Macarons
Sabtu, 24 Maret 2007
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TIPS FOR MAKING MACARONS:
1) Which almond flour?
I purpose Phoon Huat's superfine almond flour. PH sells iii types of almond flour. Only the ane labeled "SUPERFINE" is proficient for macarons.Almond flour that's non "macaron grade" is every bit good coarse. Can you lot grind it to larn inwards superfine? If you lot conduct maintain a super duper grinder that's leagues ahead of what most people conduct maintain at home, yes.
2) How to brand French meringue for macarons?
I whisk fresh egg white on speed #3 to firstly amongst (#24 is the fastest on my electrical whisk). I as well as thence drib to #1 afterwards saccharide is added. Finally, I whisk past times mitt to complete off. The meringue, when it's done, is at rigid peak stage, i.e. the peak is straight, non hooked. It's smoothen as well as glossy, non grainy as well as matte.
Whisking like shooting fish in a barrel helps brand the meringue stable. A stiff, stable meringue is crucial to everything that's of import inwards macarons: the foot, the height, the sleek crust, the inside. If you lot don't wishing flat, footless, petroleum macrons amongst a hollow inside, you lot must larn the meringue right. Remember: whisk SLOWLY.
3) How to hitting the "macaronage" sweetness spot?
Mixing the meringue amongst almond flour as well as icing saccharide correctly is real important. If the batter is under- or overmixed, the macarons volition endure flat, footless, rough, or hollow inside.How to say when the mixing, the so-called macaronage, hits the sweetness spot? By testing. When the batter's texture is smooth, I halt folding every 10-15 folds to drib around batter from virtually 25 cm high. When the batter doesn't movement at all afterwards landing, it's non ready. When it moves always thence slightly, it's almost there. From this point, I halt every 3-5 folds to uncovering the batter. When it oozes a fighting afterwards I halt folding, it's done.
4) Why produce macarons conduct maintain feet?
Before the batter is baked, it needs to ease till the surface isn't tacky. The dry out surface is crucial to the macarons forming feet. Why? Because it's a shield, which stops steam formed during baking from rising. Since the steam can't larn up, it looks for an choice exit. Where's that? Between the batter as well as baking tray. That's why macarons conduct maintain frilly bottoms, aka feet.5) Why don't your macarons conduct maintain feet?
Cracked macarons are footless (or conduct maintain poorly formed feet). Why? Because most of the steam escapes through the cracks, non the infinite betwixt the batter as well as the baking tray. Refer to Q4.
Macarons that aren't cracked may yet endure footless. If the oven temperature is every bit good high, the batter is overmixed, the batter has every bit good petty egg white, or the macarons are every bit good small, you lot tin moving ridge good-bye to macaron feet. These mistakes brand the batter laid every bit good quickly, thence there's no fourth dimension to cast cracks or feet.
6) Why produce your macarons crack?
If the oven temperature is every bit good high, or there's every bit good much egg white inwards the batter, macarons scissure because every bit good much steam is created. Air bubbles that are every bit good big could Pb to cracks too.Batter that isn't dry out plenty when it's baked could also outcome inwards cracks. Macaron batter doesn't dry out good if it has every bit good much egg white, it is overmixed, or the resting fourth dimension is every bit good short. Poking the batter when it's dry out or half-dry – perhaps to take away air bubbles – creates moisture spots. Touching the batter earlier it's dry out – to cheque if it is – creates moisture spots too.
7) Why are your macarons hollow inside?
When the meringue is overwhisked or whisked every bit good quickly, it's grainy; or it turns grainy whilst the batter is waiting to endure baked. Grainy meringue can't rising well, thence the batter doesn't rising to fill upwards the big air pockets created past times heat. That results inwards a hollow nether the crust.9) Why produce your macarons blister?
Because big bubbles inwards the batter expand when heated.8) Why are your macarons uneven?
Only evenly mixed batter yields fifty-fifty results. When the batter is uneven, around macarons conduct maintain feet and some don't; around are hollow within as well as around aren't.10) Why are your macarons rough?
Because the almond flour is coarse, the meringue is grainy, or the batter is undermixed.
11) Why produce your macarons stick to the parchment paper?
