Macarons are one of the most popular but also the most challenging dessert to get right. A perfect macaron should be chewy on the inside and crispy on the outside. It should have a classic foot and a smooth top.
How Are Macarons Made?
First things first, let the egg whites come to room temperature for at least thirty minutes before you start making macarons. This is because the egg whites result in a much fluffier way when stored at room temperature.
Separate the whites from the yolks. You can use your hands or the eggshells for this purpose, whatever suits you the best. Choose the one that is less time-consuming. Try to get dry ingredients to make macarons. They will give a smooth top to the dessert and make it look nicer.
More Acceptable The Dry Ingredients, The Smoother The Top Is Going To Be
Ensure to get a food processor and pulse it at least ten times. If you do not have a food processor, you can still make macarons. They might be a little lumpier.
Another tip to get a smooth surface is to sift the dry ingredients a few times after pulsing them in the food processor.
Next Are The Wet Ingredients
Starting by beating the egg whites with a pinch of salt. That will help the mixture to be stable. Use the whisk attachment to help eat some extra air in the mix. Keep on whisking until the egg whites are no longer translucent.
Now, add the sugar gradually. If you add all the sugar at once, it will deflate all that air that you just whipped. Once all the sugar is added, keep beating until you get stiff peaks.
When your mixture is good to go, add vanilla extract and food colour. Using a liquid food colour will thin your batter out, and it will fade during baking.
Combining The Ingredients
The next step is combining both the ingredients. Gently fold the ingredients together 35 to 40 times. You might want to be aggressive to beat out any remaining air bubbles. That will help you get a consistent cookie.
The Texture Should Look Like Wet Sand Ribbons
The texture should look like lava or just really smooth. A common mistake that a lot of people make is either under mixing or over mixing their batter.
Once it is all incorporated, you are ready to pipping the macarons. The silicone mat studies have shown that it keeps the mixture a little moist. Whereas the parchment paper will readily dry your macarons which is what you want.
The Classic Size Of A Macaron
The macaron size should be about an inch and a half wide. You can buy a template for pipping too. Once the macarons are piped, drop the tray, and that will eliminate any air bubbles. Make sure that you do it.
It will ensure that you are going to get a smooth surface on top. Keep the macarons at room temperature for about 30minutes to an hour. The cover will get a thin film or layer over it.
Bake the macarons for 17 minutes. Do not run your oven too hot or too cold. Don’t open the oven door without baking. If you do, you could deflate the macarons.
After you take them out, let them cool on the baking sheet for fifteen to thirty minutes. If they are done by then, they will lift right off the parchment. Place the macarons on a wire rack, and if you don’t, all the filling is going to melt.
The Best Flavour And Texture
You can get fancy with the fillings as much as you want. Add any flavour you like, for instance, vanilla Butter Cream or Chocolate Ganache Filling.
Let the macarons dry first, and it will help them to develop a better texture. You may be tempted to eat on the right one, but it is worth letting them rest.
Keeping Macarons In The Right Shape
Now, when all the macarons are ready, the next step is its suitable packaging. Make sure that the boxes are durable and handy at shipping in case you want to. Macaron packaging UK does not require any glue and staples. The package will keep food items hygienic and are the safest as well.
You may also like to get macaron boxes wholesale to save a little money. It is wise to get the product in large quantities and save some capital too.
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