Hello Everyone!
I would like to share my recipe for perfect Macaron Shells using the Italian Meringue Method. Enjoy!
MACARON SHELLS USING THE ITALIAN MERINGUE METHOD
AN EXCERPT FROM THE BOOK "MACARON MASTERCLASS" BY JOEY E. PRATS
FORMULA
YIELD: MAKES 120 MACARON SHELLS (4.5 CM DIAMETER), GOOD FOR 60 MACARONS
NOTES ON THE FORMULA
· ALL INGREDIENTS AT 20 DEGREES CELSIUS (ROOM TEMPERATURE) UNLESS OTHERWISE STATED
· GROUND ALMONDS AT 100.00 % (BAKER'S %)
· FORMULA WAS TESTED AT A RELATIVE HUMIDITY RANGE OF 35 % TO 45 %
¹ TO AGE THE EGG WHITES, PLACE THEM IN A CLEAN AND SANITIZED CONTAINER; COVER WITH CLING WRAP. PUNCH SEVERAL HOLES THROUGH THE CLING WRAP. REFRIGERATE THE EGG WHITES FOR 5 DAYS. THIS PROCESS ALLOWS SOME OF THE EGG WHITES' WATER CONTENT TO EVAPORATE, THEREBY PRODUCING A MORE "CONCENTRATED" FORM OF EGG WHITES VIS-À-VIS ITS PROTEIN CONTENT. IT ALSO RELAXES THE COILED PROTEINS IN THE ALBUMEN, WHICH CONSEQUENTLY PRODUCES A MORE STABLE MERINGUE, AND ELIMINATES THE NEED TO ADD AN ACID SUCH AS CREAM OF TARTAR, TO BRING ABOUT THE SAME EFFECT.
² THE WEIGHT (AND BAKER'S %) OF DISTILLED WATER IS BASED ON THE QUANTITY OF CASTER SUGAR. WHEN PREPARING SUPERSATURATED SUGAR SOLUTIONS SUCH AS SYRUP FOR ITALIAN MERINGUE, ADDING THE SUGAR IN WATER 30 % ITS WEIGHT ENSURES THAT ALL THE CRYSTALS DISSOLVE COMPLETELY, PREVENTING THE OCCURRENCE OF INVERSION OR RECRYSTALLIZATION DURING THE COOKING PROCESS.
PROCEDURE
1. PREPARE THE TANT-POUR-TANT. COMBINE THE ALMOND MEAL AND CONFECTIONER'S SUGAR IN THE BOWL OF A FOOD PROCESSOR WITH THE METAL BLADE ATTACHED. PROCESS FOR 3 MINUTES. TRANSFER TO A CLEAN AND SANITIZED STAINLESS STEEL BOWL.
2. MAKE THE ALMOND PASTE. ADD THE EGG WHITES 1 TO THE TANT-POUR-TANT AND MIX WELL, CREATING A HOMOGENOUS PASTE. SET ASIDE.
3. PREPARE THE SUGAR SYRUP FOR THE ITALIAN MERINGUE. COMBINE THE CASTER SUGAR AND DISTILLED WATER IN A SAUCEPAN. PLACE OVER MEDIUM HEAT AND BRING TO A BOIL. AS YOU COOK THE SUGAR SYRUP, WASH DOWN THE SIDES OF THE SAUCEPAN WITH A PASTRY BRUSH DIPPED IN WATER. DO NOT LET THE BRUSH TOUCH THE SYRUP; RATHER, LET WATER FROM THE BRUSH RUN DOWN THE SIDES OF THE SAUCEPAN. THIS REMOVES CRYSTALS THAT MAY "SEED" THE WHOLE BATCH AND CAUSE RECRYSTALLIZATION. AT NO POINT DURING THE COOKING PROCESS IS THE SUGAR SYRUP TO BE STIRRED.
THE GOAL IS TO COOK THE SYRUP TO 118°C. AS SOON AS THE SUGAR THERMOMETER REACHES 115°C, BEGIN THE NEXT STEP…THE WHIPPING OF THE EGG WHITES FOR THE ITALIAN MERINGUE.
