Macarons, (pronounced ma-KR-rann), or French macaroons, is a meringue-based confection. A macaron consists of two cookies made from egg whites, confectioner’s sugar, granulated sugar, and almond flour (meal). Food gel coloring can be added to enhance the appearance of the confection. With the high level of sweeteners used, vanilla extract is optional to be used as a flavoring agent. It is also essential to remember to wipe down the inside of you mixing bowl with lemon juice. By doing this, you are reducing the amount of grease and oil, increasing the volume of the meringue.
To balance out the consistency of the meringue, and the texture of the baked macarons. Selecting to use a flavoring agent must be taken into high consideration if it is desired. The ratio between the dry to wet (and meringue), ingredients must be balanced. Other than vanilla extract, flavoring agents such as cocoa powder or instant coffee, are other options. Using dry flavoring agents can absorb too much moisture. This dries out the mixture after it has been folded into the meringue. It will have the crunch, but no chewy texture.
Macarons are found in a large variety of colors. To color macarons, using a Gel Based Food Coloring is the correct element of choice. Gel coloring is made from synthetic coloring with water and corn syrup. Regular food coloring is water-based and will react with the egg whites. This will cause the meringue to spoil and damage the entire base. To keep the total yield, with the desire of multiple colors, divide the meringue into equal parts based on the total amount of colors you want to pursue.
To balance out the consistency of the meringue, and the texture of the baked macarons. Selecting to use a flavoring agent must be taken into high consideration if it is desired. The ratio between the dry to wet (and meringue), ingredients must be balanced. Other than vanilla extract, flavoring agents such as cocoa powder or instant coffee, are other options. Using dry flavoring agents can absorb too much moisture. This dries out the mixture after it has been folded into the meringue. It will have the crunch, but no chewy texture.
Macarons are found in a large variety of colors. To color macarons, using a Gel Based Food Coloring is the correct element of choice. Gel coloring is made from synthetic coloring with water and corn syrup. Regular food coloring is water-based and will react with the egg whites. This will cause the meringue to spoil and damage the entire base. To keep the total yield, with the desire of multiple colors, divide the meringue into equal parts based on the total amount of colors you want to pursue.
Above are images of each step taken to preparing a colorful assortment of macarons. This all comes from one meringue base that was divided into three separate batches. A different color of gel coloring was folded into each batch. Every picture indicates a procedure taken after the meringue was prepared: Piped, Baked, and Filled.
After the filling has set, macarons can be plated and displayed before it is ready to be served.
Macarons vs Macaroons
Many mistake macarons and macaroons, (pronounced ma-ka-roons), to be the same. There are many different ways to categorize the two. Ingredients and baking temperatures are two fundamental reasons. As stated above, Macarons, (or French Macaroons), are a meringue-based cookie. Macaroons are coconut or flavored almond cookie. Macaroons are tenderer and held together with lightened egg whites. Coconut macaroons have a nice finishing touch of toasted coconut flakes on its surface.
Many mistake macarons and macaroons, (pronounced ma-ka-roons), to be the same. There are many different ways to categorize the two. Ingredients and baking temperatures are two fundamental reasons. As stated above, Macarons, (or French Macaroons), are a meringue-based cookie. Macaroons are coconut or flavored almond cookie. Macaroons are tenderer and held together with lightened egg whites. Coconut macaroons have a nice finishing touch of toasted coconut flakes on its surface.
You can easily identify the difference between Macarons/French Macaroons, (left), and Coconut Macaroons, (right).
