French Pistachio Macaron Cooking Essay

Baking the perfect French Macaron is often not easy, especially if you are attempting for the first time. Understandably, the process of morphing Macarons from the initial dough stages to deliciousness is a demanding, rather hard process that requires plenty of time and preparation. Without adhering to the right procedures, the macarons may turn out too burnt, too thick and in some instances, too flat and hardened. The process of baking French pistachio macarons doesn't, however, have to be tedious and frustrating. The process outlined herein highlights steps that make the experience of making macarons, with a spot-on mixture of sultry, butter and dough and oozing with chocolaty goodness fun and unforgettable. Baking chocolate chip cookies is a simple process full of fun, using essential ingredients and home supplies.

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While everyone has unique preferences on particular types of macarons, playing around with available supplies and ingredients can tweak the ideal, much-desired French macarons, making it thinner, fluffier, and chewier. To transform slimy dough, to savory, fluffy and chewy deliciousness, start the process a day to the actual baking day by cracking three eggs and preserving the egg whites in an airtight container, aging them overnight. My first experience was characterized by an embarrassing experience where I missed a few steps ending up with under-mixed ingredients, longer baking time, cracked and browned macarons that stuck on the baking sheet! However, my mother turned the experience of baking chocolate cookies into a remarkable retreat using the process outlined herein. As you'll come to realize, there is nothing sweeter compared to the fluffy French pistachio macarons prepared at home. To enjoy a perfect batch of fresh French macarons, one ought to start off by gathering up all the required ingredients as listed herein. Besides, it is advisable to place your egg white in a container of warm water for 10-15 minutes. To create a fluffy, sweet and savory French macarons, 200g of confectioner sugar is necessary as well as three large eggs, 125g of finely-milled pistachio flour and cup of granulated sugar, most preferably 30g or two teaspoons. Lastly, ensure that a teaspoon of salt, Raspberry buttercream, 1/4teaspoon of tartar cream, and 150g of fresh raspberries sieved to extract 4tbsp juice are in plain sight. Noteworthy is the point that the baking process requires that all ingredients be present somewhere accessible from the cooking station.

The subsequent stage entails mixing all dry ingredients into the egg whites, taking care not to under-mix the ingredients to avoid lumpy and cracked macarons or over-mix which may result in flat macarons with no feet! The next step entails pre-heating the oven (preferably conventional) to 300F degrees. In the next level, it is advisable to beat the egg white until it foams then add salt, the cream of tartar and white granulated sugar for 7-10minutes after which you whip the mixture and add the raspberry juice. Upon sifting the almond flour and sugar, discard the lumps from the flour for a smooth-topped macaron. With 65-75 strokes, fold the sugar/flour mixture into the egg white mix, then transfer the batter to the available or most preferred pastry bag. At this point, it would be prudent to pipe out 1-inch rounds of the dough mixture into the baking sheet which should be lined with parchment paper. The subsequent step entails tapping the pan hard 3-4 times to ensure the air bubbles are fully released, preventing macaron tops from cracking. For those individuals who find rounder and smother macarons appealing and somewhat satisfying, it would be prudent let the patches to sit out for one hour, allowing them to dry before hitting the oven. At this point, the rounds should have a tacky touch without necessarily sticking to fingers.

Now the rounds are ready to be transformed from dough to fluffy, savory and sweet French pistachio macarons. Bake for 20 minutes and ensure that you don't under-bake even if they seem well-cooked; this will help avoid any sticky scenarios. Meanwhile, it is at this stage that the butter should be whipped with an electric mixer until fluffy and pale, while slowly adding sugar and the raspberry juice. The mixture should then be transferred to a pastry bag fitted with a 1/4inch tip. Reversing the macaron shells on their sides, pipe small amounts of filling on either of them and top them to form your desired macarons.

Conclusion

By now, the experience of baking French pistachio macarons will have been transformed from a somewhat embarrassing and challenging experience to a fun, expert baking exercise. All one needs to prepare a truly fulfilling treat of French macarons entails the ability to keenly monitor the multiple ingredients in their correct measure, the time element and of course the inner desire to learn how to bake and have fun while at it!