Until last weekend, I’ve been deeply convinced macaroons and I would stay the greatest enemies forever. Taking a path full of pitfalls, I failed many (many) times. First, I thought of a conspiracy. But that wasn’t. Macaroons recipe is a difficult one. Just be aware of this before starting. However, one main reasons helps keep trying: even a macaroon that looks awful taste great (or you missed part of the recipe).
From my personal experience, I’ll share with you few tips that helped me cracked the code for making good & beautiful macaroons.
1. The oven temperature is key to succeed. I’ve read many things about what was the right temperature and how long you should bake macaroons. And there is no right answer to that question. That really depends on your oven. Usually you’ll be recommended to bake macaroons for 13 to 15 minutes at 150°C to 160°C (302°F-320°F). But this might not feet your oven. For mine, I had to lower the temperature to 140°C to achieve a good result.
2. Two methods might be used to make macaroons. One is using Italian meringue and the other not. I feel more comfortable with the first option but some makes no differences between the two. Choosing Italian meringue requires a 10€ investment in a thermometer to make the sugar syrup. If you like baking pastries & sweets, it is really worth it.
3. Use first class ingredients. Choose a fine almond powder that would help you have great results in terms of taste and look.
4. Many chefs use two baking sheets – that is awesome but also very expensive. So no need to get into debt if you don’t plan to open a bakery. You can make beautiful macaroons without it. I uses a silicon baking sheets so macaroons are easy to take off.
5. Use “aged” eggs whites – that means separate whites and yolks at least 2-3 days before – or use dehydrated egg whites that you will find in specialized shops.
6. Pastry/piping bag is a must have accessory. You might use a reusable or a one-use plastic one.
Well that said, I’m not going to leave you without sharing the fantastic recipe that I tried last Sunday. This one comes from Christophe Felder’s cook book – a well-known French pastry chef and brighten up with C’est ma fournée idea of adding raspberry.
For 15-20 macaroons
- 100 g Butter (3,5 oz)
- 65 g Icing sugar (2,3 oz)
- 40 g Almond powder (1,4 oz)
- 25 g Blanched salt free pistachio (0,88 oz)
- 20 g Pistachio paste (70 oz)
- 75g Almond powder (2,65 oz)
- 75g Icing Sugar (2,65 oz)
- 75g Sugar (2,65 oz)
- 18g Water (0,64 oz)
- 2 Egg whites
- 1 point of knife of green coloring powder
- 1 point of knife of yellow coloring powder
Enjoy 🙂 !!!!