Here is a sweet treat that tricks me every time I make it The ‘French Macaron’. It is at times sloppy, at times dry n develop cracks. So this dessert requires absolute perfection rite from step 1.
Let me brief few points before getting into recipe details.
- The bowls n spatula used should be squeaky clean.
- Use non-refrigerated eggs.
- If using home made Almond meal, use well dried blanched Almonds. I dry out my blanched almonds almost for a day on the counter top before using.
- Grind the well dried almonds along with Icing sugar thus avoiding the formation of Almond butter.
- The batter needs to reach that perfect flowing stage before filling into the piping bag. Nothing less or more. Do not fold beyond the free flowing stage.
- Pipe the Macarons with straight hands perpendicular to the surface. If piped at even a slight angle, the Macarons would turn out sloppy n not develop the feet.
- Finally it would be a good idea to go for a Macaron sheet as Macarons made on baking/parchment paper may not give the right result if you do not have perfect piping skills. I have not been successful with baking on Parchment paper. So would recommend investing in one.
French Macaron recipe
( 1tsp.- 5ml )
- Almond meal – 70 gms.
- Icing sugar – 65 gms.
- Egg white – 50 gms.
- Granular sugar – 45 gms.
- Cream of tartar – 1/8 tsp.
- Salt – 1/8 tsp.
- Almond essence – Few drops
- Gel Colour – Pink few drops
- Grind blanched almonds along with Icing sugar to a super fine powder in a mixer. Sift over a fine sieve.
- Sieve for a couple of times more and discard all the particles that remain on the sieve.
- After 3 sievings transfer the Almond meal-Icing sugar mix into a clean glass bowl.
- Weigh the required egg whites into a clean bowl and whip till frothy.
- Once the egg whites get frothy, add salt n cream of tartar and whip to get smooth peaks.
- At this point add colour and granular sugar little by little and whip till very stiff peaks are formed. It took me almost 5 mins. of constant whipping to reach the required stiff consistency. Not just stiff very stiff.
- Add the Almond mix little by little n fold with lite folding movements.
- Fold till the Macaron batter flows freely without a break and you could form the shape of no.8 with the batter as in the pic.
- Do not mix beyond this stage. Transfer the batter into a piping bag fitted with a round nozzle. Pipe the batter holding the piping tip perpendicular to the Macaron sheet.
- To even out the tip that is formed and to remove any air bubbles trapped inside, bang the board on a level surface till the surface appears smooth. Any more tiny bubbles that are trapped can be popped using a sharp pin as shown in the pic.
- Rest the Macarons to dry out completely till it looses it’s shine n becomes quite opaque, smooth n non-sticky to touch. Approx. 20-30 mins. depending on the humidity.
- Bake at 150C for 15 mins./till the Macarons develop feet n the surface feels hard to touch. Use your favourite filling on the Macaron shells and refrigerate. I have used Peanut butter filling in my Macarons.