2008mar20
Macaron Day :Desperatly Seeking Macarons : english version
Not a single day goes by when I don’t get loads of requests for advice on making macarons! Don’t freak out! If you follow the recipes attentively, they do work.
Just look at Lorette, or Leelooo, Soso, Stéphane and other bloggers who have succeeded. Not to mention all the e-mailers that I’ve personally guided through the recipes—step-by-step at times—and whose mouth-watering photos prove that anyone can make macarons if they put their minds to it. Props are certainly due to our “Super Julie”, the wiz behind the basic recipe taught at Valrhona’s École du Grand Chocolat. I’ve added a few personal touches, but overall I’m simply a good student.
Mastering the Art of Macarons
(Formatted to take into account the multitude of questions that are sure to arise!)
Making beautiful macarons is not difficult, but it is demanding. You’ll need organisation, the right tools, high-quality ingredients and time. You can’t on a whim decide to whip some up as an afternoon snack. Sorry, but making pastry doesn’t work like that!
Macarons are definitely worth the trouble!
Step-by-step demonstration
The recipe with Italian meringue:
5 days prior: Weigh 2 quantities of 50 g of egg whites that have been separated from their yolks. These should be kept in airtight containers and placed in the fridge (or freezer if you plan on using them later).
2 days prior: Remove the whites from the fridge so they can come up to room temperature.
1 day prior: Weigh 150 g of almond meal, spread it out on a cookie sheet and roast it in the oven for 10 minutes at 150?. Allow the almond meal to cool. Weigh 150 g of confectioner’s sugar (lightly starched if you can find it). Sift the sugar together with the almond meal, cover and set aside. Or, skip all this sifting and toss the lot into your food processor!
Make your ganaches: plain, or flavored to your liking. For a whipped ganache, which I recommend since it’s lighter, let your ganaches cool and add twice their weight in whipped cream (weighed before whipping!) and place them in the fridge. They need a good 24 hours in there to be ready for use.
The BIG DAY, morning: Weigh 35 g of sugar for the meringue, add to that 5 g of dehydrated egg whites (not mandatory). Set aside a few drops of lemon juice and the tiniest pinch of salt. You really don’t need either, let’s just say it’s psychological back-up! For the syrup, weigh inside a small boiler 150 g of sugar. Weigh 50 g of water. Cover 3 perforated baking sheets with parchment paper or silicone baking mats, the latter being preferable if you want to end up with macaron shells that are smooth, cooked evenly, but not hollow. (If you went the 40 g egg white route, 2 baking sheets will do). Get your pastry bag ready, for which you’ll need a 10 mm tip. Have it turned upside down and ready to be filled. Make sure that you have within reach the food colorings you’ve chosen, as well as a small sifter with cacao, black sesame seeds, crushed nuts or spices, or whatever else you plan to use for decorating the macaron shells.
Last but not least, don’t forget your trusty candy thermometer! For more details and photos, click on the link “Bons Plans”
The BIG DAY, afternoon: Preheat the over to 145? (confection heat if you have the option) and place your three baking sheets inside, each on its own rack as long as they can all fit. It’s certainly okay to cook one sheet at a time.
AND NOW FOR THE BIG MOMENT!
Gently beat 50 g of egg whites with a pinch of salt and 2 drops of lemon juice. When they whites begin to foam, incorporate the sugar in three separate parts.
While you’re doing this, add your 50 g of water to the sugar for the syrup. Place over a medium flame, and stir a bit to dissolve the sugar. Make sure not to stir once the syrup begins to heat.
Place your thermometer in the syrup and program it to go off once the syrup reaches 110? so that you can remove it from the heat that point.
Keep an eye on the egg whites. Speed up the mixer; the meringue should become shiny and firm. Then, gently pour the syrup in a steady stream down the side of the bowl of the stand mixer. Voilà—you’ve made Italian meringue!
Hard part’s over, no need to rush. Continue to beat the meringue for about 10 minutes, or until it is cooled. At this point you can speed up the mixer.
Mix the other 50 g of egg whites with the almond/sugar mixture by incorporating them with a rubber spatula. Add a coloring of your choice.
When the meringue is completely cooled—about 40?—stop the mixer. Take the bit of meringue stuck to the beaters, apply a dab to the 4 corners of each piece of parchment paper or silicone mat so that they stick to the baking sheet while you pipe the shells. Incorporate the meringue to the almond mixture. Starting from the middle, work the spatula from the bottom towards the top. Do this for about 2 to 3 minutes, and you should have a shiny, smooth, pliable, quasi-liquid mixture that resembles magma.
When you lift the spatula, a thick magma-esque ribbon of batter should fall back down in to the bowl. This is the key step of “macaronnage.” If you haven’t reach this point before forming your shells, they will have a tiny peak at the top instead of rounded cap.
