Macaron shells

Macaron Shells

There are different ways to make macaroon shells but most recipes use french meringue or Italian meringue. The main difference lies in the way the meringue is prepared. French meringue is uncooked as the sugar is whisked directly into the egg whites, while Italian meringue is made with hot sugar syrup,which cooks the egg whites, making the meringue more stable. Currently the Italian meringue method is the most widely used.

WHY USE ITALIAN MERINGUE FOR MAKING MACARON?

French meringue makes macaron shells that are beautifully crisp and melt in the mouth, moisture in the meringue can make the shells crack as they bake. Italian meringue shells are made with hot syrup and so are less fragile.

SHOULD MACARON SHELLS REST BEFORE BAKING?

Depending on the weather room temperature and humidity, it may be necessary to leave the macaron shells to rest for 1 hour or longer-after hey have been piped onto the baking sheet. This ensures they form a thin crust and helps them produce the distinctive small collar when baked.

MATURING AND STORING MACARON  

Once filled, macarons improve by being rested in the refrigerator. Place them on a rack, without covering them, and chill for a minimum of 2 hours. Remove and pack in airtight plastic container. They can be stored in refrigerator for 3-4 days.

FREEZING FILLED MACARON

Filled macaroon freeze well, if properly stored. Chill the macaron uncovered in the refrigerator for 2 hours before packing them in airtight containers. Cover the container with plastic wrap and freeze for up to 1 month. Defrost in the refrigerator for 6 hours before serving.

Macaron Shells with Italian Macaron method Recipe

Ingredients

  • List 1

    • Almond flour  1 cup (3.5 oz/100 g)
    • Confectioners sugar  3/4 cup (3.5 oz/100 g)
    • Egg whites 3 tbsp (1.5 oz/40 g)(About 1-1/2 whites)
    • Powdered food colour red 1 tsp or as required

    List 2 Ingredients for Italian Meringue

    • Superfine sugar  1/2 cup(3.5 oz/100 g)
    • Water 2 tbsp (30 ml)
    • Egg whites  3 tbsp (1.5 oz/40 g)(About 1-1/2 egg white)

Picture Directions,

Macaron shells
Spread the almond flour on baking tray lined with a baking sheet.
Macaron shells
Bake at 95 C FOR 20-25 minutes. Take out and let it cool completely. Macaron shells hate moisture, this step will ensure the mixture will completely dry.
Macaron shells
Now in a food processor add in almond flour and confectioners sugar.
Macaron shells
Pulse until a flour like consistency, being careful not to overwork and heat the ingredients.
Macaron shells
Take out and sieve it.
Macaron shells
Set a side.
Macaron shells
Now if you are using colour, in 40 g egg whites add in powdered colour.
Macaron shells
Beat with stick blender until the color is evenly mixed in, taking care not to whisk up the egg whites.
Italian meringue
Mix the 1/2 cup superfine sugar and 30 ml water in a heavy bottom sauce pan.
Italian meringue
Bring it to a boil to 240 F-250 F(116 C-121 C)
Italian meringue
When the temperature of the syrup reaches 230 F(110 C), begin whisking the egg whites in the stand mixer at high speed.
Italian meringue
Beat until frothy
Italian meringue
When the required temperature of the syrup is reached, very carefully pour it over the partially whisked egg whites in a thin steady stream, taking care not to let it touch the beaters and whisking continuously. 
Italian meringue
Whisk until the mixture has cooled completely with stiff peaks.
Macaron shells
Now add the colored egg whites in almond sugar mixture.
Macaron shells
Mix nicely.
Macaron shells
Now add one third of whipped egg whites
Macaron shells
Fold them then add the remaining whites in 2 batches and fold.
Macaron shells
Continue folding
Macaron shells
Keep folding until the meringue has deflated slightly and you have a smooth mixture that falls off the spatula in thick ribbons.
Letting the mixture deflate after folding in the meringue gives the piped shells a glossy sheen.
Macaron shells
Now fill the piping bag fitted with round tip with macaron mixture and pipe the shells on baking mats. Tap the trays to take out all air inside the macarons then leave them to rest for about 1 hour or until a crust form on top of the shells and they no longer stick to your finger.
Macaron shells
Bake at 150 C for 15-18 minutes.

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