Weekend is the perfect time to enjoy dessert while sipping tea. There’re many dessert references that can be enjoyed at the weekend, one of which is Macaron. This typical French dessert made of egg white, sugar, usually almond paste. Many people says making Macaron is difficult, but you can try some of the tips below.

Egg White Tips

Egg white is very sensitive to other oils/fats. So, the bowl & mixer used to mix the egg must be clean & free of oil so that the meringues rise properly. You also need to pay attention to the temperature of the egg white which must be at room temperature. So let the white egg stand at room temperature for 30 minutes before.

Sift Dry Ingredients

For a smooth Macaron texture, sift almond flour, icing sugar and other dry ingredients. Make sure there’re no coarse grains remaining so that the Macaron doesn't become lumpy. Sifting all dry ingredients simply means breaking up any lumps that may have formed in it.

Baking Process

Grease the parchment paper with butter. After the batter is molded, tap the pan to remove any bubbles in the batter. Let stand for +/ 1 hour before baking until the surface of the Macaron looks dry. Macaron should not be baked too long because it will make the surface of the Macaron cracked.

Filling

If you want to fill with cream, wait for the Macaron at room temperature. As a filling, you can fill it with custard cream made with milk, egg, sugar, wheat flour, cornstarch, and Whip Topping Base which is added at the end of the mixed. The end result, this Macaron will be more tempting and delicious.

Those are some tips for making Macarons. Don't forget to follow the standard recipe to make Macarons. To purchase the Whip Topping Base as a Macaron filling, chat the admin at https://linktr.ee/richsindonesia. Stay tuned for more tips and tricks!