Macarons

Question 1

What is the difference between macarons and macaroons?

Answer 1

Macarons are made with an almond base, while macaroons are made with a coconut base.

Question 2

What are the 4 characteristics of a Parisian Macaron?

Answer 2

1) Smooth Surface
2) Crisp Surface
3) Chewy Centre
4) Foot (Collerette)

Question 3

What are the 4 ingredients found in macarons?

Answer 3

1) Ground Almonds
2) Icing Sugar
3) Aged Egg Whites
4) Granulated Sugar

Question 4

What is almond Tant Pour Tant (TPT)?

Answer 4

TPT is a mixture of equal amounts of blanched nut flour and superfine icing sugar. So in the case of 200g Almond TPT it would be 100g almond flour and 100g icing sugar.

Question 5

What does it mean if a recipe calls for 400g pistachio/almond TPT?

Answer 5

100g pistachio flour
100g almond flour
200g icing sugar

Question 6

Why are aged egg whites used in macarons?

Answer 6

a) Aging concentrates the protein, which creates a more stable meringue. Some people will even add egg white powder for extra protein in the egg whites.
b) It helps break down the eggs and liquefy them. It untangles the proteins making for a smoother and more stable meringue.

Question 7

What attribute will a macaron made with a common meringue have?

Answer 7

Common Meringue will make for a bigger foot on a macaron.

Question 8

Which type of meringue is the most stable?

Answer 8

Italian Meringue

Question 9

What attribute will a Swiss meringue give a macaron?

Answer 9

A harder shell

Question 10

What is Macaronage?

Answer 10

Macaronage is a fancy word for the mixing process of making macarons. The mixture must be folded until the proper ribbon consistency is met which takes approximately 50 strokes.

Question 11

How can you tell if a macaron was undermixed?

Answer 11

An undermixed will hold an uneven shape when piped for instance it may have a tip mark. The shell will look lumpy.

Question 12

How can you tell if a macaron was overmixed?

Answer 12

If the macaron mixture was over folded it will be too runny and the macaron will be flat.

Question 13

When piping macarons, what are three guidelines that should be followed?

Answer 13

1) Use a plain tip approximately 1/2 to 3/4 inch in diameter.
2) Use a template leaving 1-2 inches between shells.
3) Pipe them to roughly the size of a toonie.
4) Use a Silpat mat as it will result in rounder macarons.
5) Bang the tray hard onto the table to eliminate air bubbles and gaps.
6) Double pan if using a deck oven.

Question 14

Why are macarons dried before baking?

Answer 14

Drying the macarons creates a smooth surface and a stronger outer shell. It also helps with the formation of the foot. They should be rested for about 40-60 min or until a skin has formed and they are no longer sticky to touch.

Question 15

What temperature are macarons baked at and for how long?

Answer 15

Macarons can be baked in a 115C oven for 15-20 min or a 160C oven for 10-15 min. It really depends on the oven so get used to the one you are working with.

Question 16

When do the feet usually appear?

Answer 16

About 1/2 way through the baking process.

Question 17

When should macarons be removed from the tray?

Answer 17

After they are completely cooled.

Question 18

What types of fillings can be used in macarons?

Answer 18

Pretty much anything!

Jellies, jams, mousses, ganaches, buttercreams, even ice cream!

Question 19

How should macarons be stored?

Answer 19

Unfilled they can be stored at room temperature for 2 days well wrapped. Filled they should be stored in the fridge for up to 5 days. They can also be frozen for up to a month.

Question 20

Describe the assembling process of macarons?

Answer 20

1) Bake the macaron shells the day before assembling.
2) Pipe filling into the centre and sandwich together.
3) Allow to sit in the fridge for at least 24 hours to mature.

Question 21

Why might a macaron have a cracked surface?

Answer 21

It was not folded enough so the mixture was too stiff, or it was left to rest too long, or the oven was too hot.

Question 22

Why might a macaron have no feet?

Answer 22

It was not folded correctly, or it was over folded, or the oven temperature was too low.

Question 23

Why might a macaron have a speckled surface?

Answer 23

The Italian meringue was not done correctly, or the egg whites were too old.

Question 24

Why might a macaron have too hard of a shell?

Answer 24

They were not folded enough, or the Italian meringue was overcooked, or the oven temperature was not correct.

Question 25

Why might a macaron be flat?

Answer 25

The mixture was over folded, or it was not piped fast enough.

Question 26

Why might a macaron have a hollow centre?

Answer 26

The bottom surface should be flat when removed from the pan; if it is hollow, it was underbaked or the oven temperature was too low, or there was an air pocket so the tray needed to be tapped more.