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A hugely popular dessert in France, macarons have captivated gourmets from all over the world with their delicate textures and bright colors. Don’t confuse macarons with your usual coconut custard tarts; instead; Macarons are made from flavored meringue shells and topped with fillings. The following recipe shows how to make a cocoa meringue shell with a chocolate coating (chocpate ganache) filling, but you can choose the flavors and fillings to your liking.
For Macaron Crust
- 1 1/2 cups powdered sugar
- 2/3 cup almond flour
- 2 tablespoons cocoa powder
- Pinch
- 3 egg whites at room temperature
- 5 tablespoons granulated sugar
For the filling is the chocolate coating
- 1/2 cup ice cream
- 2 tablespoons small chocolate chips or grated chocolate
Steps
Making Macarons
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Pre-heat the oven to 138°C (280°F). The macaron crust needs to be baked at a very low temperature so that the dough is stable and doesn’t crack. If your oven often gets hot, you can leave the door ajar when baking the macarons.
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Place parchment paper on a baking tray. Since this dough mixture is very thin, you need to use parchment paper so that the cake does not stick to the tray.
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Mix almond flour base. Place the almond flour, powdered sugar, salt and cocoa powder in a mixing bowl. Use a whisk to mix the ingredients until they are completely blended. Take care not to let the mixture clump.
- If the almond flour is coarse, put the mixture in a food processor to finely grind. However, do not grind for too long, or the mixture will turn into almond butter.
- If you don’t want to make chocolate macarons, don’t add cocoa powder.
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Beat egg whites with sugar. Place the egg whites in a metal bowl and beat until stiff peaks form. Note that the bowl must be very clean and dry, otherwise the eggs will not form a top. Add more sugar and continue beating until the top is stiffer and shiny.
- At this point you can stir in more flavorings, such as vanilla, mint, or almond essence into the wet mix. Just add about a teaspoon of flavoring.
- Add a few drops of food coloring to make the macarons more colorful. Color matching with your chosen aroma will give a good effect.
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Using the fpd technique, mix the ingredients together. Gently fold the almond flour mixture into the egg white mixture, dividing it into two portions. Mix the first half of the almond flour with a spatula until the ingredients are well combined. Add the remaining half of the flour and mix until well combined. [1] X Research Source
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Beat the dough. To bake a batch of traditional soft, chewy macarons, you need to “beat” the dough. Use the back of a regular spoon or a mixing spoon to press the center of the dough bowl, scoop the dough from the side of the bowl to the center, and then repeat. Continue beating the dough like this until the dough is loose and has a pudding-like consistency.
- You may have to beat the dough about 10-12 times before the dough comes together.
- Pay attention to stop beating when the dough has thickened like pudding. If you over-beat, the batter will become loose, ruining the texture of the crust.
Bake a Macaron Crust
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Put the cake batter into the catch bag. You can get a bag of the same type as the ice cream bag. Cut the top of the bag to fit a large round ice cream tip. Put the macaron powder in the bag, twist the bottom of the bag so that the powder does not spill out. [2] X Research Source
- If you don’t have an ice cream bag, you can make your own using a plastic sandwich bag. Cut a corner of the bag, then insert the ice cream tip.
- Experiment with different types of ice cream catchers. Most bakers make macarons with a traditional round tip, but if you only have a star tip, give it a go!
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Place dough on baking tray. Squeeze the dough bag and make a circle about 7.62 cm onto the parchment paper. The dough will spill around a bit, so leave plenty of space. Try to get an equal amount of dough for each slice so that the macaron crust is the same size. Then, raise the baking tray about 2.54 cm from the table and release your hand. Do this about 3 times with each tray; This will make the cake surface smooth.
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Let the dough rest. Keep the cake trays at room temperature for about 15 minutes. The macaron will be ready to bake when the top has formed a dry film. Gently touch the surface of the cake with your finger; If the dough doesn’t stick, it’s time to put them in the oven. [3] X Research Sources
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Bake the pie crust. Place the baking tray in the oven. Bake the crust for 15 minutes or a little longer if needed. The macarons are cooked when they have a slightly crispy shell and a soft but non-sticky inside. When the cake is done, take it out of the oven and let it cool completely.
- You can open the oven door after a few minutes to let out the moisture. This will help the macarons expand evenly and keep their shape.
- Don’t bake the macaron for too long, or it will burn the top and damage the texture.
- Baking macarons is a very complex process, and requires a lot of practice. If your first batch of macarons are spoiled, consider changing the baking temperature or baking time at a later time.
Making Cakes
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Heat cream. Heat cream in a small saucepan over medium heat. Stir in the cream as it cooks, and lift the pan when the ice cream begins to evaporate. Do not let the cream boil. You can also microwave ice cream in an oven-safe bowl.
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Pour cream into the chocolate. Let the hot cream melt the chocolate for about a minute or two, then stir the mixture with a spoon until a smooth, creamy chocolate coating is formed.
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Scoop each spoonful of the filling mixture into a clean piping bag. This makes it easier to make the filling on the macarons. Place the mini ice cream tip into the catch bag (or sandwich bag).
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Consider other types of fillings. The chocolate coating is a very popular macaron filling, but there are plenty of other fillings to choose from. Try making a simple, unflavored buttercream filling or add your favorite flavorings. If you like fruit fillings, raspberry, apricot or blueberry jam are great options.
Complete Macaron
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Take out the crust. Using a spatula, gently remove each cooled pie crust from the parchment paper and turn them upside down so that the flat side is facing up. The crusts are very fragile, so be gentle with them.
- To help the crust cool quickly, baker Eric Lanlard recommends lifting the entire sheet of parchment paper and pouring some cold water under the baking tray as well as the top of the paper. This will create steam, making it easy to remove the crust.
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Squeeze the filling into one side of the crust. Place the frosting in the center of the pie crust and place about a teaspoon of the filling on top of the cake. Continue to multiply by half of the crust you have baked.
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Place one more pie crust on top of the filling. Gently place the crust over the filling and gently press to form a sandwich. Continue doing this with the remaining crust until all the macarons are complete.
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Enjoy and store macarons. You can enjoy the cake as soon as you take it out of the oven, or store it in an airtight container for later use. The cake can be kept for several days in the refrigerator. [4] X Research Sources
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Completed.
Advice
- These cookies are great as gifts when wrapped in clear cellophane with a bow tie, or neatly stacked in a cookie box.
- Choose colors creatively. Use bright colors to make the cake stand out, if you’re baking in the spring or summer, choose bright colors that match the season.
- Be careful not to mix too little/too much when mixing egg whites with almond flour/powdered sugar. Mix only until the mixture has the same consistency as the recipe suggests.
- Keep an eye on the macaron, as this is a very delicate cake. If a batch of cupcakes fail, carefully retrace each step of the recipe to make sure you haven’t forgotten a step–– a small change can cause this fragile cake to go bad.
Warning
- Avoid storing macarons near high temperatures – they will shrivel and harden.
Things you need
- Food grinder
- Flour or fine sieve machine
- Dough mixer with bowl
- Large metal spoon
- Ice cream bag
- Baking tray
- Stencils
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 3,848 times.
A hugely popular dessert in France, macarons have enchanted gourmets from all over the world with their delicate textures and bright colors. Don’t confuse macarons with your usual coconut custard tarts; instead; Macarons are made from flavored meringue shells and topped with fillings. The following recipe shows how to make a cocoa meringue shell with a chocolate coating (chocpate ganache), but you can choose the flavor and type of filling to your liking.
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