Daughters of Promise November/December 2014 - Page 41

TIPS & TRICKS 1. USE ALMOND FLOUR, not almond aging them for at least 48 hours - the meal. This makes all the difference in the world. Almond flour is a little pricey, but well worth the extra expense for the quality of product it produces. 2. TRIPLE SIFT the almond flour and discard any clumps. Then, combine it with confectioners’ sugar and double sift. The more powdery your dry ingredients, the prettier and smoother your macaron shells will be. 3. HANDLE EGG WHITES with care. First, make sure that they have come to room temperature. Some recommend longer they rest, the better the protein will stretch when making meringue. Second, strain the whites to make sure there are no globs. Thirdly, make sure that everything coming into contact with the egg whites is squeaky clean. Any drops of oil, yolk, water, etc. in the mixing-ware will ruin your meringue. 4. MIX THE MACARON BATTER CAREFULLY and quickly. Underfolding will create puffy, cracked cookies, while overfolding will result in hard, flat ones. Flip spatula beneath batter while turning the bowl. The batter is done when it comes off the spatula ribbon-like, like lava, and appears somewhat viscous. Some estimate that it takes 65-75 turns of the spatula to achieve perfection. 5. ONCE THE BATTER IS PIPED onto the pans, allow it rest for at least 30 minutes before baking. The cookies should be “tacky” to touch, and not stick to your finger. 6. TAKE YOUR TIME. Because these cookies are so delectable, it’s tempting to rush the process. However, little details are the path to excellence. Allow the oven to preheat completely before baking, let shells cool before removing from pans, etc. -41-