How To: French Macarons -- Bring Paris to Your Kitchen W/ Vine


When you have filled the tray with macarons, bang the tray on the counter a few times to release any air bubbles trapped in the batter. Let the macarons rest for 25 minutes; this will take away the uber stickiness and will prepare them for baking.

After the resting time, lower the heat on the oven to 275 degrees and bake the macarons on the middle rack for 20 minutes. If you are making several batches of macarons, prepare the next sheet while the other macarons bake in the oven. While one batch bakes, the other rests. Rotate the sheet halfway through the baking process.

Bring the macarons out of the oven once they are done and let them cool on the sheet for a few minutes, then transfer the silicone mat or parchment paper to a cookie rack so the macarons can completely cool before you place the filling between two macarons.

macaronfilling.jpg
Press the two macarons together to spread the filling to the sides.

Before you bake the next trays, heat the oven back to 300 degrees for five minutes, then drop the oven's temperature to 275 and place the next sheet in the oven for 20 minutes.

As soon as the macarons are completely cool, you are ready to stick two together with the filling.

Typical fillings include buttercreams, ganache, dulce de leche and fruit jams. I decided to fill half of the macarons with white chocolate buttercream and the other half with raspberry jam.

A little bit goes a long way, so place a dollop of buttercream or jam into the middle of one macaron and top with another same-sized macaron. When you press the two together, the filling will spread to the sides, adding another element of texture and color to the macaroon.

When you bite into these delicate French pastries, you will be hit with something extremely sweet, a little sticky and simply divine. The top of each macaron should be crispy and crunchy, yet the insides are soft and slightly sticky. The filling balances the whole dessert - it's sweet, creamy and makes the macaron complete.


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3 comments
patty_kins
patty_kins

The idea of it is not hard, but to make it perfect, it's an art.  I agree w/ another poster, who pointed out that you're missing the pied (aka the feet), which is the characteristic of macaron.  Also, to get the flatter top, it's best to pipe the shell straight up and down instead of drawing a circle.  My blog has review of places that sell macs as well as how to make them: http://pattyanddavid.blogspot.com/search/label/macaron 

ookate2oo
ookate2oo

Your macarons didn't get the signature "feet." It looks like this is because the macaronage was undermixed. It should be like lava - spooling off your spoon back into the bowl in a smooth ribbon, not im globs or chunks. If you had folded a couple more times, I bet your macs would have been lovely and smooth on top with ruffly feet! Great first go, though and thanks for the recipe!

Bruce_Are
Bruce_Are topcommenter

Chicks dig macarons.  They're the new cupcakes.

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