Hello my darlings bees! Happy Tuesday! As I am slowly getting back into the baking groove, I wanted to try a fun take on the marvelous Macrons. Also - as I am a team player - I wanted to experiment as I will be judging The Cake Initiative’s baking competition. Please go and check them out. They are a wonderful UK charity that helps provide birthday cakes for kids who shouldn’t have to miss out on celebrating their birthday in style.
After taking a few weeks away from social media (no, I wasn’t just sipping cocktails), I am now brushing up on my macron game, and I’ve come to realize it really is come down to a positive mindset (and careful . I know a lot of my fellow bakers have some phobia when it comes to theses sneaky little devils. I am not afraid to say I was one of them. So here’s my take on these delightfully dainty - yet terrifying to make - macrons.
This is a how to guide in how to make these dainty french macrons.
What do I need?
What do I do?
1 Preheat your oven to 300ºF. Line two baking sheets with parchment paper and set aside (or use a Macron mat (https://www.amazon.com/Reusable-Silicone-Macaron-Quarter-Silicon/dp/B07JHXKHKB)
2 Heat a small pot of water over medium heat until it steams (around 2-4 minutes). In a heat-proof bowl combine your egg whites and 3 tbs of granulated sugar. Place your bowl over steaming pot.
3 Whisk the sugar and egg-whites continually like you like your life depends on it, until the sugar melts completely and your egg whites become white and frothy (about 1 minute). Remove from heat and pop into your stand mixer.
4 Fit stand mixer with whisk attachment, then whisk on high speed 8-10. Slowly add the remaining sugar. Continue to whisk for another 3-4 minutes, until the meringue forms stiff peaks.
5 Now stir together your almond flour. powdered sugar, and sift twice (yes twice), then gently shake the mixture into your meringue.
6 Place the bowl back on your stand mixer, with your whisk attachment still fitted to your stand mixer, and turn to a medium speed (6-8). Count to 5 - just enough time to combine your dry mix with your meringue.
7 Once your have counted to 5, stop your mixer, then with your large spatula transfer your mixture to a large metal bowl. Now you want to gently fold the mixture with your spatula, scooping up the batter from the outside of the bowl and gently twist into the center. You will know when to stop mixing when you can make a figure-eight in your batter.
8 If you can not yet make a figure of eight, repeat by gently mixing. For me the best way to describe the perfect consistency is like slow moving lava.
9 Once your batter is the correct consistency, scoop into three separated bowls. add 1-2 small drops of food colouring of your choice. Fold each batter gently until your reach your desired color, and scoop them into 3 separate large piping bags. Take a fourth piping bag with a tip attached, and place all three of them in to your fourth bag.
10 Using a macron mat like me, or parchment paper that you lined earlier, place onto an upturned baking pan. Now with your large piping bag fitted with 3 bags of different color batter pipe a quarter or 10p coin sized circle onto your prepared mat or baking sheet. Keep about 1-5 inches in between each meringue. Once done hold the tray containing your macrons a couple of inches above your counter, and drop to remove any air bubbles. Repeat this a few times.
11 Let the macrons air dry for 15-30 minutes, or until dry to the touch. Pop them into the prepared oven for 13 minutes, turning them halfway through. Allow to cool completely before removing them from your baking mat or sheet.
12 While the macrons are cooling you can make the filling.