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Many of you asked me for an article on macaroons, I was quite surprised and I asked you why you wanted me to talk about macaroons at all costs, but you were very clear you want an article where I give you all the secrets of the recipes on macaroons, you will never be able to miss the macaroon again or you have to stop baking.
So if you're ready, if you want to know all the secrets of macaroons, then here we go.
First step and first secret on the macaroons to obtain the famous smooth shell then there are several schools:
- There at school where we make macaroons with Italian meringue, it's the meringue with the mixture of sugar and water that we cook.
- There's the school that makes French meringue macaroon shells, where we just whip the egg white with the sugar.
Personally I opted for the French meringue for several reasons, the first is that it's super easy to do and there is less risk of missing the temperature of the syrup, and therefore missing the shells, and especially me I get very smooth shells also despite everything with French meringue despite what they say, that if you listen to me you will have perfect macaron shells.
Summaries:
- How to mix almond powder and icing sugar?
- How do you store eggs at room temperature?
- What coloring to use for macaroons?
- How to prevent macaroons from sticking?
- How to bake macaroons in the oven?
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How to mix almond powder and icing sugar?
Really the essential thing is to mix your powders, so almond powder and icing sugar, we will mix everything in a blender but really very briefly, the almond powder must not heat up too much and that's very important .
We have a mixture of almond powder and icing sugar which is really mixed very finely, that we will be able to place it on both sides and we will take care of it a little later and if ever I forgot to tell you but if you ever don't have a blender, you will absolutely have to sift your ground almonds and your icing sugar at this time, but really with an extremely fine sieve.
How to store eggs at room temperature?
The second step of the famous French meringue is there too, you will have to really read the instructions to have a perfect meringue.
The first well-kept secret of macaroons is the egg whites, so I don't know how you keep your eggs if they are kept at room temperature or in the fridge, I personally always keep my eggs at room temperature in a dry place away from humidity, and for the macaroons it is very important not to have cold egg whites, because clearly that can modify your meringue and it can modify the cooking of your shells, make sure if you ever keep your eggs cool, take them out even 24 hours in advance before making your macaroons in order to have temperate whites.
You are going to start pouring your egg whites into the bowl of your food processor or into a bowl if you ever use an electric mixer, is what we are going to do? We are going to start whipping your whites first at low speed and when it starts to foam we go
then incorporate our sugar in four times and each time you add a little sugar you increase the speed of your robot a little.
If you have a non-beater robot on which you cannot adjust the intensity of the speed, then you put it to the maximum all along, when you have finished incorporating all the sugar you will have to continue whisking to know that the meringue should not be whipped too much, we really have the consistency of meringue that we try to have when we make macaroons we will have the bird's beak on the beater, this ultra shiny aspect and they still remain sees visually super creamy, it's really the elements you need when you make your French meringue, that said we will continue to whip it a little bit because we are going to color it.
What coloring to use for macaroons?
New secret for colorings for macarons it is imperative to use either angela colorings or powdered colorings, because the liquid colorings will really in fact change the composition of your meringue and suddenly you risk literally ending up with shells too flangeless flat where you know I know if you've ever had this but it's dye that bubbles to the surface.
We're going to pour a few drops of food coloring into the meringue and whisk for a few seconds so that the color is very homogeneous, because the color still has to be quite strong even if you want something pastel, push it a little bit little more because when cooking the colors change and become a little bit darker, we really got a very nice very homogeneous pastel color we always have the bird's beak we can continue with the macaron.
We are going to place the powders that we mixed earlier in a small bowl, we are going to sift all our powders that we have previously mixed on your meringue, We made a change of sieves which mine was a bit capricious.
The macarooning is clearly the step that you dread that we all dread when we tackle macarons for the first for the 10th or for the 50th time here we still haven't succeeded, and yet in real life there's there is no rule for macarooning.
