To make macarons, follow a careful process involving preparation of ingredients, making a French meringue, folding in dry ingredients, and proper piping and baking techniques. Here is a simplified step-by-step guide:
- Prepare ingredients: sift almond flour and confectioners' sugar together twice to get a smooth texture. Have your egg whites at room temperature.
- Make the meringue: whip the egg whites with cream of tartar and gradually add superfine sugar until stiff glossy peaks form.
- Incorporate dry ingredients: fold the sifted almond flour and sugar mixture gently into the meringue in batches, being careful not to deflate it.
- Mix the batter by folding until it reaches a "lava-like" consistency and can form a figure 8 without breaking.
- Pipe the batter in rounds onto parchment paper on a baking sheet using a piping bag. Tap the tray firmly on the counter to release air bubbles.
- Let the piped shells sit for about 30 to 60 minutes to form a skin on top (dry to the touch).
- Bake in a preheated oven (around 300°F or 150°C) for 10 to 15 minutes until the shells are firm and can be lifted off the paper without sticking or cracking.
- Cool completely before pairing shells and filling with buttercream or desired filling.
- For best flavor, refrigerate filled macarons overnight before serving.
This process ensures smooth, shiny, and hollow macaron shells with a crispy exterior and chewy interior.
