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A hugely popular dessert in France, macarons have captivated gourmets from all over the world with their delicate textures and bright colors. Don’t confuse macarons with your usual coconut custard tarts; instead; Macarons are made from flavored meringue shells and topped with fillings. The following recipe shows how to make a cocoa meringue shell with a chocolate coating (chocpate ganache) filling, but you can choose the flavors and fillings to your liking.
For Macaron Crust
- 1 1/2 cups powdered sugar
- 2/3 cup almond flour
- 2 tablespoons cocoa powder
- Pinch
- 3 egg whites at room temperature
- 5 tablespoons granulated sugar
For the filling is the chocolate coating
- 1/2 cup ice cream
- 2 tablespoons small chocolate chips or grated chocolate
Steps
Making Macarons
- If the almond flour is coarse, put the mixture in a food processor to finely grind. However, do not grind for too long, or the mixture will turn into almond butter.
- If you don’t want to make chocolate macarons, don’t add cocoa powder.
- At this point you can stir in more flavorings, such as vanilla, mint, or almond essence into the wet mix. Just add about a teaspoon of flavoring.
- Add a few drops of food coloring to make the macarons more colorful. Color matching with your chosen aroma will give a good effect.
- You may have to beat the dough about 10-12 times before the dough comes together.
- Pay attention to stop beating when the dough has thickened like pudding. If you over-beat, the batter will become loose, ruining the texture of the crust.
Bake a Macaron Crust
- If you don’t have an ice cream bag, you can make your own using a plastic sandwich bag. Cut a corner of the bag, then insert the ice cream tip.
- Experiment with different types of ice cream catchers. Most bakers make macarons with a traditional round tip, but if you only have a star tip, give it a go!
- You can open the oven door after a few minutes to let out the moisture. This will help the macarons expand evenly and keep their shape.
- Don’t bake the macaron for too long, or it will burn the top and damage the texture.
- Baking macarons is a very complex process, and requires a lot of practice. If your first batch of macarons are spoiled, consider changing the baking temperature or baking time at a later time.
Making Cakes
Complete Macaron
- To help the crust cool quickly, baker Eric Lanlard recommends lifting the entire sheet of parchment paper and pouring some cold water under the baking tray as well as the top of the paper. This will create steam, making it easy to remove the crust.
Advice
- These cookies are great as gifts when wrapped in clear cellophane with a bow tie, or neatly stacked in a cookie box.
- Choose colors creatively. Use bright colors to make the cake stand out, if you’re baking in the spring or summer, choose bright colors that match the season.
- Be careful not to mix too little/too much when mixing egg whites with almond flour/powdered sugar. Mix only until the mixture has the same consistency as the recipe suggests.
- Keep an eye on the macaron, as this is a very delicate cake. If a batch of cupcakes fail, carefully retrace each step of the recipe to make sure you haven’t forgotten a step–– a small change can cause this fragile cake to go bad.
Warning
- Avoid storing macarons near high temperatures – they will shrivel and harden.
Things you need
- Food grinder
- Flour or fine sieve machine
- Dough mixer with bowl
- Large metal spoon
- Ice cream bag
- Baking tray
- Stencils
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 3,848 times.
A hugely popular dessert in France, macarons have enchanted gourmets from all over the world with their delicate textures and bright colors. Don’t confuse macarons with your usual coconut custard tarts; instead; Macarons are made from flavored meringue shells and topped with fillings. The following recipe shows how to make a cocoa meringue shell with a chocolate coating (chocpate ganache), but you can choose the flavor and type of filling to your liking.
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