Macaroon Marvels: Bake your Own Treats and the Chemistry Behind Them

These delicate, colourful confections have taken the world by storm in recent years, with their Instagram-worthy appearance and delightful flavours. There's a myth that French macarons are incredibly difficult to make, but fear not! With our fool proof recipe and scientific insights, we'll help you debunk that myth and create your very own perfect macarons.

Equipment

For equipment, you'll need a metal or glass mixing bowl, which helps to stabilize the egg whites while whisking. A stand mixer with a whisk attachment or a handheld electric whisk is recommended for achieving the perfect consistency of the egg whites.

Pitfalls?

The most common pitfall in making macarons is not achieving the desired "feet" on the macarons. This can happen if the macarons are not allowed to rest and form a skin before baking or if the oven temperature is not consistent. To avoid this, make sure you let the piped macarons rest and develop a skin, and use an oven thermometer to ensure accurate temperature throughout the baking process.

Flavour variations

Before we dive into the recipe, let's talk about some flavour variations to really impress your friends and family. We'll cover how to make strawberry, pistachio, and lemon macarons, giving you a range of options to choose from.

Strawberry: Add a drop of strawberry flavouring or a few drops of strawberry puree to the macaron batter, and use a strawberry buttercream or jam for the filling.

Pistachio: Replace 25g of the almond flour with finely ground pistachio nuts. Use a pistachio-flavoured buttercream or a dollop of pistachio paste for the filling.

Lemon: Add a few drops of lemon extract or the zest of one lemon to the macaron batter, and use a tangy lemon curd or lemon buttercream for the filling.

Now let's move on to the recipe, the required equipment, and the explanation of the science behind these delightful treats.

Recipe:

Ingredients:

100g almond flour

170g icing sugar

120g egg whites (approximately 4 large eggs), room temperature

1/4 tsp cream of tartar

70g caster sugar

Food colouring (optional)

Filling of your choice (e.g., buttercream, ganache, or jam)

Equipment:

Electric or handheld whisk

Metal or glass mixing bowl

Piping bag with a round tip

Baking tray lined with parchment paper or silicone mat

Instructions:

1. Sift the almond flour and icing sugar together in a bowl to remove any lumps. Set aside.

2. In a metal or glass bowl, whisk the egg whites using an electric or handheld whisk on low speed until foamy. Add the cream of tartar and continue whisking, gradually increasing the speed until soft peaks form.

3. Slowly add the granulated sugar to the egg whites while continuing to whisk, until stiff peaks form.

4. Gently fold in the almond flour and icing sugar mixture in three parts, taking care not to overmix. The batter should flow like lava and form a ribbon when lifted with a spatula.

5. If desired, add a few drops of food colouring and mix until just combined.

6. Transfer the batter to a piping bag fitted with a round tip. Pipe 2.5cm circles onto the lined baking tray, leaving a 2cm gap between each macaron.

7. Tap the tray on the countertop to release any trapped air bubbles. Let the macarons rest at room temperature for 20-30 minutes, until a skin forms on the surface.

Preheat your oven to 150°C (300°F, gas mark 2, or 130°C for a fan oven). Bake the macarons for 15-18 minutes, until the feet have formed and the tops are firm to the touch.

Allow the macarons to cool completely on the tray before filling with your choice of buttercream, ganache, or jam.

The Chemistry Behind Macaroons

Protein Power : Whipping egg whites unfolds proteins (mainly ovalbumin) and forms a network, trapping air bubbles for that light, airy macaron texture!

Cream of Tartar Magic : This acid stabilizes the foam by lowering the egg whites' pH, preventing collapse and helping macarons keep their shape during baking!

Almond Flour & Icing Sugar : Almond flour adds body and structure, while icing sugar creates a syrup with egg whites that stabilizes the foam and ensures tender macarons!

Resting & Developing a Skin : Pre-baking rest allows macarons to form a skin due to water evaporation, crucial for the next step!

Baking & Feet Formation : The skin stops macarons from expanding outwards while baking. Trapped air and water vapor expand due to heat, pushing macarons upwards to create their signature feet!

Voilà!