 |
| Too many macarons!! |
I have gotten a multitude of requests on how I make my macarons. First off, I'd like to make a disclaimer that I am by no means a professional. It's a hobby I've picked up during rotations to help pass time and the loneliness (does that sound sad? I swear it's not lol). However in my free time I do a considerable amount of research when it comes to making the perfect macaron, and I've taken the time to learn its history and culture. My sister and I have also made a bit of a hobby trying out different macarons in Texas, so while I haven't necessarily tasted a french macarons, I've tried VERY similar ones from devout macarons bakeries.
Ergo.... I think I may know a thing of two about macarons. Trust my judgement when I say this:
1. You need to try a macaron from a bakery to appreciate your own baked macarons. I think so far, surprisingly the best ones are from Bakery Lorraine in San Antonio (stumps the ones in Houston, that's for sure).
2. I've said it time and time again... they are not easy to make perfectly. So if you fail, try again and experiment with your ratios and environment. Even a slight change in the humidity will change the outlook of a macaron.
3. These things are SWEET. Sometimes I feel like they may be sickening sweet. So it's best to eat one at a time, and it's even better with a bitter or semi-sweet coffee.
4. Measurements are precise. I think it's best if you accurately follow the ingredients I've posted below. One off measure with the ratios and that's it.
5. DON'T OVER MIX. Please use the fold technique during the macronnage stage for a total of 50 strokes ONLY. I'm very serious about this!
6. Also keep in mind that this recipe uses the french meringue method. Almost all the bakeries I've been to create macarons using the Italian meringue method, and although it's somewhat minute, there is a difference in the outcome. I find the italian method a bit cumbersome, and it requires a lot of equipment that many of us average folks don't have... so french method it is!
Okay, phew... enough with the logistics. Onto the actual recipe!
This recipe calls for regular almond based macaron shells with a chocolate ganache. Many other different flavors of macarons are posted in my blog (scroll down for more!). I've decided to forego too many pics on this since this is a very wordy post, so make sure to look up more of my recipes for more pics!
Makes roughly 30 medium sized macarons
Ingredients:
For the shells
-3 eggs at room temperature for egg whites (you specifically need LARGE, no more, no less in size)
-1 cup and 1/2 tablespoon of grounded almonds -- if ground almonds are not readily available, you can always grind your own blanched slivered almonds
-2 cups and 1/2 tablespoon of powdered sugar
-1 tablespoon of unsweetened coco powder
-1 1/2 teaspoons of cream of tartar
-1/2 of granulated sugar
-optional brown or red food coloring
-2 baking trays
-parchment paper (you will NEED parchment paper, silpat or silicone baking sheets can do as well, but anything else will only create a problem)
-piping bag (I personally hate having to buy expensive piping bags... so I just use a medium sized ziplock bag)
-electric mixer (I use handheld)
For the ganache filling
- 1/2 cup of heavy cream
- 1 bag of chocolate chips of your choice
-optional 1/2 teaspoon of flavoring (sometimes I'll add vanilla extract or almond extract, depends on your sweetness and tastes preference!)
1. With your two trays, place parchment paper on top and set aside. Separate the room temperature egg whites from the yolk into a container. Cover with a plastic film and set aside to age while you work with the dry ingredients. Need a tip on how to separate the egg whites? Check out the video I posted after step 8.
2. With a sifter over a large bowl, place ground almonds into the sifter and then add the powdered sugar and coco powder. Be careful not to get messy! I like to use a spoon to mix the powdered sugar and almonds together, while at the same time sifting them into the bowl.
3. These things are SWEET. Sometimes I feel like they may be sickening sweet. So it's best to eat one at a time, and it's even better with a bitter or semi-sweet coffee.
4. Measurements are precise. I think it's best if you accurately follow the ingredients I've posted below. One off measure with the ratios and that's it.
5. DON'T OVER MIX. Please use the fold technique during the macronnage stage for a total of 50 strokes ONLY. I'm very serious about this!
6. Also keep in mind that this recipe uses the french meringue method. Almost all the bakeries I've been to create macarons using the Italian meringue method, and although it's somewhat minute, there is a difference in the outcome. I find the italian method a bit cumbersome, and it requires a lot of equipment that many of us average folks don't have... so french method it is!
Okay, phew... enough with the logistics. Onto the actual recipe!
This recipe calls for regular almond based macaron shells with a chocolate ganache. Many other different flavors of macarons are posted in my blog (scroll down for more!). I've decided to forego too many pics on this since this is a very wordy post, so make sure to look up more of my recipes for more pics!
