Steaming Delights: Macaroons, The Perfectly Fluffy Treat

Macarons are notoriously finicky to make, but they're not impossible. They're delicate French meringue-based sandwich cookies made with almond flour, egg whites, and sugar. They're light, airy, and chewy, and they come in a variety of colours and flavours.

This guide will take you through the steps to make steamed macaroons, from preparing the ingredients to baking and filling the macarons.

How to make the batter

To make the batter for steamed macarons, you'll need the following ingredients:

• Egg whites: Use fresh egg whites instead of liquid egg whites from a carton, and make sure no egg yolks make their way into the mixture. Age the egg whites in the refrigerator for at least 24 hours before starting for best results.
• Cream of tartar: This provides a little extra insurance, helping the egg whites hold onto air and preventing them from collapsing.
• Superfine sugar: Regular granulated sugar that's been ground to a finer consistency. Superfine sugar provides the optimal structure for French macarons.
• Fine almond flour: Make sure to use almond flour, not almond meal. Almond flour is made from blanched, skinless almonds and is much finer than almond meal.
• Confectioners' sugar: This adds bulk and sweetness to the macaron batter.
• Gel food colouring (optional): Avoid using liquid food colouring, as it will change the consistency of the batter.

Now, let's get started on making the batter!

Step 1: Prepare the Dry Ingredients

In a food processor, combine the powdered sugar, almond flour, and salt (if using). Process this mixture on low speed until it becomes extra fine. Then, sift the mixture through a fine-mesh sieve into a large bowl. Make sure to break up any lumps and discard any large particles that remain in the sieve.

Step 2: Beat the Egg Whites

In a separate large bowl, beat the egg whites and remaining salt (if using) with an electric hand mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat the mixture. Keep beating until stiff peaks form. You should be able to turn the bowl upside down without anything falling out.

Step 3: Add Flavourings and Colouring (Optional)

If desired, add your choice of extract (such as vanilla, almond, or coconut) and beat until incorporated. You can also add gel food colouring at this stage and beat until just combined.

Step 4: Combine Wet and Dry Ingredients

Now, it's time to combine the wet and dry ingredients. Add about one-third of the sifted almond flour mixture at a time to the beaten egg whites. Use a spatula to gently fold the mixture until combined. After the last addition of the dry ingredients, continue folding slowly until the batter falls into ribbons. You'll know it's ready when you can make a figure-8 with the batter dripping off your spatula without it breaking.

And there you have it! Your macaron batter is now ready to be transferred to a piping bag and piped onto your prepared baking sheets. Remember to tap the sheets on a flat surface to release any air bubbles before letting the macarons sit at room temperature until dry to the touch.

How to fill a piping bag

Filling a piping bag is a delicate process, but it's easier than you think. Here is a step-by-step guide to filling a piping bag with no mess and no hassle.

Step 1: Prepare the Piping Bag

Firstly, place the tip you want to use at the bottom of the bag. If you are using a new bag, cut off just enough of the end so that the tip sticks out about halfway. Be careful not to cut off too much, as the tip may fall out.

If you are using a coupler, insert the large part of the coupler into the bag first, then cut the bag just past the end of the coupler. Place the icing tip over the bag and secure it by twisting on the small part of the coupler.

If you are not using a tip or a coupler, simply cut off the end of the bag.

Step 2: Fill the Bag

Now it's time to fill the bag with your chosen filling. First, prepare the bag by folding down the top to create a cuff. Hold the bag with your non-dominant hand inside the cuff.

Using your dominant hand, spoon the filling into the bag. You can also use a tall glass to hold the cuffed bag if this feels more comfortable. Be sure not to fill the bag more than two-thirds full.

Step 3: Secure the Filling

Once the bag is filled, unfold the cuff and push the contents down towards the tip. Twist the bag where the filling ends to secure it and prevent leakage.

If you will be working with the filling for a while, consider using bag ties or twist ties to secure the bag. You can also wrap the twisted tail of the bag around your thumb to get a better grip.

Step 4: Pipe Away!

Now that your piping bag is filled and secured, you're ready to start piping! Gently squeeze the bag from the back to push the filling out of the tip.

Remember to keep your beer glass nearby to rest the piping bag tip-side up when you're not using it, preventing any mess or leakage.

How to pipe the macaroons

How to Pipe the Macarons

Now that you've prepared your macaron batter, it's time to pipe them onto your prepared baking sheets. Here's a detailed guide on how to pipe the macarons:

Step 1: Prepare Your Piping Bag

Spoon the macaron batter into a piping bag fitted with a medium round piping tip. A Wilton 12, Wilton 1A, or Ateco 806 tip is ideal for this. The batter is quite drippy, so be prepared for a bit of mess. A helpful trick is to place the piping bag into a large cup, fold the top of the bag over the rim of the cup, and then spoon in the batter.

Step 2: Pipe the Macarons

Hold the piping bag at a 90-degree angle over the baking sheet. Pipe the batter in 1.5- to 2-inch rounds, spacing them about 1-2 inches apart. You can use a template or draw circles on your parchment paper to ensure uniform sizes. Don't worry too much if they're not perfect circles—it's all part of the fun!

Pipe the batter straight down, then stop squeezing the bag and pull up with a circular motion to finish. This will help create a nice, smooth shape.

