"An effort is less one failure"
When you have read many books and tutorials, and there have been many different recipes of macaronsone gets to have some control over these indomitable pastelilos that... crazy!. There are many factors that affect the end result of this sweet and many variables that may occur. In this tutorial I summarize what I have discovered with the experience. Some things you are going to surprise equal to that surprised me to my day. Others are just conclusions to make easier the task after you have tried many different methods.
I share it with you. I hope you enjoy it and useful to you.
1. the secret of the oven.
After having tried to make the macarons at different temperatures, different levels and in different functions, I have come to the conclusion that the macarons are better made in a Convection ovenat medium altitude and without opening or closing the door haste that has passed the cooking time.
Resistance furnace can cause imperfections in the surface of the macaron but this does not mean that macaroons can be done if you don't have a convection oven, but that to achieve a good result will surely be more complicated
If you use a Convection oven temperature preheating and baking is 175 ° C.
When baking the macarons in a conventional oven resistance, should lower the baking temperature: from 200 ° C which is the temperature at which preheat the oven, to 160 ° C temperature will be baked.
The time from baked varies between 9 and 12 minutes. The surface should be uniform and bright, and if there are imperfections, we must not then torture us: will be just as good although perhaps not so pretty. But it is likely that that is due to the type of furnace and not our ineptitude to prepare them.
After removing them from the oven, ovens of resistance must be to raise the temperature to 200 ° C before placing a tray covered with macarons, moment in which we would return to lower the temperature to 160 ° C
2. the tools necessary to get the desired result
The exact weight of the ingredients is essential in the process of elaboration of the macarons. It is not worth to use the weight of the Thermomix, because when it comes to weigh grams Thermomix will not do it. Its weight is designed on a scale of 10 in 10 grs. In addition, and we are sure that you may have also noticed it, not always weighs well.
Is imperative that a Precision weight kitchen to be able to accurately weigh grams we need from each ingredient. They are not weights that weigh 10 in 10 grs. or who weigh 20 in 20 grs., as that I had.
Then should we spend a fortune on a weight?. No. For that are those fantastic stores with low prices that you can find them without problems and without putting at risk the arrival at end of month. I bought one in Lidl for €9.95 and you going phenomenal.
It is also imperative to have a cooking thermometer. If we are to make the macarons following a procedure without Italian meringue (without preparation of syrup to meringue), then we won't need it. But if we are going to follow a recipe from Pierre Hermé, Jean-Michelle Llorca or Thomas keller for example, then we need a thermometer to measure the temperature of the syrup. They are also very useful in the preparation of meats in the oven because they measure accurately the point of cooking meats and poultry.
Again, I recommend that you do not spend more than necessary. I have two: one of WMF resistant to heat and cable that goes very well and whose price is around 20 euros, and another of IKEA, digital cable that you can put inside the oven and which I love and which is worth €8,99. It is very accurate.
3. the macarons should have all the same size so they are beautiful.
To get it sold some silicone mats that bring the circles drawn with edges so that the mass out of the circle.
In my early days with macarons I bought one thinking so would come me all the same. In fact I got it. However, the thickness of the silicone mat made the temperature which reached the basis of macarons in the oven, not adequate and often failed to climb well.
After much do and undo, I have come to the conclusion that all the macarons out equal, it is important to make a template. On a sheet of baking paper or a sheet of plastic is hard, make circles of approximately 3 cms diameter, including separating 2 cms. Make circles you can help one ring or a glass. We will place this template on the baking tray and on the template will place a clean vegetable paper so below we see the circles. When we go to give sleeve-shaped pastry, we will see the silhouette of the drawn circle that easier us to not get out of the drawing. In this way all the macarons will come out of the sized with in the same way
4. the standing time: truth or myth.
Different kitchen manuals and many confectioners of high French pastries I have heard them always the macarons standing time is a key process in achieving a good result and so its characteristic crust that makes that they Squeak to the bite occurs.
However there are great cooks and confectioners who consider this step doesn't add anything to the product and that the result is the same if not allowed to rise. And it is true?
I can only tell you that I have made macarons leaving them to stand for 30 minutes, but on other occasions I've done tests in the process of rest of the macarons: I tried with a tray to rest them for 12 minutes, and the other deck to let stand 30 minutes of rigor. To my surprise it came exactly equal. Next time I'll try not to let any rest. I will tell you... This is the magic of the kitchen and try to find our "ideal" process.
