Macaron Masterclass - How to Make Perfect Macarons | Cupcake Jemma
CupcakeJemma・2 minutes read
The process for making macarons involves blending icing sugar and ground almonds, creating an Italian meringue, and piping the mixture onto baking paper before baking. The end result should be macarons with a chewy center, a slightly crispy exterior, and a balanced texture when filled with ganache.
Insights
- The key to making macarons lies in the meticulous process of blending icing sugar and ground almonds, creating Italian meringue, and piping the mixture onto baking paper before baking at 165°C for 12 minutes.
- Dane from Crumbs and Doilies, an expert in macaron-making, emphasizes the importance of achieving a chewy center and slightly crispy exterior in macarons, along with ensuring the ganache filling is not overly sticky, resulting in a balanced texture.
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Recent questions
How are macarons made?
By blending icing sugar, almonds, and making Italian meringue.
What are macarons?
French meringue-based almond cookies.
Who is an expert in making macarons?
Dane from Crumbs and Doilies team.
How should macarons be stored?
Refrigerate for one to two days for ideal texture.
What is the ideal texture of macarons?
Chewy center, slightly crispy exterior, non-sticky ganache.
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Summary
00:00
"Expert Dane shares macaron recipe secrets"
- Recipe for macarons requested frequently
- Macarons are French meringue-based almond cookies
- Dane from Crumbs and Doilies team is an expert in making macarons
- Process starts with blending 205g icing sugar and 190g ground almonds
- Egg whites (144g) added to sugar and almond mixture
- Italian meringue made with 190g caster sugar and 60ml water
- Meringue folded into sugar and almond mixture
- Mixture piped onto baking paper using templates for guidance
- Tray tapped to remove air bubbles, toothpick used to smooth out bubbles
- Macarons left to form a skin before baking at 165°C for 12 minutes
13:48
Perfecting Macarons: Chewy Center, Crispy Exterior
- To make macarons, pipe ganache onto half of the shells, ensuring it fills to the edge when sandwiched together, then refrigerate for one to two days for the ideal texture.
- The macarons should have a chewy center and a slightly crispy exterior, with the ganache not being too sticky, providing a perfect balance of textures.
