How to create perfect macarons

Today thanks to the Bravissima Pompea Bell Bell in Art Venus Cakes we will discover all tricks to prepare macarons as in French pastries. Pompea won our Facebook photo contest where we chose the most beautiful and delicious desserts. Thanks to the competition we gave it the opportunity to share the recipe of the infallible macarons with us.

By now these French sweets par excellence have made breach in the heart of many Italians and more and more people want to learn an infallible recipe to be able to prepare them even at home.

Here are some fantastic Macarons of Pompea:

Lover of pastry shop in general, from the cake design to the modeling, at the decorated biscuit, to the sweet of the tradition I come across these tiny delicious sweet gems. The challenge is open, I think between me and me ... there were many failures ... I was studied and restored, I missed you were among the school benches I enclose at the fifth attempt in this recipe caught on facebook in the notes of a dear friend of mine (Marcella Minu Orsi) That in the beginning is the famous Hermè. Bingo !!! Exclaimed! If I don't get this that is French on mentioned barrel and puppet and return to the grandmother biscuit. I take note ... and I do my all the tricks also taken here and there on social media / blogs and company. (Of the series I put months before you decide to try my hand at me for real ????).

I first tried the one with the French meringue (rejected) ... so I went to thermometer and I said "to us two macarons" (which I wish to my name macarons).

An extra tip: you already get all the ingredients on the work surface ... keep everything at your fingertips because if you follow step by step the recipe is just a simple but precise mounting chain and you can't miss the tool under the nose.

Other advice: Each oven is in itself ... so even here you need to try them all the first few times ... but once you have noted all your clarifications you will see that it is really a walk because they seem stuck but they are really simple at the end of the accounts.

I with this recipe (you can find it lower with annexed useful tricks) I found the ideal recipe (and I tried several first but without success). A small video tutorial makes you imagine some steps ... ah! Use the templates (that printed sheet that places under the parchment paper that you can easily find around on Google or Pinterest), which are useful guides to try to do, as much as possible, circles all the same or the "couples game" becomes arduous.

Good recipe to all! And that the macaron is with you!
I love it now and I can't do without it ...
every occasion is good to bring them to the table or as a sweet Cadeaux ...

Au Revoir // Pompea Bell Bell (Venus Cakes)

Macarons with Italian meringue (Fr. Hermé)

Doses for about 40 macarons

• 150 g of fine almond flour
• 150 g of icing sugar
• 55 g of 2 days old egg whites and at room temperature

For the meringue:

• 150 g of granulated sugar
• 35 g of water
• 55 g of egg whites
• 1/2 teaspoon of lemon juice
• dust coloring, gel or pasta
  
  

Procedure:

1. In a steel bollege sift the fine almond flour and icing sugar. If necessary, proceed to a second sieving.
2. Add the 55 g of egg whites to dust and with a spatula mix the mixture. You will get a compound similar to an almond paste, but softer.
3. In the planetary with the flush whip, the other 55 g of egg whites are ready. In a saucepan pour the granulated sugar and moisten it well with water, then bring to a medium heat. As soon as the sugar has become transparent and you will begin to make the temperature with the temperature with the thermometer, when it has reached the 110 ° you start mounting the low-speed egg whites. When the egg whites will have foam add half a teaspoon of lemon juice to stabilize the mass and continue to make them fit. As soon as the sugar syrup has reached the 117th pour it flush on the edge of the bowl (and not directly on the egg whites) and continue to assemble, this time at maximum speed, until the meringue becomes lucid and soda and will form the classic "beak of Eagle". If you want to add the dye, this is the moment (I recommend, use only paste / gel or dust colorants, not liquid because they would alter the consistency of the meringue).
4. Now it's time to join the meringue to the dough of sugar, almonds and albumes: start adding a spoonful of meringue to "soften" the mixture a little, which is initially a bit hard to manage. Mix the spoon of meringue with a spatula and work until you get an easily workable mixture. At this point add all the remaining meringue and continue to run from the bottom upwards, taking care to scratch the bottom and edges of the boule. This is the phase of the "macaronage", that is that "removal" phase of the meringue which will allow you to have smooth and brilliant macarons, with a nice collar at the base. You will have made a good macaronage if the mixture will create the "tape", that is when taking a large part of the dough with the spatula and making it fall to itself will create a heavy and continuous ribbon, which will tend to disappear in the dough slowly.
5. Filled with a few sac with a smooth 8-10 mm spout and on a baking sheet covered by oven paper created so many buttons of the diameter of 3 cm, holding a distance of about 2 cm between one and the other. Give some tap with your hand under the baking sheet to flatten your macarons and hang them 30 minutes before baking them back. They will be ready when the "crust" (croutage) will have formed, ie touching them with a finger this does not attack the mixture. (if the macarons were still damp to the touch, let them rest a half-hour, otherwise in cooking they will form cracks)
6. Bake at 155 ° Static oven for 13 minutes, turning the pan halfway into cooking (and only after the collar has stabilized) to get a cooking and a uniform color
7. Furnish the macarons and rest the paper sheet with macarons on a cold surface, so the thermal shock will help you to get away from the parchment paper. To facilitate the operation, raise the oven paper sheet and make a slight pressure with the finger under the base of the Macarons. In this way they will come off immediately and without "accidents".
   