5. the macarons are stuck.
When the macarons have just come out of the oven almost always tempted to take one and try how are I have. And although I repeat this mistake again and again, it remains that, a mistake.
It is very important not to try separate of macarons greaseproof paper until they are completely cooled, since otherwise the macaron can be still attached and break, leaving half attached to the paper. This does not mean that all will have hit us. Or much less. What that tells us is that they are not yet tempered enough to be able to take them off. Patience a few minute more and will take off without problem.
6. the macarons are delicious freshly made.
Yes, it is true. Freshly made when they are at room temperature are requisimos, not only because in truth they are not, but because we also tasted the sweetness of success: they are beautiful, I made them and I love them.
However, it is also true to taste of macarons to improve as time passes and the macaron sits with its filling.
The the maximum are living and they change over time. Once the macaron is finished its flavor is good, but it will be better if we let it rest.
After a hit of cold its flavor will reach the highest point, but we must not pass us because reaches a point where the quality and the taste of the macaron falls inexorably.
Therefore, the ideal way is to freeze them between 1 and 15 days. Then pass them to the fridge 3-4 hours, and finally to get them to room temperature an hour before taking them. The freezing process makes them more "chewy", that texture so feature of these sweets. The flavor of the filling will be much more intense and the result will be much more full.
Anyway, surely that I find much more as you go to extending the experience making more and more macarons. And don't hesitate, I will share with you all these secrets. All, everyone, all.
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I really like the prolixity of the macaroons recipe but I do think I'll have problems since I live
2,500 meters of height and I think that this will affect I will try
Berias times to get good results, I fill
of ganash of coconut for the bautiso of my niece, will comment you the results thanks.
Hi Sara. Many graciass his comment. The truth is that I have not tried to make 2500 meters but surely that something good comes out. With coconut are so delicious that mood and don't forget to send me the photo if it finally makes them. U Kiss
good afternoon as aderir macarons to a base as shown in some photos.
thanks
Hello Adriana. To paste the macarons to a base you must make a chocolate, dip a little macarons and paste them. The chocolate is used as if it was glue. Another way is to use toothpicks but you must be careful that they are not. I hope I helped. A greeting and I hope to see you here.
Hello! can I make them on butter paper? with circulitos made all the same..
Hello Pamela, yes clear! Without any. Problem
A hug and thanks for writing
I have tried everything, so I have read almost everything, French, Italian, temperature, oven which by the way is resistance, and no consigo me leaving a foot conditions, I am I obsessed with macarons, but I am a bit stubborn, there's some in the open the door so that the steam.Thank you very much for sharing your knowledge
Hello Ana, because if I feel it. Regarding the oven I have not never opened, is more, nor one would me because the steam and heat is what macarons would have to open and download. To make the macarons have to take into account that whites should be well mounted and preferably old, the room temperature must not be too warm, almond flour and icing sugar must be very thin (thus serves only the icing sugar from Tate English and not the icing sugar's house or the Spanish)the mixer must be electrical... I don't know if you've read my tutorial of tricks for macarons. http://www.loleta.es/?page_id=4922. I recommend it to you. Apart from that, perseveres because you will get the perfect macaron. I assure you. A kiss and anything else you say.
Thank you very much for your advice about the macarons, since I tried them several times without success, or are swords you enanchas and stick, let them stand too.
Good a disaster. Compare the icing sugar and flour, almond meal, and I'll try the recipe.
Hello Librada. The icing sugar and almond meal are essential, but in addition, you will have to grind even more almond flour. I mix it with the icing sugar and grind it in a (Thermomix) food processor, but you can use a grinder if you don't.
In my last macarons I made a syrup and with the meringue. Once the pasta I eliminated the waiting time, bake them directly and they came out perfect, so much more important that the waiting time is the procedure of the pasta. We must prepare the meringue first boiling water with the sugar with the indicated temperatures (syrup). If you follow the steps I describe, I understand that they should leave you well. And if you don't go, here I am for any questions that you may have. Lots of encouragement and tell me how you leave next time, okay?. A hug. Loleta
Hello I already made them a million times I have the following problem, on the one hand the foot just give it 1lado I guess it must be the oven.. and on the other hand when I'm going to eat them, already cold, there's a hole left at the top. that's how it looks good, it looks like a crunchy coast, a hollow and the macarons' foot.
