so apparently macaronage is a real word. there’s no whatever trevor about it, it actually describes the mixing method of the whisked egg whites and the dry ingredients. translation: just gentle folding. there are a million and one tutorials for making macarons available out there. everything in me didn’t want to have a first time disaster attempt. that would mean a completely unnecessary amount of washing up. so i swatted up online.
out of all the knowledge i garnered…
here are the five golden rules:
i. only use egg whites that have been left out at room temp for 24-48 hours
ii. when whisking, once the egg whites have formed stiff peaks, add caster sugar a few spoonfuls at a time, not all at once.
iii. triple sift the ground almonds and icing sugar then “macaronage” until lava-like.
iv. pipe 4cm circles onto parchment paper and leave out for an hour until they’ve formed a skin and are firm to touch
v. firmly tap the bottom of the baking tray to release air before placing in the oven.
(ps. completely unplanned clothing of the day happens to match macarons. )
1. measure out 100g icing sugar (just less than 1 cup)
2. measure out 130g ground almonds (a bit more than 1 cup)
3. triple sift or food process almonds and sugar together until powdery
4. whisk three egg whites until stiff peaks form
5. add 25g (1/8 cup) caster sugar gradually, whisk until glossy and add any desired food colouring
6. “macaronage” gentle folding of almond/sugar dry ingredients into meringue
7. mix until lava-like in consistency
8. spoon mixture into a piping bag and cut a 1cm hole for nozzle
9. pipe into 4cm circles onto parchment paper
10. dip your finger in cold water and press lightly onto macarons to even out any bumps or trails from piping. add any deco. yay
11. look and admire
12. leave for 1hr for shells to firm then bake at 150c (gas mark 2) for 20 minutes
13. mix 2/3 of a cup of mascapone with 2 or 3 tbsp of raspberry preserve for filling
14. pipe a blob of filling onto flat side of cooled shell
15. sandwich together…
16. et VOILA! le macaron!
(recipe makes 40 raspberry macarons)