Transfer the batter to the pastry bag and pipe small, evenly-space dollops onto your baking sheet. With the 50 g version of the recipe, I get exactly 100 shells, in other words 50 macarons total.
You might find it necessary to tap the baking sheets on the counter to ensure that all your shells are smoothed down.
Sprinkle with whatever toppings you have chosen and put the racks in the oven for 13 minutes.
Many recipes call for a 2-hour period of leaving the macarons out so their crust develops, but I find this unnecessary. Some people swear that this is the key to baking perfect macarons. I’ll let you decide!
Once you remove the shells from the oven, place the sheets on cooling racks and allow them to cool. They should pop right off the baking sheets without need for coercion. They should be super smooth, with their typical little collar, and baked to perfection.
Whip the ganache—if that is what you are using for a filling—like you would a whipped cream and transfer it to a pastry bag. You’ll need to take each macaron shell in your hand, and, using your thumb, gently press down on the underside in order to make a slight indentation. This is to ensure that once the shells cool, there is room for the ganache.
Nota bene: This recipe is adapted to my oven, which is extremely reliable and precise in terms of temperature. Since no two ovens are exactly alike, you’ll need to test yours out! One thing for sure: if you have the option of convection heat, no need to play around with wooden spoons to keep the door ajar.
Preservation: Macarons freeze very well. I prefer to freeze the ungarnished shells, and then fill them 1 or 2 days before serving in order for the flavors to have ample time to develop. You can also fill them and freeze them, but in that case you’ll need to add a bit of neutral-flavored honey to the ganache so that is remains soft when frozen. A quick 30 minutes at room temperature and your macarons are ready to serve!
If you apply yourself and put in a little hard work, your efforts will pay off. Don’t give up! With this recipe, lots of others have made macarons as good as mine!
I await your feedback: mishaps, successes, photos and questions if you still have any!
Troubleshooting:
The Italian meringue doesn’t firm up
– the shells are hollow underneath – Too much air beaten into the batter during the “macaronnage”
– shells crack – Unsteadiness while piping the batter – collar doesn’t form, cracks do
- Not knowing your oven : try different temperatures, different baking times
But what type of oven should I use?
A convection oven is without a doubt the optimal choice, but many people succeed in making macarons with gas or electric ovens, and some have even made macarons in mini toaster ovens, so don’t despair if you don’t have a convection oven at your disposal!
This article is at times a bit exaggerated and to be taken with a grain of salt, but it has already proven helpful to many.
I recently changed my oven in September and it took me a good month to find the right setting for baking macarons!
Conclusion:
Mastering one’s oven is indispensable in order to have perfectly formed macaron shells, including a nice collar, uniform doneness, etc. This implies knowing how many baking sheets you can place in the oven at one time! Don’t give up, hang in there and you’ll get it eventually!
Afterword:
It’s been two years since this recipe was first posted, and obviously lots of things have evolved. For instance, the use of Italian meringue is not all-important, and in fact equally good results can be had by using a basic meringue (see Recipe Summary). For beginners, the basic meringue method is both faster and relatively fool-proof. For a more complete guide to making macarons, and for more helpful tips and tricks, check out my book :Solution Macarons...
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le 20 mars 2008 à 10:54
[...] For the english version clic Here [...]
le 20 mars 2008 à 12:07
Omygod ! but you’re fluent in english. Nous allons bientôt voir une déferlante de macarons outre manche et outre atlantique ;)
le 20 mars 2008 à 12:50
AND she speak english !!! well well well !!
ben moi très mal…hi hi, mais je suis admirative!
biz !
le 20 mars 2008 à 13:23
I knew you’r fluent in english :)
Ma quand même, pourvu qu’ils n’y mettent leur leur Jello :))) ce serait un crime de lèse macaron
enjoy your stay !
kisses’n huggs
le 20 mars 2008 à 13:46
So perfect during your English week ;-) Tu ramènes des macarons à la marmite ou à la marmelade?!
le 20 mars 2008 à 13:58
Bonjour! I enjoyed reading your instructions for making macarons, you are very kind in sharing your secrets. Thank you!
le 20 mars 2008 à 15:30
« Your macarons are rich. Your macarons are rich. Your macarons are rich… »
Sorry, but I’m learning english too and heu… bon, it is not really fastoche everyday, but heu… I do des efforts, hein ! ;)
le 20 mars 2008 à 16:53
Ils sont parfaits, trop beaux
le 20 mars 2008 à 18:54
Good job this english versions!!
