Hello, It's baker Ducook.
Let's make macarons that are chewy and moist like [Ladurée] and [Pierre Hermé] macarons.
Among the three meringue methods of macaroons, this time, I made them with the Italian meringue method. Italian meringue is the most common method made in traditional macaron shops. This method can make stable meringue, and as a result, it can make moist and chewy macarons.
It's not difficult to make macaron shells(coque), but there are some tricky parts. The batter's concentration should not be too thick or too watery, and it is cumbersome to make meringue while boiling syrup. But if you follow along step by step, you can succeed in making perfect macarons at home! 🤜🤛
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✸ Italian Meringue ✸
: Egg whites + Boiled sugar syrup(118°C) and mix
: The most stable meringue / a chewy & moist texture without swelling.
✸ French Meringue ✸
: Egg whites + sugar
: It's the simplest process, but it's not stable because the sugar might not fully melt.
: It can swell up a lot, so it's suitable for big-sized macarons / It has a soft texture.
✸ Swiss Meringue ✸
: Double boil (egg white + sugar)
: Medium between French meringue and Italian meringue
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🇫🇷 INGREDIENTS 🇫🇷
** About 33 macarons (66 shells) **
** If the amount of sugar syrup is small, it is not easy to control the temperature, and if the amount of egg whites is small, it is not easy to make meringue, so it is recommended not to reduce the amount of mixing. **
◆ Raspberry ganache peeling ◆
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Raspberry 150g
White Sugar 30g
Lemon Juice 2.5ml(1/2tsp)
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White Chocolate 240g
Heavy Cream 120g
◆ Shells (Coque) ◆
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Almond Powder 150g
Sugar powder 150g
Egg Whites 55g
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Egg Whites 40g
Water 40ml
White Sugar 150g
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🇫🇷 PROCESS 🇫🇷
** After making the Shell batter, bake it in the oven immediately before it hardens. **
◆ Raspberry Ganache Peeling ◆
01. Put raspberries and sugar in a pot and boil them.
02. Add lemon juice, grind it with a mixer, and complete the raspberry compote.
03. Add white chocolate and whipped cream and melt them entirely in double boiling.
04. Cool the white chocolate to 40°C and mix with the chair filtered raspberry compote.
05. While making the shells, harden them at room temperature until the appropriate concentration. (About 2 hours)
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06. When the shells are cooled down, put them in a piping bag (around 1 cm) to squeeze the filling.
07. After making the macaron, it is best to put it in an airtight container, refrigerate it, and eat it the next day.
◆ Shells (Coque) ◆
01. Put almond powder and sugar powder in a food processor and grind them as finely as possible.
** If you don't have a processor, you can sift it twice. **
02. Put the powder in a bowl, put egg whites, and then lump them together to paste.
03. Put the egg whites in a bowl and prepare (Burner + pot) next.
04. Put water and sugar in a pot and boil syrup, and when it reaches 110°C, start whipping egg whites at high speed.
05. Turn off the heat when the syrup reaches 118°C.
06. Whip at high speed while slowly putting syrup in the egg whites along the ball wall.
07. The egg whites with hot syrup are stably foaming.
08. When you lift the meringue, it makes a stiff meringue with a slightly curved tip. (Check the stiff peak)
09. Add a drop of pink pigment and mix it for about a minute at medium speed. (Check the stiff peak)
10. Add only 1/3 of the meringue to the almond paste, mix it first, and then add the rest and mix it.
11. [Macaronage] Spread the dough as much as possible on the ball wall and hold it together, and repeat.
** Macaronage process makes the batter smooth and watery as the air's gone. **
12. End up at a proper concentration with ribbon-shaped marks when you droop the batter.
13. Move it to a piping bag (around 1 cm) and pan it in 3.5 cm size. (4-4.5 cm when baked)
14. Dry for 20-40 minutes.
** Check the condition that a thin film on the top and no handprints are left when touched. **
** Because of this process, it is best to make it in dry weather. **
15. Bake at 150°C for 13 minutes. (Preheating at 170°C / Based on Unox oven)
16. Cool it down and remove the coke from the sheet.
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