Macaron Making: Types, Shapes and Flavours

Macaron Making: Types, Shapes and Flavours

John Tabari

French or Parisian Macaron

 

What people often refer to as a ‘Parisian’ or ‘French’ macaron is the traditional recipe. That is, two meringue biscuits on top of one another with a sweet filling. Usually ganache, buttercream, smooth cream or caramel. They are easy to make but you must adhere closely to the recipe, otherwise they could end up with an undesirable appearance or texture. To make any variation of the macaron, you should first acquaint yourself with the basic recipe or alternatively if you dare you could book a class with MakMak's macaron making class in sydney

If not then read on!

 

How to make macaron shells:

 

  • Whisk egg whites until they form meringue. You will know you’re at this point when you lift the whisk out of the bowl and it leaves stiff peaks. Add any food colouring or flavour at this point.
  • Process almonds in a blender until smooth. You can also combine powdered sugar in the blender too. Sift this mixture well to get rid of any clumps.
  • Fold the sifted almond granules and powdered sugar into the meringue. Continue to fold until you achieve a shaving foam consistency.
  • Using a piping bag, pipe the mixture in the desired size onto baking sheets lined with parchment paper. Leave around an inch between each shell.
  • Tap the baking sheets firmly a couple of times to release any air bubbles.
  • Leave to stand at room temperature for 30 minutes until the shells form a skin.
  • Bake for 10-12 minutes at 325 F until they have risen and set.
  • Let them cool before adding the filling.

macaron making class

How to make a macaron buttercream filling:

  • Cream butter until it’s smooth.
  • Then mix in powdered sugar, vanilla and milk until fluffy.
  • Using a piping bag, pipe the filling onto one shell and gently compress both shells together.

 

Various fillings

 

You may want to change up your fillings depending on the flavour of the macaron whether sweet, savoury or a fruity flavour. For instance for a savoury macaron a common substitution for buttercream is cream cheese, which you can also make from scratch. You could get really experimental and see how smooth peanut butter or lemon curd work. Anything that has a thick, pasty consistency could work. But be sure to steer clear of ingredients with high moisture contents such as whipped cream or ice cream, as these will dissolve the shells. Make sure you’re gentle when adding a filling; they are delicate and pressing too hard could crush them.

 

 

Different Shapes

 

If you think that you’re a pretty skilled baker, or have mastered the simple macaron, try experimenting with different shapes. MakMak’s CEO Carlos the “Mak” daddy of macrons can give you your first steps in creating some amazing macarons with his macaron making class. If you’re game you could make animals, flowers or even other food shapes with macarons. Similarly, another Toronto baker, Christopher Siu creates macaron characters, including some faces you might recognise.

 

To make these macarons, follow the basic recipe. When it comes to piping out the mixture, you would need to pipe it into the desired shape. To achieve the desired colour, add food colouring in while you’re folding the dry ingredients into the egg whites.

 

Be careful though, these treats may end up being too adorable to eat.

 

Bonus: Macaroons

 

People often confuse macarons and macaroons, thinking that they’re the same thing. In fact, if you google ‘macaroon’ you will still see results for macarons. But macaroons are a coconut based sweet, which is chewy on the inside with a crisp exterior. They are quite different from the traditional French macaron. The Anglicised pronunciation of ‘macaron’ often lends to the confusion.

 

Start by mixing sweetened condensed milk, shaved coconut flakes and vanilla extract until well combined. Then whisk egg whites and salt, the way you would to get meringue. Add the two mixtures together and fold. Scoop small dollops of the mixture onto a parchment-lined baking tray. Then bake at 325 F for 25 minutes.

 

For some extra sweetness, dip the bottom of the macaroons in melted chocolate and then refrigerate for 10 minutes. Let the chocolate set and enjoy.

 

Macaron Troubleshooting Tips

 

Anyone who has attempted to make macarons will know that they don’t always turn out well. In fact, they often turn out less than perfect, since the margin for error could occur at any time throughout the baking process. Here’s what to look for if your macarons aren’t quite up to the Ladurée standard:

  • Peaks on the shell. This can happen when the dry ingredients were not sifted enough or the batter was under-mixed.
  • Cracked shell. This happens when the batter is overmixed.
  • Uneven Shell. The batter is too liquidy or under-beaten.
  • Too Crispy. The shells were left in the oven too long.



