My love for the French Macaron started a few years ago when they began appearing on baking blogs in North America. In France they experienced a rise in popularity for almost twenty years although they have been around since the late 1700s . What first caught my attention was they come in many different colours, flavours and are oh so pretty.
This confectionery is characterized by its smooth, domed top, ruffled circumference (referred to as the “foot”), and flat base. The fillings can range from jams, ganache, or buttercream. Some classic flavours include chocolate, raspberry, pistachio and coffee while modern flavours include more unusual ingredients such as olive oil, green tea and rose water.
There are many recipes for the macaron and they have earned a reputation for being difficult to make. Entire books have been dedicated to the art of making the macaron which offer tips on flavouring the meringue shell, various filling formulations and how to achieve the perfect tint of colour.
I have a recipe that for the most part delivers perfect macaron shells every time if you follow these important rules
1. If it is pouring rain or super humid don’t even try
2. Sift your almond flour before you use it then run through a food processor and sift it again
3. When piping your macaron shells make sure your pastry bag is directly above the baking sheet otherwise your shell may bake lopsided
4. Once piped let your macaron set until they form a slight crust before baking. This will help with the formation of feet