Macarons with all purpose flour // Butter cream with egg yolk (Mousseline cream)

Summary

This video script offers a detailed guide to making flour macarons, highlighting the importance of batter consistency, egg whites' stiff peaks, and oven temperature. It shares tips on macaronage, the folding process, and drying the shells before baking. The script also includes a recipe for Mousseline cream and chocolate ganache filling, providing solutions for common issues like sticking macarons and underbaking. The host's personal trials and family's acceptance of the wheat-based recipe add a relatable touch, making it an engaging tutorial for both beginners and experienced bakers.

Takeaways

• 🍳 First attempts at making flour macarons may not be successful due to the need to find the right batter consistency, oven temperature, and baking time.
• 🥚 The recipe starts with separating 2 large eggs into whites and yolks, with yolks reserved for buttercream.
• 🍬 Egg whites are beaten with granulated sugar in three batches to create a stiff meringue, with optional food coloring added for a desired hue.
• 🎨 The final meringue should be shiny and stiff, with a low-speed whip to ensure this texture.
• 📏 A mixture of all-purpose flour and powdered sugar is combined to form the macaron batter, which initially appears rough.
• 🔁 The macaronage process involves spreading and folding the batter until it is smooth, shiny, and flowing, with care not to overwork it.
• 🕒 The batter should be left to rest at room temperature to dry the surface, which takes approximately 40 minutes to an hour.
• 🔥 Baking is done at a preheated temperature of 285 ℉ (140°C) for 12-14 minutes, with adjustments made based on individual oven performance.
• 🍰 The macaron shells should be left to cool completely in the pan before being filled with mousseline cream.
• 🍫 Mousseline cream is made by cooking a mixture of sugar, corn starch, and milk with egg yolks, then adding vanilla extract and butter, and finally combining with softened butter.
• 🎁 The filled macarons can be presented as a gift, with an optional chocolate ganache filling for variety.

Q & A

What is the first step in making flour macaron shells?

The first step is to separate 2 large eggs into whites and yolks, with the yolks being reserved for making buttercream.

How many batches should you add sugar to the egg whites when making the meringue for flour macarons?

Sugar should be added in 3 batches to the egg whites while beating until stiff peaks are reached.

Can you add food coloring to the meringue for flour macarons? If so, when should it be added?

Yes, you can add food coloring to the meringue, and it should be added after beating the egg whites to stiff peaks.

What is the key point to achieve a stiff meringue for flour macarons?

The key point is to whip the egg whites and sugar mixture until stiff peaks are formed, and then whip at low speed for about 1 minute to create a shiny, stiff meringue.

What ingredients are needed to make the dry mixture for flour macarons?

70 g of all-purpose flour and 110 g of powdered sugar are needed for the dry mixture.

What is the macaronage process in making flour macarons?

Macaronage is the process of working the batter until it is smooth, shiny, and flowing, which involves spreading the batter on the wall and gathering it back together, repeated 3 times.

Why should you not over-fold the flour macaron batter?

You should not over-fold the batter because flour macaron batter tends to become thin quickly, and over-folding can lead to a watery consistency.

What is the recommended nozzle size for piping flour macaron shells?

A circular nozzle of 1 cm or less is recommended for piping flour macaron shells.

How long should you let the piped macaron shells dry at room temperature before baking?

The macaron shells should be left to dry at room temperature for about 40 minutes to 1 hour.

What is the recommended oven temperature and time for baking flour macarons?

The recommended oven temperature is 285 ℉ (140°C), and the baking time is about 12 to 14 minutes.

How can you tell if the flour macaron batter has reached the correct consistency before baking?

The batter should fall without breaking and maintain its shape for at least 15 seconds, indicating the correct consistency.

What is the purpose of making Mousseline cream for the macaron filling?

Mousseline cream is used as a filling for macarons, providing a creamy and rich texture that complements the macaron shells.

What are the common issues that can occur during the baking of flour macarons, and how can they be addressed?

Common issues include the macarons sticking together due to thin batter spreading, or having a crispy top but underbaked chewy inside. These can be addressed by ensuring proper batter consistency and adjusting baking time and temperature as needed.