Almost Foolproof Macarons

I’ve been toying with macaron recipes for some time now. In my recipes, there always seems like there is something that can go wrong. It could be the folding, it could be the unscientific drying time, or maybe it’s just my messed up oven, but something always goes wrong. Rarely do I get a sheet pan of perfectly formed macarons…until now.

This recipe just plain works. This recipe uses Italian meringue, don’t let it scare you. This one not so hard part is the reason why they work so well. You don’t have to mess around trying to get macaronage since the meringue is very stable. One of the nicest parts of this recipe is that you can double it, split it into two parts, color/flavor each separately, and get two flavors for the work of one recipe.

Here’s the recipe with details and photos:

For the Macarons:
120g egg whites, divided
35g sugar
150g finely ground almonds
150g powdered sugar

For the sugar syrup:
150g sugar and 50g water

Process the ground almonds and powdered sugar in the work bowl of a food processor. Most recipes call for sifting, but I think this works better and gets everything combined.

In a stand mixer, whip 60g egg whites to soft peaks, add 35g sugar.

In the meantime, in a saucepan on high heat bring the water and sugar for the syrup to 230 F. on a candy thermometer.

Slowly add the boiling syrup to the egg whites and continue to whip on medium – high speed until they are completely cooled and you have a shiny meringue (10-15 minutes).

Mix the remaining 60g of egg whites and the sifted almond/sugar and carefully fold into the meringue.

folded.jpg

Fill a pastry bag fitted with a plain tip with the mixture and pipe macarons about 3 inches in diameter on silpat lined baking sheet.

pipe.jpg

Bake at 320 for 15-25 minutes.

Check to see if macarons are done by grabbing the top of one macaron and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension.

macaron.jpg

That’s about all that is to it. I think I’m finally done with macarons for a while. I’m sure the next time I try to make them I will encounter problems again, but until then…