The Secret of Macarons

There are two main methods for making a macaron - the "French" method and the "Italian" method. The difference between the two is the way the meringue is made.

• In the French method, egg whites are whisked until stiff-peaked meringue forms. From there, sifted, ground almonds and powdered sugar are folded in slowly until the desired consistency is reached. This process of knocking out air and folding is called macarons.
• The Italian method involves whisking the egg whites with a hot sugar syrup to form a meringue. Sifted almonds and icing sugar are also mixed with raw egg whites to form a paste. The meringue and almond paste are mixed together to form the macaron mixture. This method is often deemed more structurally sound yet also sweeter and also requires a candy thermometer for the sugar syrup.

Either Italian or French meringue can be combined with ground almonds.

A macaron is made by combining icing sugar and ground almonds into a fine mixture. In a separate bowl, egg whites are beaten to a meringue-like consistency. The two elements are then folded together until they are the consistency of "shaving foam", and they are piped, left to form a skin, and baked. Sometimes, a filling is added.

In Paris, the Ladurée chain of pastry shops has been known for its macarons for about 150 years.

In Portugal, France, and Belgium, McDonald's sells macarons in their McCafés (sometimes using advertising that likens the shape of a macaron to that of a hamburger).McCafé macarons are produced by Chateau Blanc, which, like Ladurée, is a subsidiary of Groupe Holder, though they do not use the same macaron recipe.

Outside of Europe, the French-style macaron can be found in Canada and the United States.

In Australia, Adriano Zumbo, along with his TV series MasterChef, have contributed to the macaron becoming a popular sweet treat, and it is now sold by McDonald's in its Australian McCafe outlets.

How To Make Macarons

Ingredients

for 30 macarons

MACARONS

• 1 3/4 cups  powdered sugar (210 g)
• 1 cup  almond flour, finely ground (95 g)
• 1 teaspoon  salt, divided
• 3 egg whites, at room temperature
• 1/4 cup  granulated sugar (50 g)
• 1/2 teaspoon  vanilla extract
• 2 drops pink gel food coloring

VANILLA BUTTERCREAM

• 1 cup  unsalted butter, 2 sticks, at room temperature (230 g)
• 3 cups  powdered sugar (360 g)
• 1 teaspoon  vanilla extract
• 3 tablespoons  heavy cream

Preparation

1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
2. In a separate large bowl, beat the egg whites and the remaining teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
3. Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
4. Add about ? of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
5. Transfer the macaron batter into a piping bag fitted with a round tip.
6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
7. Pipe the macarons onto the parchment paper in 1-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
10. Preheat the oven to 300F (150C).
11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
12. Transfer the macarons to a wire rack to cool completely before filling.
13. Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
14. Transfer the buttercream to a piping bag fitted with a round tip.
15. Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
16. Place in an airtight container for 24 hours to “bloom”.
17. Enjoy!

References: https://tasty.co/recipe/macarons