Store: Once your shells are filled and sandwiched, you can either enjoy your delectable dessert now, or store them for later. If you are storing your macarons, make sure to keep the treats in an airtight container in a refrigerator to preserve their flavor and texture. Your treats should keep for up to a week.
Once you have mastered the basics of macaron making, you can start to experiment with different fillings and shell flavors. The best part about macarons is that there are infinite flavor pairings and color combinations you can make. The french macaron is a challenge for a novice baker, but with practice and care, even these delectable pastries are within reach. Don’t be afraid to give these tips a try.