4. WHIP THE EGG WHITES FOR THE ITALIAN MERINGUE: PLACE THE EGG WHITES 2 IN A MIXER BOWL. USING THE WIRE WHIP ATTACHMENT, WHIP EGG WHITES ON MEDIUM SPEED (SPEED 6 ON A KITCHENAID) TO SOFT PEAK STAGE. AS SOON AS THE SUGAR SYRUP REACHES 118°C, REMOVE THE SAUCEPAN FROM THE HEAT AND POUR THE SYRUP IN A THIN, STEADY STREAM INTO THE WHIPPING EGG WHITES. IT IS CRUCIAL THAT THE EGG WHITES DO NOT GO BEYOND THE SOFT PEAK STAGE WHEN THE SYRUP IS ADDED TO IT, LEST YOU END UP WITH AN ITALIAN MERINGUE SO STIFF THAT IT BECOMES DIFFICULT TO INCORPORATE IT PROPERLY WITH THE ALMOND PASTE DURING THE MACARONAGE STAGE.
CONTINUE WHIPPING THE ITALIAN MERINGUE ON MEDIUM SPEED UNTIL THE TEMPERATURE DROPS TO 50°C. IF FOOD COLORING IS TO BE USED, ADD IT AT THIS STAGE.
5. THE MACARONAGE: THE MACARONAGE IS SIMPLY PUT, THE PROCESS OF INCORPORATING THE ITALIAN MERINGUE INTO THE ALMOND PASTE. THIS IS WITHOUT DOUBT, THE MOST DIFFICULT STEP IN MACARON MAKING AS IT WILL RELY ON YOUR JUDGEMENT IN DETERMINING THE CORRECT CONSISTENCY OF THE MACARON SHELL BATTER. UNDERFOLDING AND OVERFOLDING WILL BOTH PRODUCE UNDESIRABLE RESULTS.
BEGIN THE MACARONAGE BY GENTLY INCORPORATING THE ITALIAN MERINGUE INTO THE ALMOND PASTE. ONCE INCORPORATED, WORK THE BATTER A LITTLE MORE BRISKLY BY FOLDING AND "SCRATCHING" THE SURFACE UNTIL THE CORRECT CONSISTENCY IS ACHIEVED. WHEN THE BATTER IS JUST STARTING TO TURN GLOSSY, IT IS AT THE RIGHT STAGE FOR PIPING. THE BATTER SHOULD FLOW IN VERY THICK RIBBONS WHEN THE SPATULA IS LIFTED. OTHERS DESCRIBE THE BATTER AS BEING LIKE "MOLTEN LAVA."
6. PIPE THE MACARON SHELLS: LINE FIVE (5) HALF-SIZE SHEET PANS (46 CM X 33 CM) WITH THE ATTACHED MACARON TEMPLATES³, LAYING TWO SHEETS SIDE BY SIDE ON EACH SHEET PAN. COVER TEMPLATES WITH NON-STICK BAKING PAPER.
FILL A LARGE PASTRY BAG FITTED WITH PASTRY TIP #804 (ROUND TIP, 1 CM DIAMETER) WITH THE MACARON SHELL BATTER. PIPE THE BATTER ONTO PREPARED SHEET PANS INTO 3.5-CM DISCS. THIS IS MADE EASY BY THE TEMPLATES. EACH CIRCLE ON THE TEMPLATE IS COMPOSED OF TWO CONCENTRIC CIRCLES. THE INNER CIRCLE MEASURES 3.5 CM, AND THE OUTER CIRCLE MEASURES 4.5 CM. PIPE THE BATTER WITHIN THE INNER CIRCLES. IF YOUR BATTER IS AT THE CORRECT CONSISTENCY, IT SHOULD SPREAD OUT SLIGHTLY WITHOUT REACHING THE OUTER CIRCLE. ONCE YOU'RE DONE PIPING, TAP EACH SHEET PAN UNTIL THE MACARON SHELLS SPREAD TO REACH THE OUTER CIRCLES. YOU NOW HAVE UNIFORMLY-SIZED MACARONS, EACH MEASURING 4.5 CM IN DIAMETER.
