With their crispy exterior and smooth filling inside, the best homemade macaroons are worth every effort (and sin). But how to achieve the perfect balance between crunchy and chewy? How to make macarons at home and succeed? What is the key to making the best homemade macaroons? Therefore, some effort will be required, but it is still worth it
How they prepare the best homemade macaroons? Traditionally, macaroons are prepared with Italian meringue, where hot sugar syrup is poured over the egg whites while they are whipped into stiff peaks. To do this well and correctly, we need a stand mixer and a kitchen thermometer. And since we don't find it in every kitchen, it's better to help ourselves French meringues, where we do not need special equipment. So how to prepare homemade macaroons and to succeed, what is the key? We will describe the process in a rather simple way, but still some work and effort is required. But that's part of making macarons, and trust us, it's worth it.
1. First, make sure the weather is on your side. If it's very moist, the meringue cookie part may start to 'weep' (leak liquid), which you don't want. The ideal time to prepare macaroons is on a dry day.
2. Leave the egg white at room temperature for at least 30 minutes before starting. The meringues will be softer and more airy.
3. This tip doesn't just apply to macaroons, but in general: use your hands to separate the whites and yolks. This reduces the risk of yolk spillage and less chance of eggshells getting between the white or yolk.
4. When it comes to dry ingredients, remember that finer ingredients are better. If you have a multi-tasker, use it. Mix the dry ingredients together and then at least 10 times also in the multi-purpose mixer. These should be very fine, because this way you will get smooth and shiny cookies for macaroons.
5. After you have mixed the dry ingredients in the food processor, sift them a few times to make sure they are really fine. This may seem like a lot of work, but it will give you the best macarons, and they are worth the effort.
6. Add a pinch of salt to the egg whites before whipping. This will help with stabilization.
7. Beat the egg whites until they become foamy and no longer translucent, then start gradually adding the sugar. If you add too much sugar at once, you will destroy all the air that has been incorporated into the egg whites so far.
8. Once you've added the sugar, beat until you get really stiff peaks. Very hard.
9. Double check that the snow from the egg whites is hard enough, turn the bowl upside down and if nothing moves or falls out, then the snow is ready.
10. Add the vanilla only when you have whipped the snow to the end. If you add it too quickly, it can affect the strength of the snow.
11. If you use food coloring, add it in gel form and not in liquid form. In the gel, the color is more concentrated and thus you will get more vibrant colors.
12. When it's time to combine the wet and dry ingredients, start by adding a third of the dry ingredients to the meringue and mix gently to form a smooth batter. This mixing process is called “macronage”. Then you can add the rest of the dry ingredients and continue the process.
13. When do you know the mixture is ready? When it looks like wet sand and you can draw the number 8 with the dough. When you can do this without the figure eight getting stuck somewhere, the mixture is ready. Stop mixing to avoid overmixing the dough.
14. Place four small pieces of dough on the baking sheet to attach the baking paper. That way, it won't move when you shape the macrons.
15. The classic size of macarons is just under 4 centimeters wide.
16. It's important not to skip this step: once you've formed your macarons, tap the baking sheet on the counter several times. This will prevent air bubbles and ensure a smooth surface for the macaroons.
17. This step makes a big difference: let the macaroons rest at room temperature for 1 hour to form a sort of crust on top. Your finger should slide over the macaron back and forth without moving it. This way you will know that they are suitable for the oven.
18. When you bake them, make sure the oven is at the right temperature and NEVER OPEN THE OVEN DOOR while baking. If you have an oven thermometer, now is the time to use it, as oven temperature is key. Opening the door while baking can ruin the macarons, and you really don't want that (especially after you've put in so much effort).
19. Allow the macarons to cool to room temperature (about 20 minutes), then transfer to a wire rack to cool completely. They must be completely cool before you apply the filling or it will melt.
20. When applying filler, do not overdo it. The ball should be slightly smaller than the cookie. Namely, when you assemble the macarons, you will push the filling down, which will fill the edges.
21. One last thing: you will need to wait at least 24 hours before eating them. Well, at least for the best result. This way the flavor and texture will develop best. And after all that work, you deserve nothing less than the best.
