After tons and tons of reading, blogs, sites, videos and walkthroughs about these delicate beauties, I ventured into this attempt, just to make sure that I didnt end up being a failure without even trying it out. I was pretty much intimidated by the amount of research that has gone into the making of the perfect macaron but the more pictures I saw, the more I wanted to create one.
Since Spring is in the air and Mactweets have announced the arrival of spring by their
SPRING FLING ... Mac Attack 5
I decided to go for a spring inspired theme...spring is for yellows, violets and strawberries for me...
Do educate yourself as much as you can before you attempt to make them, cos from what I have read, the same recipe can turn out to be a complete success or an utter failure, it just depends on how you treat the ingredients.
I have tried to make things easy and while compiling all tips I have collected through my own research, I am trying to give it in a chronological order.
After going through many, I decided to follow Tartlette's recipe for the basic French macaron.
Basic Macaron Recipe (French Method)
3 egg whites, or 100g weighed
25g granulated sugar
200g powdered (icing) sugar
110gram blanched almonds, whole or ground
1. I started 4 days prior. Fix the recipe you are going to follow. Seperate the egg whites and keep it in a plastic container inside the refrigerator for 3 days. 24 hours before making the macarons, remove the egg whites from the fridge and put it in the coolest part of your kitchen.
You can also refrigerate for 5 days in the fridge and use it.
2. On the big day, prepare your cookie sheet, 2 or 3 if you have. Draw circles of 2cm diameter on wax paper, cut to the size of your cookie sheet, each circle 2cm apart, and keep ready.
3. Use a scale. Weigh all your ingredients, try to be as precise as you can.
4. Almond powder bought from shop is the least preferred option. You never know how long it has been on the shelf and how pure it is. You can either use blanched and peeled almonds or use raw ones. The raw ones will give a nice grainy look to your batter which I loved. Pulse the almonds for 1-2 minutes in your grinder. Then add the icing sugar and grind for 1-2 minutes.
5. Sieve this mixture atleast 3 times. I used 2 pieces of wax paper to sieve to and fro. Make sure there are no lumps and the sugar and almond powder is mixed well.
6. Wash and dry your mixing bowl. Pour the egg whites into the bowl. Using your mixer, start to whisk the egg whites, gradually adding the granulated sugar. Add desired food coloring and flavor at this point so that it gets nicely incorporated. Beat until the mixture forms firm peaks and becomes glossy, but not too stiff.
7. Macronage: This is the vital step in the process of making macarons. If you beat the wrong way or beat either too much or too less, you are bound to end up with flat discs or broken macarons or anything other than the perfect macarons we all die for.
Using a spoon, add the powdered mixture of almonds and icing sugar, in around 6 parts to the whisked egg whites. Add each part and mix briefly. The ideal way to go is to mix quick and firm for the first 30 seconds and then slow down. Using a flexible spatula, scrap the sides and slowly mix to the center of the batter, being careful not to deflate the batter. The pictures at Kitchen Musings are a good indicator of how you should go about macaronage. The entire process should take only around 50 strokes. Remember, it is better to under mix than to over mix. Make sure that the ingredients are well mixed within the first strokes.
This video gives an idea of how to go about mixing the ingredients while not disturbing the batter much.
9. Put spoonfuls of batter to the piping bag fitted with a plain nozzle and keeping the nozzle at the center of the circle you have drawn, pipe into the center with small circular motion. Do this until you have filled 1/2 of the circumference of the circle. We want the batter to flow out and fill out the rest of the circle. Do this way for the entire circles you have drawn. Leave for 1 hour so that the batter develops a skin, which I find to be as important as aging egg whites to achieve the perfect macaron.
10. Meanwhile, pre-heat the oven to 150 degrees C or 300 degree Fahrenheit.
11. Once the macarons are ready, bake for 12-15 minutes. 5 minutes or so into the baking period, if everything you have done is good or if your stars are just lucky on the given day, you will be lucky enough to see the little feet popping out of your beauties, which is every macaron maker's dream come true.
Once th baking period is over, Remove from oven and let cool for 5 minutes.
12. For me, the hardest part was removing the macarons from the baking paper. After cooling the macarons for 5 minutes, when I saw that I couldnot lift them from the paper without breaking th delicate macarons, I decided to use the water technique. I sprinkled some water on to my kitchen counter top and carefully kept the wax paper containing the macarons on top of it. After 5 minutes, they should come of easily. Use a flat spatula to lift them. Remove from top of water after 5 minutes or your macarons will be soggy.
13. Fill the downside of one macaron with your choice of filling and keep a similar one on top. Do not press. Repeat for the rest of macarons.
For the White Chocolate Strawberry Ganache
11/2 cup white chocolate
1/2 cup heavy cream
1/3 cup strawberry jam
Chop the chocolate into small pieces and keep ready in a bowl. Heat the cream until hot. Pour the cream into the chocolate, add the jam and mix well until everything is well blended together. Cool and keep it in fridge until it sets, for around 2 hours.
![[50.jpg]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tjb6HqfX2yMVv6FsTb7U7QxHLrIY7n6Im3JxU2dQMplBGIBknzatt3irm6GUvNeG7hSzB8ddwZZPLfPlrmfenZTR36A4OCyx0Di7T3SOOGTQIZio8Wq7E7vSkAdsrz6eTQrXiDe0CRI/s1600/50.jpg)
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