<\/span><\/h3>\n\nTo make the macaroon, add almond powder and sugar to the egg whites. Next, gently lift the whites to integrate them and crush any lumps of egg white. <\/p>\n\n<\/span>When should I stop Macaronnage?<\/span><\/h3>\n\nYou should stop macarooning when the preparation is well amalgamated and homogeneous.<\/p>\n\n
<\/span>How do I know if I’ve macaronned correctly?<\/span><\/h3>\n\nIf you have macaronned well, your dough will form a ribbon. In other words, if you let it fall again, it “runs off” and slides to the bottom of the bowl. If your dough falls into several pieces, continue macaronning.<\/p>\n\n
<\/span>Assembly tips<\/span><\/h2>\n\n<\/span>Macaroons – how to get a beautiful ruff?<\/span><\/h3>\n\nThe macaroon collar is a great mystery in the blogosphere. Some swear by baking on double sheets, while others let their dough crust over for hours before putting it in the oven. I don’t do either and I’ve always had a nice ruff. Apparently, it’s more down to the quality of the egg whites. Whether you opt for a French or Italian meringue, don’t assemble it too quickly. By raising the whites for a long time but at a low speed, the air bubbles will be finer but more numerous, and your whites will be more stable.<\/p>\n\n
<\/span>How to poach macaroons?<\/span><\/h3>\n\nThis is an important step in making pretty macaroons. To poach correctly, your piping bag must be held perfectly perpendicular to the baking sheet. Hold still and press down on the bag, a nice round shape will form around the tip. Quickly lift the sleeve and voil\u00e0! Take care to pocket your macaroons quiconce on the baking sheet. This ensures good air circulation and even heat distribution during cooking.<\/p>\n\n
<\/span>How do I get smooth macaroons?<\/span><\/h3>\n\nFor smooth macaroons, you need dry almond powder, finely blended with powdered sugar for 5 minutes. In this way, there will be no grain on the hulls. <\/p>\n\nSecond tip, before placing the macaroons in the oven. Drop the plate from a height of 30 cm to remove air bubbles.<\/p>\n\n
<\/span>How to dry almond powder?<\/span><\/h3>\n\nMoisture is the sworn enemy of macaroons. By drying your almond powder, you reduce the risk of over-wet dough. To do this, bake your almond powder for 10 minutes at 150\u00b0C. <\/p>\n\n<\/span>How do you know if the macaroons have crout\u00e9s?<\/span><\/h3>\n\nYour macaroons are crusty when they no longer stick to your finger when pressed. But this step is not mandatory. Personally, I don’t crust my macaroons.<\/p>\n\n
<\/span>Baking macaroons<\/span><\/h2>\n\n<\/span>How do you know if the macaroons are cooked?<\/span><\/h3>\n\nThe macaroons are cooked when they have a nice, smooth shell and come off the baking sheet by themselves. Your macaroons should be a little hard when they come out of the oven. They regain their softness on contact with the ganache. For a long time I undercooked my macaroons because I wanted them to be soft when they came out of the oven, but that was a mistake.<\/p>\n\n
<\/span>Why are my macaroons hollow?<\/span><\/h3>\n\nThe macaroons are hollow when the bottom has stuck to the baking sheet and the top has separated. This is a sign that the cookie was undercooked. <\/p>\n\n
<\/span>How to remove macaroons from greaseproof paper?<\/span><\/h3>\n\nIf your macaroons don’t lift off the baking sheet on their own, they’re undercooked. Leave them on the baking sheet outside the oven for a few minutes and they should peel off on their own. If this isn’t the case, you can run a small amount of water between the baking sheet and the parchment paper, as the steam will loosen the stubborn shells.<\/p>\n\n
<\/span>When to remove the macaroons?<\/span><\/h3>\n\nThe macaroons can be removed from the mould as soon as they come out of the oven, or a few minutes later if they are not completely baked.<\/p>\n\n
<\/span>When to garnish macaroons?<\/span><\/h3>\n\nThe macaroons should be filled cold, otherwise the filling will become runny.<\/p>\n\n<\/span>How to store macaroons<\/span><\/h2>\n\n<\/span>Can macaroons be frozen?<\/span><\/h3>\n\nThe macaroons freeze well. You can keep the shells in the freezer for up to 3 months. For the trim, it obviously depends on the components.<\/p>\n\n
<\/span>When to eat macaroons<\/span><\/h3>\n\nMacaroons should be eaten at least 24 hours after baking. This is the time needed for them to regain their softness and take on the taste of the filling. Remove from the fridge 1\/2h before serving.<\/p>\n\n
<\/span>How can I prevent macaroons from going soft?<\/span><\/h3>\n\nTo prevent macaroons from softening, keep them refrigerated. They keep for up to a week. <\/p>\n\n
<\/span>Recurring problems with macaroons<\/span><\/h2>\n\n<\/span>Why do macaroons crack?<\/span><\/h3>\n\nThe macaroons crack because of a baking problem. Try baking the cockles for longer, but turn the oven down a little.<\/p>\n\n
<\/span>Why doesn’t macaron swell?<\/span><\/h3>\n\nIf your macaroons don’t rise, it’s because your egg whites weren’t properly beaten. In fact, it is the air bubbles present in the preparation that expand when heated. If the macaroons don’t puff up, it’s because the eggs weren’t properly beaten.<\/p>\n\n
<\/span>Why is my macaroon hard?<\/span><\/h3>\n\nA hard macaron is an overcooked macaron. Be careful, though: when it comes out of the oven, it should be a little hard (enough to detach on its own), and will regain its softness when it comes into contact with the ganache.<\/p>\n\n
<\/span>What to do with failed macaroons?<\/span><\/h3>\n\nFailed macaroons often taste really good. If they’re too hard, you can use them as cookies in a yoghurt or cheesecake base, for example.<\/p>\n\n
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The macaroon is a delicious little bite enjoyed by many. But it’s a demanding job, and one that scares off many enthusiasts. But with the right tips, it’s not that complicated. Let’s take stock together! General information about macaroons Is it difficult to make macaroons?…<\/p>\n","protected":false},"author":1,"featured_media":5346,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1366,1445,1361],"tags":[1527],"class_list":["post-5970","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gateaux-individuels-en","category-pastry-recipes","category-uncategorized","tag-macarons-en"],"_links":{"self":[{"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/posts\/5970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/comments?post=5970"}],"version-history":[{"count":2,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/posts\/5970\/revisions"}],"predecessor-version":[{"id":8063,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/posts\/5970\/revisions\/8063"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/media\/5346"}],"wp:attachment":[{"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/media?parent=5970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/categories?post=5970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/tags?post=5970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}