ALLOW THE MACARON SHELLS TO SIT FOR 30 MINUTES (THE SITTING TIME HIGHLY DEPENDS ON THE ROOM'S HUMIDITY) UNTIL THE SURFACE FEELS DRY TO THE TOUCH. MEANWHILE, PREHEAT THE OVEN TO THE FOLLOWING TEMPERATURE:
· CONVENTIONAL / DECK OVEN : 180°C
· CONVECTION OVEN: 160°C
7. BAKE THE MACARON SHELLS: BAKE THE MACARON SHELLS FOR APPROXIMATELY 12 TO 14 MINUTES, DEPENDING ON THE TYPE OF OVEN YOU ARE USING. THE MACARON SHELLS SHOULD NOT CHANGE COLOR DURING THE BAKING PROCESS.
COOL THE MACARON SHELLS ON THE SHEET PANS. CAREFULLY REMOVE THE SHELLS FROM THE BAKING PAPER. THE SHELLS ARE NOW READY TO BE FILLED.
³ WHEN PRINTING OUT THE MACARON TEMPLATES, BE SURE TO USE A4 SIZE PAPER, AND THAT PRINTER PAPER SETTING IS PROGRAMMED TO PRINT ON A4 SIZE PAPER. THIS ENSURES THAT THE CIRCLES ON THE TEMPLATE MEASURE EXACTLY 3.5 CM FOR THE INNER CIRCLES AND 4.5 CM FOR THE OUTER CIRCLES.
IF YOU ENCOUNTER PROBLEMS OR IF YOU HAVE QUESTIONS, PLEASE FEEL FREE TO MESSAGE ME. HAPPY BAKING!
Joey Prats
Patissier
Joey Prats Signature Desserts
Manila, Philippines
I would like to share my recipe for perfect Macaron Shells using the Italian Meringue Method. Enjoy!
MACARON SHELLS USING THE ITALIAN MERINGUE METHOD
AN EXCERPT FROM THE BOOK "MACARON MASTERCLASS" BY JOEY E. PRATS
FORMULA
YIELD: MAKES 120 MACARON SHELLS (4.5 CM DIAMETER), GOOD FOR 60 MACARONS
INGREDIENTS | SPECIFICATION | WEIGHT | BAKER'S % | TRUE % |
ALMOND MEAL | BLANCHED | 250 GRAMS | 100.00 % | 24.39 % |
CONFECTIONER'S SUGAR | 10 X | 250 GRAMS | 100.00 % | 24.39 % |
EGG WHITES 1 | AGED 5 DAYS¹ | 100 GRAMS | 40.00 % | 9.76 % |
CASTER SUGAR | N/A | 250 GRAMS | 100.00 % | 24.39 % |
DISTILLED WATER | N/A | 75 GRAMS | 30.00 %² | 7.31 % |
EGG WHITES 2 | AGED 5 TO 7 DAYS | 100 GRAMS | 40.00 % | 9.76 % |
FOOD COLORING | SOFT GEL PASTE | AS NEEDED | N/A | N/A |
BATCH TOTALS | 1,025 GRAMS | 410.00 % | 100.00 % |
· ALL INGREDIENTS AT 20 DEGREES CELSIUS (ROOM TEMPERATURE) UNLESS OTHERWISE STATED
· GROUND ALMONDS AT 100.00 % (BAKER'S %)
· FORMULA WAS TESTED AT A RELATIVE HUMIDITY RANGE OF 35 % TO 45 %
¹ TO AGE THE EGG WHITES, PLACE THEM IN A CLEAN AND SANITIZED CONTAINER; COVER WITH CLING WRAP. PUNCH SEVERAL HOLES THROUGH THE CLING WRAP. REFRIGERATE THE EGG WHITES FOR 5 DAYS. THIS PROCESS ALLOWS SOME OF THE EGG WHITES' WATER CONTENT TO EVAPORATE, THEREBY PRODUCING A MORE "CONCENTRATED" FORM OF EGG WHITES VIS-À-VIS ITS PROTEIN CONTENT. IT ALSO RELAXES THE COILED PROTEINS IN THE ALBUMEN, WHICH CONSEQUENTLY PRODUCES A MORE STABLE MERINGUE, AND ELIMINATES THE NEED TO ADD AN ACID SUCH AS CREAM OF TARTAR, TO BRING ABOUT THE SAME EFFECT.
