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French Macarons- Driving me insane!! Please help! - Page 2

post #31 of 35
Originally Posted by flipflopgirl View Post

Toss that recipe in the circular file and toss a match in with it (although keep that flavor profile IMO sounded divine).
If you have become proficient enough to work with meringue and folding techniques required for a mac shell, you can easily handle a Italian buttercream!
If I remember correctly Petals posted a source for Italian bc the other day.
It is in this thread....
Chocolate Italian Butter cream frosting recipe, PLEASE?
started on 03/06/14 last post 03/09/14 at 8:11pm 10 replies 585 views

Hope that helped!



Thanks mimi, that was Ottolenghi's recipe, I've never made buttercream like that before. I really didn't like it!!

I'll check that out, thanks

Good food is the foundation of genuine happiness


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Good food is the foundation of genuine happiness


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post #32 of 35


The butter (and Crisco) plus 10X, plus flavoring concoction has been tagged American Buttercream.

Here in south Texas the ambient (spring, summer and most of fall) weather is hot and humid.

But EVERYONE wants to have their celebrations outside or in a barn, the beach houses with big fires on the sand...

Virtual nitemare for the more delicate cakes and icings.

I keep a recipe in my hip pocket that utilizes high ratio shortening.

In order to keep the bc from softening and sliding down the sides of an "outdoors" cake I use various amts of this product depending on the humidity level. Beaten together with a good butter and 10X and various oils and emulsions, this bc recipe will stay in place much longer and is also safe to consume.

Decent flavor and def a better mouthfeel.




OBTW....I am using that lime and basil profile for my Easter cake.

Do you ever work with culinary lavender?

Awesome infused into Meyer variety lemonades.



Edited by flipflopgirl - 3/17/14 at 3:09pm
post #33 of 35

Can macaroons bake on a whoopie pie pan? And must they always be piped?

post #34 of 35
Originally Posted by Cookie2545 View Post

Can macaroons bake on a whoopie pie pan? And must they always be piped?

A whoopie pie pan might not be non-stick, a non stick surface is going to be a huge help in getting them off the pan after baking ;)  Depending on the size of the pan indents, they might be too big for macaron - if you make a large shell, there's more of a chance for cracking.  Piping helps to control the thickness/size of them whereas spooning them out might give you an unlevel shell; I've honestly never not piped macaron.  I've used spoons to shape meringue (like a kiss shape or a pavlova shell) but that batter is much, much stiffer than macaron batter.

post #35 of 35


Hi folks. 
First of all, I apologize for the length of this post! :-)
To introduce myself, I am not a professional chef, just a TOC which stands for (Trouble obsessionnel culinaire!).
I am old school, passionate about very ancient recipes and following the great masters such as Escoffier, Careme, Savarin, Fernand Point etc etc, but also very much into the likes of the Roca brothers, Grant Achatz and Heston Blumenthal etc.
I am persuaded that if Escof and Careme had got their hands on modern techniques like Nitrogen Oxide for making ice creams etc, it would have blown their collective minds.
I have a long list of preparations that I am determined to master, and one particular "bete noire" has been the Holy Grail:
The Macaron.
Many of you seem to talk about French Macarons. I did not know that there was any other kind. Macaroons, or Amaretti are Italian.
My first Macaron attempts actually came out really well about 3 years ago, but since then, no matter how hard I tried, each and every attempt ended in failure, cracked shells, no feet, very bloody depressing!!!
Hours and hours spent drying out and sieving my almond powder, then re-sieving with the icing sugar etc etc etc 
BUT, finally, I have had my Eureka moment!
I figured out that my meringues were pretty good, and what are macarons? they are just fancy meringues really.
I found a recipe by Pierre Herme, who, like Christophe Michalak, is one the world's greatest patissiers. 
There are hundreds of recipes for macarons, cooked at various temperatures, but this one works for me. Every time!
I like to stick to the given percentages of the ingredients, thus it is easy to make as much, or as little, as you want. 
You just divide the amounts by 10%, 20%, 50% depending on how many you want to make.
First of all.
Macarons don't like damp atmospheres, so don't do ANY washing up, at all, when you are making your macarons.
Tant pour Tant.
300g fine sieved Almond powder, 300g sieved Icing Sugar, = 600g Tant pour Tant
110g egg white Freshly separated and at room temperature. (This is about 18.5% by weight).
Measure out 300g of sieved almond powder, plus 300g sieved icing sugar, and wizz them together in the Magimix, then add the fresh egg whites and wizz again to a sticky paste.
Add your powder, or paste colouring, or coffee, melted chocolate, lemon zest, or some jam, whatever, wizz again, and it's ready for the meringue.
Note: You can chase your tail shopping around for expensive, ultra fine almond powder, but the wizzing in the Magimix with the icing sugar really does make a very fine powder, which definetly gets the job done.
The Meringue 
Note: You can, if you prefer, make a French meringue, by beating the egg whites to a mousse and gradually adding the castor sugar, but I like to make Italian meringue. It's easy and the mix is very stable because the egg whites are partially cooked by the hot syrup. 
Italian Meringue
Syrup ingredients:
300g castor sugar.
75g water = 25%. 
(This Syrup = about (68.5% by weight) of the Tant pour Tant paste.)
Put the sugar in the pan, add the water and let the sugar dissolve a bit. 
Start heating and if there are any grains of sugar on the side of the pan, use a wet pastry brush to wipe them down. 
This helps to stop any possibility of crystallization. 
Heat the syrup to 118c.
(Important to take the syrup off the heat at about 116c as the temp rises v quickly, and you do need a decent sugar thermometer for this).
Egg white ingredients:
110g Aged egg white (which is about 29.5% by weight), of the syrup. 

