Macarons can be a challenging recipe to make, especially at high altitudes. Here is a recipe and some tips to help you make macarons successfully at high altitude.
High Altitude Macaron Recipe:
Ingredients:
1 3/4 cups almond FLOUR
2 cups confectioners' SUGAR
1/2 teaspoon cream of TARTAR
4 EGG whites, room temperature
1/4 cup granulated SUGAR
Gel food coloring (optional)
Directions:
Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
In a food processor, pulse the almond flour and confectioners' sugar together until well combined. Sift the mixture into a large bowl.
Add the cream of tartar to the egg whites and beat with an electric mixer on medium-high speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.
Add the almond flour mixture to the egg white mixture and fold together gently with a spatula until the mixture is smooth and glossy. If desired, add a few drops of gel food coloring and fold in until evenly distributed.
Transfer the mixture to a piping bag fitted with a 1/2-inch round tip. Pipe the mixture onto the prepared baking sheets in 1 1/2-inch circles, leaving about 2 inches between each circle.
Let the macarons sit at room temperature for 15-30 minutes, or until a skin forms on the surface and they are no longer sticky to the touch.
Bake the macarons for 12-15 minutes, or until they are set but not browned. Let them cool completely on the baking sheets.
Tips for High Altitude Macaron Success:
Use room temperature egg whites: Room temperature egg whites whip up better than cold ones, so make sure to take them out of the fridge at least an hour before you start.
Measure your ingredients carefully: Macarons require precise measurements, so use a kitchen scale to weigh your ingredients instead of measuring cups.
Use almond flour or finely ground almonds: Almond flour is preferred for macarons because it has a consistent texture and produces a smooth macaron shell. If you can't find almond flour, you can grind blanched almonds in a food processor until they are very fine.
Sift your dry ingredients: Sift the almond flour and powdered sugar together to remove any lumps and ensure a smooth texture.
Whip your egg whites to stiff peaks: This is important to create the structure and lift for the macaron shells. Make sure to add the sugar gradually and continue to whip until you have stiff peaks.
Fold the dry ingredients into the egg whites gently: Be careful not to overmix or undermix the batter. The batter should be smooth and flow like lava.
Use a piping bag with a round tip: This will help you pipe uniform circles onto your baking sheet.
Tap your baking sheet: Tap the baking sheet on a flat surface several times to remove any air bubbles and help the macarons spread evenly.
Let the macarons rest before baking: Let the piped macarons rest for 20-30 minutes before baking to develop a smooth shell.
Bake at a low temperature: Bake the macarons at a low temperature, around 300°F (150°C), for 12-15 minutes. They should be dry to the touch but still have a slight chewiness.
Match the macaron shells: Match the shells in pairs based on size and shape before filling them.
Fill and store the macarons properly: Use a piping bag or spoon to fill the macarons with your desired filling. Store the filled macarons in an airtight container in the refrigerator for up to five days, or freeze them for longer storage.
With these tips and some practice, you can create beautiful and delicious macarons at home.
Visit my website for additional tips and tricks at altitude...In the meantime....
Ensuring your oven's temperature is accurate is essential for successful baking and cooking.
An oven thermometer is key to achieving this accuracy.
For baked goods and meats, checking internal temperature with a food thermometer is crucial.
Investing in a reliable thermometer is a wise choice for precision in cooking and baking.
Without accurate temperature measurements, the quality of your cakes or dishes could suffer.
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Your macaron recipe is in cups/tsp, yet the tips say to weigh the ingredients rather than using cups? Also your recipe says to bake at 325F rather than the 300F recommended in the tips. I’m at 7,000 ft altitude and all my macaron attempts have been colossal failures. Colleen in Castle Rock.