Gluten Free. Modern.
French macarons are considered very difficult to do well. That is not really true. The main issue is that you need to do three or four batches to work out what you do right or wrong and how they work with your oven. You might succeed the first time, but you should pay close attention and take notes (and photos) before putting your biscuits into the oven, including noting:
Before I tried any particular recipe, I did my research. Looking at a number of sites, including:The Best French Macaron Recipe from Indulge with Mimi. The reason I chose this is because it had a lot of detail.
You can make the filling anytime. Be adventurous. Lemon butter. Ginger or glacier ginger. Vanilla buttercream. Ganache. As long as it is smooth and will set nicely, you can try your hand at anything.
I made two white chocolate ganaches for my macarons, one vanilla flavour and one ginger flavour. Ganache is roughly 1 part cream to 2 parts chocolate.
Day before you cook. Wash your jar or glass in soapy water, rinse thoroughly, spray with white vinegar and dry with kitchen towel. Separate out egg whites from 2-3 eggs and measure out 50g of egg white into your clean glass. Cover with plastic wrap, use a fork to put a few holes in the top and refrigerate for 24 hours (can be up to 72).
An hour before you wish to cook, take the egg whites out of the fridge. Wash all your bowls and utensils, dry, spray with white vinegar and dry with paper towel. This is absolutely critical.
On the shiny side of your baking/parchment paper, draw a circle 3cm in diameter. Allow 2cm between circles on your parchment paper. Make up enough parchment paper for three trays. You will be putting the baking paper shiny side down into the baking trays.
Set up piping bag and place in a tall glass. This will help you when filling the bag and if you need to refill or get a better grip on the bag.
Diagnose your problems
This is batter that was not folded enough, did not have enough fluid and was baked too long.
The bumpiness on top and lack of gloss, show these were not folded enough. They were also baked at 10 degrees too hot and 2 minutes too long. They were still pretty good though.
Just remember to keep a record of everything and you will be able to solve your problems quickly and start turning out top quality macarons in no time.
Dr. Nicola Boyd
I am trying to teach myself to be a medieval and renaissance confectioner. This has led to an interest in modern deserts too.