French macaron

My all time favorite….

This recipe of French macaron is the result of numerous trials n errors. It took me a very long time to get it to look like the real ones. I don’t know if it’s the same with others, but this was pretty tough for me. Every time, I would make it, it happened to spread and looked unappealing. So finally, here is the way I do it to get a perfect lot of French macaron. Wish I could call this a fool-proof recipe, but then if you are trying for the first time, there are numerous things that could go wrong.

There are certain important reminders while making Macarons. –

  •  The beater blades need to be squeaky clean, with no fatty or watery remains.
  •  Whipping the egg whites to the right consistency with the formation of stiff    peaks.
  • Caster sugar needs to melt completely in the egg whites before adding the almond meal.
  • The almond meal-icing sugar mix should be very fine without any bigger chunks of almond remaining in the batter.
  • Careful folding of the almond meal-icing sugar into the whipped egg whites.

Having taken care of all these, if your French macaron do not still happen to rise or develop a feet, you might have under-mixed the batter or not given enough resting time for the macaron shells to dry out before baking. A good batter when piped, starts to dry out in 10 mins. If it doesn’t, just wait for another 30 mins. to get a matte finish on the Macaron shells.

Every time I make the Macarons, it just disappears before sandwiching with the filling. Though it does save me the effort of making the filling ;), I’m ultimately left only with the Macaron shells to be photographed. This could be filled with any variety of jams, whipped cream, chocolate ganache, chocolate truffle….the possibilities are endless.

So try out this recipe for the yummy French macaron n hope you end up with a perfect lot.

French macaron recipe:

Ingredients:

  • Almond powder – 45 gms.
  • Icing sugar – 45 gms.
  • Caster sugar – 55 gms.
  • Egg white – 1 No.
  • Almond essence – 2 drops
  • Salt – A pinch
  • Cream of tartar – A pinch
  • Gel Colour – As required

Method:

  • Blitz the almonds along with icing sugar in the mixer to a fine texture.
  • Sieve the powdered mix and keep aside.
  • Take egg white in a mixing bowl with salt.
  • Whip till the egg white gets frothy.
  • At this stage, add the cream of tartar along with caster sugar and almond essence, and whip till the sugar completely melts in the egg white and form stiff peaks.
  • Now slowly add the almond powder-icing sugar mix into the stiff egg whites.
  • Fold with uniform hand movements, n incorporate the dry ingredients completely with minimum strokes.
  • If adding colour, separate portions of the mix into separate bowls to give the required colour.
  • Add colour starting with just 1 drop, as the gel colours are intense and provide uniform colouration when well mixed.
  • Now take a piping bag attached with a round nozzle.
  • Transfer the batter into the piping bag and pipe the desired qty on a greased/butter paper lined baking tray.
  • Once the piping is completed, tap the tray couple of times firmly on the base slab.
  • This helps the entrapped air bubbles to escape from the batter, thus giving good rise to the Macarons.
  • Rest the macarons till the surface gets a matte finish, n is non-sticky to touch.
  • Bake in a pre-heated oven at 140C for first 10 mins. and then reduce the temp. to 100C and bake for another 10-15 mins./till the macaron appears well done without any change in colour.

Note:

  • Use only gel based colours for Macarons, as water based colours with change the consistency of the batter.

Recipe steps:

  1. Blitz the almonds along with icing sugar in the mixer to a fine texture.
  2. French macaronSieve the powdered mix and keep aside.
  3. French macaronTake egg white in a mixing bowl with salt.
  4. French macaronWhip till the egg white gets frothy. At this stage, add the cream of tartar along with caster sugar and almond essence, and whip till the sugar completely melts in the egg white and form stiff peaks.
  5. French macaronFrench macaronNow slowly add the almond powder-icing sugar mix into the stiff egg whites.
  6. French macaronFold with uniform hand movements, n incorporate the dry ingredients completely with minimum strokes. If adding colour, separate portions of the mix into separate bowls to get the required colour. Add colour starting with just 1 drop, as the gel colours are intense and provide uniform colouration when well mixed.French macaronFrench macaronFrench macaron
  7. Now take a piping bag attached with round nozzle.
  8. French macaronTransfer the batter into the piping bag and pipe the desired qty on a greased/butter paper lined baking tray.
  9. French macaron
    French macaron

    French macaron
  10. Once the piping is completed, tap the tray couple of times firmly on the base slab. This helps the entrapped air bubbles to escape from the batter, thus giving good rise to the Macarons. Rest the Macarons till the surface gets a matte finish, n is non-sticky to touch.;approx. a good 30 mins.(Here you can find the difference b/w the yellow n pink macarons. Yellow drying up n pink still freshly piped.)
  11. French macaronBake in a pre-heated oven at 140C for first 10 mins. and then reduce the temp. to 100C and bake for another 10-15 mins./till the Macarons appear well done without any change in colour.French macaronFrench macaronFrench macaron
 

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