Yes, I finally did it.
Dare I say I have mastered the French Macaron recipe?
I have to be careful because if I get too cocky I’ll have an oven full of flopped meringues!
You know it’s funny because I’d never even heard of a french macaron way back when I was in culinary school.
These bad boys didn’t hit the scene and get really popular until about 6 or 7 years ago?
I never made them to sell in my bakery because #1~ it was just always so darned hot in that kitchen!
They would never dry! And as you’ll see the drying is a very important step in the success of the meringue cookie.
So needless to say, I have very little experience making them professionally, but as I delved into the experimental kitchen in my off time to figure out these little mysteries, I have certainly had my share of flops let me tell you!
But I think having one or two (or 10) flops is necessary to understand the nature of this finicky little gem of a recipe.
It’s all in the mixing of the macaronage~ the folding of the meringue into the fine ground almonds and sugar
Well, I hope in this video I am able to touch on the trouble spots you may encounter, and shed some light on the true essence of what makes a successful French Macaron.
(PS- my recipe is adapted from the Martha Stewart recipe, I have found her recipe to give the best results while not being too sweet)
I decided to make mine coffee flavor with a filling of rich chocolate ganache!
Let me just say : MOCHACCINO EXPLOSION!
These are amazing!
You can make them whatever flavor you like, and if coffee is not your style, simply omit the coffee flavor and add 1 teaspoon of vanilla extract instead!
Food coloring is optional and of course the filling is whatever your heart desires!
For example a raspberry filled macaron will be colored red and filled with raspberry buttercream
- Sliced Almonds (not toasted) ⅔ cup (72g)
- Confectioner's Sugar 1 cup (117g)
- Egg Whites fresh- large 2 (60g)
- Granulated Sugar¼ cup (50g)
- Cream of Tartar ⅛ teaspoon
- Instant Coffee Granules 1 Tablespoon
- Water 2 teaspoons
- ¼ Recipe Ganache
- In a food processor grind the almonds finely for about 1 minute
- Add the confectioners sugar and continue to grind for another 30 seconds to 1 minute
- Press the almond mixture through a fine sieve and help it along with a spoon
- Return the mixture to the food processor and grind again
- Repeat the sifting and grinding until you are left with no more than 2 Tablespoons of course nut particles in the sifter, discard those particles.
- Place the room temperature egg white in the mixer bowl and whip on high speed until frothy, then add the cream of tartar
- Whip until the meringue starts to get white and frothy and gains strength and volume, then gradually add the granulated sugar and continue whipping on high speed until a thick, glossy firm peaked meringue is achieved.
- Add the flavoring
- Add the almond flour/sugar mixture all at once and fold into the meringue as per the video instruction~ this is the macaronage.
- The batter should flow like lava after approximately 30-40 strokes.
- Transfer the mixture to a piping bag fitted with a coupler and no tip and pipe 1" diameter circles spaced 2" apart.
- Let dry in a cool spot from 15 - 60 minutes depending on the conditions in your room.
- They should be dry to the touch
- Preheat oven to 350°F and bake for 13 minutes
- Cool completely and fill with ganache
- I sprinkled cocoa powder on top of mine.
- Store in an airtight container for up to 4 days
Take out ¼ cup confectioners sugar and replace it with ¼ cup unsweetened coco powder, proceed as normal as stated in the recipe and the video