Macarons are often referred to as cute and easy-to-eat sweet. However, the process of making macarons can be a little more complicated than the way it looks. I had that experience myself. It was during the time at baking school that I tried baking macarons for the first time.
I can't be so proud of the result because it was pretty bad. I remember, on that day, all of the students were so excited. We all imagined bringing home our freshly baked little macarons. As usual, we made preparation for the class such as turning on ovens, setting up baking tools, and scaling ingredients. As soon as our chef came in, he started his demo. Everyone eagerly watched him making macarons, listened to his lesson concentratedly, and took note very carefully. However, things did not turn out so well. All macarons were either not rising, not smoothing or burning. We could not understand why our macarons failed us even though the recipe and process seemed straightforward and not too complicated. Looking back to what happened, I realized that making macarons is a delicate process. Even small thing may can affect the result. Here is the recipe and its troubleshooting chart that I have been using. Enjoy your baking!
FOR MACARON SHELL
140 gram Ground Almond
140 gram Icing Sugar
120 gram Egg White
125 gram Sugar
3-5 gram Salt
Preheat oven at 350F
In a bowl, combine Ground Almond and Icing Sugar. Transfer them to a blender or food processor to mix them well.
Sieve the mixture in step 2, then take out 250 gram, and set aside.
In a mixer bowl, combine Egg White and Icing Sugar.
In a sauce pan, boil a little bit of water, then put a mixer bowl in step 4 on top of it. Hand whisk the mixture until it reaches 150F.
Transfer mixer bowl to mixing machine, add salt, then whisk at high speed until the bottom of the bowl warm that we can touch.
Switch to paddle, add 250 gram mixture in step 3 and add colour/flavour (if needed). Turn the machine to medium speed for 10 seconds.
In a piping bag with small piping tip, pipe as desired size.
Let it dry for 10 minutes. Bake at 300F for 10 minutes.
FOR MACARON FILLING
Depending on macaron's flavor, you can choose butter cream, chocolate ganache, cream cheese, etc.
TROUBLESHOOTING CHART
#AnhbAkes #anhbakes #cakesbyanhiivi #homebaking #recipe #pastries #macaron #coconut #buttercream #white #frenchpastries #washingtondc #rockville #bethesda #gaithersburg #clarksburg #frederick #toronto #centennialcollege