What Goes Into a Macaron?

Macarons have a reputation for being high class, difficult to produce, and a delicacy to eat.


And rightly so.


This deserved reputation comes mainly thanks to the many keen home cooks who have tackled the infamous dessert, striving to replicate the best French pastry chefs.


Macarons have long been sought after and appreciated by food lovers from all walks of life. Whether it’s a treat at a cafe, a delicacy as a gift to a loved one, or an impressive macaron tower at a birthday party, macarons are sure to go flying off the shelves, tower or bench.


So what goes into creating such a tasty delicacy?


Macarons are deceptively simple. The only ingredients in the macaron shells themselves are almond meal, egg whites, sugar and some added flavour. The delightfully rich filling can be a ganache, or a fruit-based filling, or anything else that takes your fancy.


But here’s where it gets tricky.


Timing, as they say, is everything. Firstly you have to take the time and care to fold and incorporate the shell ingredients carefully. Combine too quickly and you end up with lumps.


Next, take the time to get rid of the air bubbles. Sure it’s loud bashing the tray on the bench, but it’s worth the trouble. Rush this step and you’ll regret it later! At this point your helping to create the texture of the final shell.


Once you’ve got your shells in the oven (at the exact degree of course!) there’s no time to relax. 13 minutes? 15 minutes? You’d be surprised - 1 minute under or over and the batch can be ruined! Just the right amount of time and you’ll have a smile on your face - just the right amount of rise, just the right amount of colour, and perfectly risen feet.


And now, it’s time. Once your shells have cooled, it’s the most rewarding part of the process - filling your macarons. Add a dollop of your delicious filling, join two shells together and gently squeeze them into perfection.


Now, if that doesn’t get your taste buds salivating, then I don’t know what will!