Making the Perfect Macaron

 

Guide in Making Perfect Macarons

Guide to Making Macarons is rated 3.3 / 5 based on 68 votes.

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Make 40 small macarons
Preparation time:
20 minutes
Cooking time: 12 minutes and the rest of the mixture is 1 hour

Ingredients:

For the Italian Meringue

  • 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
  • 400g (14oz) caster sugar
  • 100ml (3 fl oz)water
  • Add food colouring to the meringue if required.

For the Almond Mixture

  • 150g (5oz) fresh egg white
  • 250g (8oz) almond meal / almond flour
  • 250g (8oz)icing sugar

Direction:

1.  Start by mixing the icing sugar with the almond flour / almond meal and using a strainer, sift the mixture into a bowl.

2.  Heat the water with castor sugar on low heat while stirring initially. Stop stirring when the sugar mix clears as the temperature increases.

3.  When the temperature reaches 100degC, start whisking the aged egg white on low speed.

4.  Add food colouring into the sugar mix and keep heating gently till the temperature reaches 121 degC.

5. When the temperature reaches 121degC, slowly pour the sugar mix straight into the mixing egg white. Keep mixing till the bowl has cooled to room temperature. The meringue should be glossy and smooth.

6.  Fold and press the Italian meringue into the almond mixture until it's a smooth consistency.

7.  Spoon the mixture into a piping bag and pipe the macarons into 3cm diameter circles. Leave until the skin dries. This is an important step in getting the feet to form.

8.  Bake macarons in oven at 135 degC for 12-15 minutes.

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nai
Posted 611 days ago
Okay so if step3 is wrong and should be 'fresh' not 'aged' eggs on low speed, then where in the steps do the 'aged' eggs get mixed in?
Rose
Posted 805 days ago
I don't see the answer anywhere...what do I do with the 5 oz of fresh egg white ..... HELP!!!!
Patricia
Posted 895 days ago
hello I live in high altitude,( 2.900 meters) should I bake the macarrons at 135C? I Can I use a fan oven or not?
Thank you very much
Alma
Posted 1561 days ago
I think that they have made a mistake in the Step 3 and said "aged egg" instead of "fresh egg".
So that is when you use "fresh eggs":
3. When the temperature reaches 100degC, start whisking the aged egg white on low speed.
Reby
Posted 1643 days ago
To answer my own question - mix the fresh egg white into the almond mixture before folding in the italian meringue mix. Also, I'm pretty sure macarons should be baked hotter than this recipe says.
Reby
Posted 1648 days ago
please someone tell me what you do with the fresh egg white??? In other recipes it is mixed with the almonds to form a paste before adding whisked eggs, is this right??
bird
Posted 1719 days ago
Sometimes you can use the fresh egg white to loosen up your batter if it is too stiff. Depending on how stiff your whites become, you might find that the batter is not fluid enough (when you make the "rosette" shape on the parchment, it should sink into place and the rose should disappear within a couple of minutes), you can fold in half of an egg white and it will become the right consistency.
icefly
Posted 1722 days ago
What kind of a bench do you leave the egg whites on? Does it have to be outside? What if someone takes them?
jewel gomes
Posted 1735 days ago
i try many times,everything is ok but when macaron is baked is so hard,i want to know this is normal or no if no what i have to do?
Bob
Posted 1767 days ago
I too would like to know where the fresh egg gets incorporated. From the amount of sugar in the recipe it looks to me as though you need more than 150g of egg white (old or new).
yog
Posted 1767 days ago
what to do with the fresh eggs??
Natale
Posted 1815 days ago
I'm with Chrissi on this one. I really want to try this out, but you seem to have missed a step. What do we do with the fresh egg white?
Chrissi
Posted 1839 days ago
This looks great 1 question though ~ after mixing the almonds and icing sugar do you then use the fresh egg to bind it together, before folding into the italian meringue>
 


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