Ingredients:
2 oz. egg whites
1 oz. sugar, superfine or granulated
2 oz.
sugar, powdered
2 oz. sugar, powdered
2 oz. almond meal
Steps:
1. Measure out your ingredients.
Tip! Whenever possible, use recipes that have weight measurements, especially when making a temperamental dessert like a macaron. Large eggs aren't always the same size and everyone packs their measuring cup differently. Using weight measurements is one of the best ways of getting more consistent results.
2. Put egg whites into a stand mixer and whip up until
slightly bubbly.
3. Add superfine or granulated sugar.
Tip! While using superfine sugar is recommended, I have had no problem using granulated when it wasn't available.
4. Whisk to medium peak.
Tip! The peak system may seem like something only snobby culinary school grads use but it's actually quite simple and very effective. Just take your whisk attachment off of the mixer, tap of some of the excess and turn it upside down. The "peak" of your meringue will tell you when it's done. A medium peak holds it's shape well but the tip will curl. See this article for further explanation: Whipping Soft/Med/Stiff Peaks
Another tip! Add gel color here. I like Americolor or Wilton's gel color.
5. Whisk in first portion of powdered sugar (2 oz)
to soft peak
by hand or mixer.
Tip! The eggs and sugar will reach soft peak quickly. Whisking by hand can give better control if you are afraid of over mixing.
6. Pour into mixing bowl or continue to use the bowl from the stand mixer if the batch is small enough.
7. Fold in almond meal and second portion of powdered
sugar (2 oz).
Tip! I recommend combining the almond meal and powdered sugar in a food processor. If one is not available, sift together.
Another tip! Be very careful here. Watch the consistency as you fold the sugar and almond meal into the egg mixture. If under or over mixed, the macaron will not turn out correctly. The batter should run off of the spatula like a ribbon. If you'd like to test the consistency, place a dollop on a piece of parchment paper and watch to see if it flattens out. If it doesn't, keep mixing.
8. Put in piping bag with a medium round tip.
9. Pipe 3/4" size onto parchment.
Tip! For more consistent piping, make your own template! Cut a piece of parchment down to the size of the sheet plan you will use and use a round cookie cutter to draw circles to pipe inside of. When you lay a piece of parchment on top, you will be able to see through it to your template and can use it over and over.
10. Let sit out in the air until skin forms.
Tip! When you touch the top of the macarons the batter should not transfer to your finger.
Another tip! If you'd like to add sprinkles, add them after you've piped the macarons but before the skin forms. If you'd like to add them in a pattern (hearts, stripes, etc) wait until after you've baked and cooled them. Then draw the pattern with some gel color and dip into the sprinkles.
11. Bake at 350F in a convection oven or 325F in a traditional oven.
Tip! Don't set a timer. Some websites will estimate about 10 minutes but this can be misleading. Each oven will cook differently so check on your macarons frequently. They are done when they are firm to the touch but not turning brown on the edges or bottom.
12. Fill with the filling of your choice!
For troubleshooting macarons, I love this article: Food Nouveau. Thanks for stopping by the blog!
