After this post on 22 May regarding my macaron-making attempts, I received a couple of requests to share the recipe I eventually used. Many apologies to those who have been waiting for the recipe but I just got round to typing it out today… Also loaded below a photo taken of the same batch of macarons you see in the 22 May post, except this shot was taken with my new D5000 SLR. I got the camera the day after, so the photos you see in the 22 May post were with my compact camera. There’s a big difference in photo quality! Thanks to all who recommended the camera! I still have a lot to learn about taking good photos but totally love the camera!
Original recipe was taken from FCI's Fundamental Techniques of Classic Pastry Arts. As explained in my previous post I made some modifications to suit my own kitchen working conditions, mainly the high humidity level in Hong Kong. I’ve posted both the original recipe as well as modifications I made below so you can determine for yourself what is most suitable for you.
Recipe makes about 25 macaroon sandwich cookies
- 115g almond flour
- 200g confectioners' sugar
For the meringue:
- 90g egg whites, at room temperature
- 8g confectioners' sugar (I used 30g. Higher sugar content helps hold the structure of the meringue and batter better, which counters the effects of high humidity in HK. If you're afraid that your shells are too sweet, you can reduce the sugar level. Alternatively, you can try adding about 2g of egg white powder.)
For the finish:
- 100g raspberry or other jam
Preheat the oven to 162 C (325 F). (I preheat the oven just 15 mins before the macarons are due to go in. Also, as I use a convection oven I had the temperature set at 137 C / 280 F instead.)
Line a baking sheet with parchment paper. Set aside.
Combine the almond flour and sugar in the bowl of a food processor fitted with the metal blade. Process for about 1 minute, or until very fine. Set aside.
To make the meringue, place the egg whites in the bowl of the standing electric mixer fitted with the whip attachment. Beat on low to aerate. Add the sugar, raise the speed to high, and beat for about 3 minutes, or until soft peaks form. Take care not to overwhip or the meringue will be dry and it will be difficult to fold in the dry ingredients.
Remove the bowl from the mixer and, using a rubber spatula, fold the almond mixture into the meringue until well blended. (I stopped folding when a line cut into the batter with a spatula edge disappears gradually.)
Transfer the batter to a pastry bag fitted with the #2 tip. (I used a 1.5cm tip.)
Carefully pipe 2.5cm (1 inch) rounds of the macaron batter onto the parchment-lined baking sheet. Set them aside for about 1 hour, or until the macarons form a skin on their surface. (My macarons had skins after about 30 mins.) This is extremely important, as the skin helps the macarons hold their shape during baking.
Bake the macarons for about 10 minutes, or until firm and just beginning to brown around the edges. (I had to leave my macarons in the oven for 25 minutes before they were done. Also, I bake with a dehumidifier running in the kitchen, next to my oven.) The macarons should not color much during baking. Watch carefully, as the high sugar content can cause the cookies to burn quickly.
Immediately transfer the macarons to wire racks to cool.
Using an offset spatula, lightly coat the flat bottom of 25 of the cooled macarons with a thin layer of jam. Cover the jam with another macaron, bottom side down, pressing gently to make a sandwich cookie.
Serve the macarons immediately or store them, air-tight in layers, at room temperature for a day or two.