Content

• Resources
• Steps
• Advice
• Warning
• What you need

A hugely popular dessert in France, macaron has fascinated gourmets from all over the world with its delicate texture and bright colors. Don't confuse the macaron with the coconut nipple cake you often encounter; instead; The macaron is made from a flavored meringue crust and a filling. The following recipe guides the cocoa meringue crust with chocolate ganache (chocolate ganache) filling, but you can choose the flavor and filling as you like.

Resources

For Macaron Crust

• 1 1/2 cup of powdered sugar
• 2/3 cup almond flour
• 2 tablespoons cocoa powder
• Pinch
• 3 egg whites at room temperature
• 5 tablespoons granulated sugar

Give the filling as the chocolate coating

• 1/2 cup ice cream
• 2 tbsp. Of chocolate chips or grated chocolate

Steps

Method 1 of 4: Making Macaron Cake Flour

1. 

   
   
   Turn on the oven in front of the oven at 138 ° C (280 ° F). The macaron crust needs to be baked at a very low temperature in order for the dough to grow steadily and not to crack. If your oven gets hot often, you can open the door slightly while baking the macaron.

2. 

   Place stencils on a baking tray. Since the dough mix is ​​very thin, you will need to use stencils to prevent the cake from sticking to the tray.

3. 

   
   
   Mix the almond powder background. Put the almond flour, powdered sugar, salt and cocoa powder in a mixing bowl. Use a whisk to mix ingredients until fully blended. Take care not to let the mixture clump.
   • If the almond meal is still raw, put this mixture in a food processor for fine grinding. However, do not crush for too long, otherwise the mixture will turn into almond butter.
   • If you don't want to make chocolate macaron, don't add cocoa powder.

4. 

   
   
   Beat egg whites with sugar. Place the egg whites in a metal bowl and beat well until a hard spike is formed. Note that the bowl must be clean and dry, otherwise the eggs will not create a tip. Add more sugar and keep brushing until the tips are harder and shiny.
   • At this point you can add flavoring ingredients, such as vanilla extract, mint extract, or almond extract to the wet mixture. Just add about a teaspoon of flavoring.
   • Add a few drops of food coloring to make the macaron more colorful. Matching colors with your chosen flavor will give a good effect.

5. 

   Using the fold technique, mix the ingredients together. Gently mix the almond powder mixture into the egg white mixture, divided into two parts. Mix the first half of almond flour with a spatula until all ingredients blended. Add the remaining half of the flour and mix until well mixed.

6. 

   Beat the dough. To bake out a batch of macaron with a traditional chewy, soft texture, you need to "beat" the dough. Use the back of a regular spoon or mixing spoon to press in the center of the bowl, scrape the flour from the wall into the middle, then repeat. Continue to beat the dough like that until it loosens and becomes thick like a pudding.
   • You may have to beat the dough about 10-12 times before it can be mixed properly.
   • Be careful not to beat when the dough has a consistency like pudding. If you overstroke the dough, the dough will loosen, ruining the texture of the crust.
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Method 2 of 4: Bake Macaron Crust

1. 

   Put the dough in the bag. You can get the same bag as the ice cream bag. Cut the top of the bag to fit a large round ice cream cap. Put macaron powder in the bag, twist the end of the bag so that the dough won't spill out.
   • If you don't have an ice cream bag, you can make your own using a plastic sandwich bag. Cut a corner of the bag, then add the ice cream cap.
   • Experiment with different types of straws. Most bakers make macarons with traditional circular straws, but if you only have star-shaped ones, give it a try!

2. 

   Place the dough on the baking tray. Squeeze the dough bag and snap a 7.62 cm circle onto the wax paper.The filling will spill around a bit, so leave plenty of space. Try to catch an equal amount of dough for each slice so that the macaron crust is the same size. Then, raise the baking tray about 2.54 cm above the table and release. Do this about 3 times with each tray; This action will make the cake surface smooth.

3. 

   Leave the dough. Keep the trays at room temperature for about 15 minutes. The macaron will be ready to bake when the cake surface has formed a dry film. Gently touch your finger on the cake surface; If the dough doesn't stick, it's time to put it in the oven.

4. 

   Bake the crust. Place the baking tray in the oven. Bake the crust for 15 minutes or a little longer if needed. Macarons are cooked when they have a slightly crunchy shell and soft, but not sticky, crust. When it's done, take it out of the oven and let it cool completely.
   • You can open the door after a few minutes to let out any moisture. This will help the macaron to expand evenly and keep it in shape.
   • Do not bake the macaron for too long, otherwise the cake will burn on the top and damage the texture.
   • Macaroon baking is a very elaborate sequence of steps, and requires a lot of practice. If your first batch of macarons does spoil, consider changing the baking temperature or baking time next time.
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Method 3 of 4: Making a Cake

1. 

   Heat the cream. Heat cream in a saucepan over medium heat. Stir the cream during boiling, and lift the saucepan out when the water evaporates. Don't let the ice cream boil. You can also microwave the ice cream in the oven-usable bowl.

2. 

   Pour cream into the chocolate. Let the hot cream melt the chocolate for about a minute or two, then stir the mixture together with a spoon until it forms a creamy, creamy chocolate coating.

3. 

   Scoop each spoonful of the filling mixture into a clean ice-cream bag. This makes it easier to multiply the macaron cake. Place a small ice cream cap in the catch bag (or sandwich bag).

4. 

   Consider other types of kernels. Chocolate toppings are the very popular macaron filling, but there are plenty of other kernels to choose from. Try making a simple, unscented buttercream filling or adding flavorings you like. If you are interested in filling, raspberry, apricot or blueberry jam are great options. advertisement

Method 4 of 4: Complete Macaron

1. 

   Take out the crust. Use a scoop to gently remove each cooled crust from the parchment paper and turn them upside down so that the cake surface is up. The crust is fragile so be gentle with them.
   • To help the crust cool quickly, baker Eric Lanlard recommends that you lift the whole piece of parchment and pour some cold water underneath the baking tray as well as the paper. This will create the steam, making it easy to remove the crust.

2. 

   Put the filling on one side of the crust. Place the ice cream cap in the center of the crust and place about a teaspoon of filling on the cake. Continue to make half of the crust you have baked.

3. 

   Place one more cake on top of the filling. Gently put the crust over the filling and press gently to create a sandwich shape. Continue doing this with the rest of the crust until all the macaron has been completed.

4. 

   Enjoy and store macaron cakes. You can sip the cake just out of the oven, or store it in a sealed container for later use. The cake can be kept for several days in the refrigerator.

5. 

   Completed. advertisement

Advice

• These cakes are great as gifts when wrapped in clear cellophane with a bow tie, or folded neatly in a cookie box.
• Choose colors creatively. Use colorful tones to make the cake stand out, if you're baking during spring or summer, choose bright colors that match the season.
• Be careful not to mix too little / too much when mixing egg whites with almond / powdered sugar. Only mix until the mixture is the same as shown in the recipe.
• Keep an eye on the macaron, because this is a very sophisticated cake. If the batch goes bad, carefully follow the recipe step-by-step to make sure you don't forget the stage –– a single change could spoil the fragile cake.

Warning

• Avoid storing macarons near high temperatures - the cake will shrink and harden.

What you need

• Food grinder
• Fine flour or sieve machine
• The dough mixer has a bowl
• Large metal spoon
• Ice cream catcher bag
• Baking tray
• Stencils