Mastering Macarons

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 MACARONS
French Macaron
For best results, use fresh egg
Shell whites at room temperature.
Almond powder 50 g
Almond flour = Almond meal =
Icing sugar 75 g
Almond powder.
Egg whites 50 g
Caster sugar 50 g Use fine mesh sieve commonly
Caster sugar and crushed pepper (1:1)
used for sifting flour.

Method:
• Grind the icing sugar and almond powder in a food processor; sift the mixture to get rid of lumps if
any.
• Start whipping the egg whites with a pinch of sugar to a foam, gradually add sugar once a foam
with even air bubbles is achieved (about 2 minutes).
• Whip the meringue to medium soft peaks. Fold in the dry mixture in three parts.
• Mix just until lava or figure of 8 consistency is achieved.
• Transfer to a piping bag with R3 nozzle, pipe over a silicone mat/parchment paper (one size smaller
than the actual size.)
• Tap the tray to get rid of any air bubbles, bake immediately at 140°C for 12-14 minutes.
• Let the shells cool down completely before de moulding. Store them in an air tight container.

Blood Orange Dark Chocolate Ganache Use couverture (around 60%)

Blood orange purée 130 g chocolate for best results.
Invert sugar 12 g
Invert sugar can be skipped.
Dark chocolate 180 g
Butter, soft 15 g Orange purée/ juice, fresh or
canned can be used.
Method:
• Bring the purée, invert sugar and butter to a simmer.
• Pour on chopped chocolate, let it stand for a few seconds and blend to emulsify.
• Let it crystallise (set) overnight (6-8 hours) before filling.

Fig Jam
Fig 75 g
Caster sugar #1 8g
Glucose 11 g
Caster sugar #2 4g
Pectin 1.5 g

Method:
• Bring the fig, caster sugar #1 and glucose to 65 °C.
• Mix pectin and caster sugar #2 and add to the fig.
• Cook till it reaches the desired consistency. Transfer to a bowl and set aside.
Italian Macaron
For coloured macaron shells, gel based
colours can be added to the almond
Shell
Almond powder 100 g flour and egg white paste.
Icing sugar 100 g If using candy colour, add it to the
Egg whites #1 36 g
syrup once it reaches 118 °C.
Caster sugar 100 g
Water 30 g
Egg whites #2 36 g

Method:
• Start with keeping the stencil on an inverted tray and place a silpat on top.
• Grind the icing sugar and almond powder in a food processor and sift.
• Heat water and sugar to 110°C, then start foaming egg whites.
• Once the sugar syrup reaches 118°C, reduce speed and gradually pour over whipping egg whites.
• Whip on medium high to achieve an Italian meringue with almost stiff peaks (bird’s beak stage).
• While the meringue is whipping, mix almond powder and icing sugar, mix with egg white #2
• Once the meringue is ready, fold the meringue into the almond egg white paste in three parts.
• Stop folding once the consistency has reached a lava consistency, it should fall of the spatula in a
ready stream without being too runny or too stiff.
• Transfer to piping bag with R3 nozzle and pipe over tray with silpat. Rest at room temperature in a
cool and dry place to form skin.
• Bake at 130 - 140 °C for 15 minutes. Once cooled fill with filling.

Caramel Filling
Glucose can be skipped or replaced
Caster sugar 105 g
with 8g of honey.
Melted butter 35 g
Heavy cream 210 g High fat cream, 35% will provide
Liquid glucose 12 g better texture, taste and consistency.
Caramel/Milk chocolate 130 g
Salt 3g

Method:
• Place the sugar in a hot pan and caramelise it, add melted butter and stir thoroughly.
• Heat cream and glucose, add to the caramel and mix well.
• Pour over chocolate and salt, let it stand for a few seconds and emulsify until smooth.
• Surface wrap and allow it to set in the fridge overnight.

Praliné (60%)
Hazelnut 60 g Praline can be made with any nut.
Almonds 40 g
Water 20 g Store it in a cool and dry place in an
Caster sugar 80 g air tight container away from
moisture.
Method:
• In a saucepan, cook sugar and water to 116°C. Take it off the heat.
• Add untoasted nuts and stir vigorously until the nuts are coated in sugar.
• Place it back on low heat and stir until the sugar caramelises.
• Place on a tray, allow it to cool and grind it into a paste.

Note: Another method will be to prepare a dry caramel (omit water), and mix in the toasted nuts. Cool and
grind.
Eggless Macaron
There is no replacement for Xanthan gum.
Shell Potato and water mixture can be stored in
Almond powder 125 g the refrigerator for up to 5 days.
Icing sugar #1 125 g
Water 107 g A smaller recipe will be a challenge to work
Potatowhip 10 g with. However, based on the size and
Xanthan gum 0.4 g capacity, half recipe could work.
Icing sugar #2 125 g
Yellow gel colour As req.
(Alcohol and gold dust)

Method:
• Mix potato whip and water and mix well. Let it stand in the chiller for 30 minutes.
• Grind the icing sugar and almond powder in a food processor and sift.
• Add xanthan gum to the potato water, mix well. Whip on high speed until a stiff foam is achieved,
reduce the speed to medium add icing sugar in parts.
• Fold in the almond flour and icing sugar mix into the foam in three parts. Mix until lava consistency
is achieved.
• Transfer to piping bag with R3 nozzle and pipe over tray with silpat. Rest at room temperature in a
cool and dry place to form skin.
• Bake at 140°C for 25 minutes. Once cooled, fill with filling.

