French Macarons - Baking Partners Challenge # 7

by - February 16, 2013

French Macarons - Baking Partners Challenge # 7

  This month Baking partners has been challenge and interesting for everyone, it was very interactive and informative month which helped most of us to know each other. Thanks to Swathi for giving this wonderful opportunity to make macarons.  Making macarons is not new for me but still every time consistency is very important to make these recipe. And I am happy to say that my output repeatedly well..

Print Friendly and PDFPreparation time: 30 minutes ~ 40 minutes
Resting time: 1/2 hour to 1 hour
Cooking time: 20 minutes @ 300 degree F
Serves: 40 ~ 45 macaroons
Source:  youtube video

French Macarons - Baking Partners Challenge # 7


INGREDIENTS:

1 cup/ 125g icing sugar (180ml) confectioners' sugar
3/4 cup/75g almond flour
2 large aged egg whites, 60g egg whites (60ml) (1/4 c.)
Pinch of cream of tartar
1 tablespoon + 1 teaspoon/20g/30ml  superfine sugar

METHOD
PREPARATION FOR BLANCHED ALMOND POWDER


French Macarons - Baking Partners Challenge # 7
  • Place the almonds in a bowl and combine with water. Let soak for 8-12 hours, or overnight. Blanch the soaked almonds (or)
  • Microwave on high for 1 ~ 3 minutes and blanch the soaked almonds.
  • Dry the blanched almond at room temperature for a day or two.
  • Grind the almonds in a food processor or another device until a find powder.
  • Sieve it to remove bigger particles and grind it into fine powder. Now your homemade almond powder is ready to use.
 PREPARATION FOR MACAROONS

French Macarons - Baking Partners Challenge # 7

  • Sift both sugar and almond flour together for minimum 2 times to make it more finer and make sure no bigger particle in our mixture.
  • Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form.
  • Reduce speed to low, and then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes.
French Macarons - Baking Partners Challenge # 7
  • Add sifted flour mixture over whites, and fold gently until mixture is smooth and shiny.
  • Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface for 3 ~ 4 times to release trapped air.
  • Let stand at room temperature for 1/2 hour to 1 hour.
French Macarons - Baking Partners Challenge # 7

 Cooking:
  • At the end of your macaron resting time ( 15 minutes), Preheat the oven to 300 degree F.
  • Bake 1 sheet at a time at the top rack, rotating halfway through, until macarons are crisp and firm, about 20 minutes. Do the same with rest of the macarons.

French Macarons - Baking Partners Challenge # 7

  • Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
  • Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Check here For Ganache Filling..


Suggestions for perfect macaroons:

  • Sieve the almond flour and sugar for get even macarons.
  • Aging the eggs places a important role in making macarons. For Aging, separate the egg whites and keep it in fridge for 24 hours to 48 hours.
  • Use whites directly from refrigerator for whipping, which will help to form stiff peak.i.e. it should be in shaving form consistency.
  • Fold gently until both the mixture combined well ( 50 strokes). If it is under mix then there is chance of cracks.
  • Another way of checking for correct consistency is drop a spoon full of batter on the plate, the peak must disappear in 10 sec or fold again for 2 ~ 5 strokes and try the test again, dropped peak must disappear in 10 sec as shown in third picture. If you get the test correctly, transfer the batter to piping bag and start piping.

  • After piping rest the macarons at room temperature for 30 minutes to one hour.i.e. when you touch the macarons it should not stick to your finger and must be dry which will give nice feet to your macarons.
  • Always place the piped macarons on the top rack of the oven and keep an eye on the oven temperature which may spoil your macarons.
  • Maintain the correct temperature in oven to avoid cracks on top of the macarons since it needs the heat to transform through the bottom of the it to form a nice feet and shine top.
This recipe goes to Baking Partners..
Here are the others treat for this month challenge..

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    34 comments

    1. Wow looks so pretty and perfectly made nice write up. I am sure you enjoyed having them

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    2. they came out perfect for u..i totally loved those colourful plates

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    3. Love ur macaroons n detailed steps of baking.....

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    4. perfectly made macarons, loved this ganache filling...lovely pics n presentation!

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    5. so perfect n loved the ganache filling too...neat presentation as always...

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    6. Omg..Everything is perfect, texture, and it is not dense which is perfect and most importantly u've got that feet..Bravo..Wish I was there to njoy this..

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    7. wow.my fav colour.luks gorgeous......no more words.i just want 2 grab these...is it possible??

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    8. Delicious and colorful macrons. Pics are amazing.
      Deepa

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    9. Cute looking macrons and very well explained.

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    10. Your mac looks perfect & delicious

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    11. These look good in green colour

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    12. I love your macs, they look perfect and delicious. Your step by step explanation is very clear and helps each one interested on making them.
      Best regards from Spain
      http://thermofan.blogspot.com.es

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    13. well done..the macarons have turned out perfect !

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    14. Ennnnnnna colourful snack Saras !! Suuuuper photos..

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    15. Too tempting color,gorgeous ones!!!

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    16. Cute and very pleasing colour, attractive macarons..

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    17. awesome it looks ; wow- the pics are itching me try them in my kitchen :)

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    18. am drooling here!!! u have made it sooooo good!!!
      Sowmya
      Ongoing Event - Dish it out - Lentils & Garlic
      Ongoing Event - Know Your Dairy - Cheese
      Ongoing Event - What is with my Cuppa?

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    19. Lovely green macarons, Saraswathi! You really did a superb job on this month's challenge!

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    20. Perfectly done saras.. also a superb green color you have chosen!!

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    21. It is perfection dear,looks so lovely..the color is so attractive.

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    22. I love macaroons! These look absolutely divine!!

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    23. wow amazing bake,loved those cuties...

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    24. Awesome looking macrons...Loved the color too..

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    25. Beautiful macarons saraswathi you did very well.

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    26. Amazing. So colorful and tempting. They came out perfect. Must have been delicious till the last bite.
      And while I was scrolling down, I just saw that Dark Chocolate Ganache in between. Absolutely drool worth. Keep baking, Keep sharing :)
      Cakes Delivery in Delhi

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    27. Very nice ..they look awesome...Need to try for my kids ;-)

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    28. I love the color of Macrons you have baked. I am sure these Macrons will be amazing in tastes.best cakes in Mumbai

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    29. Awesome looking macrons...Loved the color. I will surly try this. We are also delivering smiles with our online cake order in delhi.

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