Culture & Cuisine | Macarons Making Tips Part II: The Success Culture & Cuisine

If you hadn’t seen my previous post on macarons, the outcome was definitely not a success. They ended up being the flattest macarons ever created. I am happy to report, however, that round two of macaron making was an enormous success. We (my mother and I) made coconut macarons with a rum filling and they were delicious!

Look at these beautiful macarons!

My mother and I attended a macaron baking class (after the failure of our first attempt) and we learned not only how to make proper macarons, but where we went wrong the previous time. So of you’re wondering why your macarons may not have turned out, I’ll share where we went wrong.

If you plan on making macarons, here are a few tips to get you started.

Macaron Making Tips

1. You have to age your egg whites at least three days before you make the macarons or they won’t properly peak. Put them in a container and cover them with plastic wrap with some holes poked in it. Leave them out of the way for three days before making your macarons. Yes, it’s a bit of a bummer that you have decide to make them days ahead and can’t whip up a batch spur of the moment…

Macaron ingredients

baking-tools-coffee-ingredients

2. You can’t use regular food coloring or your mix will be runny and won’t work. You have to use a gel or coloring paste. This was the mistake that I made.

3. Macarons are baked in two four-minute intervals. For the first, you put them in the oven on the tray as is. After the first four minutes, you take out the tray, slip a second tray underneath the first and put the two stacked trays back in for another four minutes. If you don’t do this, the bottoms burn and turn an ugly brown.

4. The buttercream (or meringue) needs to get to about 55 degrees Celsius or 130 degrees Fahrenheit over the stove before you pull it off to mix the butter in. Let the mixture cool BEFORE you add the butter in and add in only a small amount at a time. If you make the espresso filling, it takes about an hour of refrigeration before you can use it.

5. With the batter on the tray, slam the tray against the table four times (once per side). This gets rid of any points on the tops of your macarons. You can see the macarons before they were slammed against the table below. The second picture is the macarons after they were slammed against the table and then baked – you can see that the points have disappeared.

6. Once you have placed the macaron batter on the tray to bake, let them sit out and form skins for half an hour before putting them in the oven or they won’t cook in perfect little buttons. I did this the first time, but for only twenty minutes. The extra ten minutes allowed them to form “feet” which gives the macarons their trademark look.

There you have it, my advice!

frenchmacarons

We made coconut macarons which are white, so there were a few that burned (but very few). The above method really worked out. Enjoy the photos!

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I'm a language lover, traveler and musician sharing my adventures and language learning tips over at Eurolinguiste. Join me on Facebook for daily language learning and travel tips!