Vanilla Lime Ganache

White chocolate 100 g
Cream 40 g
Invert sugar 8g
Vanilla bean ¼ th
Lime zest 1g

Method:
• Half melt the chocolate.
• Warm cream, invert sugar and scrapped vanilla bean. Pour over chocolate and emulsify.
• Add lime zest, surface wrap and set aside until ready to use.

Blueberry Confit
Frozen blueberry 100 g
Caster sugar 18g
Liquid glucose 5g
Pectin 1g
Lime juice 5g

Method:
• Mix caster sugar and pectin.
• Bring blueberry up to 65°C, add pectin sugar mix and bring to a boil.
• Hold the boil for 1 min or until desired consistency is achieved, take the pan off heat and add lime
juice.
• Mix, transfer and reserve until further use.
Notes:

Macaron
• Always preheat the oven before starting the recipe.
• Make sure all tools / utensils are free of water, grease or dust.
• Egg whites must be at room temperature before whipping.
• Blending the almond powder and icing sugar together is essential to have a smooth texture.
• Caster sugar preferred because of the smaller particle size, it dissolves faster.
• Only water-soluble Gel or Powder colours can be used to colour the macaron batter.
• Almond meal = almond powder = almond flour
• It is better to use readymade almond powder.
• To make almond powder, blanch the almonds and remove the skin. To remove the moisture, place
in an oven at 70-90ºC for 1-2 hours till completely dry (no browning). Grind to a powder (Blitzing in
a food processor is the best method).
• If the batter is undermixed, the macaron will be uneven in shape, size and/or have cracks.
• If the batter is overmixed, the macaron will spread too much after piping and will be uneven in
shape. The feet/height of the macaron will also be less.
• Use a stencil to have evenly sized macaron shells.
• Tapping the macaron tray is essential to remove air bubbles. These might crack the surface of the
macaron while baking.
• Do not open the oven while the macarons are baking. Allow them to completely cool on the try
before peeling them from the tray.

OTG baking:
• The baking temperature will vary (125 °C-150 °C) from oven to oven.
• Pre-heat the oven to the required baking temperature before use.
• Bake in the middle rack of the oven.
• Ideally, keep both rods on.

Common faults
No Feet Batter too runny
Underbeaten egg whites
Overmixed batter
Oven temperature too low
Uneven Feet Oven temperature too high
Hollow shell Overbeaten egg whites
Oven temperature too high
Cracked shell Batter too runny
Undermixed / Overmixed batter
Oven temperature too high
Deflated shell Underbaking
Warped shell Too much moisture in the batter
Soft shell Underbaked
Oven temperature too low
Crunchy/hard shell Overbaked
Stuck to the baking mat/paper Underbaked
Not allowed to cool properly
• Butter must be at room temperature in order to mix in with the ganache.
• Invert sugar is a liquid sweetener which lends more moisture to the recipe and also extends the
shelf life of the product. You can substitute this with glucose / honey / maple syrup (important to
understand that honey & maple will impart flavour).
• Liquid glucose/glucose is a liquid sweetener which lends more moisture to the recipe and also
extends the shelf life of the product. You can substitute this with corn syrup / honey / maple syrup.
• Pectin is a natural thickener (starch). It is commonly used in jams in order to cook them faster and
achieve the desired thick consistency. It is mixed with sugar in order to avoid lumps while cooking.
• Xanthan gum is a polysaccharide, a common additive used in various industries. It is a thickening
agent and stabilizer which is derived by fermenting simple sugars.
• Potato protein powder is derived from a by-product, a liquid which is high in protein produced
during the processing of potato starch.

List of tools and equipment used;

• Table top mixer: KitchenAid, Kenwood, CuisineArt, etc
• Hand blender: Philips, Bajaj, Morphy Richards, etc
• Induction: Prestige
• Convection Oven: Unox
• Deck oven: Syon/ Miwe
• Silicone mat: Silikomart, Matfer Bourget, Pavoni,
• Immersion blender: Bosch (750 W)
• Piping tip: (R3: 8mm/ R4: 14mm)
• Piping bag: Master/Pavoni
• Pastry Brush
• Paint brush
• Tea strainer
• Immersion thermometer: Tylor, ChefAlarm, any other
• Infrared thermometer: ChefAlarm, Fluke, Elekcity, any other

List of common ingredients

• Caster sugar: Mawana
• Flour: Local
• Almond flour: Bluebird
• Pectin: Purix
• Chocolate (Dark, Milk, White, Caramel): Callebaut, Cacao barry, Valrhona, Felchin
• Icing sugar: Trust, Mawana
• Gelatine: Gelita (200 Bloom)
• Butter: President (Unsalted)
• Frozen puree: Ravi fruit, Dira, any other brand
• Vanilla bean: Sprig, Arqa, Goodness
• Liquid glucose: Local
• Invert sugar: Local
• Heavy Cream 35%: President, Elle n Vire, Arla
• Cream 25%: Amul, Milky mist
• Potatowhip: SOSA (potato protein)
• Xanthan gum: Purix
• Gel Colours: Ameri Colour, Chef Master, etc
• Gold Dust: Rolkem

*There’s only one way to perfect a macaron, PRACTICE! Good luck macaron-ing!*