Bake Beautiful and Delicious Homemade Macarons
Mastering Macarons: Perfect for Housewarming Gifts!
Create stunning macarons at home, perfect for housewarming gifts or as elegant treats for your home cafe. These delightful confections are a feast for both the eyes and the palate, promising a sweet and joyful experience.
Macaron Shell Ingredients- 92g finely ground almond flour
- 82g confectioners’ sugar (icing sugar)
- 74g granulated sugar
- 76g egg whites (at room temperature)
- A small amount of food coloring in your desired shade
Cooking Instructions
Step 1
Let’s begin by making the meringue, the foundation for our macaron shells. In a clean bowl, gently whisk the egg whites until they are foamy. Gradually add the granulated sugar in 2-3 additions while continuing to whisk. Whip until you achieve a stiff, glossy meringue. Adding sugar gradually helps stabilize the meringue and achieve the perfect consistency.
Step 2
The meringue is ready when it forms stiff peaks that hold their shape and don’t droop. You can test this by inverting the bowl; the meringue should stay put. A glossy sheen is also a good indicator. This step is crucial for the final texture of your macarons, so ensure the meringue is firm.
Step 3
Now, prepare the dry ingredients that form the structure of the macaron shells. Sift the almond flour and confectioners’ sugar together at least 2-3 times. This process removes lumps and aerates the mixture, contributing to a smoother shell. Gently fold the sifted dry ingredients into the meringue in 2-3 batches. Be careful not to overmix, as this can deflate the meringue and make the batter too runny.
Step 4
The consistency of the batter is key. When you lift the spatula, the batter should flow down smoothly in a ribbon-like consistency, not in stiff clumps. It should form a ‘figure 8’ shape without breaking. If the batter is too thick, the macarons may not develop ‘feet’ properly, and if it’s too thin, they might spread too much.
Step 5
It’s time to add color to your macaron shells! Incorporate your desired food coloring into the batter. Mix gently until the color is evenly distributed. Add coloring sparingly at first, as a little goes a long way, and you can always add more to achieve the perfect hue. The final batter should have a beautiful, even sheen.
Step 6
Before transferring the batter to a piping bag, prepare it for neat piping. To prevent the batter from leaking and to ensure a clean piping process, insert a pastry bag into a piping bag fitted with a round tip. This double-bagging provides extra support and control.
Step 7
Using the prepared piping bag, pipe circles onto a baking sheet lined with parchment paper. Aim for a consistent size, about the diameter of a US quarter (or 500 won coin). Allow the piped shells to air dry at room temperature for about 20 minutes. They are ready to bake when you can gently touch the surface without any batter sticking to your finger. This drying step helps develop the characteristic ‘feet’ of the macaron.
Step 8
Once the surface is dry to the touch, bake the macarons in a preheated oven at 150°C (300°F) for approximately 20 minutes. Oven temperatures can vary, so you may need to adjust the time and temperature slightly. Keep an eye on them to prevent browning or burning. Allow the baked shells to cool completely on the baking sheet before attempting to remove them.
Step 9
Your cooled macaron shells are now ready! Fill them with your favorite frosting, ganache, or jam and sandwich two shells together to create beautiful, delicious homemade macarons. Enjoy sharing these delightful treats at your next gathering!
