What is Macaron?
It is a type of pastry made from almond flour, egg white, and sugar. It is served with hazelnuts, chocolate, or fruit creams sandwiched between two shells. Originating in France and gaining worldwide popularity in recent years, it’s a well-known delicacy.
What Makes a Good Macaron?
– The outer shell should be thin, crisp, and yet sturdy. The interior should be soft, with a gap between the base and the shell. – It should have a shiny and smooth shell.
– The base should have a characteristic pitted texture known as the ‘foot,’ which should be uniformly formed.
– The internal texture should be slightly chewy.
Important Information for Macaron Texture
Achieving the desired macaron texture is reliant on the balance of the recipe. The water temperature used when making macarons is a critical factor and should be around 40-50°C.
Sugar: Affects the eating quality of the macaron and is a key ingredient that imparts the chewy characteristic.
Egg White Powder: One of the most influential inputs in forming the characteristic structure of the macaron. It contributes to the thinness and crispiness of the shell, and plays a role in achieving a smooth ‘foot.’
Almond Flour: Due to its high-fat content, it affects the product’s shape during baking and particularly influences the formation of characteristic taste in the final product.