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Spotlight: Macaron Class Tips

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After taking the macaron class at Mille Feuille and reflecting on the initial experience, I wanted to share some of the tips imparted on the participants to avoid mishaps like the shell shown below. I know I will be using these to guide my first at-home attempt to make these French delights!

IMG_7413 _SnapseedThe Batter

  • When making the initial sugar syrup for the Italian meringue, it is important to heat to 245 degrees. Too hot, and the meringue will be too elastic. Too cold, and the meringue will be too loose or soft.
  • Use day-old egg whites for the meringue to achieve the right consistency. Separate and refrigerate a day in advance, as they slowly start to break down.
  • Avoid over-mixing at all costs. You cannot continue with the macarons if you over-mix, because the batter will be too runny.
  • When testing the consistency of the batter, if the ribbon from the pastry scraper breaks, it indicates it is under-mixed.

Baking

  • If you do not allow the shells to properly dry after initial piping, they can crack in the oven.
  • If you do not bang the air bubbles out and flatten the batter properly, the shells can crack.

IMG_7439 _SnapseedThe Filling

  • If you plan to use a fruit filling like a jam, bake a little longer (roughly 30 seconds), as it will cause the shells to be soggier after assembly.
  • If you want to use a fruit filling, only use preserves. Jelly should not be considered an appropriate substitute, as it lacks the concentration of fruit and flavor, as well as consistency required to be a good macaron filling.
  • To cool your ganache quickly, spread onto baking sheet lined with parchment paper and pop into fridge.

Assembly

  • When piping the ganache, complete one sandwich first. This will allow you to see how the consistency moves with the weight of the second shell – you may need more or less the next time, and you won’t have completed a whole row with too much or too little filling.
  • Do not push on the center to sandwich them, as you could cause them to crack.

Serving

  • If you use buttercream to fill the shells, you will need to pull the macarons out of the fridge roughly 20 minutes ahead of when you would like to serve them. They should not be left out for too long, or the butter will start to melt.

Hopefully the tips and tricks above help you avoid any classic macaron mistakes!

Until next time,
SugarSource