"Despair is founded on what we know that it is nothing, and hope in what ignore is everything".
The macarons they are a French pastry made of egg whites, ground almonds and powdered sugar that emerged in the 17TH century. A few small meringue cakes that appeared in the French court although some signs date first macarons in Syria in the 15th century.
Originally they were single-sided, and it would have to wait until the 18th century the first macarons Double stuffed. The Temple of macarons is Ladurée Paris, which makes thousands of colors and different flavors. Go to one of their stores throughout the world is a real pleasure for the senses. The colors and aromas have a spectacular combinations. They are currently fashionable, in Madrid, for example, you can find them very good Patisserie Majorca.
Not to be confused the macarons with the macaroons, which are very thin cookies made from coconut and that are filled with cream, cream or ice cream (will upload soon a delicious recipe for macaroons).
With the macarons should have patience because normally they go not the first, if that should not repeat them two or three times until one catches the point to the mass, to the oven temperature, cooking time... But you not despair and try it because the satisfaction once they leave is very large. I will try to help with this foolproof recipe, perhaps, the best recipe for macarons to begin with these cupcakes.
Even in the case that you do not come out with "foot", i.e. that you go flat and do not raise, they will be very good and little by little you will see as the result improves. It is not that the procedure has much difficulty, but yes you should sift and mix very well the almond meal and sugar icing, and you must be careful to mix it with the mounted egg whites so they don't fall much and at the same time is all perfectly mixed.
Another important thing to keep in mind to make them, is the weight of the quantities (is the key). The weight of the ingredients must be as accurate as possible. Why I do not use, nor recommend it to you, the weight of the thermomix to weigh ingredients. Invest in the purchase of a weight is a great option since for many recipes, especially of pastry, use the correct quantities is very important. There are very cheap in the market weights so encourage you to buy you one.
Finally, whites nor are mounted very well in the thermomix, so you will need a blender with mounting rods. You don't have to be a robot of kitchen type Kitchen Aid or Kenwood (which are the best to beat), but yes you must have rods with thermomix whites not mounted properly and therefore the possibilities that you leave the macarons, are fairly minor. A simple mixer with attachment of rods is sufficient.
You do not deprimáis and think that if you don't go well at first, it already is less so that they come out you perfect and remember that in any case they will be delicious and very colorful. Much encouragement!. Let's start with the best possible macarons recipe
- Level of difficulty: difficult
- For a few macarons 20
- Preparation time: 60 minutes (30 minutes of preparation more other 30 minutes of rest of the macarons)
- 60 Gr. flour almonds (ground almonds). In any super. €1.45
- 140 g of icing sugar. It doesn't which is made at home in the thermomix or which sold in the supermarket of sugar Spanish. The grain of these sugars is much thicker to that which is required to make macarons. I use one English called Tate Lyle Icing Sugar (in the photo). You can find it in El Corte Inglés and in American and British stores. It also serves Argentine icing sugar but it is more difficult to achieve. €0,75
- 2 egg whites.
They can be fresh eggs or whites selling pasteurized in supermarkets,the best whites for the macarons are the old clear: separate the egg yolks are kept in the fridge up to 15 days or in the freezer up to 2 months. then left at room temperature, but in any case it is better to be at room temperature. Some say it's better than old whites (separate the yolks are left in a bowl in the fridge for a couple of days), but my have always gone me well with clear fresh or the pasteurized. €0,20
- 1 tablespoon of sugar €0.05
- 1 pinch salt €0.05
- 4 drops food coloring gel (can be purchased at El Corte Inglés or specialty stores). I've used the rose because the filling will be Strawberry €0.10
- Ganache or White chocolate cream with strawberries or the chosen filling (there are who uses to Nutella). €3.25
Total: 20 macarons £ 5.85, but above all, much love to make them.
If you have a thermomix, well, but a coffee grinder.
Manga pastry with smooth nozzle 1 cm. of diameter (or poke to sleeve pastry a hole of 1 m in diameter)
A couple of bowls
Vegetable kitchen paper or a silpat or a rug for macarons (at kitchenware stores). I used the mat.
1 preheat the oven to 150 degrees.
2. prepare two oven trays lined with foil and place in the oven tray bake empty because we are going to bake with double sheet.