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3k

4.4 (298+)

Raw Vegan Cooking Class: Easy Dinners Recipes

date_range Your choice of time

location_on Margate

10 to 40

label $150

16k+

4.8 (26+)

Raw Vegan Brunch Cooking Class

date_range Your choice of time

location_on Margate

10 to 40

label $150

16k+

4.8 (26+)

Raw Vegan Meal and Dessert Cooking Class

date_range Sat 21 Sep at 11am

location_on Margate

10 to 40

label $150

16k+

4.8 (26+)

Mozzarella Cheese Making Class

date_range Your choice of time

location_on Sydney

10 to 50

label $89

22k

33k+

Pasta Masterclass

date_range Runs regularly

location_on Sydney

1 to 15

label $109

22k

33k+

Hand Made Gnocchi Making Class

date_range 28 Sep, 13 Oct

location_on Sydney

12 to 50

label $79

33k+

22k

Team Building Event - Japanese Cooking Class

date_range Your choice of time

location_on Bondi Junction

10 to 40

label $133

3k

Winter Warmers Cooking Class

date_range Your choice of time

location_on Margate

10 to 40

label $150

16k+

4.8 (26+)

Moroccan Cooking for Mindfulness

date_range Your choice of time

location_on Bondi Junction

5 to 16

label $185

1k

1k+

Food as Medicine Masterclass

date_range Contact for details

location_on South Melbourne

1 to 40

label $350

6k

8k+

Red Meat Masterclass

date_range Runs regularly

location_on Rose Bay

1 to 10

label $130

1k

Seafood Cooking Class

date_range Runs regularly

location_on Rose Bay

1 to 10

label $130

1k

Contemporary Aussie Cooking Class

date_range Runs regularly

location_on Rose Bay

1 to 10

label $130

1k

Corporate Healthy Cooking Challenge

date_range Your choice of time

location_on Byron Bay

10 to 40

label $275

6k

8k+

Private Pasta Battle Class

date_range Your choice of time

location_on Sydney

16 to 40

label $99

22k

33k+

Group Pizza Making Class

date_range Your choice of time

location_on Sydney

12 to 40

label $89

22k

33k+

Flaming Cheese Wheel and Wine Experience: Dee Why

date_range Runs regularly

location_on Dee Why

1 to 100

label $39

22k

33k+

Flaming Cheese Wheel and Wine Experience: Brisbane

date_range Runs regularly

location_on South Brisbane

1 to 100

label $39

14k+

Flaming Cheese Wheel and Wine Experience

date_range Runs regularly

location_on Surfers Paradise

1 to 100

label $39

5k+

2k

Pasta Making Masterclass

date_range Your choice of time

location_on Cammeray

5 to 12

label $120

5.0 (2)

Team Building Italian Cooking Class

date_range Your choice of time

location_on Cammeray

6 to 16

label $110 - $135

Two Day Intensive Cooking Class: Food as Medicine

date_range Your choice of time

location_on Byron Bay

1

label $2,997

6k

8k+

Private Food as Medicine Cooking Class

date_range Your choice of time

location_on Byron Bay

1 to 2

label $275

6k

8k+

Cocktail Making Class and Eats: Apertivo Hour

date_range Runs regularly

location_on Sydney

1 to 40

label $69

33k+

22k

Pizza Making Class with a Margarita

date_range Sat 26 Oct at 11am

location_on Sydney

12 to 40

label $89

33k+

22k

Japanese Osechi Vegan Cooking Class

date_range Sun 10 Nov at 11am

location_on Queens Park

1 to 6

label $110 - $120

Female Hormonal Health Workshop

date_range Your choice of time

location_on Brooklet

10 to 40

label $450

2k

Spanish Tapas Cooking Class

date_range Your choice of time

location_on Brooklet

10 to 40

label $285

2k

Superfoods Cooking Workshop

date_range Your choice of time

location_on Brooklet

10 to 40

label $275

2k

Pasta Making Class with Cannoli and Cocktails

date_range Contact for details

location_on Sydney

1 to 8

label $99

22k

33k+

Koji Making Master Class

date_range Contact for details

location_on Umina Beach

1 to 4

label $95

Miso Making Class

date_range Your choice of time

location_on Umina Beach

1 to 7

label $95

Lebanese BBQ Cooking Demonstration Class

date_range 24 Oct, 22 Nov

location_on Fairfield

1 to 80

label $60

18k

19k+

Lebanese Classics Cooking Demonstration Class

date_range Sun 20 Oct at 6:30pm

location_on Murrumbeena

10 to 80

label $60

18k

19k+

Italian Cooking Class - Ligurian Cuisine

date_range Your choice of time

location_on Cammeray

5 to 12

label $159

Pomegranate Dishes Cooking Demonstration Class

date_range Thu 14 Nov at 6:30pm

location_on Murrumbeena

1 to 40

label $60

18k

19k+

Middle Eastern Cooking Demonstration Class

date_range Thu 21 Nov at 6:30pm

location_on Murrumbeena

1 to 40

label $60

18k

19k+

Modern Middle Eastern Cooking Demonstration Class

date_range Fri 6 Dec at 6:30pm

location_on Fairfield

1 to 80

label $60

18k

19k+

Flaming Cheese Wheel and Wine Experience: Gasworks

date_range Runs regularly

location_on Newstead

1 to 30

label $39

13k

Pizza Masterclass - Gasworks

date_range 03 Nov, 17 Nov

location_on Newstead

1 to 35

label $69

13k

Vegan Sushi for Kids Workshop

date_range Sun 22 Sep at 10am

location_on Kingsford

1 to 10

label Free


Other stories by John Tabari


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