Because they are underbaked, removed from the newspaper whilst yet warm, or piped on the batter used to gum the parchment newspaper to the baking tray.12) How to brand macarons less sweet?
Do non modify the recipe for macaron shells. It volition halt inwards tears if you lot do. Instead, larn for a filling that has a bitter ingredient, such every bit coffee, matcha or cocoa buttercream. Homemade yam paste, green/red edible bean glue or lotus glue would endure proficient too. You tin brand these amongst every bit petty saccharide every bit you lot like, to residuum the macaron shells' sweetness. Imagine macarons filled amongst thick yam glue that's made amongst kokosnoot milk. These "orh nee" macarons would laissez passer on the buttercream as well as ganache lot a run for their money.How to brand macarons
Step-by-step guide
Macarons are finicky. They throw a fit if the ingredients are weighed or mixed wrongly, or if the oven temperature is every bit good high/low. Follow the recipe just if you lot wishing well-behaved macarons amongst pretty petty feet as well as no hollows inside.
INGREDIENTS
(For 20 macarons)
INSTRUCTIONS
INGREDIENTS
(For 20 macarons)
- 40 g superfine almond flour
- 50 g icing saccharide
- 35 g egg white
- 25 g castor sugar
- small pinch fine common salt
- 5 drops liquid cherry-red nutrient colouring
- buttercream (click hither for the recipe)
INSTRUCTIONS
- Cut parchment newspaper to fit bottom of 13" x 10" baking tray. Draw 20 3.3 cm circles on newspaper amongst pencil, evenly spread out.
- Place piping tip #802 inwards piping bag. Cut tip of pocketbook to fit piping tip. Tie pocketbook only higher upwards piping tip amongst safe band.
- Place almond flour as well as icing saccharide inwards nutrient processor. Blitz till mixture looks lump free, scraping downward every bit necessary, as well as thence blitz a fighting to a greater extent than (to endure doubly certain all lumps are obliterated). Alternatively, sift almond flour as well as icing sugar.
- Whisk egg white on tedious speed till thick foam forms. Gradually add together castor sugar, yet whisking. Reduce speed. Continue to whisk till theater peak stage, i.e. peak is hooked. Reduce to manual speed. Continue to whisk till only hitting rigid peak stage, i.e. peak is straight. (Meringue is at ane time smooth, non grainy.)
- Sprinkle one-half of almond mixture on meringue. Cut amongst spatula till almond mixture is wet. Sprinkle amongst remaining almond mixture. Cut every bit before. Fold till only evenly mixed.
- Add nutrient colouring as well as fine salt.
- Fold batter till color is fifty-fifty as well as texture is smooth, pausing now and as well as thence to scrape downward spatula.
- Continue folding, pausing every 10-15 folds to drib batter from virtually 25 cm high. When batter moves always thence slightly afterwards landing, it's almost ready.
- Keep folding, at ane time pausing to uncovering every 3-5 folds. When batter oozes slightly afterwards you lot halt folding, it's ready.
- Transfer batter into piping bag. Remove safe band. Twist transcend of piping pocketbook tightly, squeezing batter downward.
- Pipe pocket-size dollops of batter inwards corners of baking tray. Place parchment newspaper on tray, pencilled side facing down. Press newspaper against batter thence that it sticks well. Pipe using drawn circles every bit guide, avoiding batter that's nether parchment paper.
- Rap baking tray against worktop – hard, 4-6 times – till tips of batter disappear or almost disappear. Prick visible air bubbles amongst skewer. Smooth holes as well as remaining tips.
- Set tray aside till batter isn't pasty when touched lightly, virtually xxx minutes depending on the weather. (I position the tray inwards front end of a tabular array fan turned on depression because Singapore is real humid.)
- Whilst macaron batter is drying, preheat oven to 135°C. When batter is ready, bake on midpoint shelf of oven for xxx minutes.
- Remove tray from oven. Drag parchment newspaper onto wire rack. Leave till macarons are cool. Carefully peel parchment newspaper from macarons.
- Separate macaron shells into pairs that are same size. Pipe buttercream on ane compaction as well as transcend amongst the other.
- Place macarons inwards fridge, covered, for a few hours or upwards to a few days. Remove from refrigerator earlier serving as well as allow to come upwards to desired story of softness.