Macarons, the French dessert classic, have captured the hearts and palates of dessert lovers around the world.
Two of these delicious almond meringue cookies filled with fat, usually with ganache, butter, or jam, originated in Italy and were introduced to France by Catherine de Medici in the 16th century, ever since the macarons have evolved into a symbol of French patisserie, with their bright, vibrant colours. they were famous for their taste.
The appeal of macarons lies not only in their beauty but also in their uniqueness and taste. A perfect macaron boasts a crisp outer shell that keeps the inside soft and slightly moist. The fillings create a contrasting creamy or fruity texture, creating a harmonious blend of flavors in every bite.
Flavor-wise, macarons are incredibly versatile. Common flavors include vanilla, chocolate, pistachio and raspberry. But modern versions also include exotic flavors like matcha, salted caramel, and sweets like foie gras The flavors of the cookies are balanced by the filling, ensuring that each macaron delivers a complex and satisfying taste.
Tips for making the perfect macaron, Finding the perfect macaron is a challenge, even for experienced bakers. Here are some tips, backed by the experiences of experienced bakers and macaron enthusiasts, to help you make delicious macarons:
Use aged egg whites: Many bakers swear by egg whites aged 24 to 48 hours before use. This helps reduce their moisture content, making meringue more consistent.
Precision: Precision is key to making macarons. Measure the ingredients, especially the almond flour and powdered sugar, with a kitchen spoon to ensure consistency.
Proper macaronage: The method of folding meringue into dry ingredients is important. The batter should be smooth and flow like lava. Overmixing or mixing can cause cracking or hollowing of the shells.
Video of Macarons
Resting time: Pipe the batter onto the baking sheet and let it rest until the skin sets, usually 30 to 60 minutes.This helps prevent cracking during baking and it gives the macarons the signature "feet."
Oven temperature: Macaron are sensitive to temperature. Consistent baking and moderate temperatures (about 300°F or 150°C) are essential. Using an oven thermometer can help keep them accurate.
Ingredients of macaron
- 80g Almond flour.
- 85g Powdered sugar.
- 65g Egg whites. (Room temperature)
- Salt.
- 2/6 Cups ground almonds.
- Sugar.
- Gel food coloring. (All colors are acceptable)
- 130g Raspberries. (Choose only one color)
- 200g White chocolate.
- 2 tablespoons Heavy cream.
How To Prepare Macarons
1. In the mixer, put 80 g of almond flour.
2. Add 85g powdered sugar.
3. Mix the ingredients together well, if you don't have the processing machine you can mix it with your hand.
4. Put the mixture in the colander and strain.
5. Remove from 4 egg whites and strain to batter.
6. Add a small pinch of salt.
7. Mix the mixture with the batter until it turns into a creamy consistency while beating the mixture Add 1 or 4 (50g) small cups of sugar at the same time of mixing.
8. Add a little food coloring gel.
9. Continue mixing until the mixture turns into the color you chose.
10. Add 1 or 3 cups ground almonds.
11. Mix until mixed.
12. Add 1 or 3 cups of ground almonds (add half the ground walnuts and mix).
13. Add the remaining amount of ground walnuts.
14. Blend well.
15. Put the mixture in the candy bag.
16. In the candy mold put the cream.
17. Hit the mold with the ground to release air bubbles, then leave the macarons to rest for 30 minutes.
18. After 30 minutes, place the macarons in the oven at 150°C or 300F for 14-15 minutes, then let it cool completely.
19. In a bowl on low heat, add 130g of berries.
20. Stir the berries until dissolved.
21. Put it in the strainer and strain it.
22. In a bowl put 200g of white chocolate.
23. Put the melted berries with chocolate and add 2 tablespoons of heavy cream.
24. Put the pot on the fire, stirring until it dissolves.
25. Let the cream cool and then put it in the candy bag then refrigerate for 1 hour.
26. Put the cream on top of the macarons.
27. Close the macarons.
28. Refrigerate the macarons for 24 hours.
29. Enjoy!
Macarons are a testament to both the art and science of cooking. Their delicate balance of texture and sweetness, as well as their incredible visual appeal, appeal to dessert lovers.
By following expert advice and experimenting with flavors, you can create macarons that not only look good but also taste irresistible.
Whether you are an experienced baker or a novice, the fun of making and sharing these delicious treats is well worth it.