Tiffany Haney
Macaroons and macarons are two different cookies with different textures, ingredients, and baking processes. While macaroons are coconut cookies, macarons are delicate sandwich cookies with a crisp exterior and chewy interior. This article will focus on the question: Can I make macaroons in a cupcake pan?
Macarons are light meringue-based cookies with a piped buttercream or ganache filling, while macaroons are mounds of sweetened coconut flakes, egg, and sugar. The difference in ingredients and textures results in distinct baking processes. Macarons are known for their delicate nature and require careful handling of the meringue, precise baking times, and specific baking equipment, such as a baking sheet or a silicone mat. On the other hand, macaroons are chewier and less fragile, and they can be successfully baked in a cupcake pan, as evidenced by recipes for Filipino coconut macaroons.
| Characteristics | Values |
|---|---|
| Ease of making | Macarons are tricky to make and can be intimidating for beginners. |
| Baking equipment | Macarons are baked on a baking sheet or a pan. |
| Pan type | A rimless aluminized steel pan is recommended for even heat distribution and airflow. |
| Pan lining | It is recommended to line the pan with parchment paper, Teflon sheets, or silicone mats. |
| Baking temperature | Bake at 325°F for 12-14 minutes. |
| Resting | Let the batter rest for 30 minutes before baking to prevent cracking. |
| Air bubbles | Bang the pan on the counter and use a toothpick to remove air bubbles. |
| Cooling | Cool macarons on the pan or off it if they are overdone. |
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What You'll Learn
Macaron recipe
Macarons are delicate sandwich cookies with a crisp exterior and a chewy interior. They are made with almond flour-based meringue shells and a creamy filling. While macarons can be intimidating to make, with some patience and precision, you can master the art of making these dainty treats. Here is a French macaron recipe with detailed instructions to guide you through the process.
Ingredients:
- Almond flour
- Confectioners sugar
- Egg whites (fresh, at room temperature)
- Granulated sugar
- Cream of tartar
- Food colouring (optional)
- Vanilla (optional)
- Filling of your choice (e.g., vanilla buttercream, lemon buttercream, salted caramel, or chocolate ganache)
Instructions:
Step 1: Prepare the Egg Whites
Age your egg whites by separating the eggs and placing the whites in a clean glass. Cover with plastic wrap, poking a few holes, and store in the fridge for a few days. This step is important for achieving consistent results.
Step 2: Sift and Mix Dry Ingredients
Sift the almond flour and confectioners sugar together, repeating the process to ensure a fine texture. Discard any larger particles. Then, add room-temperature egg whites to a clean bowl and whisk with an electric mixer until they begin to foam. Add the cream of tartar, followed by granulated sugar, slowly. You can also add food colouring and vanilla at this stage, if desired. Continue beating until stiff peaks form.
Step 3: Fold and Mix
Carefully fold in one-third of the dry ingredients into the egg white mixture. Gradually add the remaining dry ingredients, folding gently until the mixture reaches a "lava" consistency. It should be able to fall in a figure eight without breaking.
Step 4: Pipe the Macarons
Spoon the batter into a piping bag with a medium round tip. Hold the bag at a 90-degree angle and pipe 1.5–2-inch rounds onto a prepared baking sheet lined with a silicone mat or parchment paper. Bang the pan on the counter a few times to pop any large air bubbles, and use a toothpick for smaller bubbles.
Step 5: Bake the Macarons
Preheat your oven to the required temperature (typically around 275°F). The macarons are baked when they don't wobble upon gentle poking. The baking time will depend on their size, but on average, it takes about 15 minutes. Allow them to cool for about 10 minutes on the pan, then transfer to a wire rack to cool completely.
Step 6: Assemble the Macarons
Pipe your chosen filling onto the back of half of the macaron shells and sandwich them together. Your French macarons are now ready to serve and enjoy!
While this recipe does not specifically mention using a cupcake pan, you can adjust the recipe to suit your needs. Just remember to adjust the baking time accordingly, as a cupcake pan will affect how the heat circulates and bakes your macarons.
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Baking equipment
While it is possible to make macarons without some of the specialised equipment, there are a few tools that will make the process much easier and more likely to result in perfectly formed macarons.
Firstly, a good oven thermometer is essential, as oven displays are rarely accurate, and under- or over-baked macarons are a common problem. It is also important to note that every oven is different, so you should be prepared to experiment with the settings to find what works best for your oven. Usually, it is recommended to turn down the temperature by 25°F when using the convection setting, as this can get hotter.
The baking sheets you choose are also important. Most bakers opt for aluminium baking sheets due to their durability and even heat distribution. It is also recommended to use rimless pans to allow even airflow to the macaron shells. You can also use an airbake tray, which means you don't have to rest the macarons before baking, as they will develop a thin skin that prevents cracks during baking.
To pipe the macaron batter, you will need reusable silicone piping bags. You can then use a toothpick to pop any remaining air bubbles. To prevent the macarons from spreading, you can use a silicone mat, parchment paper, or a Teflon sheet underneath. However, be aware that not all silicone mats conduct heat evenly, which may result in the tops of your macarons browning.
Finally, to ensure your macarons are smooth, you will need a fine-mesh sifter to sift the almond flour and powdered sugar before adding them to the meringue.
