Thanks to my friend Tina and macaron bloggers, i took notes which i call "secrets" to make a perfect macaron. See, when i made them the first time, the cookbook i read and macaron blogs just straight up shared the recipe but never mentioned about the extra steps you have to do in order for you to make a beautiful macaron. Which leads to frustration and disappointment because you believe you followed the recipe word for word, step by step but your end product is no way similar or the same as theirs.
So, I'm sharing the notes that i have learned. This is to save you from the frustration and disappointments.
1. It is imperative to use a scale. That's my opinion.
2. Age your egg whites. Use a day old egg whites.
3. Some say sift your dry products..i didn't it still came out good.
4. Use a template for a uniform size. (I must admit, i need more practice on this step)
5. Use parchment paper or silpat pls.
6. Don't over mix your batter. It should be runny but not to runny=;)
7. Preheat your oven to 400 degrees then lower to 300 degrees few minutes before you put them in.
8. They say bake one sheet pan at a time w/c i did but didn't even think about the reason for it. But Tina thought that it does make sense especially for small oven, to avoid over crowding.
There has been an influx of macaron recipes but i'm sticking to my original recipe with slight adjustments based on the notes i have made.
I MADE MATCHA MACARONS. I ADDED A TSP OF MATCHA (JAPANESE GREEN TEA) POWDER TO THE DRY INGREDIENTS. A TSP. OF THE MATCHA WOULD SUFFICE OTHERWISE THE TASTE OF THE GREEN TEA WILL BE OVERPOWERING.
3 egg whites (about 90 gr)
30 gr granulated sugar
200 gr powdered sugar
110 gr almond flour or finely ground almonds
pinch of salt
1- Preheat the oven to 320 f. (SEE MY NOTES REGARDING THE TEMPERATURE) Line 2 baking sheets with parchment paper and set aside.
2- In a food processor, combine the ground almonds, powdered sugar. Mix until you get a thin powder. (ADD THE MATCHA) Remove from the bowl, Sift the mixture. Set aside.
3- Beat the egg whites with a pinch of salt until soft peak. Gradually, add the granulated sugar and continue to beat until the mixture becomes shiny. At this point, you add the desired food coloring (if using).
4- Sift the dry ingredients over the egg whites in 3 steps. fold the mixture until shiny. Do not over mix.
5- Fill a pastry bag fitted with a round 1/2 inch tip with the batter and pipe evenly the cookies leaving 2 inches between them. Let the cookies rest for about 20 minutes.
6- Cook the macarons for 12 to 15 minutes. Let them cool before filling.
1 pint heavy cream
8 oz semi- sweet or bittersweet chocolate chips
1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chocolate chips and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
2. Pour it into a room-temperature bowl and cover with plastic wrap.