Instead of painstakingly counting the number of times you fold the almond flour into the egg whites, you mix everything in a stand mixer. This base is also more forgiving when it comes to the folding stage. The result? A much more stable base for otherwise finicky macarons. Instead of making a French meringue (uncooked egg whites) you make a Swiss meringue (warmed egg whites). He taught me a new technique for making macarons and I haven’t looked back since.
Years ago, I had the honor of making macarons with the amazing pastry chef Alon Shabo. What makes this classic macaron recipe foolproof? This batter tends to be unstable and unpredictable, which can be pretty disheartening to even professionally trained bakers.īut don’t worry guys.
The base of macarons is made from whipped egg whites, which you then fold a mixture of powdered sugar and almond flour into. All these factors give these delicious, delicate pastries a bad rap. Even a rainy day (something completely out of your control) can ruin them. Fold in your powdered sugar and almond flour a few too many times and the tops crack. Beat your egg whites too little or too much and you’re left with flat macarons. However I haven’t always loved making them. Now, I don’t know about you, but I LOVE eating macarons. This post is sponsored by Café Appliances. You’ll love this step by step guide to making foolproof macarons almost as much as you’ll enjoy eating these delicate French sweets!
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