One of the most popular sweets of today are macarons. Besides their phenomenal taste, these tiny cookies just look the cutest, so they are a great choice for a gift or a serving at an event.
Nobody can resist this perfect snack. The best thing is that you can play with different kinds of colors and tastes every time you make a new combination. Even so the flaw of this cookie is that it has a really “sensitive”making process and if you don’t follow the recipe you are basically doomed. So for that not to happen , we bring you the most precise and the most detailed recipe for macarons.
See for yourself and learn how to make them and completely amaze those dear to you.
Tips: Egg whites should be at room temperature, so leave them be for a few hours out of the fridge so they can reach room temperature. That way they’ll get warm and be easier to mix. Also a good idea is to make filling the night before, and cool it off in the fridge.
90 g Room temperature egg whites (approximately 3 eggs),
30 g castor Sugar
110 g almond flour
200 g powdered sugar
For filling (basic recipes)
40 g castor Sugar
50 ml Milk
100 g Room temperature butter
Step 1: Mix almond flour and powdered sugar, mix egg whites until they harden. Sugar needs to be added 2 times, first time during the mixing, and second time at the end. If you want colored macarones, it’s best to add color in egg whites while you mix them.
Step 2: In the egg whites manually add a mix of almond flour and powdered sugar. Mix energetically with a spatula turning the bowl half a circle each time. When you’ve done that 10 times , check if the mixture is of right consistency. The mixture must fall off the spatula relatively quickly and it must self-align( there must not be a firm tail at the top like with whipped cream or mixed egg whites. If it’s not mixed enough , repeat it a couple of times and then check again. This step is very important, because if you don’t mix enough the mixture will become too solid, and if you mix too much it will become rare.
Step 3: Line baking trays with baking paper. Put the mixture in a bag for decorating cakes with a simple , round top, squeeze out the equally measured circles (2,5 cm in diameter.) Leave 3 cm in between macarons. Leave macarons to stay a while in the tin. You will know they are ready for baking when they are no longer sticky when you touch them. That can last up to half an hour on dry weather to one hour if the air is moisty. Heat the oven to 140 C and bake them 12 to 15 minutes. During baking on the bottom they should form that characteristic ring.
Step 4: Take the baking tray out of the oven and slide the paper or silicone pad with the macarons onto the rack to stop baking. Wait a while for them to cool off before you take them off the paper . Carefully separate them from the pad and leave them on the rack to cool to the end.
Step 5: Tips for the filling. Mix the yolk and sugar until they brighten. Cook the milk until it boils. Add the milk slowly in the yolk and then mix for 2 minutes. Add butter and then mix another 2 minutes. If you want a filing with taste of nuts/almond increase the quantity of milk to 100 ml and while you cook it add 100g nicely grinded nuts/almonds. If you want a filling with another flawor , the possible variations are infinite.
Step 6: When they are completely cooled off start pairing 2 macarons with filling. Don’t put too much and don’t squeeze so your filling doesn’t come out. Leave it in the fridge, in a hermetically sealed container 24-48 hours before serving. Macarons are better after they stay a while and the flavors permeate. Before serving leave them for half an hour at room temperature.