choco macarons

Perfect measurements for making small batch of French macarons

Baking macarons is an art and requires attention to measurement which often goes unnoticed. Macarons are one of the trickiest French confectionery to bake that I have come across. If you are a baker, you know why being precise with measurements is essential. That’s precisely one of the reasons why we love baking. Be precise and get good results. 

In this article, I am going to share a fail-proof recipe which will help you to make the smallest batch possible with just one egg white. The best part about this recipe is that it helps save a lot of ingredients being wasted. Since it’s on another level of baking, you get to practise making these cute little burgers Macarons filled with buttercream a lot to set your hand and deliver consistent results.

When I started making macarons, I encountered several problems like being too chewy, not getting the wrinkled uplift, or being too hard. The most annoying bit was that it was too difficult to troubleshoot why or how things turned out against you. You can read our macaroon troubleshooting guide here. Any recipe that I followed was very difficult to get the measurement right as all of the recipes say the number of egg whites where it should be mentioned in grams to be specific. Eggs are available in different shapes and sizes which can mess up your all the hard work. Then I followed a recipe shared by My Mind Patch

I really loved the way the recipe is described as it made my life so easy and turned the nightmare of making macarons into a beautiful reality.

So if you are just starting to make macarons and especially during the lockdown, this could be your thing to try. You have all the time to get a perfection in baking one of the most skillful items, Macarons.

To make a small batch of macarons and especially if its your first time, my suggestion would be to go with one egg recipe.

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Macaron Recipe with one egg white:

Don’t forget to have a measuring scale ready.

We will start everything with the weight of egg white and accordingly we will obtain weights of other ingredients. 

Egg white: x 1

Fine/Castor sugar: x 1

Blanched Almond powder: x 1.17

Powdered sugar: x 1.33 + 5 grams

So for example: 

For egg white weight = 36g

Your macaron recipe will be as follows:

Egg white = 36 x 1 = 36g

Fine/Castor sugar = 36 x 1 = 36g

Blanched Almond powder = 36 x 1.17 = 42g

Powdered sugar = 36 x 1.33 + 5g = 53g

If you want to make it less sweet: Instead of adding extra 5g sugar of Powdered sugar, add 5 g to blanched almond powder. Another way to cut down sweetness is by using less castor sugar. I normally keep it to 25g for small batches. The above measurements can yield 6-7 macarons.

I made chocolate macarons using coco powder for colour and for cream filling. I topped it with some chocolate sauce for some extra flavour. 🙂

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Steps to bake perfect macarons:

  1. Mix blanched almond powder and powdered sugar in a food processor to keep the mixture lump-free. Sieve the mixture to ensure a finer texture. Do not skip sieving part as it is important to make your macarons top surface smooth and silky.
  2. In another bowl, whip the egg white till soft peak stage. Start adding castor sugar, in a few batches while you are beating the egg white at low speed. After adding the last batch of fine sugar, increase the mixer speed to medium high.
  3. When the meringue is about to reach a stiff peak stage, reduce the speed and check regularly. Overdoing can also ruin your batter.
  4. Add the dry ingredients through a sieve.
  5. Fold the dry ingredients properly using spatula. Make sure no air bubbles are left and you get ribbon like consistency in the batter.
  6. Pour the batter into a piping bag and start pouring into the macaron sheet or parchment paper.
  7. Bang the macaron tray a few times to get rid of any air bubbles.
  8. Let it dry for sometime (Usually half an hour) so you get a nice dry layer.
  9. Preheat the oven to 160 degrees and bake it for 20-25 mins. (The over settings will vary from oven to oven)

Once it’s baked, let it cool down. For the filling, you can use cocoa powder for a chocolate flavor, Nutella, or fruit jam as a quick alternative. We will be sharing how to make buttercream which is used for macaroon filling. Until then, try these gluten free french macarons. Do share your comments below so we know how you are getting on with macaron baking.

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