How to Make Macarons | Bake It Up a Notch with Erin McDowell

almond flour

🥗Healthier: ground oats

💰Cheaper: sunflower seed flour

Ground oats are lower in fat, while sunflower seed flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat, while margarine can be more budget-friendly.

Welcome to the episode and introduction to macarons.

Discuss the importance of equipment for making macarons.

Mention the need for an electric mixer with a whip attachment for meringue.

Explain the importance of sifting dry ingredients multiple times to aerate them.

Use silicone spatulas for mixing, preferably with a wider head for efficient folding.

Prepare pastry bags and piping tips for piping macarons.

Use mixing bowls for mixing the macaron batter, preferably transferring to a larger bowl for more room.

Use flat baking sheets to prevent warping of macarons during baking.

Use parchment paper or silicone baking mats for piping macarons, with optional stencils for guidance.

Discuss the basics of macarons and the types of meringues (French, Italian, Swiss).

Opt for French meringue for simplicity in the process.

Explain the process of whipping egg whites to stiff peaks for meringue.

Fold dry ingredients into the meringue to achieve the ideal texture, referred to as macrinage.

Aim for a batter that flows like lava for piping.

Pipe small circles onto prepared baking sheets.

Let the piped batter sit to form a skin before baking.

Bake the macarons until firm and let cool completely before filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens