Hello hello! For today’s post I’m bringing over another macarons recipe from the last issue. I'm into mrcarons and while the momento is still strong in me so let's take a look how you can make this fabulous French dessert. Again I show you the step-by-step process and some tips in getting a great macaron. If you don't really like sweet this would be great for you especially the chocolate lovers.
After my day of experimenting with different batches, here are some lessons learned.
- Choose a nice, cool, dry day to make these. Humidity is not your friend. Because whipped whites are mostly air, if the air is too moist it can flatten your macarons. A hot kitchen can also deflate whites.
- Separate your eggs in advance. Eggs are easier to separate when they’re cold, so separate them at least an hour and up to a day before, then cover with plastic wrap so it touches the surface of the egg, and just leave the whites on the counter.
- Have everything you need in place so you don’t have anything to slow you down once your eggs are whipped.
- If you don't have the macaron mat..get the parchment paper ready.
- To be precise get a digital weighing machine
- Use an oven thermometer: Chances are, your oven is different than mine, which is different from many other friends and bloggers who have attempted macarons. Pay a couple dollars for a decent oven thermometer and you can know for certain that your oven temp is right. Undercooked macarons will end up hollow or deflate after cooking.
- Use a good baking sheet: If your baking sheet is too thin, the macarons won’t bake evenly or correctly. You can even try doubling up two thin baking sheets if that’s all you have.
- Use old eggs: I know this may sound wrong, just wrong, but it makes a difference. Use eggs that are not too fresh and leave them on the counter at room temp for a day or two.
- Make sure you have prime egg-whipping conditions. Trust me, a humid day or one streak of grease in your bowl can make what could have been a beautiful batch of macarons into a disappointment.
- If your macarons have no feet, make sure they had their time on the counter (after piping and before baking) to create a skin. I love what Evelyn said below: “NO skin No feet… ” When your macarons form a skin before you bake them, the skin traps the air under the dome so that the air’s only way to escape is through the bottom, creating feet as it goes.
- Don’t over or under fold your batter. I know, I know, we’ve been through this. But if you let your macarons sit on the counter for 45 minutes to form a skin and you’re still asking yourself, “why don’t my macarons have feet?” the answer is probably that you underfolded so the batter is too stiff or overfolded so it is too loose. And if you come up with a different reason, I’d love to hear.
- Increase cooking time for bigger macarons: I’ve undercooked my macarons before and had them come out hollow. Pretty still but very disappointing in texture. Make sure that if your macarons are bigger circles, you bake longer.
- Keep an eye on your macarons to avoid browning them or letting them crack: I love these notes note from Beth and Zach (thanks you two!!): “I bake mine with the light on in the oven so I can monitor what’s going on in there. If it seems a little hot, crack the door and stick a wooden spoon in to hold it slightly ajar. I believe the cracking happens when the oven it too hot.” “The steam produced is escaping too fast to exit out only the bottom; thus the top (even with that “skin”) has no option but to break and crack the top. If this happens consistently, turn down the heat a few degrees (no more than 10 degress 5 preferable). “
- If you macarons won’t unstick, try water (and cook longer next time). Here’s a great tip from a reader whose macaron shells stuck to the paper. (Thank you, Jennifer!!) “The steam did not work for me, I think because my paper is fairly thick. So I rested the paper (with the Macarons stuck to it) on a thin layer of water. I counted to 15 which is just enough to soften the paper without getting the Macarons wet. They pulled off flawlessly! You may have to adjust how long you let it sit depending on the type of paper you use, so as not to wet your Macarons!” And it’s also likely, if your macarons stick, that you didn’t cook quite long enough.
- What about a confection oven? Thanks to Zach for this note!: A convection oven should work just fine. But you should reduce cooking time becasue of the moving air, which will help prevent the cracking. If your convection oven is too hot or the air flow setting is on “high” (if apliccable), then then extra drying might make cracking more possible.
Saya memang sudah jadi ketagih dengan macaron..etalah berjaya membuatnya dengan bimbingan Puan Nuraine Tan..saya tidak berhenti di situ malah terus mencuba sehingga saya merasa puas hati dan sehingga hasil kerja boleh mencapai tahap boleh diniagakan.
Macaron Cokolat ini mungkin digemari kerana ia kurang manis jika dibandingkan dengan macaron lain dan menarik mengenai macaron chocolate ini ia tidak menggunakan serbuk merigue...tetapi proses penyediaanya adalah sama dengan membuat macaron yang lain. Seperti biasa saya selalu ingatkan ikut peraturanya..jangan sesekali derhaka kerana kuih ini memang banyak ragam.....silap-silap hari bulan boleh menyirap darah dibuatnya. Saya terus mencari tips-tips untuk mendapatkan macaron yang baik dan kali ini saya berkesempatan untuk mengambil tips dari AmandaLee..cukup hebat pesananya..memang menyeluruh bagi kita yang pernah dan selalu gagal. So baca dengan teliti dan terus mencuba.
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