Franch macarons: mode d’emploi

How to bake the best French macarons ever?

French macarons are my favourite dessert ever. I tried many different brands and was always amazed by their variety and texture. That why I decided to try and make them at home. I knew it won’t be easy and undertook a meticulous research on Google. And here it is. My eyes crossed Irina Kupenska’s blog (only in Bulgarian) Sunshine’s kitchen where she describes in details the technology of how to make the perfect French macarons. I read the entire column dedicated to French macarons – she exquisitely combines all kind of colours, flavours and aromas…After careful reading, I was on my way to the supermarket to buy all I need and full of motivation to offer to myself an unforgettable treat.

Here is a summary of Irina’s best-French-macarons-ever guide:

  1. Use only old egg whites. Once separated from the yolks, leave them for 2 days in the refrigerator or at least for 24 hours at room temperature. Take them out of the refrigerator 2 hours prior to baking.
  2. Use an electronic scale to measure the products as an accurate measurement is crucial. Using spoons and cups does not work when preparing French macarons.
  3. Use perfectly clean and dry metal bowl to break the whites. If there are oily residue or even a drop of water, the whites won’t break.
  4. The almonds and the sugar powder have to be sifted several times. First, separately, then together. It is really important to not skip this step because sometimes there are larger particles in the almond flour and the sugar powder that will damage the texture.
  5. Pipe a little circles of the macarons’ mixture onto the baking paper, leave them for 30-40 minutes at room temperature to dry and get a crust. This will help you to prevent them from cracking.
  6. The ideal baking time for macarons depends on each oven. The same goes for the temperature. Macarons should be ready for 16 minutes at 150°C. If you have an oven thermometer, use it to achieve optimal results. It is also good to watch the macarons during baking. If there is a change in colour, the temperature is stronger than necessary, or they are already ready and should be removed, otherwise, they will burn and darken.
  7. If, after baking, the macarons cannot peel off, moisten slightly the baking paper underneath and leave it for 30-40 seconds. The steam that is formed will help the macarons to easily peel off. And the next time, increase the baking time by 1-2 minutes because the hard peeling is a sign that they need a little bit more of baking time.

For more inspiration, check out Sunshine’s kitchen blog.

Thanks for reading!



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