Congratulations…
Bye
le 20 mars 2008 à 19:13
Moi tu vois, l’anglais comme on dit… j’ai les bases mais pas les bonnes! Mais bravo, c’est la classe!
le 20 mars 2008 à 19:33
Oh great ! Your macaroons in English ! When i’ve started to read this article I haven’t notice that it was in English lol !
le 20 mars 2008 à 19:44
On est sur la meme longueur dondes, je suis en train de rediger un petit article aussi car les emails abondent a ce sujet. Je suis devenue fan des macarons a la meringue de base dite Francaise car avec toutes les commandes ca me facilite le temps et l’organisation, mais quand c’est pour nous,ils sont a la meringue Italienne.
le 20 mars 2008 à 19:58
Est ce que je les réussirai mieux avec la recette in english ??? That is the question …
le 20 mars 2008 à 21:19
Where is Mercotte?
Mercotte is in the kitchen.
le 20 mars 2008 à 22:25
Oh, thank you so much i’d improve my english …
le 21 mars 2008 à 1:02
Oh thank you so much! Comme ça, d’une pierre deux coups, je révise et la technique merveilleuse des macarons, et mes bases anglo-phones. Merci, plus que jamais, Mercotte!
le 21 mars 2008 à 5:51
[…] For the english version clic Here […] : je n’ai pas cliqué ici et pourtant je suis tombé par hasard sur la version en Anglais !!!!!!!!!!! Bizarre.
Bon retour chez nous pour ce WE.
le 25 mars 2008 à 13:17
Oh my god, I am just back from London too !
I had cheesecakes, full english breakfasts each morning, curries of course, crumpets and scones … mummmmm that was so delicious !
le 25 mars 2008 à 19:39
et voili et voilou… Notre Mercotte Nationale qui est en train de vendre « notre » (plutôt le sien) patrimoine aux anglais… C’est une terrible nouvelle… Il faut nous mobiliser… Préparons les pancartes… » Non à la délocalisation de Mercotte » Inscrivons la au patrimoine de l’humanité »…
Ah non!!! pas les macarons quand même…
Grosses bises
le 1 avril 2008 à 5:18
Bonjour!
You have got a wonderful site! Just love the pictures and your recipes. =)
While friends at your site are getting better with their English, I hope to get better with my French. ;-)
Will be dropping by more often!
Merci! A bientot!
le 13 septembre 2008 à 4:50
[...] I get quite a few emails about macarons and I do not consider myself an authority in the matter, there are indeed quite a few bloggers sharing the same passion, and a quick Google search can quickly lend to macaron heaven as far as choices. I do recommend reading the tutorial in Desserts Magazine: not because I wrote it but because I tried to gather a lot of tips, ideas and methods from other chefs, home cooks and bloggers. It is by no means a comprehensive guide to macaron making but I think it is a great place to start demystifying as well as understanding some key points in the method (regardless of the type of meringue you use). I mostly use the French meringue method with great results but if you want to try your hand at the Italian meringue method, my friend Mercotte in France has written (in English) a great tutorial on the subject. [...]
le 30 septembre 2008 à 17:13
Thanks for the wonderful recipe and tips, Mercotte! I am finally getting fairly nice looking macarons using your recipe, although the collar doesn’t remain as high after removal from the oven (it sinks a little). But, I don’t really mind that. I love that the macarons don’t have to sit out for a while. For the previous recipe I was using, they had to sit for a few hours.
My problem is getting large air pockets under the shell – I have tried this recipe 3 times already, and I have been experimenting with a range of oven temperatures, convection vs conventional, and syrup temps at 110deg C and 120deg C. The convection oven at 145deg C as you recommended still produces the best result except for the air pocket – the actual macaron almond meringue ends up as a thin layer sitting on the foot of the macaron. I am not sure that the problem could be. The macarons taste good, but the air pockets are unsightly once you’ve bitten into the macaron, and of course the entire shell shatters because there’s nothing underneath to hold it up.
Have you any advice on what I might try? I live in a very humid climate but have made sure to only experiment on hot and non-rainy days.
le 12 janvier 2009 à 22:39
[...] pasaulyje. Pagrindinis receptas yra čia. Norintys iššūkių sudėtingesnį variantą ras čia. Gaminimo procesas fotografijose yra čia. Gaminti galite visą mėnesį, o rezultatus skelbsime [...]
le 10 février 2009 à 8:58
[...] forget to look at “Desparate Macaron Girls” for generalities on baking macarons and a countdown organisational guide. I admit it’s a bit [...]
le 23 février 2009 à 21:06
I have been wanting to try macarons, since I can’t eat grain, but my other restriction is that I cannot have sugar either, only honey. Helen, from Tartelette, suggested trying an Italian macaron. So after reading your tutorial, I thought I’d ask for suggestions before trying this for the first time. What would you recommend for substituting honey? Thank you.
le 26 février 2009 à 21:12
Hi, Mercotte, Im from Mexico, and I´m starting to bake macarons.
