What is a macaron? No, not macaroon, a macaron. A macaron is a delicate -and often colourful- french pastry composed of two meringue-like shells with a filling. The term macaroon on the other hand, more often than not, is referring to the North American pastry consisting of coconut, sugar and egg whites. Throughout the past few months, I’ve noticed an increasing trend in the number of individuals who are aware of these delightful pastries. Not only are these little guys delicious (who can resist a meringue), but they come in a variety of colours and look amazing.
The “perfect” macaron has a slight ruffle or “foot” as well as a smooth crown. The interior of the macaron should be moist and flavourful, protected by a crunchy shell. The filling should have a soft texture, but shouldn’t run either. Are you hungry yet? If the sound of a macaron entices you, then I highly encourage you to try to make your own. Just a warning however, these decadent treats are very temperamental. Even the best of pastry chefs on occasion are unable to master the techniques of the macaron process. From running batters, cracked shells, and humid kitchens, there are several things to take into consideration.
Here are a few tips and a basic macaron recipe if you’re up for a challenge this summer:
- Many professional chefs like to leave their egg whites to “age” for about 24 hours – which changes the consistency of the batter, and may allow the eggs to better be incorporated into the mixture
- Be careful not to over mix your batter – in fact, once your egg whites are whipped into a frothy meringue, you should use a rubber spatular to fold in the remaining ingredients
- If you are grinding your own almonds, or question the humidity in the area you live, you should spread the ground almonds on a baking sheet in your oven for about 30 minutes at 200˚F.
- Don’t be disappointed if they don’t turn out perfectly the first time, macarons take a while to master. But in the mean time, look on the bright side – they still taste great, no matter how they turn out.
If you aren’t a baker, or would like to see some professionally baked macarons, you can purchase them from several bakeries throughout Calgary. As their popularity increases, more and more great bakeries are making these treats. Be careful though – you may want to shop around since macarons may sell for about $2 or even $5 per one macaron. Here are a few great bakeries in Calgary that you can check out.
So whether you decide to buy your macarons, or bake them yourself, I hope you guys get a chance to try one before September rolls around again!