² THE WEIGHT (AND BAKER'S %) OF DISTILLED WATER IS BASED ON THE QUANTITY OF CASTER SUGAR. WHEN PREPARING SUPERSATURATED SUGAR SOLUTIONS SUCH AS SYRUP FOR ITALIAN MERINGUE, ADDING THE SUGAR IN WATER 30 % ITS WEIGHT ENSURES THAT ALL THE CRYSTALS DISSOLVE COMPLETELY, PREVENTING THE OCCURRENCE OF INVERSION OR RECRYSTALLIZATION DURING THE COOKING PROCESS.
PROCEDURE
1. PREPARE THE TANT-POUR-TANT. COMBINE THE ALMOND MEAL AND CONFECTIONER'S SUGAR IN THE BOWL OF A FOOD PROCESSOR WITH THE METAL BLADE ATTACHED. PROCESS FOR 3 MINUTES. TRANSFER TO A CLEAN AND SANITIZED STAINLESS STEEL BOWL.
2. MAKE THE ALMOND PASTE. ADD THE EGG WHITES 1 TO THE TANT-POUR-TANT AND MIX WELL, CREATING A HOMOGENOUS PASTE. SET ASIDE.
3. PREPARE THE SUGAR SYRUP FOR THE ITALIAN MERINGUE. COMBINE THE CASTER SUGAR AND DISTILLED WATER IN A SAUCEPAN. PLACE OVER MEDIUM HEAT AND BRING TO A BOIL. AS YOU COOK THE SUGAR SYRUP, WASH DOWN THE SIDES OF THE SAUCEPAN WITH A PASTRY BRUSH DIPPED IN WATER. DO NOT LET THE BRUSH TOUCH THE SYRUP; RATHER, LET WATER FROM THE BRUSH RUN DOWN THE SIDES OF THE SAUCEPAN. THIS REMOVES CRYSTALS THAT MAY "SEED" THE WHOLE BATCH AND CAUSE RECRYSTALLIZATION. AT NO POINT DURING THE COOKING PROCESS IS THE SUGAR SYRUP TO BE STIRRED.
THE GOAL IS TO COOK THE SYRUP TO 118°C. AS SOON AS THE SUGAR THERMOMETER REACHES 115°C, BEGIN THE NEXT STEP…THE WHIPPING OF THE EGG WHITES FOR THE ITALIAN MERINGUE.
4. WHIP THE EGG WHITES FOR THE ITALIAN MERINGUE: PLACE THE EGG WHITES 2 IN A MIXER BOWL. USING THE WIRE WHIP ATTACHMENT, WHIP EGG WHITES ON MEDIUM SPEED (SPEED 6 ON A KITCHENAID) TO SOFT PEAK STAGE. AS SOON AS THE SUGAR SYRUP REACHES 118°C, REMOVE THE SAUCEPAN FROM THE HEAT AND POUR THE SYRUP IN A THIN, STEADY STREAM INTO THE WHIPPING EGG WHITES. IT IS CRUCIAL THAT THE EGG WHITES DO NOT GO BEYOND THE SOFT PEAK STAGE WHEN THE SYRUP IS ADDED TO IT, LEST YOU END UP WITH AN ITALIAN MERINGUE SO STIFF THAT IT BECOMES DIFFICULT TO INCORPORATE IT PROPERLY WITH THE ALMOND PASTE DURING THE MACARONAGE STAGE.
CONTINUE WHIPPING THE ITALIAN MERINGUE ON MEDIUM SPEED UNTIL THE TEMPERATURE DROPS TO 50°C. IF FOOD COLORING IS TO BE USED, ADD IT AT THIS STAGE.
5. THE MACARONAGE: THE MACARONAGE IS SIMPLY PUT, THE PROCESS OF INCORPORATING THE ITALIAN MERINGUE INTO THE ALMOND PASTE. THIS IS WITHOUT DOUBT, THE MOST DIFFICULT STEP IN MACARON MAKING AS IT WILL RELY ON YOUR JUDGEMENT IN DETERMINING THE CORRECT CONSISTENCY OF THE MACARON SHELL BATTER. UNDERFOLDING AND OVERFOLDING WILL BOTH PRODUCE UNDESIRABLE RESULTS.