I´ve done the chocolate ones really good, but only those ones, though I´m really having problems with the others, the ones without cocoa. I don´t know what I should do to get them fluffy (with the body it should be).
Thank you very much, I´ll be waiting for your answer.
Diana
le 1 mars 2009 à 17:56
Bonjour Mercotte,
Is it possible to make macarons without any nuts? My husband is allergic and wishes soooo much that I could make some for him.
Thank you and I love your site.
le 18 mars 2009 à 23:15
Dear Mercotte,
I desperate need your help. I have been doing macarons and bake them with the oven in my apartment. The color change due to the heat but I can manage it. However, my biggest concern is the macarons are always mishaped. Please rescue me. What do I do to fix the problems…
Best regards,
Nga Rogers, Macarons lover.
le 30 juin 2009 à 4:20
[...] Mercotte This is a tremendously comprehensive reference to macaron making. This English version provides a great overview of how to tackle these tricky little petit fours. [...]
le 16 septembre 2009 à 3:29
soy español me gustaria que me mendaran esa receta en español. gracias
le 28 octobre 2009 à 0:56
[...] Mercotte’s step by step Italian meringue method [...]
le 16 décembre 2009 à 20:33
Hi, I have the same BIG problem as ShadyLady: huge air pockets underneath the shells. I also have tried different sugar syrup temperature (210C, 215C and 218C) to make the italian meringue, beat the italian meringue to different stiff consistency (medium stiff and stiff stiff) and have experiment with different oven temperature (300F, 320F with or without over door open), still all my macarons look pretty good from the outside but once you bite into it, it’s sadly hollow =( . I noticed from one macaron that cracked a little during baking, the body forms well while baking but once I finished baking and take the tray out from the over, the body sinks away from the shell. How to you cool your macaron? Could the body collapse during the cooling period? Thanks and please help!! I’m desperate, almost finished 5 pounds worth of almond flour experimenting, yet I still can’t get the macaron right.
le 17 décembre 2009 à 10:45
Jessica : do you use a silicone carpet ? generally it’s better to use special paper and a special perforated baking sheets
some more things here
http://www.mercotte.fr/2008/02/07/summary-of-the-macaron-recipes-january-2008/
It’s not very easy for me to help you I’m sorry !
le 9 janvier 2010 à 1:18
Bonjour Mercotte,
I used your Italian meringue recipe and it turned out ok, but I do have one question…When the sugar and water solution has been added to the meringue mixture, what sort of consistency should it be before adding to the almond, egg and sugar mixture?
Also, I cannot seem to get the collar on the macarons when cooked, and they are quite hollow – do you have any advice?
Regards,
Emily
le 9 janvier 2010 à 7:13
Emily : just wait until the eggs and sirop are at 40°C, the consistance is soft ! cook them on a paper not on silicone carpet, change the heat of the oven and try
le 11 janvier 2010 à 14:57
[...] Here’s a step-by-step demonstration macaron demonstration [...]
le 12 janvier 2010 à 14:46
[...] eine Macaron-Spezialistin [...]
le 17 janvier 2010 à 13:14
Bonjour, chere M.me Mercotte.
Aujourd’hui c’est vraiment un bon jour: pourquoi? Parce-que hier j’ai fait tes macarons. J’ai suivi tous, mais vraiment tous tous tous tous, ce que tu m’as dit dans ton email et tous, mais vraiment tous tous tous tous, tes conseils, troucs et astuces dans ton merveilleux livre. J’ai commencé à le faire il y a sept jours avec la separation des blancs et puis j’ai procedé comme tu dis. Le résultat: des merveilleux macarons, avec la collerette, bien lisses sur la surface et vraiment beaux à voir. J’étais très contente hier et je n’ai pas pu résister à le gouter quelq’un: sublime, paradisiaque. Puisque je ne l’avais jamais goutè, comment doivent ils etre dans la bouche lorsqu’ils sont sourtis du four e depuis 48 heures? J’ai les cuits dans mon four simplement avec la chaleur tournant: tu entendais avec la seule chaleur tournante (seulment ventilateur) ou resistence de ciel+de terre + ventilateur?
Ces macarons ne sont pas mon arrive, mais plutot mon point de départ: j’ai encore beaucoup de choses a faire avec les macarons e j’espere de continuer à avoir ton precieux aide.
Merci à tes conseils, je peux dire qu’on à été plus difficile écrire ce message en francais ( en cherchant de me rappeler ce que je etudia au lycée il y a vingt ans) que faire tes macarons. Si tu viens quelque fois in Italie, j’aurais beaucoup de plaisir à te connaitre.
Merci encore. A bientot et bonne dimanche. Un basier. anna
le 18 janvier 2010 à 7:15
Anna : merci, je t’ai répondu sur la version française !! bises