Modern Baking

Macarons

1. The formula provided divides the macaron production into two stages. In stage one, combine the almond flour, confectioners’ sugar and cocoa powder and sift.
Click the next image in the sequence for the next step in this design.

2. Add the dry ingredients and food coloring to the egg whites. Mix until fully incorporated; cover with plastic and set aside. The red coloring enhances the chocolate color, deepening the hue from a grayish shade to a rich brown.

3. For stage two, combine the sugar, water and liquid red coloring. Use induction heat to bring the sugar syrup to 240°F. Induction heat produces a constant temperature, eliminating the heat variation common in gas or electric stove tops.

4. When the sugar syrup reaches 235°F, begin whipping the stage two egg whites on high speed. Once the sugar syrup reaches 240°F, slowly add it to the egg whites while continuing to whip.

5. Whip the batter on high speed for five minutes until it forms peaks on the beater. Relying on temperature and time helps keep the macarons consistent from batch to batch.

6. Slowly add the egg whites to the stage one dough until fully incorporated. Then, mix by hand to remove the air. If undermixed, the batter will be too meringue-y, if overmixed, the macarons will be too flat. The batter should fall off the spatula like a

7. Allow the batter to set until a lip forms around the outer edge.

8. Use No. 7 tip to pipe quarter-size discs on a parchment- covered sheet pan. Hold the tip straight up and just above the pan so the tip is never buried in the batter. This helps produce the desired dome shape. Tap the bottom of the pan, and let set for

9. Bake in a rack oven at 300°F for 6½ minutes. Open the vent and bake for another 6 minutes. The perfect macaron has a thin, crispy outer shell and a soft interior. The top should be a perfect dome.

10. To create the featured wedding cake, use a variety of autumn-hued macarons in different flavors.

11. Begin the four-tier cake by icing the bottom 16-in. round layer, and add the supports.

12. Stack an iced 12-in round on top of the bottom tier. Use tip No. 12 to pipe a simple bubble border at the base of both tiers.

13. Begin placing the macarons in a swooping pattern on the bottom two tiers, using the different colors at random. The icing on the cake should hold the macarons in place without any additional icing as adhesive.

14. Place the 9-in. and 6-in. tiers on the cake, and use tip No. 12 to pipe the bubble bottom borders.

15. Add more macarons on the top two layers to continue the swoop started on the bottom.

16. Top the cake with berries and fresh flowers.

Do you have one of the best retail bakeries in the nation or would like to nominate someone who does? If so, submit your application for Modern Baking's 2012 Retail Bakery of the Year. Applicants will be judged on management systems, product quality, training programs, merchandising and marketing plans, sales and industry service. The winner will be featured in Modern Baking magazine. Applications for the 2012 Retail Bakery of the Year must be received by May 30. Click here for the application.

In this Issue

Current Issue

The Baking Blog


Katie Martin	Maggie Hennessy

Check out The Baking Blog for Modern Baking editors' posts from the recent Euorpain and Atlantic Bakery Expo shows.

Find new equipment, ingredients and supplies for your retail, in-store, foodservice or specialty wholesale bakery while keeping up with the latest contact information, product lines and services for your business. View the home page here

The Baking eNewsletters

Read the latest news, hottest trends and brightest ideas that affect the wholesale and retail baking industries. View the archives

Upcoming Events

Dairy-Deli-Bake 2012
June 10-12, 2012
International Dairy-Deli-Bakery Association
New Orleans
608/310-5000

www.iddba.org

Resources

Associations

Classifieds

Photo Galleries

Social Media

Favorites

MeetingsNet

Product Information

Visit our online resource to find products and services offered by advertisers featured in Modern Baking magazine.

Past Issues

Looking for a particular issue of Modern Baking? Use the dropdown menu below to assist you in your search.