Thank you for reading my blog. Please support my blog by clinking on the links that are tied to my account. It's been a while since my last post. I went back to school as a fulltime student and working as a fulltime employee, and at the same time had a newborn while in school and at work.
I received several request if I can share my macaron baking experience.
After reading several articles and macaron cookbooks, I found that there are three methods and a various technique of making a macaron. A couple of classes at Institute Culinary Education (ICE) in New York, NY helped me realized these important macaron baking techniques – how the meringue is prepared, proper folding, etc. Both classes were taught by Prof. K. Gordon. I have a signed copy of her book that I used as reference when troubleshooting the macaron shells.
I had applied these learnings from her classes - altered a few things to the recipe, and adjusted some of the techniques. The three methods I learned from ICE to make the shell are French Meringue, Italian Meringue, and Swiss Meringue. I tried all three methods. The batter from the French meringue method was too runny and spreads fast as soon as it was piped on the baking sheet; the Swiss meringue was too stiff to pipe. After several attempts and expensive failures, I finally found that the recipe using the Italian meringue works the best for me. It was the most stable, consistent structure, and easy to pipe. Hope this recipe and technique can help baker enthusiasts like me.
Like most recipes posted on the internet, this recipe calls for four main ingredients: almond flour or almond meal, confectioners’ sugar, granulated sugar, egg whites. Some additional ingredients that I also tested in making the meringue are the following: cream of tartar and powdered egg white.
Take me to the Recipe.
Ingredients Information
Almond flour or almond meal can be made at home or can be purchased at your local grocery store. The recipe below calls for a commercially milled almond flour. I mostly bought my almond flour at Costco and sometime at Trader Joe’s, Whole Foods, and Bob's Red Mill Almond Flour that can be found at any local grocery stores, if I am short a few ounces and need it on pronto. I prefer the Kirkland’s blanched almond flour based on two factors: cost and quality. I find it economical to purchase a 3-lb bag for the same price as a 1-lb bag from different brand. I also find the product dry and powdery, which is what is needed for this receipt, rather than having an oily almond flour that could affect the outcome of the macarons - cracked macaron shells.
Confectioners’ sugar is one of the key ingredients of
macarons. Confectioners’ sugar can be purchased at your local grocery
store. Domino brand or store-brand
confectioners’ sugar works the same. I tried them both and there was not
difference to the macaron’s smooth texture.
Granulated sugar help build the meringue structure of the
macaron in combination with egg whites.
I have tried branded or store-brand sugar and both works the same. A regular granulated sugar is what this
recipe calls for as it won’t matter much for Italian meringue because the sugar
is cooked into a fully dissolver syrup.
Egg whites is the important ingredient making the
meringue. Some recipes may require “aged” egg whites, “aged” egg
whites with dehydrated egg whites, “aged” egg whites with dehydrated egg whites
and cream of tartar, room temperature egg whites with cream of tartar, cold egg
whites, and more. I have tested these variations and observed different results. I have experienced over- and under- whipping the egg whites - caused weak
shell, air pockets under the shell, and cracks on the shell.
Ingredients
165 grams Almond
flour (Link)
165 grams Confectioners’
sugar (Link)
150 grams Granulated
Sugar
4 large Egg
whites, room temperature, fresh unaged
¼ cup Water
Optional Ingredients
Food coloring (Gel or Powdered)
Cream of Tartar (Link)
Powdered egg whites (Link)
Salt
Instructions
Making the Italian Meringue
In a large bowl, combine the almond flour and confectioners’ sugar, and stir with a rubber spatula until everything is combined. Sift the combined almond flour mixture, at least twice, to ensure no clumps of large granules. Set aside.
Incorporating the Ingredients
Method 1 (My preferred method)
Scoop a cup of the combined almond flour mixture and fold it into the lukewarm Italian meringue using a rubber spatula. Continue scooping until all the dry and wet ingredients are incorporated. Add gel / powdered food coloring, as desired. Fold the ingredients about 8 times. This process should take about a minute.
Method 2
Form a well in the combined almond flour mixture. Spoon the lukewarm Italian meringue into the center and stir using a rubber spatula. Continue spooning the lukewarm Italian meringue until all the dry and wet ingredients are incorporated. Add gel / powdered food coloring, as desired. Fold the ingredients about 8 times. This process should take about a minute.
Note: I noticed no significant difference between the two methods.
Piping
After folding, spoon the batter in a pastry piping bag with a round tip (Wilton Tip #10 or alternatively cut a 1/2 -inch opening in the bag). Fill the bag halfway. Cover the remaining batter with a plastic wrap placed directly over it (not on top of the bowl), to prevent a skin from forming.
Pipe the meringue on the parchment paper that sits on top of a silicone mat. Though not required to have both, but I find it helpful and it prevented the feet from burning. I also find it easier for the shell to be removed after it cools down. I learned this process as it goes. In a 13x18 baking sheet pan, at least 24 x 1.5-inch macaron shells can fit with 1.5 inches space apart from one another.
After piping, firmly slam the baking sheet down to remove excess air by lifting the sheet about 6-inches above the table and release. Slam the baking sheet at least 6 times or until the “tail” (or peaks from piping) on the shell settles out. Air bubbles may be seen on the shell.
Continue piping, then slam the baking sheets again. This process will eliminate excess air or stiffness from the batter without the need of additional folding. Let the macaron to rest for 10 minutes to form a skin before baking. Don’t be afraid to touch the shell. If your finger sticks to shell, give additional few minutes for the skin to harden.
Baking
Preheat the oven to 325 ºF. Use the “Convection Bake,” if your over have this option. It helps with the air circulation for even heat distribution. When the skin hardens and the oven is ready, place an extra empty baking sheet pan on the baking pan with the piped shells. Basically, doubling the pan for even heat distribution. This is optional if you have a limited number of baking sheet pan. This technique was taught at ICE.
Bake the Italian meringue shells at 325 ºF for 17 minutes, rotating the pan after 8 minutes. If you noticed that the shells are turning darkening too quickly, put a wooden spoon in the door of the oven to prop it slightly open and lessen the heat. Remove the shells from the oven. Slide the parchment paper onto a cooling rack and the shells cool completely, about an hour.
Pipe and bake the next batch.
Filling
Fill the cooled shells with your desired filling by turn the shell over, so that their feet, flat side is in contact with the fillers. Place another shell of matching size flat-side down onto the filling to make a sandwich. Twist slightly the shells to sandwich them together securely.
Storage
Store the macarons with fillings in an airtight container in the refrigerator for up to two days. I prefer my macaron having a cookie texture with soft and chewy in the inside. Anything after 2 days the shell becomes gradually soft. Or, store the macaron shells in an airtight container and fill them when it is ready to be eaten. I find this process prolongs the cookie texture of the macaron shells.
Yield
Approximately 15 sandwiched macarons (30 x 1.5-inch macaron
shells)
