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After that 3rd addition of egg whites, you’re at the macaronage stage. You need to keep folding and deflating air until you reach the perfect consistency. What is Macaronage? Raised Circle Mat: First-time users with a piping bag can find it awkward at first and, although the mat provides extra confidence in piping out uniform rounds, you still need to practise piping out the rounds directly in the middle and just enough so that the batter doesn't go over the raised circles. Do your prep work. This includes (1) making superfine sugar with a food processor if you can’t find it at the store. I always make my own—see recipe note. Prep work also includes (2) wiping down the bowl you’ll whip the egg whites in with vinegar or lemon juice. Grease or fat prevents your meringue from setting up. And finally, (3) age your egg whites as described above and in the printable recipe below. Additionally, these mats are designed with convenience in mind. They are flexible and can be rolled up for easy storage, saving precious cabinet space in my kitchen. The printed measurements and circles for cookie sizing are helpful guides for accurate baking and portioning. Now you can add your optional gel food coloring. It’s important to add gel food coloring to the egg whites directly, instead of the finished macaron batter. (Finished macaron batter more easily deflates.) Fold the coloring in very slowly. You can also beat in the food coloring with your mixer on a low speed.
To remove oily residue from the silicone baking mat, wash it with soap and water and rinse to let dry. Separately, mix 1 1/3 cup of powdered sugar with 1 cup of almond flour and 1 tsp of salt in a food processor. Mix well until homogenous and sift that into a bowl. Now mix the dry and wet ingredients by slowly adding the flour mixture to the meringue.Silicone mats are made of, well, silicone—but there are many grades of silicone that can affect the quality of your macarons. Oven Safe Temperature: 480 degrees | Sizes Available: 9.3 x 8.7 inches (toaster oven), 16.5 x 11.6 inches (half sheet) Fran Sales is an associate editor for The Spruce Eats. Having been a consumer of plant-based food and vegan and cruelty-free home and kitchen goods for years, as well as a relatively recent convert to food composting, she’s always on the lookout for the next best way to help the planet.
The best way to ensure that you get the best-looking and tasting macarons is to buy a high-quality, food-grade silicone mat.
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After cooling, the shells are ready to fill and sandwich together. I have plenty of filling suggestions in the recipe notes below. I usually halve my recipe for vanilla buttercream. You can spread the frosting on the underside of half of your macarons with a knife or you can use a piping bag/tip. Just use the same round tip you used for the macaron batter. Age The Egg Whites: It’s helpful to “age” the egg whites in the refrigerator for at least 24 hours prior to starting this recipe. Why? Egg whites that have been separated and set aside in advance have a chance to relax, which improves their elasticity during the whipping process. Elasticity is certainly beneficial when you’re trying to whip egg whites into a lofty volume. Some bakers skip this step, saying that it’s a waste of time but I’ll tell you this: most of my failed macaron batches did not include aged egg whites. I recommend taking the 5-10 minutes to separate your egg whites, cover, and refrigerate them 1 day in advance. It doesn’t hurt. Bring them to room temperature before you begin the recipe. After cooling, the shells are ready to fill and sandwich together. I have plenty of filling suggestions in the recipe notes below. You can spread filling with a knife or pipe it using the same round tip you used for the macaron batter. Ingredient Substitutions & Weights: I do not recommend any ingredient substitutions in this recipe. Using weights (and a food scale) is the best way to guarantee success. However if you do not own one, use the following approximate measurements: for the superfine sugar, use 1/3 cup. For the almond flour and confectioners’ sugar, you need about 1 cup + 1 teaspoon each. You can eat right away or, as some professionals prefer, cover and refrigerate them 12-24 hours so the macarons and flavors can mature. Bring to room temperature before serving. (I usually just serve them right away!)
The size of the silicone mat is extremely important. You can buy the best mat in the world but it still wouldn’t be able to bake the macarons right unless it’s the right size—or exactly the size of your baking tray. The surface texture of the mat is another important aspect of baking macarons. Most silicone mats are lightly textured with a template printed on top. The template can help place the meringue and flour mixture at exactly the right spot. Make Your Own Superfine Sugar: Add 80g of regular granulated sugar to your food processor or blender. Pulse about 10-15x until granules are much finer, aka superfine sugar. Weigh 80g superfine sugar—should be about the same amount you started with. My Verdict? Expensive macaron mats are a luxury and not always needed to make perfect, round macarons. If you already have the mat, it's great for using as a template under baking parchment or for making French chocolate mendiants. Many people find this sandwich cookie to be difficult but we’re here to tell you that making this meringue-based cookie is as easy as 1, 2, 3!Then comes the filling, which can be a mix of anything you like. Classic macarons have either buttercream or a chocolate filling but you can get fancy with the options once you have the basic recipe down. The baking mat, for example, plays a huge role in how the macarons bake and rise. Many people get this simple step wrong. Wipe down your egg white bowl and beaters/whisk attachment with vinegar or lemon juice to rid any grease or fat residue. CONFECTIONERS’ SUGAR: Confectioners’ sugar adds bulk and sweetness to macaron batter. In this new recipe, I use equal parts confectioners’ sugar and almond flour to produce sturdy, more reliably successful macarons. If you can easily make the figure “8” in one go without the batter breaking up then you are good to go, if not, then continue mixing until you can make the figure without the batter breaking a little more than halfway.
Now add your superfine sugar in 3 additions and beat until stiff glossy peaks form (below photos). What are stiff peaks? After several minutes of mixing in all the sugar, the egg whites will form stiff glossy peaks. This means the whites have stiff, smooth, and sharp points in the bowl or on the lifted whisk attachment/beaters. Stiff peaks do not droop down. You can literally turn the bowl upside down and the egg whites will not move or spill out. (You can watch me do that in the video tutorial.) Value for money: we asked whether the price of the silicone baking mat was in line with its performance. Oven Safe Temperature: 480 degrees | Sizes Available: 11.5 x 8.5 inches (quarter sheet), 16.5 x 11.6 inches (half sheet)
Pflegeleichtigkeit (5/5):** Die Reinigung gestaltet sich denkbar einfach. Ein kurzes Abwischen genügt oft, und bei Bedarf kann man sie auch in die Spülmaschine geben. Das Silikonmaterial behält dabei seine Eigenschaften bei.
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