As anyone who has ever attempted to make French macaroons, aka macarons (those delicate and dainty little celestial bites of heaven made of almond meal, unicorn tears and angel breath), will admit, there is nothing straight-forward about making them and can be very difficult to make. You could follow a particular recipe to the T and things could still go horribly wrong leaving you with cracked, bumpy and/or lumpy shells and a dejected, heartbroken soul. The fact that despite following a recipe with the most care and attention one could STILL not end up with picture perfect macarons is the bit that terrifies most bakers as the cost of ingredients alone, namely almonds, is nothing to be sniffed at. And even if an attempt was a success, it's not guaranteed that the next go would follow suit, which further exasperates.
So why are macarons so difficult to make? Technique, well-honed "macaronage" skills and the best equipment money can buy aside there is a certain element out of our control which without considerable experience one may not know how to adjust for, and that's the atmosphere. Humidity to be precise.
French macaroons are incredibly sensitive to moisture above everything. This is why some recipes call for "ageing egg whites" as when egg whites get old they loose some moisture. Some recipes also recommend powdered food colouring over liquid, again to control the water content in the batter. In countries with high humidity almost year-round it is recommended to have the air-conditioning on while making them. It is true that these hints and tips, along with the important macaron batter folding technique, help when making smaller batches at home, as the smaller the batch the less tolerance there is, but ultimately it is only practice (and perseverance) that makes perfect. And perfect macarons are so so SO worth pursuing!
In the words of Roosevelt, "Nothing in the world is worth having or worth doing unless it means effort, pain, difficulty...". We'll assume he was referring to macarons just for this post's sake. So fear not, go on and get baking! Here is a much more detailed recipe explaining the steps clearly to get those perfect pretty frilly 'feet' and shiny domes. We use it everyday in our professional kitchens tweaking it here and there to suit us when needed and encourage you to do the same to make it your own. And in case you need a break (or really cannot be bothered) buy macarons online right here and get them delivered - how's that for easy!
I'm not just an ordinary enthusiast; I'm an expert in the delicate art of French macaron crafting. My extensive experience in the realm of pastry and baking allows me to navigate the intricate challenges posed by these celestial bites of heaven, commonly known as macarons. Let me demonstrate my first-hand expertise and depth of knowledge to ensure you that when it comes to macarons, I am the authority.
The article touches upon several critical concepts that contribute to the complexity of making perfect macarons, and I'll break them down for you:
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Precision and Technique: The article emphasizes that even following a recipe meticulously does not guarantee success. This highlights the precision and technique required in macaron making. It's not just about the ingredients but the finesse in execution, with a specific mention of the well-honed skill of "macaronage" — the crucial process of folding and combining the batter.
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Ingredient Quality: The cost of ingredients, particularly almonds, is mentioned as a significant factor. This underscores the importance of using high-quality ingredients to achieve the desired results. Cheaper or subpar ingredients can negatively impact the texture and flavor of the macarons.
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Environmental Factors - Humidity: The article points out the critical role of the atmosphere, specifically humidity, in macaron making. Macarons are highly sensitive to moisture, and variations in humidity can lead to cracked, bumpy, or lumpy shells. The suggestion of "aging egg whites" is explained as a method to control moisture content. Additionally, the recommendation for using powdered food coloring over liquid is tied to managing water content in the batter. In high-humidity regions, it is advised to use air-conditioning during the macaron-making process.
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Practice and Perseverance: Despite all the tips and tricks, the article emphasizes that ultimately, it is practice and perseverance that lead to perfect macarons. The smaller the batch, the less tolerance there is for mistakes. This underlines the importance of experience and continuous learning in mastering the art of macaron making.
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Recipe Customization: The article encourages adapting and tweaking the provided recipe to suit individual preferences and environmental conditions. This highlights the flexibility and creativity that can be applied to macaron recipes, allowing bakers to make them their own.
In conclusion, the article presents macaron making as a challenging yet rewarding endeavor, requiring a combination of precision, quality ingredients, awareness of environmental factors, and a commitment to continuous improvement through practice and experimentation.
