French Macarons for Beginners: Foolproof Recipes with 60 Flavors to Mix and Match by Natalie Wong

Author:Natalie Wong [Wong, Natalie]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-11-25T23:00:00+00:00

Maple Shells

Prep Time: 15 minutes, plus drying time / Bake Time: 14 minutes

Yield: 24 shells, or 12 macarons

Maple reminds me of hearty breakfasts before a long day of work or school. If you make them with Maple-Bacon Buttercream, sprinkle the macaron shells with bacon bits right after you pipe them. I use maple extract from Frontier Co-op.

70 grams (½ cup plus 2 tablespoons) almond flour

50 grams (½ cup) powdered sugar

Pinch kosher salt

2 drops maple extract

53 grams egg whites (2 egg whites from large eggs)

50 grams (½ cup) granulated sugar

1.Sift the almond flour, powdered sugar, and salt together in a medium bowl. Add the maple extract and roughly mix to combine.

2.In a large bowl, using an electric mixer on medium speed, beat the egg whites until frothy. Slowly stream in the granulated sugar. After it is incorporated, beat on medium-high speed until the meringue is thick, glossy, and forms stiff peaks when you lift up the mixer.

3.Add one third of the almond-sugar mixture to the meringue and fold it in until just combined. To fold, turn the bowl with one hand as you drive the spatula underneath the batter with the other, and press out some air for at least five rotations. Add the remainder in two batches in the same way, folding until the mixture is thick but still slowly flows in consistency (like thick cake batter). To test, let some of the batter drop from the spatula back into the bowl; if it takes 10 seconds for it to reincorporate into the batter (no faster or slower), it is ready.

4.Line a baking sheet with a silicone baking mat (or use parchment paper but it’s not preferable).

5.Transfer the batter to a pastry bag fitted with a #12 round tip. Pipe out 24 circles 1 to 1¾ inches in diameter, spaced 1½ inches apart on the prepared baking sheet. When you have finished, pick the pan up and lightly drop it back on the counter; that should get rid of any air bubbles in the batter. Repeat if necessary. Let the macaron batter dry, uncovered, at room temperature until the tops are dull and no longer sticky. With a fan, this will take 30 to 60 minutes; without, it can take from 30 minutes to 2 hours, depending on the weather.

6.Preheat the oven to 300°F, then bake the macarons on the center rack for 14 minutes. Touch the top of a shell. If it jiggles a little but not much, it is done.

7.Cool on the baking sheet for 10 minutes, then transfer the macarons to a clean plate or counter to match up similar-size shells and fill as directed in the filling recipe.

PAIRS WELL WITH: Cinnamon Horchata Buttercream, Cream Cheese Buttercream, Maple-Bacon Buttercream, Vanilla Bean Buttercream

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