RECIPE - TwinsCakes

There are several methods for making macarons.

Here are three of the most common methods:

1. FRENCH METHOD:
– This method involves beating egg whites with sugar to form a French meringue.
– Then, a mixture of almond flour and powdered sugar is gently folded into the meringue to form the macaron batter.
– The batter is then piped onto a baking sheet and baked in the oven.

2. ITALIAN METHOD:
– In this method, a cooked sugar syrup is poured into beaten egg whites to form an Italian meringue.
– The almond flour and powdered sugar mixture is then incorporated into the Italian meringue to form the macaron batter.
– The batter is then piped onto a baking sheet and baked in the oven.

3. SWISS METHOD:
– In this method, egg whites and sugar are heated over a double boiler until the mixture reaches a specific temperature.
– The mixture is then beaten to form a Swiss meringue.
– The almond flour and powdered sugar mixture is then folded into the Swiss meringue to form the macaron batter.
– The batter is then piped onto a baking sheet and baked in the oven.

Each of these methods has its own advantages and disadvantages, and the choice of method often depends on the baker’s personal preference and the specific recipe conditions.

Experiment with these different methods to find the one that works best for you !

Here is a detail recipe for preparing macarons:

INGREDIENTS :
– 100g almond flour
– 100g icing sugar
– 2 egg whites (approximately 70g)
– 50g granulated sugar
– Food coloring (optional)
– Filling of your choice (ganache, jam, buttercream, etc.)

INSTRUCTIONS:

1. Preparation of ingredients:
– Preheat your oven to 150°C (300°F).
– Sift the almond flour and icing sugar together into a bowl. Set aside.

2. Beating the egg whites:
– In another clean and dry bowl, start beating the egg whites at medium speed.
– When they become foamy, gradually add the granulated sugar while continuing to beat.
– Continue beating until the egg whites form stiff and glossy peaks.
– If using food coloring, add it at this stage and mix until the color is evenly distributed.

3. Macaronage:
– Add about one-third of the almond flour and icing sugar mixture to the beaten egg whites.
– Using a spatula, gently fold the ingredients together with upward strokes, scraping the sides of the bowl.
– Add the remaining almond flour and icing sugar mixture and continue folding until the batter has a smooth and glossy texture, but not too liquid. The batter should form a ribbon when lifted with the spatula and slowly disappear once smoothed.

4. Piping:
– Transfer the batter into a piping bag fitted with a round tip.
– On a baking sheet lined with parchment paper, pipe small discs of batter, leaving space between each macaron for them to spread slightly.
– Gently tap the baking sheet on the countertop to eliminate any air bubbles and smooth the surface of the macarons.

5. Resting:
– Let the macarons rest at room temperature for about 30 minutes to 1 hour, until a thin film forms on their surface. This will help form a crunchy shell during baking.

6. Baking:
– Place the macarons in the preheated oven and bake for about 12 to 15 minutes, depending on your oven. The macarons should be slightly crispy on the outside but still soft on the inside.
– Once baked, remove them from the oven and let them cool completely on the baking sheet.

7. Assembly:

– Once cooled, flip half of the macaron shells.
– Fill each macaron shell with the filling of your choice (ganache, jam, buttercream, etc.).
– Cover each filling with another macaron shell to form sandwiches.

8. Storage:
– Store the macarons in an airtight container in the refrigerator. They can be consumed immediately or stored in the refrigerator for a few days for better texture.

There you have it! You now have a detailed recipe to prepare delicious macarons at home. Enjoy making and tasting them !