Maca(swo)on

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Judy Shan/Staff

Here at the Clog, we’re sharing the tips and tricks of making fabulous deserts. After extensive research, we’ve discovered the magic recipe for the infamous French macaron that’ll have you drooling all the way to down Bancroft.

What you’ll need:

For the macaron shells:

120 g almond meal/flour

170 g confectioner’s sugar

3 large egg whites

3 tablespoons white sugar

Food coloring, if desired

For the buttercream filling:

1/2 cup butter

1/2 cup confectioner’s sugar (powdered sugar)

Any other flavoring you desire, such as vanilla extract, cocoa powder, coffee, etc.

What you’ll do:

First off, you’ll notice that all of the dry ingredient measurements are in grams. This means that you’ll need to weigh out all of the ingredients on a small kitchen scale. Is it necessary? Yes. This is one of the major keys to consistency and success.

After diligently weighing out your ingredients, combine the almond flour and powdered sugar. Sift the mixture through a fine sieve.

Next, whip up the egg whites using a standing mixer, slowly adding in the white sugar as you go. Make sure to stop the mixer once the egg whites reach the stiff peak stage, during which¬†peaks form and are maintained in the egg whites. Be very careful during this step, as you definitely don’t want to overwhip the egg whites. Additionally, if you want your shells to have a different color, this is also the step in which you’d incorporate the food coloring as you whip up the egg whites. If you do use food coloring, make sure to either use gel or powdered coloring; liquid food coloring will ruin the egg white whipping process.

Then, gently fold the almond meal and powdered sugar mixture into the whipped egg whites, one-third at a time. Folding essentially involves gently scraping the outside of the mixing bowl and slicing through the center of the egg whites until everything is mixed and the batter reaches a lava-like consistency.

Fill up a piping bag with the macaron batter and attempt to pipe even circles onto a prepared sheet of parchment paper on a baking pan.

Once you’re done piping the macaron batter, allow your piped shells to sit in a cool, dry area, where they’ll develop a tacky outer skin. You’ll know the shells are ready to be baked once you’re able to touch the batter with the tip of your finger without getting your hand wet from the batter. From our experience, this process takes anywhere from two to three hours.

Once your shells are ready to be baked, preheat the oven to 300 degrees Fahrenheit. Bake your macaron shells for 10-13 minutes, or until you’re able to easily peel them off the parchment paper without leaving residue on the paper.

While the macaron shells cool, make the buttercream filling by whipping up the butter and powdered sugar. Add any extra flavors as desired (this is very customizable).

Once the shells are completely cooled, pipe the buttercream filling onto a macaron shell, and place another shell on top. Repeat the process until all shells are used up.

For the best taste, refrigerate the finished macarons for at least 24 hours. This will allow for the macarons to mature, which is when all of the flavors within the cookie meld together into magical deliciousness.

Finally, you’re done. Enjoy!

Contact Judy Shan at [email protected].