French Macarons~ Baking Partners Challenge#7

French Macarons

Today's post is Baking partners challenge#7 and it is one of the finest cookies that you can ever taste- French Macarons. When Swathi of Zesty South Indian Kitchen suggested doing macarons for this months challenge,I could not make up my mind .I would have immediately said yes, if it was coconut macaroon,but Swathi wanted nothing short of the classic French Macaron.

Macarons are beautiful sandwich cookies that you find in a wide range of colors. It can be called a confectionery,cookie or a pastry.The chief ingredients are egg whites and almond flour and the cookie has an unbelievable crispy- chewy texture. The filling can be anything from jam,chocolate ganache,caramel or butter cream. This recipe sounds simple with very few ingredients but sometimes making it may be frustrating experience, especially with an uncooperative meringue which can be due to over mixing or under mixing of the batter. This can leads to cracks on the shell, no feet or flat cookies. Macarons are distinctive with a smooth domed top and a ruffled bottom,which is termed as foot.

The key to make macarons is to plan ahead. The egg whites needs to be aged for at least four days (read notes below). I made this cookie twice. In the first attempt (pink cookies below) I got very little foot and a few of them cracked.In the second attempt I took more care in mixing the batter and also regulated the oven temperature. In the second attempt Swathi suggested using two baking sheets to avoid browning of the macarons.The recipe source is Martha Stuart. Swathi shared lots of notes for reference and I like Tartellete's recipe the best .In addition to this I watched several you tube videos including Stephanie Jaworski of 'Joy of baking' and Laura Vitale of 'Laura in the kitchen'. Below I am recording my experience of making macarons.

Recipe source is from here
Ingredients

Icing Sugar- 1 cup (125g)
Almond flour- 3/4 cup (75g)
Egg whites-2 large ( 1/4 cup)
Cream of tartar- a pinch
Super fine sugar- 1 tbs+ 1 tsp

Preparations to make macaron
Separate egg yolks and egg whites. Cover loosely with a thin towel. If you wish you can use a rubber band and secure. Keep this in the fridge for 3-4 days. On the day of making macarons leave in on the kitchen counter till it comes to room temperature.
Note: There are some recipes which have pointed out that this process is not necessary. But I used the egg aging technique. Keeping the egg loosely covered in fridge it will give space for the whites to breath,it will become thinner and make dry meringue.

Next step is to make almond power. If you are using store brought you can skip this process. Take one cup of almond. Bring water to a boil in a sauce pan.Add the almonds into hot water and after a minute switch off the flame. Let it rest for a minute,strain and then pass through running cold water. This will help to peel off the skin easily. Remove all the skin from almonds and spread on a kitchen towel.
Note:Make sure that the almonds are completely dry. If possible leave it to dry out over night

Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
Note: First pulse the almonds and when it becomes a course meal add in the powdered sugar. This will quicken the process. Make sure that the sugar you use has corn starch in it. If it does not add a tbs of corn starch.

Making the meringue
Whisk whites with a stand mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, and then add superfine sugar. Add sugar little by little and make sure that the sugar is completely dissolved.Increase speed to high, and whisk until stiff peaks form, about 8 minutes.
Note: Whisk egg white first in a very low speed and then slowly increase speed.To know whether it has reached stiff peaks,gently wisk and scoop a little of the white. Keep it upright and if you see it stand perfectly straight in 90 degree angle then you can go ahead and mix the dry ingredients.Another way to test is to the bowl and make it upside down. Meringue will sit there without moving.

Sift flour mixture over whites, and fold until mixture is smooth and shiny. This will take between 50 to 55 strokes. Fold in gently.
Note: Put in the dry ingredients all at once. You can also add in two additions,but this will be more work and also the risk of over beating.
To make sure that the batter is mixed properly lift the spatula and see whether the batter falls down smoothly.You will be able to bring the batter together to the center of the bowl and then in a few seconds it will slowly spread out (just like molten lava)

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets . Place in 90 degree angle or slight slant position and press with even force and at the end dragging pastry tip to the side of rounds instead of forming peaks.
Tap bottom of each sheet on work surface to release trapped air.
Note: It is important to tap off the air bubbles.First tap on one side and then turn the pan and tap the other side. This will help prevent cracks.

Let stand at room temperature for 45 to 1 hour minutes and also preheat oven to 315 degree F.
Note: Make a test before putting into the oven. When you touch the top of the cookie dough it should not stick on your finger. If it sticks let it rest for some more time and allow the top to dry out completely. This will ensure feet for the macarons

Reduce oven temperature to 300 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10-12 minutes.
Note: I used two baking sheets to prevent the macarons form browning too much on the bottom. If you feel more heat coming from top of the oven place a baking sheet on the top most rack. You can also leave the oven door ajar to bring the temperature under control.

Let macarons cool on sheets for 2 to 3 minutes, and then transfer to a wire rack.The macarons will peel off easily from the parchment paper.
Take two same sized cookie and sandwich filling. I used white chocolate ganache for the pink one and added pink color for the white cookie filling . Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.Keep in fridge for the flavors to develop. It tastes best the second day.