My Current Preferred Method For Making Macarons Recipes

HOW TO MAKE MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!

MY CURRENT PREFERRED METHOD FOR MAKING MACARONS

Steps:

• Line 4 light colored baking sheets with parchment paper or silicone mats. Use a 1.25in round cutter to trace 25 circles on the parchment paper sheets and then flip them over in the pan. You can either use silicone mats that are already imprinted with the macaron template or slip a piece of parchment paper that you have already traced circles on under the silicone mat while piping then gently remove it before baking. I prefer macarons that have been baked on a silicone mat.
• Also have ready an 18" disposable piping bag fitted with a Wilton #12 tip (approx 1/4" wide).
• Sift almond flour and powdered sugar together in a large mixing bowl and discard any bits of almond that do not go through the sifter.
• Pour in the 82 g portion of egg whites and mix together with a spatula until a thick paste is achieved. Set aside.
• Pour the other 90 g portion of egg whites into the spotlessly clean bowl of your stand mixer along with a pinch of sugar.
• Combine the granulated sugar with the water in a small saucepan and slowly stir over medium heat. Stop stirring when the sugar is dissolved, attach the candy thermometer and simmer. When it reaches approx 230°F , start mixing the egg whites and sugar at medium-low speed (kitchenaid setting "4").
• Continue simmering the syrup until it reaches a temp of 248°F. The egg whites, meanwhile should be reaching soft peaks. If they reach soft peaks before the syrup reaches 248°F, then turn down the mixer speed to stir but do not turn it off.
• When the syrup reaches 248°F remove the pan from the heat. Turn the mixer to medium-low (4) speed again and carefully pour the syrup into the bowl aiming for the space between the bowl and the whisk. This can be done by hanging the pan just over the lip of the bowl and tipping it.
• Once all the syrup has been added turn the mixer speed to medium (6) and continue beating until a glossy, stiff meringue is achieved and the bowl is just warm to the touch (about 5 minutes). You may add a few drops of gel color at this point into the meringue.
• Using a silicone spatula fold one third of the meringue into the egg/almond flour mixture at a time. Unlike other meringues your goal is to deflate it rather than to preserve the volume. This can be achieved by flattening portions of the batter against the sides of the bowl over and over again until -- and this is the most crucial part-- a continuous flowing ribbon of batter is achieved. This can be tested by lifting the spatula up above the bowl and watching for a continuous ribbon or "lava" effect. You must stop just when you achieve this and not keep going. If it is falling from your spatula in clumps you need to keep going. This is the macaronage technique.
• Pour the batter into your piping bag. You will likely need to do half at a time. I do not recommend larger bags as this gives you less control. Pipe the batter onto your circle templates. Take each piped pan and bang it with gusto onto your counter several times to get rid of air bubbles.
• At this point turn your oven(s) on. The temp is the other crucial part. My macarons turn out perfectly at 315°F. You will need to adjust 5 degrees at a time until you find your perfect temp. Also, I never had successful macarons unless I turned the convection fan setting on. Your oven needs about 30 minutes to come to full temp even if it beeps before then claiming that it is ready.
• Your macarons must rest about 20-30 minutes to develop a skin. For me they are ready when you can lightly press a macaron and create a dimple that does not crack or stick to your finger.
• Bake your macarons one tray at a time. on the middle rack. The final crucial part is the timing. Again mine are perfect at 13 minutes but if I add a lot of color it may take 14 minutes. Do not open the oven. I used to turn the trays around midway but I found it better if I didn't. At 13 minutes I check one sacrificial macaron to see if it comes off the mat easily. If not, I give it another minute.
• Once baked, let them cool on the pans for about 3 minutes before removing them.
• Pair the macarons with same sized shells and fill with your choice: buttercream, jam, nutella, ganache, etc.
• Macarons will crisp when cooled. They taste their best when they are chewy on the inside and crisp on the outside. This can be achieved by refrigerating the filled macarons in an airtight container for 2 days then allowing them to come to room temp for about 4-6 hours.

FRENCH MACARONS

Steps:

• Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
• Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
• Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
• Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
• Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
• Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
• Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
• Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
• Almond-Raspberry:
• Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
• Mint-White Chocolate:
• Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
• Blueberry Cheesecake:
• Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
• Lavender-Honey:
• Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
• Pineapple:
• Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.