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.

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