ReceptnaptárMacaron (French almond meringue sandwich cookie)
The macaron is the jewel of French pastry: crisp shell, soft chewy interior, silky filling. It is famous for being hard to make, but with exact measurements and patience it can succeed at home. The secrets are properly whipped egg whites and precise folding.
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Ingredients
Method
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- Sift the almond flour together with the confectioners' sugar twice so everything is fine. Whip the egg whites with the salt in a mixer until foamy, then add the granulated sugar gradually, a spoonful at a time. Beat until stiff and glossy. Add the coloring now.
- Fold the sifted mixture into the meringue in two batches (macaronage): scoop up from the side with a spatula and cut through the middle, until the batter flows like lava in a ribbon and melts back into the rest within 10 seconds.
- Fill a piping bag with a round tip and pipe 3-4 cm rounds onto a baking sheet lined with parchment, 3 cm apart. Bang the sheet firmly on the counter several times to release the air bubbles.
- Let the rounds dry at room temperature for 30-60 minutes until a skin forms and they no longer stick to a touched finger. Meanwhile, preheat the oven to 150 °C (140 °C fan).
- Bake the macarons at 150 °C for 14-16 minutes. A good macaron grows "feet" and its top does not brown. Remove them from the parchment only when completely cool.
- For the ganache, pour the hot cream over the chopped chocolate, stir smooth and chill until thickened. Fill half of the cooled shells, and top with the other halves.
- Rest in an airtight container in the fridge for 24 hours so they soften and the flavors meld. They keep for 5 days.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Weigh everything, the macaron does not forgive inaccuracy.
- Use slightly aged egg whites (1-2 days old) for a more stable meringue.
- If the batter is too thin, the macarons spread flat; if too thick, the tops stay lumpy.
- Every oven is different, test the temperature with the first tray.
Frequently asked questions
Why did the tops crack?
They did not dry enough before baking, or the oven was too hot.
What can replace almond flour?
Hazelnut or pistachio flour, but almond gives the classic flavor.
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