pastry
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.
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.
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.
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…
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24 comments for “Almost Foolproof Macarons”
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Hmmnnn! You do make that sound and look so easy. I have been staying away from making my own macarons, however, it really seems like I should tackle them now.
Been looking forward to your latest macaron post. Your macarons look much better than before, not that they weren’t already great on previous attempts
Maybe there’s hope for me and macarons yet…
Macaroons are on my ‘must try someday’ list — thanks for the inspiration and the boost of confidence.
Those are gorgeous Jef - I definitely want to try this sometime. Have you tried the ones at Opera Patisserie downtown yet? I had one the other day and it was ok - but a little sugary and stiff. I like them a little more airy. I tried a couple of other pastries though and they were phenomenal - especially the lemon meringue tart.
For all of you hoping to try these, please do. They really aren’t all that difficult and they’re worth all the effort!
Amrita: Thanks for noticing. I was proud of this batch.
AQF: I haven’t tried Opera’s yet but I went to school with one of their chefs. Opera is supplying macarons for a few hotels in Vegas now, too, they’ve got to be at least decent.
I think your macarons are beautiful!!
Oh yeah! I first saw this recipe on Helene’s site, Tartelette (http://tartelette.blogspot.com/2006/10/tough-relationship-mignardises-and-me.html) and she swears by this recipe.
Yours look fantastic, Jef!
One day I’ve got to get brave and try Helene’s recipe too! Well done. =)
xoxo
fantastic! i was just gifted a stand mixer so i am totally gonna make some. i’ve hesistated on the macarons for soooo long…. they’re sooo close to being in my grasp. i can just taste them!
ooo, that reminds me jef, can you suggest a tried and true brioche recipe for me and my mixer to play around with?
Whenever I say macaroons everyone always thinks those coconut blobs…how sad that they are missing out on the real deal.
You inspired me to jump into the macaron-making abyss. I got everything ready to go.. but just cannot muster enough courage. Will try it next week and post my results.
Thanks for the tips.
Amanda: You just inspired me to make a new post. I’ll make a ‘kitchenaid brioche’ post for you in the next few days. (can you wait that long?)
Peabody: I usually try to make a point to call them macarOns; try to say it with a French accent for extra points.
Mythili: No fear, just do it. If you can boil sugar, this one is a no brainer.
of course i can wait that long! i know brioche can’t be maid in one day. (at least most of the recipes i’ve been reading up on say to chill for 24 hours!) i can’t wait for the post. i think i’m gonna have a serious bread addiction on my hands with my new toy.
hi, how do you make chocolate macarons with this recipe?
hi, wonderful macaroon pictures! i was wondering if you could share the chocolate macaroons recipe? i tried substituting some of the grounded almonds for cocoa powder, failing miserably.
thanks
Bravo…with your words and pictures I now feel like I could tackle this treat I love so much. Thank you!
These look so smooth and beautiful! Macaroons have always been hit or miss for me–some batches are perfect while others are just cracked blobs. A friend also told me she had great results using an Italian meringue for macaroons, so this must be the way to go! Thanks for sharing!
So how about we add some videos to your website??
cheers
Wow, you really make it sound so easy. I wish I am game enough to try it soon. How many does this recipe yield?
Thanks for sharing.
[...] My Food Geek has a recipe for Almost Foolproof Macarons. [...]
Hello, just wish to drop by to thank you for sharing the recipe. I tried it out and indeed, it is more less mistake prone than working with raw egg whites. When I saw the way the cooked egg whites turn out, I already knew it would turn out fine - I also liked the fact that I can split the egg white and flavour it differently.
[...] I Googled “foolproof macarons” and stumbled on Jef of My Food Geek. His macaron used an Italian meringue instead of the French meringue that I’ve been using. I followed his [...]
I am so inspired by folks like you - your macaroons are beautiful - I only wish I was better at converting recipes - the grams thing always makes my head spin!
Keep up the good work.