Decora 0300421 Macaron Powder Mix White 250gr

Product Information

Ingredient Substitutions & Weights: I do not recommend any ingredient substitutions in this recipe. Using weights (and a food scale) is the best way to guarantee success. However if you do not own one, use the following approximate measurements: for the superfine sugar, use 1/3 cup. For the almond flour and confectioners’ sugar, you need about 1 cup + 1 teaspoon each. Sprinkle loaded macaroons:Carefully fold 1/3 cup (about 57g) sprinkles in the coconut macaroon dough before scooping and baking. Avoid nonpareils (the little balls). The filling options for macarons are basically endless! The most common filling is chocolate, jams and curds, and buttercream. Here are a few more of my favorites: Use a spatula and scrape around the sides and fold it in. At first the batter is lumpy but as you mix it starts to get smooth and glossy. You want to make sure to scrape the bottom of the bowl and make sure everything is incorporated. Pastry Bags with Large Piping Tip– for piping the macarons. I recommend at least a 12-16 inch pastry bag to fit the macaron batter along with a large piping tip such as a Wilton 1A. The larger tip helps with piping perfectly round macarons.

When making any meringue, it's crucial to remember to use a squeaky clean bowl. Traces of dirt or grease will prevent the meringue from forming properly. In 3 separate additions, begin slowly folding in the beaten egg whites in a circular motion. I always eyeball the amount. (Tip: The amount of egg whites you add at a time doesn’t have to be perfect because what you’re really looking for is the consistency of batter after the 3rd addition, known as macaronage and explained below.) Stop folding once the dry ingredients have been fully incorporated and the batter has reached a “lava” like or honey consistency. The batter should pass the figure-8 test. (Watch video: How to Macaronage for No Hollows) Mix until the batter will flows off the spatula in a very slow stream that doesn’t break. It’s often compared to honey or lava.

Castor sugar- this is also known as extra fine granulated sugar or berry sugar. It's a finer granulated sugar that dissolves readily into the meringue making it ideal for macarons, which is heavily dependent on a strong and healthy meringue. If you can't find castor sugar, just use regular granulated sugar. Do not try to pulverize regular granulated sugar in the food processor to make castor sugar, it results in "chopped-up sugar crystals that will not perform well." (Source: chsugar.com) Yes. But, of course, we all have different taste buds and levels of patience. Once you understand the process, they’re perfectly doable. And it’s a lot of fun to play around with different fillings. Have fun and don’t stress out. Even the ugly ones can be delicious. Just load them up with a filling and no one will care! 😉 Place a large piping tip in a pastry bag. Tip: place the pastry bag in a large cup with the sides folded over. This helps you fill the bag with minimal spillage. This is a really common problem for a lot of people just starting out. It can happen because the batter was not properly macaronaged, the meringue was over beaten, or you forgot to tap the tray/pop air bubbles.

About 30 minutes before baking, take out the aged egg whites and place them on the counter. Let it come to room temperature before using. To speed up the process, soak the vessel holding the egg whites in warm water. Be very careful not to let any water get into the egg whites. Afterwards, I feel the need to say this three times: sieve, sieve, SIEVE your dry ingredients. After pulsing, the ingredients need to be sieved 2-3 times to ensure there are no unwanted lumps or large bits. Step 2 - Prepare the Italian meringue You can opt for milk chocolate, if you prefer, however I find dark chocolate is a better choice; partly because the bitterness balances the sweetness of the fondant, but also because it has a lower fat content and sets better, keeping the coconut in place too.

Bake at 325°F (163°C) for 13 minutes. All ovens are different and the actual temperature inside your oven may not match what the display reads. I highly recommendan oven thermometer. Macarons Are Done Baking When…

Bake macarons on a dry day. If it’s particularly humid, the piped batter will take awhile to dry and the shells may not develop feet. If you have some leftover egg whites from making lemon curd or something, sure, you can keep them loosely covered in the fridge for a few days to age them before making some macs. But, much like resting the piped batter, it could help if you’re new to making macarons, but it’s not necessary. The piped macarons have a tip that does not reincorporate in the batterThe recipe makes about two trays of macaron shells depending on the size and how closely you pipe them next to each other which means about 22 macarons once the shells are sandwiched together.

Do your prep work. This includes (1) making superfine sugar with a food processor if you can’t find it at the store. I always make my own—see recipe note. Prep work also includes (2) wiping down the bowl you’ll whip the egg whites in with vinegar or lemon juice. Grease or fat prevents your meringue from setting up. And finally, (3) age your egg whites as described above and in the printable recipe below. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens. GEL FOOD COLORING (optional): Tinting macaron batter is completely optional. If you don’t tint it, the macarons will be a natural beige color. (And you can have fun with a colorful filling.) Avoid using liquid food coloring because it will change the consistency of your macaron batter. Instead, use 1-2 drops of gel food coloring. The ingredients used are very important for the final resulting macaron cookie. You must use good quality ingredients, as well as exact quantities in grams. Macarons are made of: Extracts – You can add any type of non-oil based extract or flavor to your egg whites. If it is an oil based extract (e.g. mint), save the flavoring for the filling as it can deflate your egg whites.

Step Eight: Bake the macarons at 300°F for 13 to 15 minutes (depending on the size).

Making sure the macaron batter is properly mixed and the shells are baked enough will help combat this. One of the reasons macarons are hallow is they are under baked and collapse when they cool. Can I use boxed egg whites? The sky is the limit when it comes to macaron fillings! The easiest filling is probably chocolate ganache, but any type of buttercream can be used. You can also experiment adding clotted cream and jam, fruit curd, cookie butter, Nutella etc.