Many home bakers ask me why my macarons are so perfect. My macarons are perfect and have no cracks. Many people either have a fail macaron or ones with cracks. It depends on your mixture. I always make sure l sieve my confectionary sugar and l make sure l blend the almond meal to be almost like dust and pass it twice through my sieve. That makes your macarons super smooth. With all these simple techniques you will discover how you will gradually be a macaron pro and you will be baking perfect French macarons every now and then.
Let me reveal to you the secret of my French macarons;
Author: Annuchka Queen
Cook time: 18 mins
Prep time: 30 mins
- 2 cups of confectionary sugar /200 g of confectionary sugar
- 1 cup of almond meal well blended / 125 g
- 3 large egg white must be under room temperature
- A pinch of salt
- 4 tablespoons caster sugar / 50 g of caster sugar or fine sugar
- Flavour you can choose vanilla, rose , mint, or lemon just a tsp
- Colour , it’s up to you to choose whatever colour you want
- The filling depends on you. You can choose white or brown chocolate , jam , or buttercream.
- In a food processor , combine confectionary sugar, almond meal and some salt. Blend them dry until extra fine in texture. Pass these on a sieve, possibly twice. Keep your sift ingredients aside.
- Separate egg white from egg yolk. In a cake mixer of an electric hand mixer beat the eggs whites until you notice a soft white peaks forming , then add caster sugar gradually as you beat. The caster sugar will make the egg white stiff, then you will definitely notice stiff pure white peaks. If you turn your mixing bowl upside down your egg white will not fall out . That is the perfect consistency we are looking for.
- Now start thinking of what flavour you will like to use. Then incorporate a teaspoon into your mixture. Mix until well incorporated.
- Now do not use a hand mixture use a spatula to fold in your almond – confectionary sugar mixture into your stiff peak egg white mixture and gradually fold in without mixing. Gentle fold until all ingredients are well incorporated. Add almond bit by bit.
- Scrape and dish out from bowl your mixture with a spatula and your piping bag and a round nozzle head. Make sure your trays are ready . Place a parchment paper on your trays and pipe your macarons on them making sure you maintain a particular size. Make sure your macarons are a 3 cm circle.
- Allow your macarons to seat on a room temperature for at least 20-30 mins before taking to your 150C preheated oven. Bake them for 18-30 mins . Remove from heat making sure they are not sticky.
- Keep on a wire rack to cool down completely , then start doing the filling with the filling of your choice. Sandwich two macarons with the filling of your choice
Notes: Make sure you don’t live in a very humid area. If so your macarons might not be smooth at the top.