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How to make Macarons at home?
One of the most flavourful and typical French delicacies is macarons. This colorful dessert allows young and old alike to be delighted.
This is perhaps one of the recipes that requires the most dedication and time to achieve the desired result. And is that the dynamics is quite exact and sometimes, skipping a step can be counterproductive.
Therefore, in the following article we will show you in detail How to make Macarons? So you can delight all your guests or visitors. If you have thought about giving a gift this could also be a great idea.
Ingredients
150 grams of white sugar.
55 milliliters of water.
110 milliliters of egg white.
Gel coloring.
160 grams of icing sugar.
150 grams of almond powder.
Preparations
Before preparing the macarons you should 2 days before, separate the white from the yolks. The whites should be placed in an airtight container and take it to the fridge.
4 hours before starting the preparation, you should remove the whites from the fridge so that they reach room temperature. At this point, separate the whites into two equal parts.
Preheat the oven to 150º C, place the almond flour on a tray and bake for 10 minutes.
Step by step to make macarons at home
I will not lie to you, this recipe takes time, so at least you should consider 4 hours to complete the whole process, this will allow you to obtain about 50 macarons.
1. Start by mixing the toasted almond flour with the icing sugar and sift them.
2. In a small pot, bring the water to a boil with the other portion of icing sugar. Let the syrup form until the temperature of the preparation reaches 100º C.
You must help yourself with a food thermometer so that it does not become overheated. You should not mix the sugar and water, you should let the syrup form on its own.
3. At 100º C, take half of the whites to your kitchen helper and start beating them at low speed.
As you move forward you should progressively increase your speed. The point we want should allow us to make the whites foamy and soft but not quite firm.
4. When the syrup reaches 118º C, slow down your helper to medium and pour the syrup over the whites.
Be careful not to touch the bowl or whisk so that the meringue integrates well with the sugar. If you plan to add color this is the ideal time.
5. Do not stop beating until the mixture has reached 35ºC.
6. Now, add the other half of the whites, in this case we are only going to integrate without mounting them like the first ones.
To do this, just beat for 15 more seconds and turn off the machine.
7. Then, remove the bowl from the helper and with a spatula, integrate the mixture of icing sugar and sifted almonds.
This should result in a homogeneous amalgam or cake batter a little looser than normal.
8. Prepare the trays where you will prepare the lids of the macarons.
9. Take this mixture to a pastry bag, remove the air from it and on the trays begin to form circles, in steps of 3 centimeters more or less.
Do not forget to leave a separation between them, since they will grow a little and the idea is that they do not sin when cooked. If you want to add some decoration, this is the time, be it fruits, chocolate chips, colored showers, etc.
10. Wait 1 hour for the dough to settle on the pan before baking.
11. Set the oven to 150 °C and wait about 15 minutes before inserting the trays.
When you go for half the time, let the smoke out for 2 seconds. Repeat the process when 12 minutes have passed.
12. At the end of the time, moisten the surface of your work table. Remove the tray and slide the macaron lids onto the table to prevent them from cooking further.
The lids should come off easily at this point, otherwise they may require a little more cooking.
13. When the lids are very cold, apply the filling and refrigerate uncovered for 24 or 48 hours.
Keep in mind that if you put them in a container they can soften more than normal and that if you are going to eat them at the moment they will stick like marshmallow to your teeth.
14. Before eating, you should remove from the refrigerator and wait 15 minutes so that they are soft on the inside and crunchy on the surface. And that's it! Some delicious macarons to enjoy.
Recommendations for some great macarons
To make this macarons you need 2 tapas, so you must keep them in mind when taking out the portions. For 50 macarons you need 100 tapas.
Make sure all the tools you use are dry and clean.
No matter how well you have done and how great you want to try them, you must let them rest to be able to enjoy them.
Regarding the filling, this can be very varied, although many choose arequipe, chocolate, cream or cream, jams, buttercream, among others.