3. prepare a manga pastry with a smooth nozzle 1 cm in diameter approximately.
4 weighing almond flour. Go to the thermomix, and grind a little taking into account that they must be only a few seconds or a paste will be (10 seconds in speed turbo). If we don't have a thermomix, a grinder that is well clean, can be used but in this case we have to sift it a couple of times before joining it to sugar.
Icing sugar is weighed and passed to a bowl. It joins the ground almonds and are they sift together twice. It is important that we mix well until all well integrated.
Assemble the whites beating with rods mixer. When the egg whites begin to froth (as if you have soap scum), add the pinch of salt and the spoonful of sugar. Continue beating for 4 minutes. Add the colouring (Pink in this case) and mix well with mixer. The result should be a shiny and firm meringue. After many tests I have come to the conclusion that the best mixing process should be starting in an Italian meringue. So I leave the link to the recipe for macarons of butter which is the first where I followed this procedure which has proved foolproof to me https://www.loleta.es/?p=5858/macarons-mantequilla-salada-caramelo
6 remove immediately the mixture to a bowl and we will adding him spoonfuls of the mixture of almonds and icing sugar. We will mix with the spatula very delicately; with outflanking by turning the bowl until all the mixture is incorporated.
7 pour into prepared sleeve and quickly small mounds of 2 cm in diameter are forming approximately. We will leave a minimum of 4 cm. separation among them baking don't stick with each other and are perfect. We can use a rug special for macarons, which is marked the place where do each macaron. But if we don't have it, we can use a silpat or a role of baking, but taking into account that they must be the same size and be separated each other.
8 raise the tray a little countertop and let it fall on it again to make the macarons to extend and smooth. Once formed, it is very important to let stand about 30 minutes so that they form the characteristic scab. Passed this time, bake for about 12 minutes at 150 degrees.
9 allow to cool in the same tray. When the Macarons are cold, we proceed to fill them. We take one sleeve using fill them the ganache pastry or white chocolate and strawberries and we put another up as if it were a cover. And so one after the other. How is it going? Have done you good?. I hope that they are delicious.
If you have already dared with these and want a more advanced recipe, this impressive linka's Chewing gum macarons
If you also want to know all my tricks and secrets to get the perfect macaron linka Macarons: My shameful secrets.
I'll take this recipe... took time trying to do them... I like.
Thank you!. The double sheet for baking, with a bit of practice not fault and I encourage you to try it, if you consider the measures correctly. If you have any questions, I'm here.
GOOD AFTERNOON, WOULD YOU EXPLAIN ME THAT IT IS EXACTLY WHAT THE DOUBLE SHEET BAKING?
Hi Mary Rose,
I answer delighted.
Double veneer implies that cooking inside the oven is made by placing one metal sheet over the other. That is, by putting heat oven, we left inside a plate of oven.
As the oven heats, prepare the macarons and make
-on another plate of oven, on which we place a vegetable role well on this paper make round shapes of the macarons with meringue cream,
-either put a tracing paper over a metal mold, a pizza or cookie tray, and on this make round shapes of the macarons.
Once you have elapsed time (30 minutes), then introduce this mould or baking on plate oven we have hot inside the oven. Thus gets more temperature and macarons make the "foot" (the part below), more easily.
I hope that you have clarified you, but please, if you continue with your questions, let me know.
Thank you so much... and I will tell you about has been the experiment...
CONSEGUIDOOOO... that monkeys are haha... can I keep them in the fridge? how long?
That's great! I'm glad a lot... This March! We are going to the practical, if still not filling you've added you can keep filling in the fridge (one week) and macarons in a closed Tin. If you've added the filling, only they will endure you one or two days. Send me to mail a photo of how you have been. Congratulations! That illusion!
The photo is regular... to see whether it has come to you...
Do another doubt, oven you have running all the time? is to say since you start sifting?... because then we will settle them at least half an hour... I thing I had all the time... but I wanted to know if it is too
Hi Mary Rose,
If your oven is old or gas, you should definitely turn it at the beginning of the process of preparation.
If your oven is of good quality and modern, you can turn it on once the macarons have started to stand, but you run the risk that you pass (to my I forgot once) and the time to put them in the oven is not hot enough. I turn on it when I start the preparation, so I make sure that it is perfect when it comes to baking.
