Wednesday, December 25, 2013

French meringue recipe!:O *gasp*

You know how I said before that I'll NEVER go back to the French method? Well, I was curious yesterday and wanted to see how I could make macarons less sweet. I noticed that since Ladurée, the well known founder of the cream-filled macaron, always gets such rave reviews I should try out their recipe. I was hesitant at first because I hate French method, most recipes I've used are terrible. But this one that I found from Not So Humble Pie was so good!!! I even ordered the Ladurée Sucré cookbook on amazon after I figured this out. The recipe is not too sweet at ALL. There is no sweet aftertaste, and it doesn't make you want to drink water. Probably because it is more airy and light. I thought that I would never like French method macarons, but good thing I tried this recipe. Of course, since Ladurée is the best of the best.

This method is almost like a hybrid of French and Italian methods! I've never seen a recipe this good. I'm so glad I tried it out. I'm surprised that not too many people tried out this recipe when it's on Not So Humble Pie's blog and it's been there for a year. Thank you Ms. Humble! <3

Please check it out! I'll post it here again but I'll link you to her page just so you know. It is SOOOO EASY AND FAST OMG. And there's so little ingredients. They dry really really fast by the way, so you don't even need to add cornstarch (maybe if you're in a humid climate you should). You can also make this using a hand mixer so easily! They also are not completely hollow! They may have a couple air pockets but they usually go away when you mature it. They are pretty crunchy though, so I recommend you don't serve them the day that you make them. Wait a day for it to mature.

And I'll even split it in half to make a small batch :)

http://notsohumblepie.blogspot.com/2012/02/macarons-framboise-ladurees-recipe.html

Basic Macaron Recipe (Adapted from Ladurée and Not So Humble Pie) makes about 24 completed macarons

Sorry for not so presentable picture, I just made this in a hurry haha.


Ingredients:
-138g almond flour
-125g powdered sugar
-105g egg whites (doesn't need to be aged)
-105g granulated sugar
pinch of salt
food coloring

Materials:
-Hand mixer/stand mixer
-Piping bags/tips (#12 Wilton)
-Silpat/parchment (I prefer Silpat)
-Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final)
-Rubber spatula
-Bowls

1. Sift almond flour, salt, and powdered sugar together into a large bowl. Set aside.
2. Weigh out your egg whites, and put it in a large bowl (either stand mixer or not).
3. Beat your egg whites until frothy, and slowly add in the granulated sugar.

4. Once sugar dissolves, beat at medium high speed until thick and glossy. It should look a bit droopy but that's fine because when you turn the bowl over, it doesn't come out.

5. Add in 1/3 of your almond powdered sugar mixture and mix until just combined. Add in the rest in small additions and then fold like you normally would (shown in my videos) until thick but still flowing in consistency (like magma).

6. Put it in a piping bag and pipe out 1-1.75 inch circles on a baking sheet lined with parchment or Silpat. Then rap the trays on the table until they are flattened to get rid of air bubbles. Only pipe one tray at a time because you can only bake one tray at a time. If you let them dry too long, they get lopsided.


7. Now is a good time to preheat your oven to 300 F (150 C).
8. Let the macarons dry (with a fan or not) for about 15-20 minutes. When it's almost time to bake them, you can pipe out your next tray.
9. Bake the macarons in the middle rack of your oven for 15 minutes.
10. Let cool for about 10 minutes. Repeat these steps until batter is finished.
11. Fill with your favorite buttercream, ganache, or jam (not recommended) and let mature in the fridge for 24 hours for a better taste experience. Let it come to room temperature before serving.


These are nice light and fluffy. They taste sooooo much better once you mature them. They do have some air pockets, but see they go away once you put in the filling. It kinda sucks that there's a gap of air between the shell and foot...-_- but oh well. That's why it's more airy! Try it out.


34 comments:

  1. :D
    I might try this~
    If I were to add flavorings, would I
    take it away (the weight)from the
    almond flour or the powdered sugar?

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  2. Hello, what is the conversion to US system?? I am having a difficult time converting to the exact amount.

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    2. Oops sorry I put it wrong, but its 4g of egg whites instead of 6 1/2 lol. the original conversions are on notsohumblepie's blog

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  3. when's the best time to add in the coloring in this recipe?

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    1. add it in the meringue before you add the powdered sugar/almond mixture

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  4. Hellooo again,
    My macarons look fine in the oven, but when they come out, the tops become wrinkly and flat :( I don't know whats wrong...

