How do you achieve the chewy texture of a macaron, and why do they need to 'rest' before baking?

Question

How do you achieve the chewy texture of a macaron? Learn why they need to 'rest' before baking to develop their characteristic 'feet'.

Answer 1

The chewy texture of a macaron comes from the proper ratio of almond flour, sugar, and egg whites, along with the development of a skin during the resting period. Resting allows a skin to form, which is crucial for the signature 'feet' and chewy interior.

Detailed Explanation:

Achieving the perfect chewy macaron texture is a delicate balance of ingredients and technique. Here's a breakdown:

1. Ingredient Ratios: The foundation of a chewy macaron lies in the precise ratio of almond flour, powdered sugar, granulated sugar, and egg whites. Too much or too little of any ingredient can drastically affect the final texture. Recipes typically call for equal parts almond flour and powdered sugar, a smaller amount of granulated sugar for the meringue, and aged egg whites.

2. Macaronage: This is the process of folding the meringue into the almond flour and powdered sugar mixture. It's crucial to achieve the right consistency – a batter that flows slowly and ribbons off the spatula. Under-mixing will result in lumpy macarons, while over-mixing will create a flat, runny batter.

3. Resting Period: After piping the macarons onto baking sheets, they need to rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This skin is essential for the formation of the 'feet' – the ruffled edge at the base of the macaron. The skin prevents the macarons from cracking during baking and contributes to the chewy interior.

4. Baking Temperature and Time: Baking at the correct temperature (typically between 275°F and 325°F) for the appropriate time is crucial. Under-baked macarons will be sticky, while over-baked macarons will be dry and brittle. The ideal baking time varies depending on the oven and macaron size.

5. Aged Egg Whites: Using aged egg whites (separated from the yolks and stored in the refrigerator for 24-72 hours) helps to reduce the moisture content, leading to a more stable meringue and a better macaron structure.

Pro Tip:

If your macarons are cracking during baking, it's likely that they haven't rested long enough to form a proper skin, or your oven temperature is too high. Try resting them for a longer period or lowering the oven temperature slightly.