Hello Macarena,when they stay gaps inside is a subject of lack of baking time so it definitely seems that you have a problem with the oven. A hug and thank you for writing
Loleta Hello!
First to congratulate you on your page, do some incredible things with very good looking.
And then I wanted to ask in that is baking to double veneer? Because I've been looking at recipes to make macarons and all names without explaining it.
Thanks a lot!
Hi Anna,
Thank you very much for your words. I glad that you like my page and I hope you make many recipes. Regarding your question, baking to double sheet involves placing a foil on the baking sheet, so that there are two metal sheets in contact. You can put a plate of oven on again either baking placed on a baking tray.
But I recommend you read my page tutorial my secrets of macarons or the last post of the Macarons of cinema, published two weeks ago. In the you can read everything over the years I've learned making macarons, its myths and the procedure as a mi me works best to prepare them. But don't hesitate to write to me if you still have any questions. I hope you do them and they are delicious. A greeting. Loleta
Loleta Hello! tell you that provided the recipe which made the macarons, but they were not me, the crust above percecto, but be them leaving the Paste on all sides, were all crushed and traps on all sides.
I can give advice to make this not to happen!
kisses
Hi Elisa, I'm very sorry that they have not gone you well. You must take into account the weight of the ingredients of mode are indicating the recipe and the oven temperature. The egg whites should preferably be "old". I recommend that you read "my secret macarons" my tutorial if you have not done so already because there I share the tricks I have discovered in search of the perfect macarons. Finally, you must be careful with the temperature of the syrup (sugar cooked with water). Yet it may be that you do not come out. That is the mystery of the macarons. Always the story that my cost me two attempts that come out me perfect but left me. Even today sometimes so happens to me not I have left as well as the last time, but that is the price to pay for this delicious and delicate sweet. Try again and see how you go well soon. Greetings, good luck and know that I am here to help you with everything it can.
Hello Loleta was experiencing the macarons and they left me pretty well but they've asked me to lower the amount of sugar to them and my question is: if I put them less powdered sugar you have to raise the amount of almond flour? Thank you!!!
Hello Liliana,
I am glad that you leave you well, however I would not change that I propose. All ingredients are calculated on the basis of the others. They are proportions so that you could not make them less sweet in principle, or better said, would be a matter of keep trying but I am afraid that the same don't you go. I am sorry not to be able to help you. A greeting. Lola
Hello fascinated with your page, you can get good macaroons with a furnace convecional or it is necessary to make the investment with a convenccion oven. Thank you
Hi Karla. I am really glad that you like my blog and I hope that you dare with many rich recipes that exist. Regarding your question, it is not necessary to buy a new oven if you have one, but if you're going to buy a new one definitely I would go for one that had two functions: convection and resistance. In the kitchen the two functions are very useful. But if you have a conventional oven, we will not pull still as things stand. It - only that you will have to take into account is that you will have to adjust a little time depending on your oven. Get the recipe ta which with the times I give you but up 5 degrees temperature. When you exit the first shelf and depending on the result you can adjust the times for the next tray. Convection better distributes the heat and the results are more uniform but with conventional oven will you leave you delicious also. I hope I helped and hope you stay with me. Greetings from Spain.
Hello, to all congratulations for the clarity with which you explain everything you need to take into account to make these wonderful treats. In my case it will be the first time that I am them and my question lies as soon as time before I can do them and fill them. I keep them in refrigerator or freezer? I wanted to put them in bags within boxes shaped portion of cake as a souvenir for the birthday my daughter. I.e., they must be out of the refrigerator or freezer at least 48 hours before so armo decoration... as you see it?. what I can advise?. I look forward to your answer!. Thanks a lot!!
Cynthia de Buenos Aires, Argentina
Dear Cynthia macarons conceal many secrets and technique, but how easy is precisely its preservation. You can make them for days, even weeks earlier. In fact the ideal is to make them and freeze at least 24 hours so that they reach the peak of its flavor. Ideally, make them, allow to cool, fill them and freeze them. Thus you can thaw them at room temperature as you are going to need them.
