macarons: de-mystifying the moodiest cookie in existence.
We all know of their pretty trendy reputation, and sometimes we cringe dishing out $3 for such a small little treat. Two bites and your'e still left wondering "was that all?" Yet you keep go back for more. Macarons, not to be confused with macaroons, are a delicate meringue cookie filled with some sort of buttercream or ganache. The flavor combinations are limitless!
If macarons were a person, they'd be the prettiest and fanciest... They're part of the "in-crowd," but don't piss them off because they'll turn around and crush all your hard work in one over mixing or under mixing second.
There are two ways to get the final product, the French method (which in my opinion takes a little more technique and more patience) or the Italian meringue method.
The French method doesn't require heating up sugar, but I've found that it exposes the temperment of these little guys. You have to get the consistency perfect for them to set up properly, or you'll be left with cracked and ugly mac shells.
The Italian meringue method requires heating up sugar and mixing into a stiff and shiny Italian meringue (hence the name). This method also would be the route to go if you're a macaron novice. It allows for less than perfect technique, and a little less margin for error.
The key to all good macarons is not getting discouraged if your first couple of batches fail. Almond flour is pretty expensive, so I'd recommend hitting up your local Costco and buying the $24 bag. If I find almonds for a good price, I'll also make my own in my food processor. (Let's face it though, I'm pretty lazy and would prefer that step to be done!)
Some tips for the perfect macs:
1. Make sure your egg-whites are room temperature and have at least sat out a day or so
2. SIFT SIFT SIFT! I can't stress how important the consistency of the almond flour + powdered sugar is. It needs to be smooth and sifted at least twice.
3. Buy a food scale - measure your macs in grams, they'll be happier.
4 Stiff peaks. Those meringues regardless of if it's French or Italian need to be stiff
5. Don't over mix! Don't under mix! The consistency should be like smooth lava off your spatula. (I know... WTF is the consistency of Lava) It just needs to be pretty sturdy, but smooth enough to eliminate peaks in the batter.
6. Drop it likes it's hot! Once you pipe out onto parchment or a Silpat, drop the tray a couple times to reduce the amount of air bubbles.
7. Let them set up. Let them sit out for at least 30 minutes to develop a thin skin over the cookie. This will help create the perfect signature feet.
The pictures below are using the Italian meringue method: Recipe to follow soon! Stay tuned.
