What is a macaron? Macaron is not a macaroon!

Posted on April 13, 2012 by Zaneta in Macarons, Macaroons, What Are Macarons 2 Comments

So, what is a macaron? I always said that there is something thrilling about the macaron, that makes other pastries seem lifeless and heavy. Macarons come in an endless array of colors, from delicate pastels, to sultry shades of black, purple, and raspberry. Here’s a little pic showing what is a macaron or what a macaron actually is! Hope you like it 🙂

The macaron is made from two cookies, joined with a layer of ganache, buttercream, or jam. The cookie is domed, with a smooth shell, and a flat bottom. A macaRON is not the same as a macaROON – check my other macaron-vs-macaroon-whats-the-difference post if you’re still not sure what makes the two … well, different. Because they are not the same.

So we are talking about what is a macaron and what makes them obviously different is that along the bottom of each cookie, is a small ruffled layer called the “foot” which forms as macarons bake.

They range in size from 4 (1.5 in) to 8 cm (3.1 in), but are generally on the smaller side. When you bite into a macaron, the shell should crack and break with ease, giving way to a chewy middle layer of filling. It needs to be chewy but not sticky – there is nothing amusing about having to clean your teeth from colored meringue that just sticks to your teeth and all.

Below I share some macstory or history about this delightful cookie!

macarons, macaroons, what is a macaron

Macaron vs Macaroon – what’s the difference?

Posted on April 13, 2012 by Zaneta in Macarons, Macaroons 1 Comment

Now some of you may not be satisfied with the quick description above, for those of you I have researched some facts here…

macarons, macaroons

The difference between French, Italian, and Swiss macarons – finally explained!

Posted on April 13, 2012 by Zaneta in French Macarons, Italian Macarons, Macarons, Swiss Macarons 9 Comments

Macarons rely on a meringue to achieve their unique texture and shape and a good macarons recipe is needed to get it right. There are three different methods to creating a proper meringue: the French, Italian, or Swiss.

The French method is the most commonly used in macaron recipes, because it results in the correct texture and taste for the French macaron.

The Italian method is said to produce a more stable meringue because it uses a hot sugar syrup in place of dry sugar, but the downside is that it results in macarons that are too sweet and harder to bake correctly.

The Swiss method is less commonly called for, but may be of benefit to bakers who cannot master the technique of either the French or Italian meringue. However, it relies on whipping the meringue while it heats over a double boiler, which may pose a challenge to the under experienced.

French Macarons, Italian Macarons, macarons, Swiss Macarons

How to Make Macarons

Posted on April 5, 2012 by Zaneta in Macarons No Comments

While baking macarons may not be for the feint of heart, it’s entirely possible for the home chef to recreate the textures and tastes of the famous French cookies. When it comes to macarons, persistence pays off. A platter of colorful macarons makes an impressive and delightful appearance at parties.

You’ll want to start out with simple flavors and develop a good technique before moving onto the more experimental and complex varieties. It’s also important to adhere closely to the recipes and techniques presented by experienced bakers, in order to bake a successful batch.

You may need to prepare a few of the ingredients yourself, so make sure you have set aside time to prepare them properly. While some recipes call for purchased pre-ground almond flour, it is better to grind your own from whole almonds. The natural oils found in nuts can go rancid quickly, and by grinding your own flour you’ll have more control over its freshness and quality.

However, it may be beneficial to use commercially ground flour, as it usually has a finer texture and can produce a smoother shell. While some bakers stress that it’s necessary to “age” the egg whites before using them, others insists that there is no difference between using “aged” or fresh eggs.

macarons

Recipe For Macarons

Posted on April 5, 2012 by Zaneta in French Macarons, Macarons No Comments

This is a basic macaron recipe for unflavoured macaron cookies, as well as a recipe for a simple chocolate ganache.

Once you have gotten a feel for the technique of making macarons, you can move onto using extracts and other ingredients to try your hand at fancier flavour combinations.

For this macaron recipe, you will need:

A large, flat-bottomed mixing bowl
A spatula
Sifter or fine mesh sieve
An electric hand mixer, or Kitchen Aide mixer
Baking sheets and parchment paper or a Silpat
A piping bag with a round tip number 8-10, or a clean plastic food bag
Optional: gel or powdered food colouring

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French Macarons, macaron recipes, macarons

Archive: April, 2012