When making macarons, the folding and air drying are important steps to achieve the cookie’s characteristic smooth top and crinkly “foot.”
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- 4 ounces blanched almonds (about 1 cup)
- 1¼ cups confectioner’s (powdered) sugar
- 3 large egg whites, room temperature
- ⅛ teaspoon salt
- ¼ cup superfine sugar
- Few drops red or pink food coloring (optional)
- About ½ cup seedless raspberry jam
- 2 large egg whites
- ½ cup plus 2 tablespoons granulated sugar
- 1/16 teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, room temperature
- ½ teaspoon pure vanilla extract
- 4 ounces bittersweet chocolate, chopped into small pieces
- ½ cup whipping (heavy) cream
- 1 tablespoon unsalted butter
- 2 tablespoons corn syrup
- 2 teaspoons pure vanilla extract
- Place the almonds in the bowl of a food processor fitted with a steel blade and pulse until the almonds are very finely ground. Add the confectioner’s sugar to the processor, and continue to pulse until the mixture is fine and powdery. Set aside.
- In a large bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the salt and beat until firm peaks form. Add the sugar 1 tablespoon at a time while continuing to beat. Beat about 2 minutes longer until stiff, shiny peaks form. Optional: Add drops of food coloring to reach the desired shade and mix at low speed until evenly combined.
- Remove the bowl from the mixer. Place the ground almond mixture in a fine mesh sieve and sprinkle over the meringue in five or six additions, folding each addition in with a large rubber spatula. Discard any remaining large pieces that don’t sprinkle easily through the sieve. Tip: While folding in the almond mixture, expect the meringue to deflate. Fold the mixture 50 to 65 times until the mixture is smooth and there are no streaks of egg white. You can test for the correct consistency by placing a small spoonful of the meringue on a plate, and if a small peak remains, fold the meringue a few times more. If the meringue forms a round cap but doesn’t run, it is ready.
- Spoon the meringue into the prepared pastry bag. Tip: the perfect meringue should just ooze out of the tip once the bag is full. If the meringue stays stiff inside the bag it is too thick, if it drips out too fast the meringue is too runny.
- Twist the top of the bag, and pipe 1 inch or 1½ inch circles onto the parchment lined baking sheets at least 1 inch apart. Tip: Place the tip directly on the parchment paper, gently squeeze the bag and let the meringue billow up around the tip, then as you release sweep the tip to the side of the meringue mound rather than lifting straight up and forming a peak.
- Rap the bottom of the baking sheet a few times firmly on the counter top to help flatten the meringues and release trapped air. Smooth any pointed tips with barely moistened fingertips.
- Let the meringues sit and air dry at least 45 minutes or up to 1 or 2 hours, or until the meringues are no longer shiny but look dull. Letting the meringues sit also forms a thin skin over the tops so that during baking the meringues puff up beneath the skin and form a “foot” at the bottom.
- While meringues are air drying, preheat oven to 375 degrees.
- Bake: Bake the meringues one sheet at a time. Place the baking sheet in the oven and reduce the oven temperature to 325 degrees. Bake until the meringues are crisp and firm, 10 to 12 minutes. After baking the first batch, reheat the oven temperature to 375 degrees before baking the second batch.
- When done baking, remove baking sheet from oven and let meringues cool on the sheet for 1 to 2 minutes. Carefully lift the parchment one end at a time; use a spray bottle and spray a small amount of water underneath the parchment and onto the hot pan. The steam will help release the meringues. Be careful that the steam does not burn you and that water does not splash on the meringues.
- Use a small offset spatula to loosen the meringues from the parchment and transfer to a wire cooling rack to cool completely.
- Use a small offset spatula to spread about 1 teaspoon raspberry jam onto the flat side of one of the meringue cookies. Top with another cookie (choose one of equal size) and press gently together making a macaron sandwich.
- In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees on an instant read thermometer, or feel completely smooth when rubbed between your fingertips. Remove from heat.
- Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
- Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
- Spoon Buttercream filling into a pastry bag with a ¼ inch round tip and pipe a small amount onto a flat side of one of the meringue cookies, top with another cookie to make a Buttercream filled macaron sandwich. Buttercream should be used immediately, or refrigerate or freeze until needed.
- Place the chopped chocolate in a medium bowl. Set aside.
- In a small heavy saucepan over medium low heat, heat the cream until it is hot and just beginning to steam. Remove from heat and pour over the chocolate, stirring until the chocolate is completely melted. Add the butter, corn syrup, and vanilla, stirring until completely mixed.
- Let the ganache sit and cool 30 to 60 minutes, stirring occasionally, or until it is like a thick frosting. Spoon Ganache filling into a pastry bag with a ¼ inch round tip and pipe a small amount onto a flat side of one of the meringue cookies, top with another cookie to make a ganache filled macaron sandwich.
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