Making Macarons: A Comprehensive Guide

Sweet meringue-based confectionery.

Macarons are a type of small circular cake, typically made from ground almonds, sugar, and egg whites. They are characterized by their smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. Macarons are sandwiched together with a filling, which can be ganache, buttercream, or fruit jam. Despite their delicate and intricate appearance, making macarons is a process that can be mastered with practice and precision.

Understanding the Macaronage Technique

The macaronage technique refers to the process of mixing the almond flour and icing sugar mixture into the meringue. This step is crucial in achieving the right consistency for your macaron batter. The batter should be smooth, shiny, and should flow like lava when you lift the spatula. Over-mixing or under-mixing can result in a variety of problems, such as cracked shells, no feet, or hollow macarons.

Making Macaron Shells

To make the macaron shells, you will need to sift together the almond flour and icing sugar to remove any lumps. In a separate bowl, whip the egg whites until they form soft peaks, then gradually add the granulated sugar and continue whipping until stiff peaks form. This is your meringue.

Next, add half of the sifted almond flour and icing sugar mixture to the meringue and gently fold it in using a spatula. Once it's incorporated, add the rest of the mixture and continue to fold until the batter reaches the right consistency.

Transfer the batter to a piping bag fitted with a round tip and pipe out small circles onto a baking sheet lined with parchment paper. Tap the baking sheet on the counter a few times to remove any air bubbles, then let the macarons rest for about 30 minutes to an hour, until they form a skin on top.

Bake the macarons in a preheated oven at 300°F (150°C) for about 12-15 minutes. The macarons are done when they come off the parchment paper easily.

Making Macaron Fillings

While the macaron shells are cooling, you can prepare the filling. You can use ganache, buttercream, or fruit jam, depending on your preference. To make a simple ganache, heat heavy cream until it just begins to simmer, then pour it over chopped chocolate. Let it sit for a minute, then stir until smooth. Let the ganache cool until it thickens to a spreadable consistency.

Assembling and Storing Macarons

To assemble the macarons, pipe or spread a dollop of filling onto the flat side of one macaron shell, then sandwich it with another shell. Repeat with the rest of the shells and filling.

Macarons are best after they've been filled and left to mature in the fridge for at least 24 hours. This allows the flavors to meld together and the filling to soften the shells a bit. Store the macarons in an airtight container in the fridge for up to a week, or in the freezer for up to a month.

Making macarons can be a bit challenging, but with patience and practice, you'll be able to create these delightful treats at home. Happy baking!