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,
Letting the mixture deflate after folding in the meringue gives the piped shells a glossy sheen.
