Macaron Chocolate and Almond Flour - 2074 Words

A lot of people get the wrong impression about macarons and avoid making them because they’re supposedly the most difficult thing in the world to make. Truly, they’re not difficult at all. What is difficult is mastering them. For some reason people mistakenly think if something can’t be mastered on the first try, it’s too hard to fool with. But there’s no reason to master macarons on the first try. Unless you just burn the crap out of them, they’re going to taste phenomenal regardless of their flaws. It’s like leaning to ride a bike, except that when you â€Å"fail† you get delicious cookies instead of a skinned knee. So relax. Tell yourself it’s okay if they don’t have feet, it’s okay if they crack, it’s okay if they’re hollow. Each time†¦show more content†¦At that point, turn the mixer off and add in any extracts/flavor/color and whip for a final minute on the highest speed, just to show it who’s boss (and to evenly distribute the color/flavor). I highly recommend not adding any flavor or color if it’s your first time, or if you’re wanting to learn about macarons. Additives make learning trickier. If you’re not here to learn, just to eat, then carry on! At the end of this minute, you should have a very stiff, dry meringue. (Check out this photo if you’d like to see a picture of how your meringue should look.) When you remove the whisk attachment, there will be a big clump of meringue in the center, just knock the whisk against the bowl to free it. If the meringue has not become stiff enough to clump inside the whisk, continue beating for another minute, or until it does so. Now dump in the dry ingredients all at once and fold them in with a rubber spatula. Use both a folding motion (to incorporate the dry ingredients) and a rubbing/smearing motion, to deflate the meringue against the side of the bowl. First timers: the dry ingredients/meringue will look hopelessly incompatible at first. After about 25 turns (or folds or however you want to call â€Å"a single stroke of mixing†) the mixture will still have a quite lumpy and stiff texture. Another 15 strokes will see you to â€Å"just about right.† Keep in mind that macaronage is aboutShow MoreRelatedTaking a Look at French Macarons632 Words   |  2 Pages French macarons, also known as ‘macarons’, are one of the most popular treats in the world. Today, it consists of a crunchy shell but chewy inside and are sandwiched between a great filling. Many countries have their own variations of a macaron, but French macarons are the most well known in the United States. Macarons have changed greatly since their origination, from their fragrances and flavors, to the beautiful colors of their shells. A macaron is a simple French cookie that has it’s many originations