The Fundamental Ingredients of the French Macaron
A classic French macaron is a delicate, meringue-based sandwich cookie known for its smooth shell, ruffled "foot," and soft, chewy interior. The construction of this elegant treat relies on four primary ingredients, each playing a crucial role in achieving the desired texture and appearance.
Almond Flour
This is the key ingredient that provides the macaron with its signature texture and nutty flavor. It is made from blanched, finely ground almonds. Sifting the almond flour with powdered sugar is an essential step to ensure a smooth, lump-free batter. Using a food processor to briefly pulse the almond flour and powdered sugar together before sifting can help achieve an ultra-fine mixture, which is critical for a flawless shell surface. The presence of fat in the almond flour, while necessary for flavor, requires careful handling to prevent the mixture from becoming oily.
Egg Whites
Egg whites are the foundation of the macaron's meringue base, providing the lift and structure for the shells. Many bakers recommend 'aging' egg whites by separating them and allowing them to rest at room temperature for a period, which is thought to improve their whipping ability by allowing some water to evaporate. The egg whites are whipped to stiff, glossy peaks, a state where the protein molecules have created a stable matrix to trap air. Any trace of fat, such as egg yolk or oil from equipment, can prevent the egg whites from whipping properly.
Sugars
French macaron recipes typically use two types of sugar: granulated and confectioners' (powdered) sugar. The granulated sugar is added gradually to the whipping egg whites to create a stable, shiny meringue. The confectioners' sugar is combined with the almond flour, adding sweetness and bulk to the finished product. The specific ratios of these sugars are a key factor in determining the final macaron texture.
Color and Flavoring
For visual appeal, food coloring is often added to the batter. Gel or powdered food coloring is preferred over liquid, as the latter can add excess moisture and alter the batter's consistency. Flavor extracts, fruit powders, or zest can also be added, but must be chosen carefully to not disrupt the delicate balance of the batter.
The Anatomy of the Coconut Macaroon
In stark contrast to its French cousin, the coconut macaroon is a dense, chewy drop cookie characterized by its shaggy, golden-brown exterior. The ingredient list is typically much simpler and the preparation less delicate.
Shredded Coconut
This is the primary ingredient and defines the macaroon's chewy texture and tropical flavor. Both sweetened and unsweetened coconut can be used, with sweetened condensed milk sometimes added for moisture and sweetness.
Egg Whites
Similar to macarons, egg whites are beaten to provide some structure, but the process is less critical than for the delicate French shells. The egg whites bind the coconut flakes together into a cohesive mound.
Sugar and Binding Agents
Sugar is added to sweeten the macaroon. Some recipes use sweetened condensed milk, which also acts as a binder, while others rely on a simple sugar and egg white mixture. Flour or cornstarch may sometimes be included, but are not always necessary as the coconut itself provides a lot of structure.
The Macaron-Making Process
Achieving perfect French macarons requires precise technique, especially during the mixing stage known as "macaronage." After the stiff meringue is created, the dry ingredients (sifted almond flour and powdered sugar) are folded into the meringue until the batter reaches the ideal consistency, which is often described as flowing like lava or forming a slow ribbon when drizzled from a spatula. Overmixing can deflate the batter, resulting in flat, brittle shells, while undermixing can lead to bumpy or cracked surfaces.
Once piped, the macarons are left to rest at room temperature until a "skin" forms on the surface. This resting period, which can take 30 to 60 minutes or longer depending on humidity, is essential for preventing cracks during baking and helping the iconic "feet" to develop. They are then baked at a low, precise temperature, typically around 300°F (150°C).
Common Macaron Fillings
- Buttercream: A classic, creamy filling that can be flavored in countless ways.
- Ganache: A rich, velvety blend of chocolate and cream, perfect for chocolate lovers.
- Fruit Jams and Curds: Offer a tart, fruity contrast to the sweet shells.
- Caramel: Adds a sweet, buttery depth to the cookie.
Comparison: French Macarons vs. Coconut Macaroons
| Feature | French Macaron | Coconut Macaroon |
|---|---|---|
| Primary Ingredient | Finely ground almond flour | Shredded coconut |
| Texture | Crisp exterior, chewy interior | Dense, chewy, and moist |
| Appearance | Smooth, flat top with ruffled 'feet' | Irregular, rounded mound or dollop |
| Preparation | Delicate and precise; requires proper meringue and 'macaronage' technique | Less complex; ingredients are simply mixed and baked |
| Fillings | Sandwiched with buttercream, ganache, or jam | Typically a solid cookie, sometimes dipped in chocolate |
Conclusion
The question "what are macaroons made up of?" reveals a fascinating culinary distinction. While both French macarons and coconut macaroons begin with egg whites and sugar, their unique core ingredients—finely ground almond flour versus shredded coconut—propel them down entirely different culinary paths. One becomes a delicate, precision-baked sandwich cookie, while the other is a rustic, chewy mound. Understanding these ingredient and technique variations is key to appreciating the unique qualities of each dessert. For those looking to master the art of the French variety, careful measurement and meticulous preparation are paramount.
The Right Tools for Macaron Success
- A kitchen scale for precise ingredient measurements.
- An electric mixer (stand or hand) with a whisk attachment for making the meringue.
- A large rubber spatula for performing the macaronage technique.
- A piping bag fitted with a round tip for uniform shells.
- Silicone baking mats or parchment paper for baking.
- An oven thermometer to ensure accurate temperature control.
For more detailed information on French patisserie techniques, consider resources like those at Le Cordon Bleu.