   

Useful precautions // Italian meringue

Disadvantages: the longest and most elaborate execution requires a bit of technique, given that the sugar syrup must be made and start mounting the egg white. Requires the use of non-homely housewife equipment, in the first place a thermometer for syrup / caramel, and it is advisable to use a planetary, which incorporates greater air than a homemade frillino.

Advantages: the drying phase is limited to thirty minutes in optimal conditions and a maximum of 2 hours if the environment is particularly humid.

Result: a slight shell from the slightly rounded surface, more regular and uniform control. Brighter and uniform colors. The consistency of the macaron is more delicate and its interior remains wet and soft even for several days.
 

• Check the almond flour graina, if it is too big, let's move it to the mixer, taking care not to heat the blades too much, so as to prevent the oil to be taken into the almonds come out and moisten the flour. If this happens, place the flour on a baking sheet covered with parchment paper and let it dry in a prehellated oven at 60 ° for about 15 minutes.
• It is important that the almond flour is very fine to obtain perfectly smooth shells, otherwise you will find yourself on the surface some antiaesthetic crawl.
• The egg whites must be aged from a minimum of 2 days to a maximum of 7 days.
• In practice the egg whites are divided from the egg yolks (avoiding any trace of yolk inside the albume), the egg whites are put to rest in a glass container covered by film, to which a cutter with a knife is practiced, and it is kept in Refrigerator from 2 to 7 days. This is used to lose the albume part of its elasticity and have a more stable mass during processing.
• Before using the egg whites, return them at room temperature.
  
  

- The Macaronage, that is when adding the meringue to dust, you work with spatula trying to disassemble the dough to get the right consistency (the famous heavy ribbon). Make mistakes is very easy, just a spatulated extra and the dough becomes liquid and irretrievable, or for fear you work little the dough and remains too thickThe dough must be worked with the spatula from the bottom upwards, as to caress the dough, but taking care to scratch the bottom and edges of the boule, since the almonds tend to encrust themselves in these points. You have to break the big air bubbles, formed when we mounted the meringue, and get a heavy ribbon dough, ie a dough that takes with the spatula and made a heavy and continuous ribbon fall into itself, which tends to disappear slowly in the remaining dough In the boule. Another clue that will tell you that the macaronage is at the right point and when the dough, in addition to changing consistency, also becomes smooth and very shiny.

- Croutage: that is the time of drying at room temperature before being balanced. Once the macarons have been made, they must be rested at room temperature and possibly far from heat sources or air drafts, to avoid uniform drying. They will be ready to go into cooking when, as the French term Indicates (Croutage means "making the crust") a fell resistant to the surface of the macarons will be formed and tapping them gently with a finger this does not stick to the dough.

I thank Pompea for this detailed recipe!

I believe that for many of us thanks to this recipe and step-by-step tutorials Macarons will no longer be a mystery for usI always wanted to try them, but I was always stopped by the fact that if I had not found the right recipe I risked making a lot of unnecessary trialsNow thanks to Pompea we can go to the safe hit and with all suggested steps we cannot fail.

I suggest you visit the page Facebook of PompeaWhere you will discover, that is not good only to make Macarons, but it is also a very good cake designer and a pastryYou are tuned to our blog, we are preparing lots of interesting items on Cake Design for you, we will make you discover new recipes with our simple step-by-step tutorials and you can learn about the characters of the pastry world and cake design thanks to our interviewsVisit our facebook page andinstagram to stay up to date on all our news.