French Macaron
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In my baking adventures over the last ten years, there's a sweet story about me trying to make perfect macarons. These little treats, made with almond flour, sugar, and egg whites, turned out to be quite a challenge for me, a self-taught baker.
Back then, I knew macaron has been dubbed as one of the most difficult dessert to master. Armed with a mixing bowl and determination, I set out to conquer the art of making macarons. Little did I know, it would be a tough journey with many failed attempts. But, in the end, these struggles made the success all the more satisfying.
Crispy on the outside, and soft, chewy in the inside, macaron is just not another sweet, it means more to me than that. It's a symbol of not giving up and finding joy in trying to be a great cook. I spent a ton of time getting good at making them. It wasn't just about making a dessert; it was about making memories, learning from mistakes, and feeling awesome when I finally got it right.
Now, as I give you this macaron recipe, it's not just a list of ingredients and steps. It's a story of how much I love baking and the satisfaction of overcoming challenges. I hope this recipe encourages you to enjoy the process, learn from it, and feel happy when you make something awesome—just like the joy the macaron has brought me for the past!
Ingredients List
Macaron shells:
| French Meringue | |
| Egg White | 70g |
| Caster Sugar | 90g |
| Macaronnage | |
| Almond Powder | 80g |
| Icing Sugar | 80g |
Step 1
Few days before baking
Macaron is best made with egg whites that has been slightly dehydrated. What we usually do is that we will separate the whites away from the yolk and place it in a bowl covered with clingfilm, and store inside the chiller few days in advance.
The chiller will suck some of the moisture of the whites out.
We will also need:
| Baking tray | Bowls |
| Parchment paper | Handheld mixer |
| Piping bag | Spatula |
| A round tip nozzle | Oven |
Step 2
Making of French Meringue
Start by whipping the egg whites until it is foamy, then start to add the sugar in three different intervals and continue mixing until you obtain a shiny, stiff meringue that can hold against itself.
Step 3
Adding in the dry ingredients
Mix the almond powder and icing sugar together to obtain what the French call, tant-pour-tant.
Add in the almond mix into the meringue in three different intervals, and fold with your spatula delicately. You should not mix aggressively to prevent the macaron batter from collapsing. This process is called "Macaronnage".
After about 10-15 folds, you should obtain a homogenous mass that is thick and flows like lava consistency. If your macaron batter is too thick and unable to flow, try to give it a few good mix. Be careful not to over fold otherwise the batter would be too thin.
Step 4
Piping of the macaron shells
Fill up your piping bag with the macaron batter and using a medium-sized round tip nozzle, pipe your macaron batter on the parchment paper to your desired size.
Usually macaron shells are between 1.5" to 2", or about 4cm.
Step 5
Drying of the macaron shells
This is an important step that you should not skip!
Macaron shells should be placed at a dry, cool place to dry for about 15-30 minutes.
During this period of time, a thin skin will form on top of the shell, giving the macaron its signature "feet" when bake.
While the macarons are being dried out, remember to preheat the oven to 150 degrees Celsius, then just sit back and relax ;)
Step 6
Baking!
Place the macaron into the oven and bake at 150 Celsius for about 12-15 minutes.
After the macaron has been fully cooked, you can place it to cool and voilà! You have made your own macaron cookies!
You can enjoy macaron shells with any spread of your preference,
The possibilities for macaron filling can be endless, be creative!
Do share your results here and let me know if you face any problems with your macaron journey, I will be more than happy to help.
Cheers!
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