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    1. Hey Anne, I still think it's your meringue, it's probably not stiff enough. or you overmixed

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  5. okay, so after weeks of using this french meringue method for macarons- i got utterly tired of the air bubbles and sometimes too crispy shells.so, i set out to try another recipe- now i generally only use weighted ingredient recipes for macs, because they are so finicky, but I must advise you to try the martha stewart recipe for macarons. They are so fluffy, no air bubbles, and so far- have come out perfect every time! Check it out..

    http://www.marthastewart.com/318387/french-macaroons

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    1. Hmm thanks for the tip I'll try it out sometime :) yes they are pretty crispy and have air bubbles so i'll see if martha stewart is better

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  7. Hi, so I've been trying this recipe for a while now, but I got 2 different results: first, shell is okay although pointy (I dont mind it too much because I want to get the texture right first), and second, hard, porous, and feetless. More often than not I got the second result. Do you have any idea why this is? Also, is it possible to reduce the amount of granulated sugar and use cream of tartar instead to stabilize the meringue? And last, is it okay to use caster sugar instead of granulated? Much appreciated!

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  8. Hi why do my macarons turn out brown? whats the ideal temp for my oven as i used 150C to bake them. How long do we preheat the oven?

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  9. Would you be able to provide the kitchenaid speed number and the approximate time you used for steps 3 and 4? I have always had issues with the French Method. Thanks!

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  10. Hi! Could you please provide your halved recipe?
    -Thank you

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  11. Dear Natalie,
    I baked Macarons using your recipe given, and i followed you steps every details and instruction, wow! my Macarons turns perfectly with no hollow! Thank you so much again! i really appreciate for sharing this steps, very generous of you! God bless!

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  12. I am testing this recipe out for myself but Im wondering what you mean by them drying fast, I've already had them out for 20+ min and they still feel tacky to the touch. Do you dry them like regular macarons or strictly 15-20 min.?

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  13. Hi Natalie thank you so much for your recipe and all the tips. I tried macarons once (not your recipe) and thought them to be very difficult and not for me but with your recipe they look GREAT. Thanks again from a sunny South Africa

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  14. After many failed attempts with the French method I switched to the Italian method and still had semi-poor results. I like the ease of steps in the French method so I thought I would give this recipe a try. They came out PERFECT!!! I couldn't be happier. I've done two batches with this recipe now and had great results. I've also never used a fan to assist in drying them before but I do now and it really speeds up the drying time. Thanks for the great tips! Love your blog :)

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    1. aw its great to read your comment! :) glad you like my advice!

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  15. Hi, is it not so sweet cos of the salt in the dried ingredients?

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  16. Funny thing - in France, after taking a Macaron cooking class, Laduree's were hollow, Pierre Herme's were gummy and McCafe were perfect! My Italian Meringues have been perfect but have yet to make a French Meringue without hollow - maybe because I live in the dry west.

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    Replies
    1. what really?? that's crazy lol i have to try for myself!

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  17. I just tried your macaron recipe today and they turned out perfect. Thanks for posting the recipe and all your knowledge!

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  18. Please share besides keeping under the fan or AC, How to get it dry faster in humid whether?

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  19. Hello,

    I've been feeling motivated again to give the macs another go. My previous issues were hollow shells and I think I finally got that part right. Unfortunately now I've got a pan of macarons with a wrinkled top.. Tastes good and worthy of filling but not quite there yet. Any suggestions?

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    2. Hi,
      I've had some trouble with wrinkly macarons as well, and after some research, I found that this is usually caused by overmixing after adding the powder ingredients. By overmixing, you deflate the air bubbles and end up with chewy, wrinkly macarons. Try gently folding in the powder ingredients with a spatula and see how they go. I also read somewhere that when you scoop up some mixture and drop it (back into the bowl) from about 25cm height and they melt back a bit, it's perfect. If it doesn't move, it's undermixed. If runny, it's overmixed.
      Apparently this is called "macaronage" (if you wanted to do some research yourself), and this is one of the hardest things when making macarons. Hope this helped and good luck :)

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  20. Hello,

    I've been feeling motivated again to give the macs another go. My previous issues were hollow shells and I think I finally got that part right. Unfortunately now I've got a pan of macarons with a wrinkled top.. Tastes good and worthy of filling but not quite there yet. Any suggestions?

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  21. I had hollow but otherwise beautiful shell before i tried this recipe, the batter was very dry, after a much longer folding than usual,its still dry, i finally gave up and pipe it to baking, it crakes and no feet. The onlt thing that i can think of is that i did age my egg, could that be the problem ?

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  22. I cannot thank you enough for all your tips and tricks for these extremely frustrating but highly addictive biscuits!! I couldn't tell you how many batches I have made and how many times I've cried when they didnt work! but I think I've found my macron angel...thank you with all my heart xxx
    also...do you have a strawberry's and cream recipe?
    thanks
    Mandy C

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  23. rubbish recipe
    very unstable....
    please do not put any rubbish on the IE

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