To achieve the perfect soft and chewy macaron, a combination of precise techniques and carefully chosen ingredients is key. While macaron-making may seem challenging, with patience and attention to detail, you can master this delicate French pastry. Here are the essential steps and tips to ensure your macarons turn out with the right texture—soft on the inside and chewy with a crisp exterior.
1. Use Fresh, High-Quality Ingredients
The foundation of any successful macaron is the quality of the ingredients used. Here’s a breakdown of the main ingredients you’ll need:
- Almond flour: Opt for finely ground almond flour or almond meal. A high-quality, sifted almond flour will yield smoother, more refined macarons. Some prefer to use blanched almond flour for a whiter appearance.
- Icing sugar: Powdered sugar is essential for achieving a smooth batter. Make sure it’s sifted before use to eliminate any lumps.
- Egg whites: Fresh egg whites work best, and using older egg whites (about 1-3 days old) can help achieve a better meringue. Separate the whites from the yolks carefully to avoid any contamination.
- Granulated sugar: For making the meringue, granulated sugar stabilizes the egg whites. It’s important to add sugar slowly to allow the meringue to form stiff peaks.
- Food coloring (optional): If you want colored macarons, use gel food coloring rather than liquid food coloring to avoid adding excess moisture.
2. Master the Meringue Process
The meringue is the base of the macaron shell, and it needs to be perfectly whipped to create the chewy texture. Here’s how to do it:
- Whip the egg whites: Begin by beating the egg whites until they form soft peaks. This means that the peaks should curl over when you lift the beater.
- Gradually add sugar: Once the soft peaks form, add the granulated sugar slowly, a tablespoon at a time. Continue beating until stiff peaks form—this means the meringue should be firm and hold its shape without collapsing.
- Check the consistency: The meringue should be glossy and smooth, with no graininess from the sugar. When you lift the whisk, the meringue should form a peak that gently folds over but doesn’t collapse.
3. Prepare the Dry Ingredients
Next, you’ll need to combine the almond flour and icing sugar to form the dry ingredients. Sift them together to ensure there are no lumps. This step is crucial for achieving smooth, uniform macaron shells. If needed, pulse the almond flour and powdered sugar in a food processor before sifting to remove any larger particles.
4. Macaronage: The Folding Technique
Macaronage is the process of folding the dry ingredients into the meringue to form the batter. This is one of the most important steps in macaron-making. It requires the right balance of technique and timing.
- Fold gently but thoroughly: Add the sifted almond flour and powdered sugar mixture into the meringue. Use a spatula to fold the mixture, scraping the sides and bottom of the bowl to incorporate all the ingredients.
- The “figure eight” test: To know when your batter is ready, perform the “figure eight” test. Lift the batter with a spatula, and let it fall back into the bowl. If the batter forms a smooth ribbon that folds back into the mixture slowly, it’s ready for piping. If it’s too thick or doesn’t flow well, continue folding.
- Be careful not to overmix: If you mix the batter too much, it can become runny and lose its structure, leading to flat or cracked macarons.
5. Piping the Macarons
Now it’s time to pipe the macarons onto your baking sheet. Use a piping bag fitted with a round tip (typically 1/2 inch or 1 cm in diameter).
- Prepare a template: Place a template under your parchment paper or silicone mat to help you pipe uniform macarons. Each circle should be about 1.5 inches in diameter, and make sure there’s space between each macaron to allow for expansion during baking.
- Pipe with even pressure: Hold the piping bag perpendicular to the baking sheet, and pipe straight down. Apply even pressure to create smooth, round macarons. Avoid lifting the bag during piping, as this can cause uneven macaron shells.
6. Rest the Macarons Before Baking
This step is crucial for creating the classic macaron “feet” that make them distinct. After piping the macaron batter, let them rest at room temperature for about 30 to 60 minutes. The batter should form a thin skin that feels dry to the touch. This resting period helps to form the characteristic smooth, flat top and feet during baking.
- Check for a skin: To test if they’re ready to bake, gently touch the surface of a macaron. If it doesn’t stick to your finger, they are ready to go into the oven.
7. Bake at the Right Temperature
Baking macarons requires precision. Too high a temperature and the macarons will crack or brown; too low and they may not form the feet properly.
- Preheat your oven: Set your oven to 300°F (150°C) and allow it to fully preheat. Place the baking sheet on the middle rack for even heat distribution.
- Bake in stages: Bake your macarons for 12 to 15 minutes, but keep an eye on them. After the first 5-7 minutes, turn the baking sheet around for even baking.
- Check for doneness: The macarons are done when they have a smooth, glossy top, and you can gently lift them off the parchment paper without sticking. If the macarons are undercooked, the shells may collapse. If overcooked, they will become too dry.
8. Cool and Assemble the Macarons
Once the macarons are out of the oven, let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely before filling them.
- Peel off carefully: When the shells are cool, gently peel them off the parchment paper. If they stick, you can try using a small offset spatula to release them.
- Match similar-sized shells: Pair up shells of similar size to ensure uniformity when assembling.
9. Prepare the Filling
The filling for your macarons is just as important as the shell. You can choose from a variety of fillings, such as:
- Buttercream: A classic filling made with butter, powdered sugar, and flavorings (vanilla, chocolate, etc.).
- Ganache: A rich and smooth filling made from chocolate and cream, ideal for adding a decadent touch to your macarons.
- Fruit preserves or jams: Light fruit flavors can offer a refreshing contrast to the sweetness of the macaron shell.
Make sure the filling is smooth and slightly thicker than usual, so it doesn’t spill out when you sandwich the macarons together.
10. Assemble and Let Them Mature
Once the shells are fully cooled, pipe a dollop of your filling on one half of each macaron shell, then sandwich them together gently. After assembling, let the macarons mature in the refrigerator for 24 to 48 hours before serving. This step allows the flavors to meld and the texture to soften, resulting in the perfect chewy center.
Conclusion
Achieving the perfect soft and chewy macaron requires patience, attention to detail, and practice. By following these steps—using high-quality ingredients, mastering the meringue process, and carefully assembling the macarons—you’ll be able to create beautifully chewy macarons with a delicate, crisp shell. Don’t be discouraged if your first batch doesn’t turn out perfectly; with each attempt, y