Macaron-Making Tips
After my last post about making macarons (here), I made 5 more batches so 8 batches of macaroons in total. And each batch of batter meant 3 trips each to the toaster oven due to size. So, I've learned quite a lot about making macarons. Here are some tips:
1. First, I'd get your tools ready before starting to mix things, since beating the egg whites is all about timing. I used a circle tracer (which I bought for technical drawing class) to make 3 cm circles on the parchment paper. Remember to flip the parchment paper around so the pencil marks don't transfer to the macarons. Since I don't have a pastry bag, I used a plastic Ziploc-type bag. Cut a 2 cm diagonal line across one of the corners. Standing the bag up in a cup helps with filling it.
2. Even if you bought almond meal vs. whole almonds, grind in a food processor to make them even more fine. I'm using the food processor attachment to my new Braun immersion blender (which I bought for myself as a New Year's present). I was a bit skeptical that the attachment would work well being an owner of a 12-cup KitchenAid food processor in the US; like without the really heavy base, would the work bowl start to spin around? Now that I've used it, I can safely say that this food processor works great - very smooth motor and lots of power esp with the "turbo" button. Plus, there's no annoying hole in the bottom of the work bowl where flour/sugar/stuff inevitably falls out of when you remove the blade. Do this step with the dry ingredients before starting on the eggs.
3. I've read recipes where the instructions tell you to beat egg whites until very stiff, even to the point that they won't fall on your head if you hold the bowl upside down above you. I didn't find that to be the case at all. Using David Lebovitz's recipe as a base (click here), I would first beat the egg whites until there are no pale yellow streaks anymore but totally foamy and white, then add the sugar gradually. After adding the sugar, I beat for 60-70 seconds more depending on how much dry ingredients I would fold in. With 3 tbsp of cocoa powder, I think 60 seconds is enough. With just a teaspoon of lime zest, 70 seconds is better.
4. The egg whites should be shiny and stream down from the whisk readily. I found that if I needed to use the spatula to release egg white from the beater, it meant that I beat too much.
5. To remove the meringue, I put water between the parchment paper and cookie sheet and let the water soak into the paper. That way they didn't stick.
6. I agree with David's assessment in that it isn't necessary to age the egg whites overnight, or let the unbaked meringue sit for an hour or two before putting in the oven. I did both on some batches and not at all on others, and there wasn't any difference. What was important for my oven was to leave the door ajar and use two baking sheets nested in each other vs. just one.
Good luck with your macarons!
