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    Sweet Mac Guide Edit 6 2 2021

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    U VT
    This document provides tips for successfully making macarons in 3 sentences or less: The tips include using a scale to carefully measure ingredients, using room temperature egg whites for better volume and hollow shells, and not getting discouraged if early batches fail as macaron making can be finicky. A recipe for macarons is also provided along with instructions for piping, resting, and baking the shells.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Sweet Mac Guide Edit 6 2 2021

    Uploaded by

    U VT
    11 views2 pages
    This document provides tips for successfully making macarons in 3 sentences or less: The tips include using a scale to carefully measure ingredients, using room temperature egg whites for better volume and hollow shells, and not getting discouraged if early batches fail as macaron making can be finicky. A recipe for macarons is also provided along with instructions for piping, resting, and baking the shells.

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    This document provides tips for successfully making macarons in 3 sentences or less: The tips include using a scale to carefully measure ingredients, using room temperature egg whites for better volume and hollow shells, and not getting discouraged if early batches fail as macaron making can be finicky. A recipe for macarons is also provided along with instructions for piping, resting, and baking the shells.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    11 views2 pages

    Sweet Mac Guide Edit 6 2 2021

    Uploaded by

    U VT
    This document provides tips for successfully making macarons in 3 sentences or less: The tips include using a scale to carefully measure ingredients, using room temperature egg whites for better volume and hollow shells, and not getting discouraged if early batches fail as macaron making can be finicky. A recipe for macarons is also provided along with instructions for piping, resting, and baking the shells.

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    Macaron Guide • from Barbara Charon

    We all know that macarons can be tricky, impossible, downright MOODY! So let me
    help give you some tips and tricks for success.

    First:
    USE A SCALE, I repeat. . .USE A SCALE. What makes the macarons so tricky is the measurements are unusual,
    meaning, if they are off by even just a little, you will have all those things that DO NOT result in beautiful,
    amazing shells.

    Second:
    Room temperature egg whites will make a huge difference in your meringue AND in your hollows. Yep, I know
    what you are thinking…how can this be?? But itʼs true. Room temp eggs beat into a frothy meringue much faster
    than cold eggs, giving your meringue time to stabilize which equals success!

    Third:
    Donʼt give up! I promise, You can make six batches beautifully then out of no-where you get fail after fail. We
    joke that the migrating pattern of butterflies in Canada can affect macaron makers all over the world, but I
    promise, it feels truer than not most days.

    Make sure to use my recipe: I know it will bring you success!

    Ingredients Tools

    160 GRAMS EGG WHITES MIXER (WE USE KITCHENAID)


    88 GRAMS SUGAR ALUMINUM OR STEEL PANS
    256 GRAMS POWDERED PIPING BAG, WILTON TIP # 12
    SUGAR SILPAT MAT (WE PREFER THE ONES
    205 GRAMS ALMOND WITH THE MACARON TEMPLATE)
    FLOUR GEL FOOD COLORING
    1/2 TSP. CLEAR VANILLA OVEN THERMOMETER
    EXTRACT
    Lets dive into the “HOW ”

    1. MEASURE OUT YOUR SUGAR IN A SEPARATE BOWL AND SET ASIDE.


    2. MEASURE OUT POWDERED SUGAR AND ALMOND FLOUR TOGETHER USING A SIFTER.
    3. MEASURE ROOM TEMP EGG WHITES INTO THE BOWL OF YOUR KITCHENAID STAND MIXER.
    4. PREHEAT OVEN TO 285 (FOR STEEL PANS), AND 300 FOR ALUMINUM. PREHEAT FOR 10 MINUTES.

    Before you begin, prepare your piping bag with a Wilton #12 tip. Have ready your scribe (or toothpick) in order to
    poke large air bubbles. Preheat your ovens for at least ten minutes.

    Place your bowl on your KitchenAid stand mixer, and attach the wire whisk beater. Place egg whites into bowl,
    and add your extract. Set a timer for 2 minutes. Turn mixer to speed 4, and slowly add sugar by shaking it in a
    little at a time in that first minute. When the timer goes off, turn the mixer to speed 6 and set a timer for another
    2 minutes.

    Once that is complete, turn the mixer to 8 and set a timer for an additional minute to a minute-and-a-half. Add
    coloring at this time (if desired).

    Once done mixing your egg whites should look silky, yet stiff enough to hold the peak. Blend in dry ingredients, by
    moving a GIR spatula (my favorite!) around the bowl and cutting down through the middle, making sure you
    scrape all the flour from the bottom and incorporate it into the meringue. You know you are done when the
    batter rolls off the spatula like a ribbon in a continuous stream. Batter will be thick but ribbony.

    Now here are two ways to make macs:


    The rest method begins with piping shells on a baking sheet with the rimmed edges of the baking pan right side up
    like normal. Let rest until the finger can glide across the top of the mac without stickiness. Bake for 20 minutes.

    For the non-rest method, pipe macs on an upside-down baking sheet, (this helps with airflow). Let rest maybe 5
    minutes, and place them in a well-preheated oven. (Oven thermometers come in handy here.)

    For both methods, scoop the meringue into a piping bag, filling it half-way full so you have room to twist the top
    to keep the batter from spilling out the top. Pipe the macarons by applying pressure until the batter reaches the
    inner circle, then release pressure and swirl tip to incorporate point back into the dome of the cookie. See my
    other tips on my Instagram Stories.

    Once the full pan is piped, hit gently (or aggressively) (no judgment here) on the counter to release any air
    bubbles. I often place down a towel before banging the pan. Use your scribe to pop any large bubbles to create
    smooth shells.

    Depending on what method you are using, either rest or bake. Once out of the oven DO NOT, I repeat, do not remove
    from pan until they are completely cooled.

    This recipe can yield 36-42 completed cookies!

    Tag me in your posts on Instagram with #thosemacstho so I can see your macarons
    come to life!

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