If you’re still questioning whether baking is an art or a science… well, I think in this particular scenario, it is without question a science.
This macaron recipe is one that I highly recommend you follow every single step, every detail, to the letter. It’s also one that takes a bit of practise unfortunately, different ovens, different air humidities (yes!), but I’ve tried to make the most foolproof, descriptive recipe possible that keeps only the steps that are absolutely necessary.
This one really does work. I’d say the most important step in the recipe to get right is the consistency of the mix right before you pipe – this is crucial, and I do my best to explain below.
There are so many more steps you can add to a macaron recipe, some call you to sift the almond flour 3 times – don’t do this. I’m recommending just the steps that are necessary for us home bakers. But that means you can’t miss out anything!
I also recommend you buy cup measurements (Poundland works!) if you don’t have them… they’re really useful for recipes like this.
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 egg whites room temperature (65g)
- 1/4 cup granulated sugar (and cream of tartar / cornflour & salt)
- Food colouring (optional – gel paste recommended)
- Prepare baking tray with template (see below for a link to print, or DIY) and greaseproof paper.
- Grind / process the almond flour and sugar together well. Sift to remove lumps.
- Beat egg whites until soft peaks. Add ¼ tsp cornflour OR cream of tartar, along with salt, and continue beating. Add sugar and continue beating until v stiff. Add colouring and beat in. Overall 5-7 mins beating.
- Fold the dry ingredients in thirds into the wet ingredients (meringue mixture), no more than 60-70 stirs. Stir until reaches a very gloopy, thick and slowly-dropping consistency (very important to get this right – see video below)
- Put mixture into piping bag and pipe vertically, onto the template circles.
- Bang the baking sheets (with piped macarons) onto the work surface heavily, and many times, to get rid of all air bubbles in the macaron shells. Pop with toothpick if necessary and smooth shells with small dab of cold water.
- Leave macaron shells for at least 30 mins until dry skin forms and not sticky to touch. Preheat oven to 150C (top & bottom heating).
- Cook for 20 mins. Don’t undercook even if they look done, otherwise the shells will stick to the paper.
Macaron baking sheet template: http://barbarabakes.com/wp-content/upLoads/2010/12/macarontemplate.pdf
And the video to help you make them: https://www.youtube.com/watch?v=0JeTgZGt-p8