5 tips for baking macarons -Pastreez

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HI MACARONS LOVERS šŸ˜‡ šŸ˜‡

I’m Anthony, founder ofĀ pastreezĀ and chef at Cordon Bleu Paris. From Paris to California, my wife and I have baked around the world. We wanted to share with you theĀ 5 best practicesĀ to bake these amazing french pastries !

1-THE FINEST POSSIBLEĀ šŸ‘Œ

You probably know the ingredients for macarons. What is more tricky is that almond powder and icing sugar needs to beĀ the finest possible. 12x icing sugar is the best, and white almond powder is better. Stop mixing when your paste isĀ brillant and fluid, like here.

The finest possible

2-USE A SILICON MOLD

Making perfectly round macarons is very touchy. That’s whyĀ we advise to use silicon molds. We tried baking paper and silicon mold. Baking paper is used by huge industries like LadurĆ©e because they have machines to pipe round shape. When youĀ pipe macarons by handĀ šŸ™ŒĀ as we do, silicon mold is a perfect solution !

Silicon mold

3-TAP TAP TAP. WAITĀ ā²

After piping, an important step is toĀ tapĀ the baking sheet several times. It will remove air bubbles and help the mixture settle. After that, you need to do something : NothingĀ šŸ˜„Ā šŸ˜„Ā About 30 min. You deserved it. A good indicator is to touch the paste with your finger. If it doesĀ notĀ stick, all good in the hood. This step will have a specific post as it’s one of the most crucial.

Tap and wait

4-COLD IS GOLD

After 8-12 minutes in the oven at 145-155Ā°C (sorry I’m frenchšŸ˜…šŸ˜…), leave your beautiful macarons on the molds until they are cold. Few hours is the best. As macarons are very sensitive to the oven temperature / timing, they might stick to the mold. That’s whyĀ cold is better. It prevents from cracks that may occurs while removing them.

Cold is gold

5-SECRET TIP !Ā šŸ™ŠĀ šŸ™Š

“Classic” macarons are filled with butter ganache. It adds fat and dairy products into the recipe.Ā Our macaronsĀ are stuffed with deliciousĀ local jam. After filling them with your favorite jam, remember to leave the macarons in the fridge for few hoursĀ . It is the time needed for the biscuits and the jam to marry each otherĀ šŸ˜ŠĀ Jam instead of ganache is much fresher. It is easier to do. It is also less fat, so we can eat some more !

Secret tip : Jam instead of ganache