With CoViD-19 keeping many in their homes it’s no surprise that baking has taken a rise. One thing we see tons of is French Macaroon’s….and major Macaroon failures.
We reached out to Patric Webb-Montgomery of illuminia coquina who made those glorious Macaroon’s in the photo and here was is insights.
185 g almond flour
185 g powdered sugar
75 g egg drop egg whites, room temp.
30 g organic cocoa powder
The above DRY ingredients go into a food processor until very well blended/incorporated
Sift into a large bowl, then firmly massage the egg whites into the dry ingredients until well mixed into a paste.
50 g h2o
200 g organic sugar
In a heavy bottom saucepan bring these ingredients to 241 °F
Using a pastry brush and water, brushing the sides of saucepan to keep the sugar from crystallizing on the edges.
when the sugar reaches about 217 °F
Bring another 75 g room temperature egg drop egg whites to stiff peaks in a kitchen aid (or hand) mixer. (Have this ready before beginning to cook the sugar)
When the egg whites are at stiff peaks and the sugar is between 241-245 °F you can slowly start to pour the syrup into the egg whites.
NOTE: CAUTION, this syrup is HOT, avoid skin and don’t try to taste it. You can severely burn yourself with this sugar syrup.
After the syrup has been added to the egg whites creating a meringue (Italian) leave the mixer running until it cools off.
I feel the bow with the back of my hand after about 16 minutes. As long as it no longer hot you are finished.
This is the time I usually start to use my ring mold to create a template on parchment paper,
2.5” about 25 per 1/2 sheet tray.
After templates have been complete (this can be done before measuring any of your ingredients). You take the meringue and fold into the cocoa paste 1/3 or 1/2 meringue at a time. Incorporating well each time, scraping the bottom and sides of the bowl to get very well mixed and prevent multiple tones or color marbling.
To determine if your mixture is at the appropriate texture you should be able to pull up a scoop of batter with the spatula and as it falls with a consistent flow, using a figure-eight pattern you should be able to motion trough the full figure eight without the batter “breaking”
This folding or “macaronage” can take a few attempts to get it just right.
Once macaronage is complete transfer batter to a piping bag with a round pastry tip.
Pipe onto templates. It’s important to remove any trapped air in the batter. I chose to slam the sheet trays three times (a charm) if you see any bubbles come to the surface. Use a tooth pick a gently pop them.
Let these trays sit out and air dry for a minimum of 35-45 minutes.
You should be able to touch the surface of the cookie with leaving a mark or it sticking.
Preheat oven to 300 °F
Once the oven is ready and the cookie surface is dry. Place into a center rack, baking one tray at a time.
Bake at 300 °F with the door cracked open slightly with a wooden spoon for 6 minutes,
This is when the cookies will rise and the fabulous frills or feet of the Mac is developed then reduce the temp to 275 ° F
And rotate the pan 180 ° and bake with the door closed completely for another 11-14 minutes (ovens vary) but you don’t want to over bake where you see browning to your cookies.
Remove from oven and repeat. Let cool completely before adding your filling of choice.
The perfect Mac should have a smooth eggshell like shell surface and even unbroken feet.