Mastering the Art of Making Macarons

Sweet meringue-based confectionery.

Macarons, those delicate, airy French pastries, are a delight to the senses. With their crisp shells, chewy interiors, and luscious fillings, they are a testament to the art of baking. In this lesson, we will delve into the process of making macarons, from understanding the macaronage technique to assembling and storing these delightful treats.

Understanding the Macaronage Technique

Macaronage is the process of mixing the almond flour and icing sugar mixture with the meringue to create a smooth, shiny, and flowing batter. This technique is crucial to achieving the perfect texture and appearance of macarons.

To perform macaronage, you need to fold and press the batter against the sides of the bowl until it flows like lava. It should not be too runny or too stiff. A good test is to lift the spatula and let the batter fall back into the bowl. It should flow slowly and continuously, and any peaks should disappear within about 30 seconds.

Making Macaron Shells

The shells of macarons are made from a mixture of almond flour, icing sugar, egg whites, and granulated sugar. The dry ingredients are sifted together to ensure a smooth texture, while the egg whites are whipped into a meringue with the sugar. The meringue should be stiff and glossy, holding a peak when the whisk is lifted.

The dry ingredients are then folded into the meringue using the macaronage technique. The batter is piped onto a baking sheet lined with parchment paper or a silicone mat, forming small circles. The piped shells are then left to rest for about 30 minutes to an hour to form a skin, which gives the macarons their characteristic shiny surface and helps create the "feet" (the frilly edges).

The shells are baked at a low temperature (around 300°F or 150°C) for about 15 minutes. They should be crisp on the outside and slightly chewy on the inside.

Making Macaron Fillings

Macarons can be filled with a variety of fillings, from buttercream and ganache to fruit curds and jams. The filling should complement the flavor of the macaron shells and should not be too runny or too stiff.

To fill the macarons, a small amount of filling is piped or spread onto the flat side of one shell, and another shell is sandwiched on top. The macarons should then be refrigerated for at least 24 hours to allow the flavors to meld together.

Assembling and Storing Macarons

Once the macaron shells have cooled and the filling has been prepared, it's time to assemble the macarons. Pair up the shells by size, pipe a dollop of filling onto one shell of each pair, and gently sandwich them together.

Macarons are best after they've been allowed to mature in the refrigerator for at least 24 hours. This allows the filling to soften the shells slightly, leading to that perfect macaron texture: crisp on the outside, chewy on the inside, and soft in the middle.

Store macarons in an airtight container in the refrigerator for up to one week, or in the freezer for up to 3 months. Allow them to come to room temperature before serving for the best flavor and texture.

Making macarons can be a bit challenging, but with patience and practice, you can master this art and create these delightful treats at home. Happy baking!