I love macarons so much that I decided to try to make them myself. Since I live in the USA, I decided I should add a special all-American touch to it, so I decided to make them with marshmallow instead. OMG, I can’t explain how delicious they are! So, if you want to try them, just order them here :p
This popular French sweet meringue-based confection, like every other recipe, has its trick, in this case is how you beet the egg whites to the point of snow.
Follow these steps and hopefully you’ll send me a box of your very own macarons as a gift! jejeje
Let’s get baking!
- Preheat oven to 138 ° C (280 ° F). Macaron caps are baked at a very low temperature so they slightly increase in size and not crumble. If your oven tends to heat up, you may need to bake the macaron with the door ajar.
- Line the baking sheets with lard paper. Since these sweets are so delicate, you need to use lint paper to keep them from sticking to the baking sheet.
- Mix the dry ingredients. Place the powdered sugar, almond flour, salt and cocoa in a bowl. Use a hand mixer to mix the ingredients until they are completely incorporated. Make sure the mixture is free of lumps.
- If the almond flour is thick, pass the mixture through the food processor to spray it. However, do not do it for long as the mixture will turn into an almond butter.
- Beat the wet ingredients. Place the egg whites in a metal bowl and beat with a hand whisk or electric mixer until they are close to meringue point. Make sure the bowl is completely dry and clean, otherwise, the eggs will not reach the meringue point we want. Add sugar and other moist ingredients. Beat the sugar until the mixture becomes thicker and brighter.
- At this point, you can add the flavors like vanilla, mint extract or almond extract to the moist paste. Add a teaspoon of your favorite flavor.
- Add a few drops of food coloring to make the macaron more colorful. Combine the color with the flavor you choose, to achieve a nice effect.
- Incorporate the almond mixture into the moist ingredient mixture in halves. Make it with a spatula until the ingredients are combined.
- For macaron with the classic texture, chewy and smooth; you must “make a hole” in the paste. Use the back of a spoon or a spatula to press the center of the paste, attach the paste on the sides towards the center and then press it again.
- Continue to make holes in the paste until it looks smooth and with a texture similar to pudding.
- You probably need to make holes in the dough between 10 and 12 minutes before it is ready.
- Be sure to stop when the dough looks like pudding. If you do this process for a long time, the dough will become watery, which would ruin its consistency.
- You can use the same type of pastry bag that you would use for frosting. Put a large, circular glaze nozzle. Fill the sleeve with the macaron paste, then fold the edge to close it and prevent the mixture from coming out.
- If you do not have a pastry bag, you can make your own with a Ziploc. Cut one of the corners, then place the glazing nozzle.
- Experiment with different glaze nozzles. Most bakers prepare macarons with the classic round shape, but if all you have is a star-shaped mouthpiece, try it!
- Squeeze the pastry sleeve and pour 7 cm (3 inch) circles of paste onto the paper. The paste circles will spread a bit, so separate them well. Try to pour exactly the same amount of pasta for each circle, so that the macaron caps have the same size. In this step, hold each baking tray a few inches above the table and drop them. Do it 3 times with each tray, as this helps the mixture to set.
- Maintain the baking sheets at room temperature for about 15 minutes. Macarons will be ready to bake when a dry layer forms on its surfaces. Carefully touch the surface of a macaron with your finger; If the paste does not stick, then it is time to put them in the oven.
- Place the baking trays in the oven. Bake the macaron covers for 15 minutes.
- For the filling, place the cream in a saucepan over medium heat. Stir in the cream as you warm it and remove from the heat once it begins to evaporate. Do not let it boil.
- Let the hot cream melt the chocolate for one to two minutes, then use a spoon to stir the mixture until it turns into a creamy, smooth chocolate ganache.
- This will make it easier to pour the filling over the macarons as you apply it. Place a small glaze nozzle on the pastry bag (or Ziploc).
- Chocolate ganache is a popular macaron filling, but there are other fillings to choose from. Try a simple filling of butter cream, whether it’s natural or flavored with your favorite extract. If you like fruit fillings, raspberry, apricot or blueberry jam are good choices.
Build your macarons and enjoy (and send us a sample jijijij)!