How to make macarons

How to make macarons

How to make macarons

by Great British Chefs19 May 2015

How to make macarons

Macarons are the dainty, often pastel-coloured meringue confections that have recently become the height of patisserie fashion. Worshipped by the French and increasingly by the rest of the world, they are not to be confused with the lumpen coconut biscuits known as macaroons. Unlike macaroons, which are very easy to make, producing perfect macarons is a notoriously tricky technique to master but we are here to show you how, with the help of this method from Michelin-starred pastry chef Graham Hornigold.

This recipe is for making macarons using Italian meringue as the base. This involves pouring hot sugar syrup into the egg whites as they are being mixed, as opposed to the less stable French meringue method of folding dry ingredients into the meringue mixture. Once you have perfected the basic recipe, you can start experimenting with colours and flavours.

Because the cooking time is so crucial, it is a good idea to test a small batch before cooking all your macarons. It is also important to know your oven – choose the shelf that is exposed to the most consistent heat and don’t put too many trays in at the same time.

Ingredients

Metric

Imperial

  • For the macarons
  • 300g of ground almonds
  • 300g of icing sugar
  • 220g of egg white
  • 280g of caster sugar
  • 55ml of water
  • For the buttercream
  • 100g of egg white
  • 180g of caster sugar
  • 60ml of water
  • 200g of butter, softened

Method

1
Place the ground almonds, icing sugar and half the egg whites in a stand mixer and mix together to form a smooth paste. Remove from the bowl and set aside. Clean the mixing bowl and paddle thoroughly
2
Place the remaining egg whites in the clean bowl and begin to whisk on low speed
3
Place the caster sugar and water in a pan and heat gently to dissolve the sugar. Once dissolved, increase the heat and use a sugar thermometer to monitor the temperature of the sugar syrup. When the temperature of the sugar syrup has reached 105˚C, increase the mixer speed to high and add the remaining 20g of caster sugar to the egg whites to help stabilise the meringue
4
Once the sugar syrup has reached 118°C (soft ball stage), reduce the mixer speed to medium and gently pour the hot liquid into the egg whites in a slow, steady stream. Increase the mixer speed to high and mix for 1 minute. If colour is required, reduce the speed to low, add the desired food colouring and whisk until combined, or until the meringue has cooled to blood temperature and is thick and glossy
5
Fold one third of the meringue into the almond mixture with a spatula and mix carefully until incorporated
6
Repeat with another third of the mixture and when incorporated, fold in the remaining meringue and mix until smooth and shiny
7
Pour the mixture into a piping bag fitted with a plain 10mm nozzle and pipe 45mm rounds on to baking trays lined with silicone baking paper. Leave to rest at room temperature for 30 minutes so that a dry skin forms on the top of the macarons
8
While the macarons are resting, pre-heat the oven to 130°C/gas mark ½. Place the baking trays in the oven for 17–18 minutes until the macarons are easily peeled off the paper. Allow to cool completely before filling and decorating
9
For the buttercream, pour the egg whites into a mixing bowl and mix on a medium speed
10
Place the caster sugar and water in a pan and heat gently to melt the sugar. Once melted, increase the heat and use a thermometer to monitor the temperature of the sugar syrup
11
When the temperature of the sugar syrup reaches 118°C, gently pour the hot liquid into the whisking egg whites in a slow, steady stream. Increase the speed to high and continue to mix until the meringue has cooled to blood temperature
12
Add the soft butter a little at a time and continue to whisk until smooth and fluffy
13
Add any flavouring and colouring required and use the mixture to sandwich 2 macaron shells together

Tips

Cook the macarons the day before you want to serve them so they have time to break down a bit and become soft and chewy inside.

Be careful not to over-mix the meringue or to overwork it when folding it into the almond mixture.

It is vital to leave the uncooked macarons to rest so they form a skin – if you put them in the oven too quickly, they will crack. Resting is also key for creating the signature ‘frilly’ bottoms of the finished macarons.

Don’t mess with the flavour of the shell – put the flavour in the middle instead.

Don’t under-fill the macarons or they will be too dry.

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