French Macarons

TIPS / Troubleshooting guide

Troubleshooting guide: http://foodnouveau.com/recipes/desserts/macarons/macaron-troubleshooting-guide/ Recipes for egg yolks: http://www.fortysomething.ca/2010/04/recipes_to_use_up_extra_egg_yo.php https://www.facebook.com/buzzfeedtasty/videos/2139516082967696/

1. Try adding cream of tartar (1/8 teaspoon for each white) once the whites are foamy, before adding sugar.
2. The egg whites should sit in the fridge for at least a day or two beforehand. Take the whites out of the fridge at least an hour before making them.
3. Make sure the bowl for the whites is cold and, if not, chill it. It must be absolutely dry. Don't over-beat the whites, or the macarons will be very dry and brittle.
4. Crystal sugar and salt are not added at the very start of beating, but after the whites have become foamy. (*optional) You can add sugar syrup (sugar with a little water heated until liquefied to 118°C). The mixer must be stopped while pouring in the sugar. The meringue is made from only half the whites; the other half is mixed with the flour to a consistent mass and then the meringue is added.
5. The coloring is added to the beaten whites and stirred in before the remaining ingredients are added.
6. Bake on two trays, one on top of the other.
7. After piping the macarons, take the tray and tap the bottom of it with your hand a few times. This is done to release the air from the macarons.
8. French macarons are extremely sensitive to oven temperature. Since every oven has its own quirks, it's hard to state the ideal temperature. This means your first macarons may burn. Usually the magic number varies around 140 and 160°C. If you bake at a higher temperature, you risk burning the base of the shells.
9. Always bake for a long time so the shells rise slowly, steadily and gradually. Otherwise they may turn out hollow or deflate after you take them out of the oven.
10. The resting time of the batter is key to making uniquely delicious French macarons. Never underestimate it. It takes between 20 and 40 minutes for the macarons to rest before you put them in the oven, so they dry and form a skin. This prevents possible cracking of the macarons.
11. Always use a piping bag to shape the macarons and hold it at a 90-degree angle.
12. If the shells crack even though you bake at 140-160°C, the oven may not have good air circulation. We recommend baking with the door slightly open.
13. Never remove the shells from the oven before they are fully baked. You can open the door and rotate the parchment, but do not remove shells. They will deflate.
14. Too low an oven temperature and too runny a batter can make the shells uneven. Increase the baking temperature by 10°C.
15. If the shells come out soft, they are most likely underbaked. We advise checking their state every minute. If the slightest dip forms when touched on top, keep baking.
16. If after baking the macarons can't be peeled off, lightly dampen the paper underneath and leave for 30-40 seconds. The steam that forms helps peel the macarons off easily. Next time, increase the baking time by 1-2 minutes, because difficult peeling is a sign they needed a bit more baking time.
17. If, after they're taken out, they can't be peeled from the paper, spray water under it, leave for 30-40 seconds and then you'll be able to peel them off easily.
18. You'll recognize underbaked shells by them looking "wet" or "greasy".
19. If you want to serve them as an original gift, be sure to let them sit at least 24 hours before eating. Store them in the fridge and consume 15-20 minutes after taking them out.
20. They are good to eat over the next 10 days if you've made them with natural ingredients and without creams containing eggs. To that end, put them in an airtight container.
21. Video of the preparation.