Macaron are everyone’s favorite treat to have anytime, anywhere. Macarons are not only a sweet confection but an obsession that people around the world share. No matter what the occasion is or there is no special event at all, you can enjoy them with your friends and family. When it comes to baking them, you should call it art.
Making those world-famous French macarons is not as simple as it seems because a lot of practice and hard work go into making macarons to perfection Macaron. If you want to make macarons at home and are looking for the easiest way of doing so, then we have got you covered. Below in this article, we have mentioned everything you need for macaron packaging boxes to know to make perfect macarons. To learn about them, continue reading.
Ingredients for Making French Macarons
- 200g confectioners’ sugar
- 120g room temperature egg whites
- 100g almond flour
- 40g sifted granulated sugar or caster sugar
- 1/8 teaspoon salt
- flavoring or food color
- Filling of your choice
For The Buttercream
- 1/2 c. unsalted butter, room temperature
- 3/4 c. powdered sugar spooned and levelled
- 1 tsp. pure vanilla extract
Instructions to Bake Macarons
- Take a food processor or a blender and place the confectioners’ sugar and almond flour in it. Now, pulse or blend it for over 30 seconds until thoroughly mixed and fine in texture.
- Now, take a completely dry and grease-free bowl. In this bowl, beat the egg whites and salt together for almost 1 minute on medium speed.
- Now, Switch to high speed and beat *just* until stiff peaks form. You do not want to beat for more than 3 minutes. Do not overbeat.
- You can use a rubber spatula or a metal spoon to gently and slowly fold in the sifted granulated sugar, 1 Tablespoon at a time.
- At this point, beat a flavor or color you have chosen on low speed, again, do not over mix.
- Utilizing a rubber spatula or metal spoon, fold in the confectioners’ sugar and almond flour mixture until combined well. While doing so, be very gentle and light-handed Macaron. Once combined, the mixture should be smooth, glossy, and sticky.
- Let the batter sit for 10-30 minutes uncovered at room temperature.
- Now, fill the piping bag with the batter and pipe rounds onto the baking sheets. While piping, you want to ensure that you are holding the bag vertically and very close to the baking sheet.
- Let these rounds sit for over 45 minutes. This is very important for making macaron. The air will help the rounds set and form a crunchy shell. They should not be sticky while going into custom boxes UK the oven.
- Now, preheat oven to 325°F (163°C) and bake the macarons for 10 minutes. Rotate the pan after 5 minutes. The top of the macarons should be crisp, and they should have formed their signature “feet.”
- Let the baked macarons cool completely before filling.
- After they have completely cooled down, fill them with buttercream and sandwich together to form an iconic French macaron cookie!
- Technically, you require a kitchen scale because when it comes to making perfect macarons, you have to make sure your measurements are exact. In addition to the kitchen scale, you’ll need a piping bag, blender, and food processor.
- When it comes to baking macarons, age your egg whites because this is very important. Usually, using room-temperature eggs is the way to go. So, let your eggs sit until room temperature, maybe a few hours, and then separate your whites from the yolk.
- For baking macarons, not just any almond flour will do. You have to be sure that you are choosing the right one that is labeled “finely ground” to get the best results. You will be grinding the flour even further in the food processor with powdered sugar.
- Be slow and steady while folding the almond flour mixture into your whipped egg whites using a rubber spatula. You want to combine without deflating the mixture thoroughly Macaron. Once combined properly, the batter will be glossy, thick, and smooth. It will not too runny and not completely stiff as well.
- Transfer your batter to a piping bag that has a round and medium-sized tip. You want to make 1” rounds and pipe slowly because it will spread a bit, spacing them about 2″ apart. Try to make all as even as possible. Then to flatten, pat the pan against your surface.
- Before putting it into the oven, let the piped batter sit for almost 45 minutes. It is because the air will help them set and start to form that crunchy shell. It may seem like a long wait, but trust me, it’s worth it. Not to forget, macarons only take 10 minutes to bake.
When you make your macaron, you want to look for the feet. These are the crackly and thin layer that comes out at the base of the macaron. If the macarons you bake have feet, then voila and eibik are golden. However, let the cookies cool down before you fill them with buttercream.