iMacaron

Getting Started

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Introduction

Macarons are simple to make once you’re familiar with the basic process. Regardless of what flavor you’re making, macarons all follow the same base recipe that starts with three core ingredients: almond flour, powdered sugar, and egg whites. Different recipes may vary amounts somewhat, but under the hood, all macarons follow the same basic steps.

Getting Started

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Ingredients

Measurements

You’ll notice that the recipes in this app include two sets of measurements - both metric and English. While you can use the English measurements if you have to, we recommend picking up a kitchen scale and using the metric measurements for making macarons. Meringues can be finicky to make and you’ll be a step ahead of the curve if you measure out your ingredients by weight, which is far more accurate than measuring by volume.

Humidity

Macarons are notoriously sensitive to humidity, so don’t bother trying to make them when it is raining outside or if the ambient humidity is 70% or higher. Also, many recipes will tell you that you must stuff the handle a wooden spoon in the oven door of your oven to allow moisture to escape. In our experience this isn't true, though it will not hurt the process, as long as your oven is hot enough.

Basic Macaron Shells

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Ingredients

Basic Macaron Shells

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Step 1

Stack 2 baking sheets one inside the other, lining the top sheet with parchment paper. Place a round piping tip into a pastry bag (an Ateco 809 tip is recommended) and tuck the bag down into the tip to block batter from running out.

Basic Macaron Shells

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Step 2

Pour the almond flour into a food processor and grind for 30 seconds. Add powdered sugar and process for another minute. Sift the almond-sugar mixture, removing all large pieces that won’t fit through a fine sieve.

Basic Macaron Shells

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Step 3

Beat the egg whites in a large bowl until they are fluffy, then add the granulated sugar and continue beating until the eggs form stiff peaks.

Recipes

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About

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About Macarons

Macarons are all the rage in Paris, where flavors range from classically simple to outrageously modern. We'll let you in on a little secret: you don't need to travel to Paris to enjoy these dainty little sandwich cookies - create your own macarons at home that will rival those from Laduree and Pierre Hermé.

Macarons start with the same base recipe, so if you've never made macarons before, we suggest you read the Getting Started section. Once you're familiar with the process of macaron-making, explore the Recipes section to select a project, then follow along with videos and photos to see how your recipe is progressing. Share your comments and view the suggestions of others Chef's Notes. If the dish went over well - or completely flopped - make sure to share your story.

Once you've mastered macarons, the possibilities are endless: match cookie flavors with various fillings, add powdered food coloring to your meringue for a dramatic presentation, or using dry ingredients to coat and add texture to your cookies. The atmosphere of a Parisian sidewalk café is only as far as your own kitchen.

Like iMacaron? Use the xml feeds to create your own recipe book. Or help us port the program to other foods such as pizza, bread, cheese, charcuterie - you name it.

Credits

Stephanie Stiavetti, Whit Anderson, Ivan Barrios, Ben de Jesus, Lisa Pickoff-White