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Oven settings
Firstly, it is recommended to use an oven thermometer to ensure accurate temperature readings, as oven built-in thermometers can be subject to temperature fluctuations and may not reflect the actual temperature in the middle of the oven, where the macarons are baked. If your oven tends to have temperature fluctuations or drafts, consider maintaining a consistent temperature by placing a pizza stone on a lower rack, below the macarons.
When using a convection oven with the convection setting turned on, it is generally advised to reduce the temperature by about 10% from what the recipe suggests. For example, if the recipe recommends a temperature of 325°F, consider lowering it to around 292°F. However, this may require some experimentation, and you may find that a reduction of 25°F is more suitable for your oven.
The ideal oven rack position for baking macarons is typically the middle rack. This ensures even heat distribution and helps prevent the macarons from browning too quickly or unevenly.
The baking time for macarons can vary depending on your oven and the size of your macarons. As a starting point, bake your macarons at 325°F for 12 to 14 minutes. Then, test for doneness by lightly touching the top of a macaron with a spoon or your finger. If the macaron feels wobbly, it needs to bake for another minute or two.
To prevent the macarons from cracking during baking, allow them to rest on the counter for about 30 minutes before baking. This resting period allows a thin skin to develop on the macarons, helping to prevent cracks. However, be careful not to let them sit for too long, as they may begin to deflate.
Finally, avoid opening the oven door too frequently during baking, as this can affect the oven temperature and the baking process. Trust your oven, and let the macarons bake uninterrupted until it's time to test for doneness.
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Piping technique
While macarons can be intimidating to make due to their intricate steps and tricky techniques, with patience and attention to detail, you can master the art of macaron making.
One of the most important steps in making macarons is the piping technique. Here is a detailed guide to help you perfect your piping skills for making macarons:
- Firstly, ensure you have the right equipment. You will need a piping bag and a piping tip. The piping tip size can vary depending on your preference, and you can use the same piping tip for both the batter and the filling.
- Prepare your baking sheets by lining them with silicone baking mats, parchment paper, or macaron-specific silicone mats.
- Using a proper folding technique, fold the batter until you can ribbon an "8" that holds. This is a crucial step to achieve the perfect macaron consistency.
- Hold the piping bag at a 90-degree angle about an inch above the prepared baking sheet.
- Pipe the batter in 1.5–2-inch rounds, creating little mounds about 1–2 inches apart on the baking sheet. The piped batter will flatten out slightly.
- After piping, gently bang the pan on a counter a few times to release any air bubbles. This step is essential to prevent cracks in your macaron shells.
- Use a toothpick to pop any remaining smaller air bubbles.
- Let the piped circles dry until they are no longer tacky on top, usually taking 30–60 minutes.
- You can also use a macaron template to guide your piping and create evenly sized macarons. Pipe directly down at a 90-degree angle until the batter reaches the outer edge of the inner circle on the template. When you bang the pan, the batter will expand to the outer circle.
- Once you've finished piping, you can give the pan a more vigorous bang on a flat surface to ensure any remaining air bubbles are released.
By following these steps and practicing your piping technique, you'll be well on your way to creating beautiful and delicious macarons.
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Preventing hollow shells
Macarons are notoriously difficult to make, and even the most experienced bakers can end up with hollow shells. The good news is that hollow shells are usually nothing to worry about. In fact, it is very uncommon for macaron shells to come out of the oven completely full. Most of the time, the shells will have a small gap between the centre and top, which will fill in once the macarons are filled and have a chance to sit in the fridge overnight. The only time hollow shells are a problem is when they ruin the integrity of the shell, causing the top to be fragile and break easily.
There are several reasons why your macarons might have hollow shells. Firstly, it could be due to underbaking. If the shells are not baked for long enough, the centre will collapse inside as they cool, in the same way that an underbaked cake layer sinks in the centre. A tell-tale sign of underbaked macarons is that they don't peel cleanly off the mat once they've cooled.
Secondly, over-mixing can cause hollow shells. If you deflate the meringue by over-mixing, it can prevent the centre of the shells from baking up and filling the entire shell. If your macarons seem otherwise perfect but are still hollow, try mixing the batter slightly less next time.
Another potential cause of hollow shells is over-whipping the egg whites, which can cause too much air to get into the batter. To fix this, try reducing the amount of time you whip the egg whites.
Finally, banging the pan on the counter a few times before baking can help to pop any air bubbles and prevent hollow shells. You can also use a toothpick to pop any remaining bubbles.
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Frequently asked questions
Yes, you can make macaroons in a mini cupcake pan or a regular-sized cupcake pan.
You should bake macaroons at 325°F (163°C) for 12-15 minutes.
First, preheat your oven to 325°F and line your cupcake pan with paper liners. Then, in a large bowl, combine shredded coconut, condensed milk, and vanilla extract. In another bowl, whisk egg whites and salt to medium peaks. Fold the egg whites into the coconut mixture until combined. Finally, scoop the batter into each cupcake cup and bake for 20-25 minutes, or until the tops turn golden brown.
The number of macaroons this recipe makes will depend on how much batter you scoop into each cupcake cup. If you overfill the cups, you can expect to make around 48 macaroons.
