I’m not going lie. I SUCKED at making Macarons. My first few attempts were total disaster – “Footless” macarons, dome cracked top macarons, and completely hollow macarons. At one point, I was so dejected and convinced that the Baking Goddess had condemned me from making perfect macarons and I should just give up.
But the stubborn streak in me didn’t allow me to and finally after watching tons of Macarons videos, researching multiple recipes online and reading countless troubleshooting tips, I was ready to give it a last shot. I still remember that fateful day. After sending a tray of Macarons into the oven, I parked myself in front of the oven window and eyed them like a hawk. When the “feet” started to appear, I screamed with joy and grabbed Tiger over to witness the amazing moment. I think I gave him a heart attack with my screaming. The sense of achievement from the success was indescribable. Ever since, every batch of Macarons I made has been perfect – flat smooth top sans cracks, with feet.
One important trick I discovered to making perfect Macarons is aging the egg whites. Aging egg whites means leaving them at room temperature (cool area) for overnight or up to 3 days in the refrigerator (cover loosely with a paper towel to prevent dust from settling). Bring it to room temperature before using. This way, the moisture in the whites will be reduced and that is one step closer to making perfect Macarons.
Alright, before this post turns into an essay, I will leave you some tips for perfect Macarons and a link of detailed troubleshooting guide which I find really useful. I highly recommend reading the tips post before you start your Macaron-making adventure. Hopefully, you could avoid all the mistakes I’ve made and succeed at making your own perfect Macarons.
3 egg whites – aged at room temperature for 3 days (measure 57 g after 3 days)
70 g ground almond
113 g icing / confectioners’ sugar
21 g caster sugar
7 g tapioca starch
10 g cocoa powder (natural or Dutch processed)
1/8 tsp cream of tartar
Chocolate Ganache filling:
125 g dark chocolate (I’m using 66% Varlhona)
75 ml heavy whipping cream
Makes about 25 macarons
Recipe source: Paula Q (with slight modifications)
Prepare the macaron template by drawing 20 (1.5 inch or 4 cm) circles, leaving about 2 inches apart.
To make my life easier, I drew one circle, copied and pasted the rest using MS Word. Just click print and my template is done!
Place the template on the baking tray and add a sheet of non-stick baking paper on top. This recipe makes 2 trays.
In a food processor or blender, add ground almond, icing sugar and cocoa powder. Pulse to incorporate all the ingredients together.
Pass the dry mixture through the sieve to sift out lumps and set aside.
Combine sugar, tapioca starch, and cream of tartar and set aside.
Put the egg whites in a large bowl. Using a stand mixer or hand held mixer, whisk the egg whites till foamy.
Add in sugar mixture and whisk at medium speed for 3 mins. Switch to high speed and continue to whisk until shiny and stiff peak.
In 3 batches, fold the dry mixture gently but quickly into the egg white meringue. The final consistency should be a thick batter-like texture.
Fill the meringue into a piping bag fitted with a ½ inch round tip.
Follow the template and pipe each circle vertically.
Once you are done, carefully remove the circle template. Tap the baking tray on the counter (about 8 times) to remove any air bubbles. Use a toothpick or bamboo stick to break any visible air bubbles.
Let the macarons rest for 30 mins – 60 mins (depending on the humidity level of your kitchen). I turned on the fan to aid the process.
Halfway through, preheat your oven to 150°C/305°F. Gently touch the top of the macarons and when they do not feel sticky, your macarons are ready to be baked.
Bake for 15 – 16 mins (convection fan forced oven takes about 15 mins). Once they are done, remove from oven and let them cool on a wire rack.
Meanwhile, make your chocolate ganache by heating the heavy cream in a microwave or stove top.
Pour over the chocolate and let it rest for 1 min. Stir well and your chocolate ganache is ready. Let it sit at room temperature for a few hours to thicken. You could prepare this a day in advance or before you make the macarons. Just cover and store at room temperature.
Assemble the macaron by piping the ganache in the center base of one macaron and sandwich with another.
You could eat them straight, however, to achieve the full heightened flavor of these macarons, it is best to let them mature for a day or two. Cover and store in fridge and bring to room temperature before serving.