Hello loleta I did some but didn't them foot :(was not clear your recipe is another q use but my daughter will age and I intend to make some for your party q did have an excellent taste give me your mail to spend some pictures of q I did and the recipe to see if it is the recipe the oven or I thank you
I live in venezuela and here do not sell almond flour I do not blend them is if you have another idea of the q can do.. .mil apologize for so much discomfort ocacionada
Hello Andrea!. What illusion that I follow from so far away!. If you don't find the almond flour you can do it. Frozen peeled almonds and toast for a few days. Using a grinder or food processor, grind them until they become a fine powder. I hope I helped and thank you for being there. A strong greeting!
Thank you very much... In Venezuela super fashion this of the macarons are still there is no many pantries q make them so for this weekend again going to do this time with your recipe God wants q attain them do well and be able to look a few beautiful macarons in the meets of my daughter. A strong greeting from Venezuela with much love
Sure that you go well. Lots of encouragement and if you need any further clarification, please do not hesitate to ask me what you need, for that we are. Thanks really to you!. Another great big greeting! ;-)
Loleta Hello I have a doubt I suppose q the pinch of salt you add it to the egg whites before montaleas and with the tablespoon of sugar to make meringue to then dye it mixture and put the mixture of flour and powdered sugar dell. Tomorrow in the morning going to make entanto leave my children at school q today didn't me chance hehehe and I'm worn out here are 9 in the evening and not worth or medium but morning full energies:o) graciassss
Hello Andrea. What a joy you want to them.! The pinch of salt you add is as you say clearly when they are half riding. I hope you go well but remember that if you do not go well at first you will go to the second or the third. You do not give for an answer that you can most!. A strong kiss and good luck!
Excellent already arranacando to make the Macarons of Loleta:o) tell you in a ratoooo
Loleta siiiiiiii came yupyyyyy many thanks I now expect q is cool but how took them off?
Dear Andrea, sorry that you have not replied before but I have been unable to do so. To take them off you only let cool completely and go out by themselves. I hope that you enjoy them. A kiss
Ready the despequeeee q scare leave you a photo by the Twitter :-) thanks for support
I am glad. The next time you only have to allow them to cool completely. Very easy, and secure that the effort was worth?. Kisses
I had a doubt...
Could use coloring liquid?
And beat the egg whites with the thermomix? How serious?
Forgive the delay, but I've been half removed from circulation a few days. To your questions:
(a) not use the coloring liquid for the mass of the macarons because you alterarías the same consistency and they would surely not stand you well. If you can use it in the filling, if you need it, heat.
(b) nor do I recommend you beat the egg whites in the thermomix, I tried it several times and not left me well. In different courses in which I participated, nor they have recommended it
Thanks to you. I hope you've resolved the doubts, and again sorry.
Thank you so much!
Always to you. Anything, here I am.
Hello!! I don't understand how you do it from the double sheet baking, I'm from mexico I could send a picture of as it is this procedure please, thanks
Hello Ivet, bake at double veneer is to do it with two plates of oven, one above the other. In this way the macarons reach higher temperatures. But in any case I recommend that you read the last tutorial of macarons of gum where I explain another procedure of elaboration and baking macarons. A pleasure to greet you. Lola
Hello Ivet, double sheet for baking is to put two trays of oven, one over the other, baking macarons. Anyway if you want another procedure, read the post of macarons of chewing gum on my blog where you can learn about another procedure and baking macarons.
Hello!! Thank you for your great explanation. I only tried once to make macarons, and it was a failure. I'll try with your step by step and now I will tell you. As you say if it is not the first, it will be the second or the third, je, je
Hello Elena, of course, that Yes, that is the attitude to the macarons! You have to try and try and you'll see what a total feeling when you leave. ;They got me for any questions arising you so that much encouragement. Thank you very much for being here. A kiss
Greetings from Venezuela, I love all the secrets that discovered beam about macarons... have some doubts as to the almond flour in my country sold natural flour i.e. almonds ground directly. There are 2 types which are milled with shell and shelled. Which do you recommend? You have more recipes to fill them. Many thanks and a big hug!
