French Macarons Exposed
Join us as we explore this delectable treat!Episode Description
The French Macaron is a highly sought after, delectable treat. Join us as our host Dan DaRocha and Austin Archdeacon, an experienced baker and Sales Consultant at Erika Record Baking Equipment discuss how to produce these tasty little treats!
Metric Recipe
Egg Whites (Batch 1)
1.5 kg
Egg Whites (Batch 2)
2 kg
Almond Flour (Blanched)
5 kg
Confectionery Sugar
5 kg
Granulated Sugar
4.5 kg
Water
1 kg
Standard Recipe
Egg Whites (Batch 1)
3.3 lb.
Egg Whites (Batch 2)
4.4 lb.
Almond Flour (Blanched)
11 lb.
Confectionery Sugar
11 lb.
Granulated Sugar
9.9 lb.
Water
2.2 lb.
Methodology
Create Simple Syrup
Create simple syrup that will be used for the meringue. Heat both the water and granulated sugar to a temperature of 240°F (115.5°C). Avoid disturbing the mixture. Mixing can result in crystallization.
Sift Dry Ingredients
Sift both the almond flour and confectionery sugar into a large mixing bowl.
Add Egg Whites
Add the second batch of egg whites with your dry ingredients and proceed to mix using a Planetary Mixer (paddle attachment).
Make Italian Meringue
Whip the first batch of egg whites, once they begin to develop a peak, add the the simple syrup. Continue mixing until bowl feels like it has cooled down to the touch.
Fold Ingredients
Fold the meringue mixture into the almond flour mixture.
Deposit Batter
Deposit batter onto cookie sheets.
Rest Batter
Let deposited batter rest on the cookie sheet for approximately 20 minutes or until a shell forms on the deposits.
Bake
Bake at 293°F (145°C) for 4 minutes and then lower temperature to 266°F (130°C) for another 5 minutes.
Cool & Fill
Cool French Macarons to room temperature and proceed to create sandwiches with the filling of your choice.
Enjoy
Enjoy your freshly baked French Macarons!
About Erika Record Baking Equipment
Erika Record Baking Equipment is the leading manufacturer and distributor of retail/commercial bakery equipment. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. Our products include: bagel/bread/roll slicers, bread and roll systems, cake slicers, cookie presses, depositors, divider/rounders, mixers, sheeters/makeup tables, ovens, and more! For more information please visit: erikadev.mystagingwebsite.com.
Featured Equipment
If you are interested in any of the equipment depicted in today’s episode of Baker’s Insight, please click below to learn more, or call our sales office at: 800.682.8203.
MONO Epsilon
The Epsilon Tabletop Depositor is perfect for bakeries with confined spaces. Versatile and compact, this machine is suitable for a wide variety of products. Click here to learn more.
The V-Series Planetary Mixer
The Varmixer V-Series line of Planetary Mixers is finely crafted in Europe and offers an industry leading, robust planetary mixer in a variety of capacities. To learn more, click here.
MONO Electric Convection Oven
These MONO BX Electric Convection Oven is designed by bakers for bakers and ensures even baking throughout the entire oven. This oven also has a variety of available tray capacities. Click here to learn more.