Macaron why expensive

The traditional version, however, is made with an almond meringue on the outside and a filling which could include jam or cream via Money Inc. Although they are widely considered to be French, it turns out the origins of the macaron may actually be in Italy.

It is believed that this cook from Florence brought with him the recipe for the macaron. Even the name is traced back to Italian roots, with maccherone meaning "fine dough" in Italian. Perfect Pulverization The dry ingredients must be refined several times. The sugar and almond meal are further ground and passed through a sieve to ensure the softest, smoothest shells. Systematic Stirring Mixing the meringue with the dry ingredients is a balancing act: If you understir, you risk cookies with spikes or peaks; overstirring may make them flat.

Chefs say five minutes of folding by hand is ideal. Rounds of Waiting After aging the eggs, timing the steps and plowing through a piping marathon, many bakers watch the clock before putting the cookie sheets in the oven. A to minute resting time helps achieve the signature "foot" around the inner rim.

It's easier to mess up a macaron than it is to nail it on the first shot, especially since temperature and ingredient quality are two very important things. For starters, a macaron mat is useful in making sure that each cookie is the exact same size. Alternatively, you can trace in pencil a circular object that's similar to the circumference of a macaron on parchment paper, then flip it over - with the pencil side down - and fill in the circle with a pastry bag.

Every tool used to make macarons should be thoroughly cleaned because even the slightest imperfection can interfere in the baking process - so double-check all mixing bowls and spatulas. While baking, allowing the steam to leave the oven about halfway through can also help the macarons maintain their shape. The goal is to have proper 'feet' on the bottom, which is the slightly crunchy, crystallized bit that makes these cookies so recognizable.

When folding in ingredients - because one must fold, stirring is not an option - doing so gently is a great way to ensure that the macarons will be airy and light. In fact, the entire process should be thought of this way; the gentler, the better. The Spruce Eats has a great extensive guide on how to ensure that these cookies are baked to perfection.

Lastly, just have fun with them! Originally from New York, Katie is used to a fast-paced lifestyle. She got her personal start with writing in the second grade, and carried that passion with her until she won a spot in her high school's published poetry book - but not before becoming the News Editor and columnist for the high school newspaper.

In college, she majored in English Literature with an emphasis in Political Science, soaking up most creativity and method from one of the last professors to study under famed beat poet Allen Ginsberg. The more she wrote, the more she learned about the world and, more importantly, herself.