Hi Erica, thank you very much for writing. I guess when you talk about almond shell and shell you are referring to almond with or without skin. If so, the flour that you use is the almond meal without skin that is almost white. About inserts, look on my blog. There are at least 5 different kinds of cream: salted butter (my favorite), chocolate, lemon, chewing gum and chocolate and strawberries. I hope I helped. Thank you very much for being here with me. A hug.
Hello! I am new to this of the macarons, I tried them three times and always left me or rough up or deflating haha already will be. I have a question that may seem a little awkward how do you know when is the meringue? not to pass of mixing and do is? well with mixer beaters instead of rods And the strangest question: do of that size are the macarons? The truth I have never seen one more than photos, and some say that the size of the Palm of the hand, are other than two centimeters. Your recipe says that the circles are 2 cm 4 cm apart between each but do grow in the oven? I visti your photos and see your sleeve pastry that has the nozzle as a quarter of the size of the circle, but I'd like to know what exact. Best regards!
Hello breeze, first thanks for writing. The truth is that with, you all macarons are mysteries and doubts until suddenly you leave and it all makes sense. We go by parts:
Meremgue: is when the temperature has fallen to about 45 degrees. We make an Italian meringue (I recommend you to read the tutorials of macarons
We have to make an Italian meringue as explained here http://www.loleta.es/macarons-de-chicle-au-bubble-gum/
Rods: It is essential to have a blender of rods. With the blades do not give sufficient air to merengue
Tamano_: in the tutorial of my shameful secrets, you'll find how to do to have them all the same size. The macarons are about 4 CMS but you can make them as you want. To my I like them smaller and I make them a little larger than a water bottle cap, but is your choice. Also there are large, the size of an orange, but that depends on your taste. What is essential is to leave you all the same to make them beautiful.
Tip - It is 1 cm and has to be smooth. This you also serves to make petit choux and some other recipes
Baking space: there are times that the mass leaves more liquid and gets out of the circle. For that we separated them. Baking always widen a bit and if we stick them too, they stick to the baking, we will have to cut them and they won't be pretty.
Well, this is almost a particular class :) Special have you helped and keep trying. Read carefully the Cattail and if you still have doubts here got me for anything you need. A hug and thank you very much for being here with me
Thank you! I made them as the recipe for macarons of chile, even bought a new blender and almost left me! They were shiny and even foot (= but some top broke, and as I've not eaten others which are not my failed attempts I do not know if it is normal that is a sort of bubble of air between the shiny crust and the rest of the macaron or should grow everything.)
As it was, they were delicious.
Hi sea breeze,
I'm glad! It is not normal that is a layer of air. All stuffing should be. You can be sure oven is a tad hotter account so the next time tries to control the temperature but still so sure you are going to get. A kiss and anything I say.
Would hello you carry for Argentina, how much time can I have it unless they spoil?. Thank you
They can take a few days but they are very delicate. You will have to take them by hand because you can break with any punch, so very careful. They can take you about 3 days but only if the temperature is cool. If you give them the heat the cream will not going to endure. The aircraft usually make cool but if then you go by train or so be careful. I hope that he that receiveth them appreciate them because you will be all a heroin transporting macarons :) Thank you very much for being here with me and let me know how you go
Loleta Hello! I'm Argentine and promised to my sister-in-law that it would make macarons for her marriage. I did them once to practice following the recipe from one of my favorite pastry: Osvaldo Grosss. The issue is that it was a resounding failure haha! I spend absolutely everything that could go wrong: I didn't get almond flour and I did it, but my processor not mashed it the suficoente because it was not shown in the photos, as already started badly with that; the preparation I stay very liquid so it then on the plate were distorted me all; I was mixing medium brownish and this made that coloring wouldn't take the tone of the color I wanted; were I they cooked quickly below but I remained soft and sticky (although super delicious hehe) in the Center and formed an air bubble as step one of your readers. In the end, was a total disaster. But I'm going to try again following your advice. I am encouraged to read that others got it so then I tell you that I was such. If you have any advice for my would be great... Thank you for your generosity in sharing your experiences. I send a kiss.
Sorry that it has taken to answer but I am out working and does not give me time to nothing. The first thing we encourage you to try and try until you get it, but if I tell you that it is very important to work with the ingredients as they are ordered in the recipe, since otherwise it will be very difficult to get it. Good luck and let me know. Thank you very much for being here with me :)
I came out much mixed, and I have left in the manga... because I have no place to form more macarons.
