I have never made a macaron. At least I hadn’t until today. I’m not into meringue and, frankly, they have to be made perfectly and I’ve never had the confidence that I could make them perfectly on the first try.
I looked at a lot of recipes and methods and for something as perfect as the mighty macaron, I referred to my Bouchon Bakery cookbook (which I’m slooooowly baking my way through). I’m sure I’ve mentioned before how precise the recipes are and how perfect the products are — so why would I look anywhere else?
I followed this recipe to the T, so I won’t reproduce it here. It’s Thomas Keller and Sebastien Rouxel’s work, and I won’t give that away for free. Just my pictures and some notes on why you can produce a perfect macaron on the first try.
There are a couple of things in this method that makes it different from others.
For one, the almond flour and powdered sugar are sifted together before combining them with half of the egg whites that aren’t even whipped (!!!!!).
The other half of the egg whites are whipped and the sugar is added slowly as a hot syrup (crazy, right???).
But this method works. Do you see my pictures? There were no cracks or bumps or anything ugly (I’ve seen some pretty bad ones out there on the interwebs).
Pick up the recipe if you ever have a need to make macarons.