Step 3: Tap and Pop Air Bubbles

Bang the pan on the counter a couple of times to release any large air bubbles. Use a toothpick to pop any smaller air bubbles that you see. This step is crucial, as air bubbles can cause cracks in your macaron shells.

Step 4: Let the Macarons Dry

Let the piped macarons sit at room temperature until they are dry to the touch. This usually takes 30-60 minutes. This step is essential, as it helps the macarons form their signature "feet." Don't let them sit for too long, though, or they might start to deflate.

Step 5: Bake and Cool

Preheat your oven to 300°F (some recipes suggest 325°F). Bake the macarons for 12-15 minutes (or 17 minutes, according to one source). They are done when the "feet" are well-risen and the macarons don't stick to the parchment paper. Let them cool on the baking sheet for about 10-15 minutes, then transfer them to a wire rack to cool completely before filling.

Now that you know how to pipe the macarons, you're well on your way to becoming a macaron master! Remember, practice makes perfect, so don't be discouraged if your first attempt doesn't turn out exactly as planned. Enjoy the process, and soon you'll be whipping up batches of beautiful, delicious macarons!

How to bake the macaroons

How to Bake the Macarons

Macarons are delicate French cookies that require precision, patience, and practice to perfect. Here is a step-by-step guide on how to bake macarons:

Ingredients:

• Egg Whites: Use fresh egg whites at room temperature, separated and aged in the refrigerator for at least 24 hours. This step improves their elasticity.
• Cream of Tartar: Adds a little extra insurance to help stabilize the egg whites.
• Superfine Sugar: Regular granulated sugar ground to a finer consistency. Provides optimal structure for macarons.
• Fine Almond Flour: Made from blanched, skinless almonds. Do not use almond meal, which is coarser.
• Confectioners' Sugar: Adds bulk and sweetness to the batter.
• Gel Food Coloring (optional): Use gel or powder food coloring to tint the batter. Avoid liquid food coloring as it affects the consistency.

Baking Tools:

• Glass or Metal Bowls: Ensure your bowls are grease-free to prevent issues with your meringue.
• Electric Mixer: For whipping the egg whites into stiff peaks. A handheld or stand mixer with a whisk attachment is ideal.
• Fine Mesh Sieve: To sift the almond flour and confectioners' sugar, creating a smooth and shiny macaron shell.
• Piping Tip & Bag: For piping the batter onto the baking sheet. Use a disposable or reusable bag with a round piping tip.
• Baking Sheet & Liner: Rimmed baking sheets lined with silicone baking mats or parchment paper.

Baking Instructions:

• Prep Work: Make your own superfine sugar by pulsing granulated sugar in a food processor. Wipe down your egg white bowl with vinegar or lemon juice to remove any grease. Age your egg whites.
• Mix Dry Ingredients: Sift and combine the almond flour and confectioners' sugar in a large bowl. Sieve the mixture to remove any lumps and create a smooth texture.
• Beat Egg Whites: Add cream of tartar to your aged egg whites and beat until soft peaks form. Gradually add the superfine sugar and continue beating until stiff, glossy peaks form.
• Add Colouring and Flavouring: If desired, add gel food colouring and extracts such as vanilla, almond, or coconut to the egg whites and gently fold them in.
• Fold in Dry Ingredients: Slowly fold the beaten egg whites into the almond flour mixture in separate additions. Continue folding until the batter thins out and reaches a "lava-like" consistency.
• Pipe the Batter: Spoon the batter into a piping bag and pipe 1.5-2 inch circles onto your prepared baking sheets. Tap the pan on the counter to remove air bubbles.
• Dry the Shells: Let the piped macarons sit at room temperature for 30-60 minutes until they are dry to the touch. This step is crucial for the macarons to form their signature "feet."
• Bake the Macarons: Preheat your oven to 300-325°F (149-163°C). Bake the macarons for 12-17 minutes. They are done when they don't wobble and have formed feet.
• Cool the Macarons: Let the macarons cool on the baking sheet for about 15 minutes, then transfer them to a cooling rack to cool completely before filling.
• Fill and Sandwich: Prepare your desired filling, such as buttercream, ganache, or jam. Pipe or spread the filling onto the underside of half of the macaron shells and sandwich them together.
• Age the Macarons: Macarons improve with time. Refrigerate the filled macarons for 12-24 hours or up to 3 days to allow the flavours to mature and the filling to soften the shells.

Baking macarons is a delicate process that requires attention to detail. Follow these steps, and with practice, you'll be able to create beautiful and delicious French macarons.

How to make the filling

The filling for your macarons can be made from a variety of ingredients, including buttercream, jam, or chocolate ganache. You can also add your own twist with different flavour combinations.

For a basic buttercream filling, you will need:

• Butter, at room temperature
• Powdered sugar
• Vanilla extract
• Heavy cream

You can also add food colouring to your filling.

Combine the butter and sugar in a bowl and beat until fluffy and creamy. You can use an electric mixer for this step. Gradually add the vanilla and cream, and continue to beat until the mixture reaches your desired consistency.

Once your macaron shells are completely cool, you can pipe or spread the filling onto the underside of half of your macarons. Then, gently sandwich them together with the remaining macaron shells.

Your macarons will be ready to eat right away, but some prefer to cover and refrigerate them for 12-24 hours so that the flavours can mature.

Frequently asked questions