Making Macarons

I love Macarons, in fact I love them so much that I would rather eat macarons than pie, ice cream and cake.  I’ve attempted to make macarons many a time and I’ve utterly failed each time.  Lucky for me, Pantry Magic came to the rescue.

Pantry Magic is a cooking and baking supply store in Kemang, South Jakarta. They sell all the kitchen tools and utensils you could ever imagine. On a regular basis, they have cooking/baking classes in their demo kitchen and this time it was macaron time. As soon as I got the email, I jumped to the occasion and signed up for it. I got a reply 10 minutes afterwards saying that the class was fully booked. I wanted to cry. Five minutes later another email brightened my inbox saying that a new class had been programmed.

I arrived to the class very eager and excited. The chef Odie Djamil was an excellent instructor who  taught us every step of the macaron making process. I learned why I had failed so many times! I had not been patient enough. It turns out you have to let the egg whites age before using them and once you pipe the macarons, you have to let them set for at least 45 minutes before putting them in the oven.

Here’s the recipe as provided by chef Odie.

Italian Meringue Macarons

Ingredients (For 35 macarons)

Egg Whites…………………………………..50 GR

Almond Powder………………………….….135GR

Icing Sugar………………………………….135 GR

Gel Food Coloring……………………………2 GR

Egg Whites (aged over night)…………..….50 GR

Sugar………………………………………..135GR

Water…………………………………………30GR

Directions

  1. Almond Paste. Sift Almond Meal and icing Sugar together in a bowl. Mix fresh whites and good coloring to make a paste until well combined and smooth.
  2. Sugar Syrup. Add sugar and water to saucepan. Place saucepan over low heat stirring until the sugar has dissolved. Increase the heat to medium-low and cook the mixture until it reaches 118 degrees C.
  3. Italian Meringue. Meanwhile, using a mixer add aged whites to a large bowl and beat until it has reached soft peak stage. Add the sugar syrup in a thin stream and beat on medium speed until thick and glossy. Continue to beat the meringue until it stiffs and is warm (not hot) to touch.
  4. Macaronage. Fold half of the meringue into the colored almond paste to loosen up the mixture. Then, fold through remaining meringue until combined.
  5. Piping. Place macaron mixture in piping bags. Pipe macarons in 2.4 cm circles onto lined baking trays. Tap the trays to remove any bubbles.
  6. Croutage. Leave the piped shells to set for at least 45 minutes or until the surface is no longer tacky to touch.
  7. Baking. Preheat over to 170 degrees C and place macarons into oven for 14-16 minutes. Leave macarons to cool on trays.
  8. Filling. Remove cooled macarons from trays, pair up shells and add filling in a circular piping motion. (Have fun filling them, you can use jams, caramel, buttercream, anything you can think of! )

You will have to excuse the fact that I don’t have any pictures of the finished product. I was quick to put them in the beautiful containers provided by pantry magic and as soon as I got home, my husband was quick to eat each one of them.

Any honorary jakartans who would like to sign up for the activities newsletter for pantry magic can do so on their website: http://www.pantry-magic.com/jakarta/.

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2 thoughts on “Making Macarons

  1. I totally agree Chef Odie is an excellent instructor! I took his class in Ranch Market Pondok Indah, we didn’t make macaron; but key lime tart & chocolate mousse instead. He was VERY patient answering all of the participants questions. There are also regular classes on Ranch Market, almost every day I think. Here’s the e-mail, in case you’re interested: arimbilifestyle@gmail.com

    • Thanks for the Tip on the cooking classes ! It is something I really really enjoy! And yeah, Chef Odi is amazing! He was an excellent teacher and super encouraging even when I felt my macarons looked horrible!

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