For what you want I would recommend the first day you do cream filling that you are going to use and keep them in the fridge. You can be made well in advance even a week before since they carry many base of butter that is kept very well in the refrigerator. If you like them you can do weeks in advance and freeze them up to q. The next morning the take out from the fridge and you start to prepare the macarons. When you have them already baked and at room temperature, stuffed them and you'll carefully placing them in tupperware or plastic boxes suitable for freezer. There you can keep them the time you need. 48 hours before the party, take out them of the freezer and leave them at room temperature. Then you put them in individual bags that you will have to close. If you don't have a lot of heat you can keep them out of the refrigerator, but if it is hot you have to leave them in the fridge so that the cream not melt. I hope I helped, and thank you very much for being here.
Hello loleta my name is JENNY from COLOMBIA, TE FELICITO by ESA spectacular RECIPE
MY QUESTION IS THIS: WATCH HAVE MADE MACARONS REPEATEDLY THE FIRST TIME NOT IS AS I CAME OUT WELL BUT Q IS ALREADY NOT ME LEAVE AS BEFORE NOW IS ME REMAIN STUCK TO THE BAKING PAPER AND NOT IS X Q I LEAVE YOU STAND FOR A LONG TIME ALMOST Q ME FORGET D THEM AND STILL IS ARE GLUED ME GUSTARIA Q ME HELPED TO DISCOVER THE PROBLEM THANKS GOOD DAY
Hello
do Hello hear hise such recipe which the meti baked but the top macaroons filled with cracks that I need to do?
Hola María. I don't know what recipe you have followed, nor ingredients nor what oven you have used. It is essential to use the type of sugar and almond flour which I mention in my recipe of salted butter macarons. Essential to use an oven where the temperature is controlled and better if it is hot-air resistance. It is also essential to measure the temperature of the syrup and finally well measure the amounts of each ingredient. The macarons hide many secrets and there are times that they go well and others go wrong. So I say it is possible that the macarons had air inside. Next time test well hit the tray on the table once you have shaped cookies. But it persists because surely that in one of these you go well. Anything you tell me. A kiss
Hello, good afternoon, I have bought a Tate Lyle brand sugar, specifically Golden Caster, Macaroons and meringues, but is not sugar glass, it is a little thicker. Do you know her, you could tell me about it? Thank you, is great your blog and your fantastic work, greetings
Hello Adeli, thank you very much for your comment. The sugar that your have purchased does not serve for the macarons. The only sugar that serves to make macarons is icing sugar or icing sugar in English. Golden Caster sugar is a sugar in grain of golden color that will serve you for macarOOns and meringues (with double or), and no macaroons. The macaroons are a few cakes of coconut which are made with meringue (called coconut in some places), and which have nothing to do with the French macarons. I'm very sorry to tell you, but you are not going to serve. It is a good sugar but for other types and desserts. Icing Sugar for Tate & Lyle sold in package paper fat (the kilo) or cardboard and paper inside (half a kilo) to prevent moisture, and the packaging is white and pink chewing gum. I leave you a link.http://www.tasteandsmile.com/product/icing-sugar Esperoq have you helped and I feel that you do not carry. A hug and thank you very much for being there.
