Macrons are so tough to make. Every Recipe out there warns you how your first batch always fails. So I did make Macrons for the first time and guess what they came out so well. Now I did follow a few important steps.

Firstly I used old eggs to make my Meringue. And I washed my stand mixer whisk and bowl with Vinegar. This is to take out any oil sticking to them. Also I let my eggs rest at room temperature for more than 30 minutes. I also sifted almond and sugar three times. This is the most important step. I did this a day before and kept the mix out under s cling wrap. For Meringue I used 6 large eggs. Whisk them for a minute till they start to froth over. Sift in few three to four teaspoons of icing sugar. Add in 1/4 tsp of cream of tartar to stabilize your meringue. Once it has doubled add in the color at this stage. Use a good quality gel color and be generous since the color will fade on mixing and baking. Preheat your oven to 150 degrees.

Now gently fold in the meringue into one cup each of almond and sugar mix. This macronage stage is crucial. Do not over beat it and take your spatula from the sides and fold in till the mix can form ribbons. Please check videos out there that explain this step. Once you can form the figure 8 stop. Transfer into the piping bag and I used a silicon mat so I just piped the macrons into the given circles. Tap the tray a few times to knock the air bubbles out. Let the Macrons set for one hour. I let them set for 2 hours and since India has hot and humid climate I wanted them to dry out. Tap on the top to see if a layer has formed. That’s what we want. Bake them at preheated oven at 150 degrees for 12 minutes and in between once take the tray out and rotate it. This allows for even baking. Once baked take them out and let them rest for sometime. Pipe buttercream into the centers and voila enjoy the Macrons. Your

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