Monday, April 8, 2013

Making Macarons with Breadlab

Breadlab made a new video showing you how to make macarons:


                    


Basic macaron recipe: (for about 50 macarons)

(smaller batches are possible, but are more troublesome to mix)

300 gr. blanched finely ground almonds
300 gr. confectioners sugar
220 gr. egg whites
300 gr. fine sugar 
75   gr. water

candy thermometer
baking paper or silicon mats
baking sheets
piping bag, plain nozzle #10

Separate the egg whites up to 4 days in advance. Have them on room temp when you start working with them.

The Almond Mixture

Grind the blanched almonds together with the confectioners sugar as fine as you can manage. Divide the egg whites in half. If you are using coloring, mix it into one portion of the egg whites, and pour it over the almond & sugar mix. Do not stir it in!

Italian Meringue

Pour the other 110 gr. of egg whites in a bowl of a (stand) mixer. Start mixing on low to medium speed to form nice tiny bubbles.

At the same time start preparing your sugar syrup. Put 300 gr. of fine sugar with about 75 gr. of water in a small saucepan (avoid non stick). Heat this up, without stirring, until the syrup reaches a temp of 115° C. At that point, increase the speed to max on your mixer, and whip the egg whites to form soft peaks. When the sugar reaches 118° C, take it off the heat (be careful!) and drizzle it into the egg whites, beating at high speed.

The meringue should at least double in volume and go thick and glossy after a while. Keep beating at medium speed until the mixture has cooled to 50° C.

Preheat your oven to 180° C with fan.

Macaronage

Add about ⅓ of the cooled meringue to the almonds. With a flexible spatula fold the meringue into the almonds. Then, carefully fold in the remaining ⅔ of the meringue. Don't overbeat. The mixture will get shiny after a while. Pulling the spatula out of the bowl, the ribbons that fall back should disappear into the rest of the batter after 4 to 5 seconds.

Transfer the meringue to a piping bag. Pipe onto silicon baking sheets or onto paper. Pipe 2½ cm circles. Keep a good distance between the shells, for they will ooze out a little.

Drying the Shells

Let the shells dry for at least 30 minutes. When you touch the skin of the shell with a dry finger and it doesn't smudge, the shells are ready for the oven.

Bake the shells for 12 minutes on 180° C with fan, in the lower part of your oven. Rotate them to ensure even browning after 8 minutes.

After taking them out of the oven, take the shells off the baking sheet to stop further baking. Let them cool completely before taking them off the paper/silicone.

There is a multitude of possible fillings in a macaron. Once you get the hang of making the shells, the possibilities are endless; chocolate ganache, buttercream, marmelades, you name it and you can put in into a macaron!

For the lovers of history: here is Breadlab's first macaron movie. Epic! Enjoy.
         
                  











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