Hello loleta (: I tried macarons already in different ways but try to and try to and not get me go well: only c expenditure ingredients.) I let them stand for a long time (around 1 hour or 2, sometimes overnight) and I think that it is why that inflate me taanto and they crack, plus I left super delicate. I have tried everything and I are aerated, the beating but nothing, still same. What I do is to make clear in the refrigerator for 3 days or up to 7 and then the fact to a vessel previously superlavado and clean, also add them lemon and salt. Sugar is done when the egg whites are already assembled and then made the merengue tamizo sugar glass (in my country say sugar flower) almonds the crushed and powdered cocoa (always do them chocolate) at least twice and then a third to throw him into the container with the meringue. I every surround way until I see that they begin to form a kind of bubbles that make the mixture to separate (to the rededor of 25 revolvidas) and when I see that when you get the silicone spatula spoon excess falls under its own weight, I see not mixing with the rest of the mass, i.e., the drop mass this is not homogeneous past a good time, but because this too airy to follow. I've tried to let it superliquida but is very airy. I have no sleeve Shaper (already is that I need to buy a:c) so the ziploc bag do you with scissors cut and use that manga.) To have the tray list to put in the oven (I use butter as the base paper, wax side, and I have already drawn on a cardboard circles) the left stand the beating to desairearla thousand hours, and leave it 15 min in the oven to fire slow. My oven is ancient so the temperature does not say: c just not use you, I have 14, so I ask someone that you Preheat it to me, that perhaps influence... I have no idea where to sell thermometers for ovens, but with a furnace like that is better to buy a new one: /Al make macarons see a cracked disaster are made and makes me want to hit me thousand shots, but of all the times that I have them made no time has formed me the "froth" that forms under the macaron: c. you explain in detail how do I not skip any step because I do not see where this problem, think it is the old oven I have: c or you let them stand a lot: c where you think this problem and I have to do to improve and make superbonitos macarons like yours? Well, maybe not like yours, would be much ask (: thank you very much, this blog is fantastic, really, you pasastee < 3)
Hello Maka,
My mother! This is a manual of the macaron. See I give you clues that I hope can help you:
1 important for you to read this post and follow it to the letter so that the process is correct
http://www.loleta.es/macarons-de-cine-para-una-ciudad-de-cine-con-crema-de-mantequilla-salada-al-caramelo/
2. the macarons may not stand so long. I in fact do not I leave nothing. I bake them jerk and come out perfect.
3. so whites are the best, the best is freeze them and then thaw them: you can freeze them one day and if you can't wait, let them the next day in the fridge (never in the microwave) and then leave them at room temperature that is temperature that they ride better (never in the fridge directly)
4, there are also a part of clear raw without riding the mixture of powdered sugar and ground almonds and the meringue has to be Italian (lee calmly post that you've linked above)
5. it is essential to have an oven that controls the temperature since otherwise you do not know the temperature that you are using, and therefore don't know the time that you have them leave it in the oven. Get an oven thermometer (sell them very cheap IKEA).
6. the mixture of merengue with the rest of ingredients prepared should be smooth but I confess that I have never told the times that move them with a spatula.
7. always you will be better if shapes with a sleeve pastry and with tip, but you can serve the zip bag if you have patience and mana to shape them all equal in size.
Anyway, I hope I helped a little. Macarons need to be very meticulous with the process, the quantities, times and technique but still fighting that you conquer safe! :)
Anything you tell me and I you try to help. A hug and thank you very much for writing. MoMa
Loleta Hello! First I want to congratulate you for sharing your secrets with us and for the clarity and simplicity that you do:). I've always been curious about making macarons, already try twice and the two did not work very well. :( I have a question. I have failed to find as such, but as ground almond almond flour (if these ground almonds but not all pass through the sieve, which seems to me a very terrible waste, given q where I live the almond is not cheap :(). Then I wanted to ask that I do to q all pass by the sieve or q EU recommendations have connection with almond flour? Thank you!!!
Hello Alejandra, thank you very much for your comment. Concerning the macarons, as I indicate in my recipes of macaroons, both the icing sugar and the almond flour must work them with a robot type thermomix or failing with a completely clean coffee grinder (I advise to book one only for the almond flour and sugar icing). It is very important because they must be very thin. It is best to spray them together because otherwise, as the almond flour is high in fat, you run the risk that a mass is done and miss the texture of powder. The macarons hiding many secrets. I advise you to read my Cattail communities of film macaroms and the latest recipes where you can discover some keys for success with macarons. SA mi I love doing them. It amuses me much but I recognize that you have to take them trick. We encourage you to try again and if you have any questions here I am to help you in everything you can. A hug and thank you very much for being here with me :)
Loleta Hello! (very interesting and beautiful your blog)! I wanted to ask your help regarding macarons t.t whenever I make them, I stick horrible role: c and not know why this happens, I thought that it is due to lack of time in the oven... because if I let them cool as it should be once they left the oven u-u appreciate your wisdom: P thanks! and greetings! c: < 3
PD. The paper I use is waxed D: I do not know if it has something to do with Dx
Hello Daniela, thank you very much for writing. I recommend you to read my latest publications about macarons: macarons from cinema, sobrasada, black sesame macarons... where you can have the recipe clearly and explained step by step. I on the other hand don't know what paper you use. I use paper of baking it is not waxed paper and may be what makes us macarons don't leave. It is very important that you take care of the weights, ingredients, and of course the temperature and oven times, as well as the position of the thermostat. Unfortunately without knowing all the parameters that you used is very difficult to be able to tell you what you may be failing, but I also say macarons to hide many secrets and that same thing you leave bad and then doing the same thing you leave well, that upside down, so that no pairs in your attempt, and test again until you get it. I promise that's worth the effort! A hug and thanks for being here with me :)
Hello! I have the same problem as the girl above me stuck horrible to the role. I used wax paper and would like to know how to avoid that to happen. As I am of Argentina not is a type of paper you mean exactly with "Baking paper". Is parchment paper common?
