It’s a blazing hot Saturday here in Manila. It’s the kind of heat that precludes all intentions of going outside to where it’s scorching. Ah, the problems of living in a country with four seasons (hot, very hot, rainy, oh look there’s a typhoon). So here I am doing myself a favor and after a long while, updating! I’m not going to whine about the weather because even if it feels like I’ve been living under a rock, I’ve had a pretty stellar week.
We had a week off from school to give way to the Easter holidays, and I was in a quandary whether I should go home or not. By “go home” I mean visit my family in Zamboanga. I told myself that I should go home less often, just to sensitize myself. But I caved in after being prodded by my parents. Honestly, I can’t really say no to home, can I?
And I’m glad I caved in because the chance to use an oven and bake again sent me in a frenzy. It was no vacation by all means. Every day I was in the kitchen, mixing, whisking, piping, rolling and baking. I didn’t really give myself a lot of room to breathe. I’m not complaining though, because I was amazed at how productive I was. Amazed.
I began my vacation with a few achievable goals in mind: macarons, meringue, pate a choux, puff pastry.
First, I just had to make macarons because when we made it in school I was really happy with the results and it wasn’t “that” hard as long as I observed a few pressure points. I’ll be talking about macarons for here on out.
There are a lot of macaron recipes online, with varying techniques and nuances in ingredients. There’s really no “right” or “wrong” method. Just choose one and go from there. If it didn’t yield the results you wanted, modify, adapt and try again. There’s no shame in that.
This recipe is a bit lengthy but it’s hard not to be descriptive when you’re talking about making a macaron.
French Macarons with Chocolate Ganache and Marmalade
- 60g powdered almonds
- 120g powdered sugar
- 60g egg whites
- 1/2 tsp cream of tartar
- 45g granulated sugar
- food coloring of your choice
All I had to do was to blitz the sliced almonds in a food processor/blender until it has become fine powder. To make sure the consistency is good, I passed it through a fine strainer and I processed the big pieces that were left. I didn’t toast the almonds in the oven before I processed it. (My chef instructor told me I shouldn’t have skipped that step so I could have removed the excess moisture in the almonds)
I then mixed the almond meal with the powdered sugar, and then passed it through a strainer again. It’s not so much obsessive as it is necessary to remove the large lumps of sugar. My instructor also told me I could go the extra mile and process the sugar-almond mixture again, which I didn’t do. Is this part necessary? If I would get the chance to make more macarons, I would have done this.
Whisking the egg whites is also another crucial step. Whisking incorporates air into the whites causing it to become white and stiff. Two things can go wrong: either it won’t rise to medium-stiff peaks OR it will be overdone and resemble shampoo foam which is kind of gross. In any case, it is crucial that the egg whites are clean, free from fat in the form of traces of yolk.
I didn’t have a stand mixer so I had to use muscle power and elbow grease to manually whip the whites. This part is physically taxing but it gets the job done. I whisked the egg whites until medium peak. Then I added the sugar and whisked until stiff. Medium peaks is the stage when the whites are whisked until they form peaks whose tips droop. The peaks when stiff are sharp, pointy and well, stiff.
Now that you have your meringue and almond-sugar mixture ready, it’s now time to fold the two together. Folding is more gentle than mixing, and I used my rubber scraper to do this. Folding requires a “lifting” action that gently covers the meringue over the almonds and so on. When it’s folded together, add a drop of food coloring, and fold to distribute. Add more until the desired color is achieved. When you lift the mixture using the rubber scraper, it has to fall in a thick stream, not in clumps. If it’s still clumpy, add a little bit (a drop or two) of egg white and fold again.
I then transferred the mixture to a pastry bag with a round tip (#12), piped it as big as a 5 peso coin and left 2 inches of space in between mounds because it will still spread. It’s important that you allow the macaron to dry and form a skin. This is incredibly temperamental because it depends of the humidity and temperature of the area, which affects the drying time. What worked best for me was to leave the tray in an air conditioned room for two – three hours, or until a skin is felt on the surface when “lightly” felt/poked by the finger. I had one tray dry at room temperature, roughly the same time length of time received by the ones in the air conditioned room. They also cracked.
The cracked macarons weren’t pretty at all. I probably set the oven temperature too high. They cracked at 180 C. When I set the next batch to bake at around 140 – 150C, then came out just fine, feet and all! I baked them for about 12 – 15 minutes, until they look dry.
Tune in for more macaron madness soon. I promise thing will get better, and cuter if I do say so myself.