What can I do with that mix that me over? Do I save it to make more tomorrow?
Hi Luciano, you should bake the entire mass. Making macarons is a long activity and that requires patience. This mixture will not serve the next day, not even in the afternoon if you started in the morning. What I do is bake every time a tray while you prepare the rest. Ovens usually have three trays. If yours only has one, you can get a tray of baked and place it on the grill. I hope I answered. A hug and thank you very much for being here with me :)
Good afternoon Loneta looking for the recipe You came out and I love the explanation. A question to make any padding, how many classes are preserved. It's for the farm that my son set up and I want to make them, and how he can save them.
Thank you very much I look forward to your reply. One hug and I'll stay on your blogs.?
Hello, Carmen. I'm sorry, but I don't know why the reply to your message hasn't been sent.
You'll see the macarons are very delicate. It is best to freeze it without fill and fill them at the time. For freeze them have that make it ensuring you of that not pick up humidity: between layers of paper film and wrapping in film very well the box or tupper that uses so is isolated well the humidity. You can freeze the filling if you like also. The problem of freezing them already stuffed is that it is likely that they pick up moisture and is finished with soft. Also can save the cream in the fridge and them shells of those macarons in a Tin isolated well the humidity. A hug and forgive the delay
Hello I have electric oven in fareng at q temperature I bake them and has no fan. thanks from venezuela q despite the situation there are still animosity to learn...
You do not know the illusion that makes me write from Venezuela. I admire a lot of heart and I send all my support and my strength.
I recommend that you read this post which is which I still always to make my macarons. It is the last procedure that I discovered and that I get good always
Regarding temperature, you must turn on the oven at 356 degrees Fahrenheit heat up and down without fan.
I hope to leave you beautiful and delicious and would be thrilled if tell me how it was and send me a photo. A beautiful huge Kiss
Hello Bucaramanga Colombia xiomara, buy premix for Macaroon did all the step but it left me much mass, my question is if the mixture can be kept the refrigerator and then make them? How long can keep?
Xiomara Hi so sorry but I can not help. I have never used premix of macarons, not even be what is, nor how it works so that I'm sorry but I can not help.
Loleta Hello! I'm Andrea de Argentina, Saturday is the meet n ° 2 of my girl, I want to make the macarons. I thought arming the day Friday and thus keep them in the refrigerator. My question is if after removing them from the refrigerator will not be moist or sticky? Would have it that put in a tupper well insulated? That will be enough? Thank you!!
Hello Andrea, if you have a freezer no frost and the tops and aisles of moisture will be you perfect. The put u tupper. Tops it and wrap it in plastic wrap. You put the tupper in the freezer and perfect! But in the freezer. Not in the fridge. The next day you take them at room temperature and ready. And tell me
Hello Loleta, I'm from Mexico, I have a furnace that only the flame is at the bottom, this will make that will not bake well the marcarons? Start today to make your recipe, to see how I come out for the first time! Thanks greetings!
Hello Elizabeth, as it will cost a little find the temperature for the macarons and it is possible that you do not come out well. I've never used an oven as yours but I know that it is very difficult to control the temperature in them. I would recommend you start with the recipe as is and try but by some followers of Argentina and Mexico, which have used similar ovens, is that has cost them much work to get it, and sometimes they have failed even though they have tried this several times. I'm sorry to tell you all this but I don't like that you think that if you don't get it is your fault. If you are not able to go well is the kind of oven. Even so until you can not try will not know so forward and good luck that the same the first dad in the nail. A hug and let me know
Hello I appreciate your information, I have been involved in the world of pastry and what I like to do the most are these beautiful macarons, I will try to make them with this recipe thank you very much ?
Thank you very much, Max. You'll tell me
Mejor receta para macarons no he encontrado! Excelente! Sigue adelante :)
ayy you don't know what illusion makes me!! Thank you very much beautiful
For the amount you say how much you would use meringue and jam in equal parts taking into account how much you used buttercream with chocolate and fruits
Hello Marina, if you want to vary amounts sorry but I can not help you. Macarons are somewhat complicated and if you vary the amounts will not come out like me. A hug and thank you for writing