If you've ever tried those fabulous Macarons de Paris, and if you were ever inclined to learn to make them, the new baking book I Love Macarons will help you re-create these delightful pastries in your kitchen. Not only does pastry chef Hisako Ogita details the different types of meringue used in the recipes, she also shares an endless array of buttercream flavors for you to play with.
I have tons of baking books, but Ogita's slim volume shares really useful pointers like using two trays to prevent over-baking the bottom of the macarons. This method also prevents them from puffing up too much or cracking. If you read through each and every step, you should be able to produce really elegant treats for you and your lucky friends.
I didn't include the buttercream recipe (this post is too long as it is) but you can easily find one online, or try a chocolate-flavored one from David Lebovitz.
How to Make Basic Macaron Batter (Vanilla Flavor)
Ingredients (makes about 2 dozen macarons)
2/3 cup (3 ounces/85 grams) ground almonds
1 1/2 cups (5.25 ounces/150 grams) powdered sugar
3 large egg whites, at room temperature
5 tablespoons/65 grams granulated sugar
1 teaspoon vanilla extract, or seeds from 1/2 a vanilla bean
Note: If you are using a vanilla bean, use seeds from 1/2 of a pod. To take out the seeds, slash the pod and scrape out the seeds.
1. Cut a sheet of parchment paper (or other nonstick liner) to fit your baking sheet. Draw 1-inch/2.5-centimeter circles on the paper, spacing them at least 1/2 inch/1.5 centimeters apart. This pattern will be your guide for squeezing out the macaron batter.
2. In a food processor, grind almonds and powdered sugar together to a fine powder. Sift the mixture through a medium-mesh sieve twice. Set aside.
Pointer: Before beating the mixture in step 3 with a hand mixer, scrape the remaining meringue from the bowl’s sides with a spatula. Do this each time you start the mixer.
Pointer: After the sugar has been added, beat egg whites on high speed until they reach stiff, glossy peaks, about one minute. You can use a hand mixer or a stand mixer.
3. In a stainless steel mixing bowl, beat egg whites on high speed until they are foamy. Gradually add the granulated sugar to the egg whites, as shown.
4. Add vanilla and stir lightly.
5. When the meringue is stiff, firm, and has a glossy texture, it is done.
6. Add half of the sifted flour mixture from step 2. Stir it with a spatula while scooping it up from the bottom of the bowl.
7. Add the rest of the flour and mix it lightly in a circular motion.
8. Macaronnage
When you run out of flour, press and spread out the batter against the bowl’s sides. Scoop the batter from the bottom and turn it upside down (see photo at bottom, second from left). Repeat this process about 15 times.
Pointer: If the macaronnage step is repeated less than 10 times, the baked macarons will lack luster. However, when it is repeated more than 20 times, oil stains may remain on the pastry’s surface when the macarons are baked.
9. Macaronner
When the batter becomes nicely firm and drips slowly as you scoop it with a spatula, the mixture is done.
10. Attach a 0.4-inch/1.01 centimeter tip to the pastry bag. Twist the bag to hold the tip tightly. This prevents the batter from leaking out.
11. Place the pastry bag, tip down, inside a deep measuring cup and pour the batter made in step 9 into it.
12. After pouring the batter into the bag, clip the bag top to prevent the batter from coming out. You can use a string or rubber band, as well as a clip, to close it.
13. Place the sheet used in step 1 on the baking sheet and squeeze out the batter onto the center of the circles. Make small circles since the batter tends to spread out after being squeezed.
14. Rap the baking sheet firmly against the counter or other flat surface. This helps the macarons hold their rounded shape and helps the pied, or little “foot,” to form.
15. Dry the batter at room temperature, uncovered, for 15 minutes. A slight crust should form on top of the macarons. On rainy days, it helps to dehumidify the room.
16. If the batter circles do not stick to your finger when you touch them, the drying process is complete. On a dry and sunny day, the drying process takes approximately 30 minutes.
Pointer: The batter is settled when no tips can be seen in the circles.
Baking the Macarons
1. Place oven racks in the center of the oven. Preheat the oven to 375°F (190°C).
2. Stack the baking sheet with the batter circles into an empty baking sheet and slide both into the oven.
3. Bake for 15 to 18 minutes, until slightly crisp and crackled on top.
4. To bake the macarons evenly, rotate the tray so that macarons at the rear come up front and vice-versa.
5. If the insides of the macarons are still soft after 15 minutes, lower oven temperature to 300ºF/150 ºC, cover the tray with aluminum foil, and bake for another 2 to 3 minutes.
6. The macarons are done! Remove the baking sheet from the oven and cool on a wire rack. When the macarons are completely cooled, remove them from the baking sheet.
* Spread cream between two of the macaron shells, and they are ready to be eaten!
Pointer: Macarons can be preserved for about one week if you keep them in a sealed container.
Recipe & images re-published with permission from I Love Macarons by Hisako Ogita, Chronicle Books 2009.
www.chroniclebooks.com
For editorial consideration, a review book copy was provided for this review.
Tagged as: cookbook, cooking techniques, dessert, food, pastries, pastry chef, recipe
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