Drop of lemon juice

Grain of sea salt.


Note: The meringue egg whites should be at room temperature and preferably be Aged.

I separate the eggs about 4 days before and age them in a container in the fridge.

Egg whites are composed of 90% water and 10% protein. As the egg whites age the water in them evaporates and this makes for a very sticky egg white and exceedingly good meringue.

Some say aging it isn't necessary. Some, usually in the US, say it is dangerous.

I say, if that is what Pierre Herme and Christophe Michalak do, who am I to argue? These guys make world famous macarons.

Anyhow, if we listened to the US Food and Drug Administration we would not be able to eat anything, except Big Macs and Hot Dogs etc



You want your egg whites to be beaten to a soft mousse so that they are ready as soon as the sugar syrup has got to 118c, so,

while the syrup is heating, start gently beating your egg whites, with a drop or two of lemon juice, plus a grain of sea salt.

Slow the whisk down and pour the hot syrup on to the egg white mousse, where it meets the edge of your bowl, in one steady stream. 
Continue to beat, increasing the speed, until the temp falls to 50c and the Italian meringue is shiny and has a good "bec d'oiseau". You can not over beat this and the meringue is very stable.
The Macaronage:
Fold in the meringue gently, starting by adding one third, so as to soften up your sticky paste, and then the rest, turning the meringue over and over from the bottom, into the mix. It should be shiny and slightly runny, gently falling from your spatula.
Now into your piping bag and pipe out, holding the nozzle at 90 degrees, squeeze out a 3 cm circle. Release by making a little circular motion with the nozzle as you lift it away. Use good quality baking paper on the shiny side.
You've piped them out, now Tap the tray two or three times on the table top to release any bubbles which might be there. 
It is a good idea to pipe out one row, and then pipe the next row diagonally, then the next row like the first and so on. This gives them more room as they flatten and spread slightly on the baking paper and less risk of them touching each other.
Note: No need to bother with any special macaron mats with the printed raised circles. Waste of time and money.
You can make small 2 cm macarons, or big 5 cm macarons (if for example, you want a fancy macaron with a butter cream in the middle and fresh raspberries around the edge).
You can even make a large 20 cm base for a cake, or dessert, by simply piping the preparation out in a spiral, starting in the center and going round and round until you have the size of base you need.
In fact you can pipe out heart shapes, or tears or whatever. You are only limited by your imagination. 
Resting, or as the French say, forming a Croute.
Le Croutage is Hyper important.
Leave your macarons for between twenty or thirty minutes, more if necessary, to rest, forming a Croute.
Basically, this means that when you gently touch one with your finger, it should no longer be sticky. 
This is what will form the crunchy shell and give those lovely feet as they bake.
Do not be tempted to put them in the oven before the croute has formed.
I put a metal baking tray in the oven to preheat it. Then I gently slide the baking paper and macarons on to the hot tray and quickly into the oven. This gives a thermal shock which also helps the cooking process.
Bake at 145c/150c in the middle of the oven for 12 to 15 minutes.
***** After 10 minutes the shells should have risen showing large feet.
Using a wooden spoon, prop the oven door open a crack to let out any moisture so that the shells dry a little, keeping their feet.
Gently touch the shells to test them. They should not move, so they are ready to come out.

Slide the baking paper and macarons off your metal baking tray onto a rack to cool, completely, before removing them from the baking paper.
Whatever, jelly, butter cream, or ganache you are using can and should, be made the day before and left over night in the refrigerator so that it has time to set.
Once the macarons are completely cold and gently removed from the baking paper, delicately pipe your cream on to the center of one shell, leaving a space around the edge. Now push the second shell onto the filling with a gentle twisting motion.

Keep them in the fridge, in an air tight container for 24/48hrs so they can deveop their flavours, before eating, for the very best results.........OK!.....You can have one!....If you must!

For Chocolate Macarons
185g Almond flour, 185g Icing sugar
70g egg white  18.92%
60g (Lindt 70%) chocolate  13.63%

Good chocolate is much much better than using good cocoa powder. The taste and mouthfeel is far superior, (I always think cocoa powder makes them taste like the hot chocolate drink).

Melt the chocolate and keep warm.
When the Italian meringue is ready, quickly pour the melted chocolate into the Tant pour Tant egg white paste and wizz in the Magimix thoroughly and immediately fold in the Italian meringue.
All of the above may seem like a lot to remember and a lot of work, BUT, once you do it a few times it all becomes second nature and very easy. 
Finally, for those, passionate about their food like myself, there are very good magazines out there which provide examples and detailed recipes for all sorts dishes, prepared on a professional level. 
Recently, I discovered "Fou de Patisserie", Crazy about Pastry, in which you will find recipes from top French chefs like Michalak, along with all the info you need about the techniques and tricky to find special ingredients.
If you look at the cakes, tarts and desserts these guys make and find yourself saying: " Bloody Hell, How did he do that!", then 
Fou de Patiserie is the must have magazine.
Sorry, I don't know if they offer it in English, but Hey, you can practice your French at the same time as learning how to cook like a star!







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