January 14, 2022

Macaron 101

Classy, chic, cute all those would be the nicer terms you can use for macarons. But usually, these tiny, dainty sandwich cookies are nothing but pure terror to amateur bakers and first-timers! Just 3 or 4 ingredients, might look like the easiest cookie on earth, but trust me, it is a challenge, it is a skill, and it is definitely, learning curve! And that is exactly why Amoretti® should be your go-to place for Macaron-Making! With our super fine Almond flour, Pistachio flour, Hazelnut Flour and Pecan Flour and an array of versatile extracts and flavorings you can make different combinations and variations of shells and fillings! How exciting is that?!

RECIPE FOR CLASSIC VANILLA FRENCH MACARON

Ingredients

100 gm Egg Whites
One pinch Cream of Tartar (optional)
150 gm Confectioner’s Sugar
90 gm Amoretti® Premium Blanched Almond Flour
80 gm Granulated White Sugar
½ Tsp Amoretti® Vanilla Madagascar Bourbon Water Soluble 2X

Directions

Whip the egg whites with the cream of tartar (optional).
Gradually drizzle in the granulated sugar and keep whisking until it reaches stiff peaks.
Sift together the confectioner’s sugar (powdered sugar) and almond flour together until it is fully combined.
Drop it into the egg whites, long with the Vanilla extract and fold the batter to bring it together. This process is called the macaronage.
Also, at this point add gel food color if you want. Remember, a few drops go a long way!
Keep folding in a figure of eight motion till your batter looks like lava or ribbons in a continues flow without breaking. Stop right there. Do not undermix or overmix.
Using a piping bag fitted with a round tip pipe the macarons on to a silicon mat lined baking tray, in ½ to 1-inch circles.
Tap the tray on the counter many times, until the air bubbles are released. If there are more bubbles, you can pop it with a toothpick.
Dry the macaron shells on the counter for 30 minutes to 1 hour or until there is a matte film on top and the batter doesn’t stick to your hand when you gently touch the top.
Bake in a preheated oven at 325 F for 18-25 minutes.
Cool the tray and only move the macarons from the tray when fully cooled down.
Sandwich shells with buttercream or ganache and enjoy!

SHELLS

Flavorings: You can use different flours (Amoretti® Premium Nut Flours) or any extracts (Amoretti® Extracts) for flavoring the shells. But be aware that too much extract will make the shell chewy, and the consistency of the batter will be affected. Stick with the product usage guide mentioned on the label of each product.

Decorations: Bake with sprinkles, Almond slivers, Pistachio bits, Coco powder, small Oreo bits etc.

TIPS AND TRICKS

The perfect Meringue: Not droopy, not overly whipped. STOP as soon as you get your first stiff peaks. Will see streaks on the mix and will be glossy.
Macaronage: Use a spatula to scrape and mix it to the side of the bowl in figure of eight motions until you get it to fall like lava. Or form a figure of eight without the train of batter getting cut.
Drying: Until the top is matte and has a dry film on top. Batter shouldn’t stick to your fingers. Under drying, will make the feet spread and over drying will make the shell crack. Local weather has a huge role to play when it comes to the drying time. Humidity will make the drying take longer.
Oven Temperature: Between 285 F to 325 F, depending on your oven. Ideal to use an oven thermometer or work with a couple of batches to know what works for you.