I'm going to show you this, once you've poured the sifted powders onto your meringue, we're going to start by completely coating the powders with the meringue, for that it's like when we work a sponge cake, we're going to crush the meringue on our almond powder and icing sugar, and you will see we obtain a little bit of this paste which is not at all homogeneous but where we no longer see the powders visually speaking in any case, and it is from this moment that we're going to come and macaroon and forget the old grimoires we tell you to be delicate to work by doing circular or rectangular things... we clearly don't care.
What is needed is to go violently, we are not going to go tenderly, we are going to come and work on your macaron machine by crushing it against the sides of the bowl while mixing, really what we want is to make it as flexible as possible, on the other hand what you have to do is know how to stop at the right time, and there is also the secret of the success of your shells, that is to say that as soon as your mixture going to make the famous ribbon, it's the sign to tell you that you have to stop macarooning at all costs.
If macarooning is not enough, you will have shells that will not have collars, and if you macaroon too much there too, you will not have collars and in addition to having macaroons that will melt there the cooking, we have the ribbon and we almost have our macaroons.
How to prevent macaroons from sticking?
The second dreaded step of the macaroons is the poaching of the macaroons and there too I will tell you everything, already to obtain regular macaroons and all of the same size that is very important, that myself but first macaroon I had no hulls that looked alike so it was very hard to assemble, in fact what I do is that I print a template that you find on the internet, you print it and you put it on your plate Cooking.
Of course, we could not pipe the macaroons directly on THE printed sheet, equip yourself with a sheet of baking paper that you place on the macaroon template sheet.
Already what we're going to do is we're going to take a little bit of macaron tools and I'm going to come and stick it on my sheet of baking paper, so that they adhere and stick together so that it won't move.
For poaching, if you are right-handed or if you are left-handed, it will be one poured, your right hand will be used as a support to bring out your macaroon device, and the left hand only serves as a support.
We are going to exert a little pressure with the right hand to bring out the macaroon device, then you will stop pressing, and we are going to make a small movement to come released from the devices.
New secret once your pocket macaroons you will come and hit your baking sheet on the work surface clearly, it will allow your shells to be smoothed, but it will also allow your shells to remove small imperfections from the top of the small peak that may have remained poached, really that is also a step that should not be missed
How to bake macaroons in the oven?
For cooking there are several schools, there at the school which will recommend that you let your macaroons dry in the open air, so I personally never do it unless for example it is raining so let them dry for 1 hour 1h30 at room temperature before putting them in the oven.
In terms of cooking, it's an oven preheated to 145 degrees convection heat, is what I do is that I put my macaroons at the bottom of my oven, really I take the lowest part of the oven and I put my plate on a grid, you should never open the door during cooking, and normally if your macaroons work between 6 and eight minutes, you will start to see the collar that will form.
We bake 12 minutes at 145 degrees and 12 minutes it's at home in my oven, after of course you will adapt the time according to your oven.
Once the cooking is finished, you will immediately remove the macaroons from the hob, because it will still be hot, and suddenly it will modify the cooking of our macaroons, we will leave them like that on your work surface for about ten minutes for them to cool and then delicately by lifting the baking paper we will take off our macaroon shells.
The shell must take off very easily otherwise it means that our macaroons are undercooked or that they are not yet cool enough.
Once your shells take off and turn over, you will completely let them cool, that's important before filling them, the shells really need to be cold.
To garnish them, I chose the simplicity of chocolate ganache, so we're going to get a first shell in which we pipe the chocolate ganache, and we close everything with the second shell, and there you'll see despite the fact that we used a French meringue we have a super smooth shell, we have the beautiful collar.
We obtained absolutely perfect macaroons, the shell and smooth, the ganache is there and crunchy, you have all the secrets to make your macaroons a success.
I hope this recipe was clear, neat and precise, as soon as you test this recipe, share photos on my instagram or on my other accounts, so that I publish them.
Hope you enjoyed it, you had a great time and see you soon.
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