French macarons – those cute little bite-sized treats that seem to be a nemesis for many bakers. Have you ever tried to make macarons but struggled with the macaronage technique or you’re just unsure how your batter should look before you start piping your shells?
In this video, I will walk you through how to make French macarons using your stand mixer for the entire mixing process. Yes, that’s right. No more achy arms if you usually macaronage by hand! Macaronage is key to achieving a full macaron that develops feet while it bakes and this method shows you how easily it can be achieved just by using your stand mixer.
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Key moments in this tutorial:
~ Intro to perfect French macarons 00:00
~ Ingredients 00:10
~ Sift the dry ingredients 00:27
~ Making the macaron batter 01:27
~ Adding the dry ingredients 04:05
~ Macaronage stage 05:33
~ Piping the macaron shells 06:48
~ Remove air bubbles 08:36
~ Baking 08:52
~ Adding filling 09:10
~ Adding the tops 10:46
~ Macaron recap 11:03
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Ingredients:
100g icing sugar
100g almond flour
80g egg white
80g sugar
3 tbsp jello powder (optional for flavouring)
My video will walk you through the recipe and how to get great results when you make French macarons and is jam packed with hints and tips.
Here’s a few to get you started:
1. I don’t age my egg whites. I know, it’s a shocker and goes against everything you’ve probably read but I’m the sort of baker that decides to make something on a whim so I don’t have time to age them. In fact, I always use carton egg white that I can grab right out of my fridge when I want to make macarons as I just find it so much easier to work with and it means that I don’t have a ton of egg yolks hanging around either.
2. Oven temperature, humidity levels and the baking pans you use are key. Macarons are picky and can react very differently in different climates. I always make sure the humidity in my kitchen is less than 50% whenever I want to make macarons. A small dehumidifier can really help if you live in a warmer climate and I usually put mine on for at least an hour before I start the process. The temperature and timings I mention in the video are what work for me so you might need to play around with them to suit your oven and baking pans but it’s certainly a good starting point.
3. You CAN absolutely use your stand mixer for the entire process. Traditionally, the macaronage stage is done by hand and can be time-consuming so as someone who has a long-term shoulder injury, I needed to come up with a better solution and have tested this method on both my French and Italian macaron recipes with great success. The key is less is more if you’re using your stand mixer so don’t over mix. No more than a minute on stir is all it takes.
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PERFECT FRENCH MACARONS recipe | stand mixer macaronage method