As you embark on the much dreaded spree of cooking macarons with the backlogs of failed attempts once again, you find yourself pondering over what could possibly go wrong. You are ready with a stock of the requisite ingredients, kitchen equipment and a dedication to match and you think you’re good to go, right? Wrong. With macarons, you should beware of making a few mistakes that may seem petty and avoidable at first but are in reality easy to commit. On the brighter side, you can always hope for macarons that look professionally cooked once you learn to evade these mistakes. So are you guilty of making these 5 mistakes while cooking macaron?
Using undefined icing mixture rather than icing sugar
Icing mixture that comes in a packaged form comprises of several undefined components in a disproportionate concentration. Thus using it as a substitute to icing sugar may actually disturb the entire form and texture of the macaron. Good quality icing sugar is a balanced mixture of confectioners’ sugar and corn starch.
Doing a shabby job of beating the eggs
Eggs whites form the base of the macaron so you should take care to beat them sufficiently enough until they become foamy. After this you can proceed to add the caster sugar. To form those perfect macaron domes, you should beat this mixture until it solidifies into a thick and glossy paste.
Using less macaronnage
To prevent your macarons from looking like meringues, ensure to stuff in adequate amounts of macaronnage, else the batter will enclose excessive air within and simply spoil the flavour. While making the macaronnage, ensure to process the batter and lather it on the sides of the cooking bowl. Repeat this process multiple times. The battering bit is important since it determines the integrity of the macarons.
Using fresh egg whites
However much new age recipes hark about using fresh ingredients, they all have to agree that when it comes to macarons at least, it is your safest bet to use egg whites that are a day or two old. Seasoned makers always recommend using old egg whites as they yield appealing macarons. This is simply because old egg whites lower the moisture trapped inside without compromising on the integrity of protein bonds. This helps in working up macarons which are more flexible and thus more palatable.
Over-drying the batter
Over-dried batter is the surest way to land up with hard macarons. Since over-drying reduces the surface elasticity of the macarons, if the batter is too dry, cracks will appear on the surface upon baking. Usually over-drying is the consequence of extra thick batter. This can be precluded by keeping your dry and wet ingredients in proportion with each other.
Cooking macarons becomes a breeze if you take care to avoid the aforementioned mistakes. The perfect macarons are soft, palatable and of course, delicious. By keeping an eye over your batter mixture and ingredient ratios, you can surely become a seasoned maker of macarons in no time!