Hello Euge, if you they stuck to the role can be that you used the wrong paper, or not you left them cool good after baking, or you missed time of baking. Baking paper is a paper here sold in supermarkets in rolls and used to bake cookies, macarons or even to place at the bottom of Cake molds and preventing dough from sticking to the Pan or mold. If they stuck to try another role but also make sure that your oven temperature is correct and that it is not missing or excess temperature baking. Sorry to not be able to give more details on the role. You know that macarons are one of the most difficult in the world of pastry making things so that patience and repetition. Anything you tell me and I hope to be able to help you. Thank you for writing but above all thank you for being here with me :)
Hi Lo,
I have read all your instructions and the macarrons leave me very rich but nothing presentable because they exploit up instead of being the foot. What can be the cause.?
From already thank you and Merry Christmas!,
Hello Maria to help you I need a little more of information: do them with Italian meringue, making the syrup and mounting the egg whites with the syrup? do you use icing sugar industry or do it at home? do use the kind of heat and temperature in the oven?
Tell me and you try to give clues. A hug
THANK YOU VERY MUCH FOR YOUR ADVICE AND THOSE DETAILS THAT ARE VERY IMPORTANT FOR COME OUT US PERFECT MACARONS
THAT IS MY NEXT CHALLENGE DEVELOP A FEW MAKE US PERFECT RICH AND BEAUTIFUL AND I HOPE SOMEDAY GO TO THIS BUSINESS OF PARIS AND ENJOY
IT'S A DREAM BUT SOMEDAY AND THANK YOU VERY MUCH AGAIN
Many thanks to you for writing beautiful Maria. In life must be challenges to make everything more fun and the challenge of macarons is very nice and will make you happy. Non-stress test and you'll see as before then you get it. A big kiss and anything else you need to tell me
Hello. Very good everything you explain! I tell you what happened to me... I have a fan oven (cannot be turned off) and when I bake the macarons grow uneven. The part of the macaron which gives fan sinks, they are inclined. Not be how to solve...
I hope you can help me!
Hi Juliet, because you will have to test and try until des using the key of your oven. Being with fan test at lower temperature, as 5 degrees the first time. Try to also put the macarons in a tray that sinks a little, so that the edge of parapet and air not you of directly to the macarons. Finally it will have to change the time. So try to bake just a few at a time to go testing: estate attached to the oven and go looking to grow. Last a minute or two since they have grown up, remove and allow to cool. Check out the texture and depending on how you have been, modifies the following baking time: if they get too wet, leave them one more minute. If they are dry, then leave them a little less. Patience but you will see the taste when you leave. Although all this is no guarantee that leave you safe well. Yet look at you the recipe for macarons of cinema of salted caramel that follows another procedure and the same going better.
Hello. I'm Yoko from Costa Rica. The first time I made macarons (Italian meringue) I did it with coconut flour and I was "well" the first sand that baked NO, I burst the surface (conventional oven) (200o) then with the tray I raised the temperature of the oven (250o) and they were VERY GOOD... However, what if from the first time I bake them at 200 degrees?
Hi Yoko I'm sorry but I've never made them with coconut flour. A greeting
Hello loleta I write from chile and I would like to tell you about your article that is the first time I read the recommendation to bake the macarons at 175 ° how many minutes would be at that temperature ? I have a convector oven and it is also making them on butter paper? Wouldn't they look good if I do them in silpat?
Hi Ricardo, you can make them and silpat but I control the temperature better in baking paper. You will surely need an extra minute. A hug and thank you for writing.