BEGIN THE MACARONAGE BY GENTLY INCORPORATING THE ITALIAN MERINGUE INTO THE ALMOND PASTE. ONCE INCORPORATED, WORK THE BATTER A LITTLE MORE BRISKLY BY FOLDING AND "SCRATCHING" THE SURFACE UNTIL THE CORRECT CONSISTENCY IS ACHIEVED. WHEN THE BATTER IS JUST STARTING TO TURN GLOSSY, IT IS AT THE RIGHT STAGE FOR PIPING. THE BATTER SHOULD FLOW IN VERY THICK RIBBONS WHEN THE SPATULA IS LIFTED. OTHERS DESCRIBE THE BATTER AS BEING LIKE "MOLTEN LAVA."
6. PIPE THE MACARON SHELLS: LINE FIVE (5) HALF-SIZE SHEET PANS (46 CM X 33 CM) WITH THE ATTACHED MACARON TEMPLATES³, LAYING TWO SHEETS SIDE BY SIDE ON EACH SHEET PAN. COVER TEMPLATES WITH NON-STICK BAKING PAPER.
FILL A LARGE PASTRY BAG FITTED WITH PASTRY TIP #804 (ROUND TIP, 1 CM DIAMETER) WITH THE MACARON SHELL BATTER. PIPE THE BATTER ONTO PREPARED SHEET PANS INTO 3.5-CM DISCS. THIS IS MADE EASY BY THE TEMPLATES. EACH CIRCLE ON THE TEMPLATE IS COMPOSED OF TWO CONCENTRIC CIRCLES. THE INNER CIRCLE MEASURES 3.5 CM, AND THE OUTER CIRCLE MEASURES 4.5 CM. PIPE THE BATTER WITHIN THE INNER CIRCLES. IF YOUR BATTER IS AT THE CORRECT CONSISTENCY, IT SHOULD SPREAD OUT SLIGHTLY WITHOUT REACHING THE OUTER CIRCLE. ONCE YOU'RE DONE PIPING, TAP EACH SHEET PAN UNTIL THE MACARON SHELLS SPREAD TO REACH THE OUTER CIRCLES. YOU NOW HAVE UNIFORMLY-SIZED MACARONS, EACH MEASURING 4.5 CM IN DIAMETER.
ALLOW THE MACARON SHELLS TO SIT FOR 30 MINUTES (THE SITTING TIME HIGHLY DEPENDS ON THE ROOM'S HUMIDITY) UNTIL THE SURFACE FEELS DRY TO THE TOUCH. MEANWHILE, PREHEAT THE OVEN TO THE FOLLOWING TEMPERATURE:
· CONVENTIONAL / DECK OVEN : 180°C
· CONVECTION OVEN: 160°C
7. BAKE THE MACARON SHELLS: BAKE THE MACARON SHELLS FOR APPROXIMATELY 12 TO 14 MINUTES, DEPENDING ON THE TYPE OF OVEN YOU ARE USING. THE MACARON SHELLS SHOULD NOT CHANGE COLOR DURING THE BAKING PROCESS.
COOL THE MACARON SHELLS ON THE SHEET PANS. CAREFULLY REMOVE THE SHELLS FROM THE BAKING PAPER. THE SHELLS ARE NOW READY TO BE FILLED.
³ WHEN PRINTING OUT THE MACARON TEMPLATES, BE SURE TO USE A4 SIZE PAPER, AND THAT PRINTER PAPER SETTING IS PROGRAMMED TO PRINT ON A4 SIZE PAPER. THIS ENSURES THAT THE CIRCLES ON THE TEMPLATE MEASURE EXACTLY 3.5 CM FOR THE INNER CIRCLES AND 4.5 CM FOR THE OUTER CIRCLES.
IF YOU ENCOUNTER PROBLEMS OR IF YOU HAVE QUESTIONS, PLEASE FEEL FREE TO MESSAGE ME. HAPPY BAKING!
Joey Prats
Patissier
Joey Prats Signature Desserts
Manila, Philippines
The only thing I did differently from the recipe was to use a hand mixer instead of a stand mixer....any idea what went wrong?
