Last week, Smackie and I went to Paris to learn how to make macarons from the experts at Cook’n with Class. Let’s see if it made any difference!
I picked up a lot of tips at the class: to weigh the almond flour after I’ve sifted it; to strain the albumen out of the egg whites; to twirl the piping bag to get rid of the little peaks on the tops of the piped shells; to use the oven fan; and, most importantly, how a properly mixed batter should flow in the bowl.
The macarons we made in class were perfect, but can I replicate those results at home on my own and without professional-grade ovens and equipment?
The first step to the key lime macaron is to make the filling, which is your basic key lime pie filling: 4 egg yolks, ½ cup of key lime juice and 14 ounces of sweetened condensed milk whisked together and then baked in a shallow dish in the oven at 325° F for 16 minutes.
Next, the macaron shell. The recipe from the class uses the Italian meringue method. It calls for:
- 150g almond flour
- 150g powdered sugar
- 55g egg whites
- 150g plain white sugar
- 55g egg whites again
- 38g water
Anyway, I mix everything, but the meringue looks a little too soft no matter how much I beat it. The mixture seems to flow properly in the bowl, but it doesn’t pipe out as smoothly as I expect it to, and … well …
La plus ça change, plus c’est même chose. Once again, the victory goes to the meringue.