Makes roughly 30 medium sized macarons
Ingredients:
For the shells
-3 eggs at room temperature for egg whites (you specifically need LARGE, no more, no less in size)
-1 cup and 1/2 tablespoon of grounded almonds -- if ground almonds are not readily available, you can always grind your own blanched slivered almonds
-2 cups and 1/2 tablespoon of powdered sugar
-1 tablespoon of unsweetened coco powder
-1 1/2 teaspoons of cream of tartar
-1/2 of granulated sugar
-optional brown or red food coloring
-2 baking trays
-parchment paper (you will NEED parchment paper, silpat or silicone baking sheets can do as well, but anything else will only create a problem)
-piping bag (I personally hate having to buy expensive piping bags... so I just use a medium sized ziplock bag)
-electric mixer (I use handheld)
For the ganache filling
- 1/2 cup of heavy cream
- 1 bag of chocolate chips of your choice
-optional 1/2 teaspoon of flavoring (sometimes I'll add vanilla extract or almond extract, depends on your sweetness and tastes preference!)
1. With your two trays, place parchment paper on top and set aside. Separate the room temperature egg whites from the yolk into a container. Cover with a plastic film and set aside to age while you work with the dry ingredients. Need a tip on how to separate the egg whites? Check out the video I posted after step 8.
2. With a sifter over a large bowl, place ground almonds into the sifter and then add the powdered sugar and coco powder. Be careful not to get messy! I like to use a spoon to mix the powdered sugar and almonds together, while at the same time sifting them into the bowl.
 |
| About to add in the sugar! |
4. Now recover your eggs and add the cream of tartar. With your electric mixer on medium low, mix together until the eggs become very foamy and soap like. It should take roughly 30-40 seconds.
5. Add in about 1/4 of the granulated sugar you've measured out already. Now with the electric mixer on medium high, mix for about 2 minutes. For evert 30 seconds keep adding increments of sugar until you've added the entire amount. You are looking for a glossy and sturdy meringue that produces stiff peaks when you stop the mixer by the time you finish.
6. This step is optional and based on your judgement. If you don't have the desired stiff peaks, you can add a tiny bit more sugar and keep mixing. Adding sugar stabilizes the meringue. The outcome of the meringue also affects the outcome of the macaron shell!
7. Add in the optional food coloring if you like, and mix for a few seconds.
8. THIS IS A VERY CRUCIAL STEP.... the MACRONNAGE... or the mixing of the dry and wet ingredients phase! Mix the dry ingredients into the meringue bowl. I like to add half of the dry ingredients, and fold 10 times, and add the rest. You need a strong hand and a good eye to make sure it's mixed correctly (also you need to count!). You want to perform the fold technique during the macronnage for no more than 50 strokes! So make sure every stroke counts. Mixing together via the electric mixer will not make it come out right. If you want a brief tutorial on the fold technique watch this tutorial (starts at 1:37):
9. Scoop up your mixture into a piping bag and pipe into your baking sheets. You want to do this process quickly -- but efficiently of course.
10. In room temperature set aside your trays and let the immature macaron shells set aside for 15 minutes and set oven to 235 degrees F.
 |
| Set aside to "harden" somewhat for 15 minutes. The size of these are about the same as a US half dollar. |
While the macaron shells are set aside, you can make the ganache.
1. In a saucepan, heat up the heavy cream in medium heat. After it boils add in the chocolate chips and optional flavoring.
2. Stir on low for 5 minutes until it becomes a nice homogenous paste like consistency.
3. Turn off heat, set aside in room temp for another 5 minutes, and then place in the refrigerator to cool.
----
11. After 15 minutes, place the trays in the oven and bake for 16 minutes. Now, I use a double oven and I place the trays a little higher than the middle level of the oven. If you don't have one, place one rack 2 levels from the top and the other 2 levels from the bottom. Depending on the type of oven you have (conventional or convectional) the outcome of the macaron integrity may be affected.
12. Take out once finished and cool completely (roughly 30 minutes).
13. Once cooled, peel macarons from parchment paper and match sizes.
14. Taking your ganache and placing into a piping bag, pipe a small amount into macaron shell and pair it to create your finished macaron.
Okay so that was quite a lot! I hope I broke it down enough give you a better understanding. If you have any other questions please let me know! Hope you guys enjoy! Bon appetit!
Love,
Jacq
No comments