Have you ever tried to make your own macarons? Well, then you know it’s not an easy thing to do. Too dry, too liquid, shattered, no “tootsies”. The story of failed macarons is a long one, but as the saying goes: Skill comes with practice! That you may can save the long way to delicious and perfect looking macarons, here you go not only with a recipe that really works (as the photos above and bellow prove) but also some important hints!
Accuracy, crazy accuracy! Meaning the dealing with the ingredients and measurement. You really have to weight EVERYTHING and ACCURATE TO THE GRAM! Even the egg white!
– Almonds and powdered sugar have to be sifted meticulously to avoid the macarons ending up with a rough surface. I suggest using ground almonds without shells as otherwise you will have dark spots on your macarons. I don’t suggest using almond flour as it’s often partly de-oiled which would bring the whole recipe out of balance and that actually can make the difference between success and failure in the end.
– Same for food coloring. If you really want to add some color, please don’t use liquid one but rather powder!
– There are two kinds of meringue. The Italian one where the sugar gets boiled with water to receive a sirup and the French one where you just gradually add sugar to the whipped egg whites. I often tried myself in doing the Italian one as they say it’s more stable – it always ended in a total chaos so I rather always go for the French meringue since a while (also in this recipe). It’s much easier and it works perfectly fine!
– How to receive those pretty and characteristic “tootsies”? Surface drying! Once you have your macaron dough piped on the baking sheet, let it sit for 30-40 minutes before putting them in the oven. When you gently tap them with your finger and the dough doesn’t stick to it anymore, they’re ready for the oven.
– Carefulness is key! Once your macarons’ surface is dry, you have to be very careful with them. Micro cracks through concussion can result in macarons which break once in the oven – happened to me often enough.
– Not only the meticulous weighing is important but also the ideal temperature of the oven. For me 145° degree works perfect with upper and lower heat – when I use fan the shells break (heard other people using fan but with mine it just doesn’t work, so you may have to try it out).
– Macarons shall be eaten fresh, but not to fresh though. Leave them standing in the fridge for 1-2 days.This way you macarons will get the typical consistency we all love: a solid shell outside while being juicy inside. Yummy!
Ingredients for the macarons (about 25 pieces):
125g ground almonds (shell free)
125g powdered sugar
42g egg white
46g egg white (whisked)
6g matcha powder
Ingredients for the ganache:
100g white chocolate
Preparation of the macarons:
1. Preheat the oven to 145 °C. I recommend upper and lower heat (not fan) as it works best for me
2. Important: Sift the almonds and powdered sugar until it’s very fine and put it in a bowl
3. Add 42g of egg white to the bowl and mix until you get an almond paste
4. Take a new bowl, add the 46g egg white and whisk until stiff
5. Add the sugar to the stiff egg white (in 4 portions), and whisk further until you get meringue
6. Add the matcha powder to the meringue and gently fold in
7. Add the meringue to the almond paste (in 3 portions) and gently fold in with a dough scraper
8. Once the dough is smooth and shiny add the mixture in a piping bag
9. Pipe on evenly spots on a baking tray lined with baking paper
10. Pick up the baking tray and hit it from beneath, to get a perfect smooth macaron surface later
11. Leave the macarons rest and dry for about 30 – 40 minutes
12. If you tap the macarons with your finger and no dough sticks to it, they’re ready for the oven
13. Bake the macarons for 12 to 14 minutes
14. Take the finished macaron shells out of the oven and let them cool down
Preparation of the ganache:
15. Chop up the white chocolate into small pieces
16. Heat (don’t boil!) the cream and pour it over the chocolate pieces
17. Stir with a wire whip until you got a smooth mixture
18. Let the ganache stand for at least 8 hours
19. Take the macaron shells, fill it with ganache and put together
20. Let the finished macarons rest in the fridge for at least one day before you enjoy them