“I can’t watch” I told my Mom, the Blog Monster.
I was teaching her to make macarons as part of my “practice run” before my first class at the Essential Ingredient in Sydney and she was piping a row of macarons.
Her piping, to put it nicely, was unique. I had to stop myself from grabbing the piping bag and do it myself.
This was more than two months ago and for three straight days before my first class my Mom and I were making macarons. Truth be told, when I first asked her if I could teach her to make macarons she refused. Like many people I knew, was terrified of making macarons. I thought to myself – if she could learn to make them, any one else could.
Okay, backtrack a little bit. You must be wondering why I was going to teach a macaron class at the Essential Ingredient. After all, I never went to pastry school, nor worked in a professional kitchen. My only qualification was this: In the last four years I must have held the world record for the most failed macaron attempts. I read all the blogs, bought all the books, went to all the courses and finally – kilos of almond meal and rivers of tears later, I woke up thinking “they aren’t that hard to make after all!”
So here I was trying to teach my Mom the subtle art of macaron making but the problem is she wanted step by step instructions.
“How many times do I fold the batter?” she asked.
“How many minutes before the macaron shells dry?” she asked.
“How many minutes in the oven?” another question.
“It depends.” I told her.
If you’ve made these little treats before, you will know that making macarons is as much science as it is an art. You need to be meticulous about weighing your ingredients and methodical about finding the right oven temperature that works for you (every oven is different). At the same time there a certain artistry in knowing when your macaron batter has reached that “desired consistency”.
“I’ll never be able to make them!” My mom whined. (And to think we hadn’t even started with the more complicated Italian method yet!)
“No… you will! Promise.” I told her and reminded her of all the failed batches I made before.
While it is not impossible to learn to make macarons from cookbooks and recipes scattered across the internet, I think my own defining moment was attending a class here. Prior to attending that class, I was already making macarons but it made a huge difference being able to watch someone fold the batter till it reached that ribbon consistency, being able to ask questions and troubleshoot what went wrong at home.
When a few friends asked me to teach them to make macarons, I thought why not see if more people wanted to learn as well? So I tied up with Essential Ingredient to teach a few macaron classes.
To date, I have taught two hands on classes. Each class runs for three hours and there are around 12 students each. The class covers two methods of making macarons (French and Italian) as well as how to make a basic buttercream and ganache. The most nerve wrecking moment for me is popping the macaron shells into the oven and wondering if they will rise and have the nice frilly feet. Thankfully, so far so good.
What I love most about the class are the students. Everyone is eager to learn and many of them have had experiences making macarons so there is a lot of questions thrown my way when we tackle “troubleshooting”” the macarons. This is as much a learning experience for me as it is for them. When they go to form their own groups I hear them talking and laughing – everyone is having fun and you would never have thought that many of these people have only met each other during the class.
If you are still interested to learn how to make macarons, I will still be running a few more classes at The Essential Ingredient in Sydney. There is another class on the 23rd of October 2010 as part of the Crave Sydney Food Festival.
At the end of the class my goal really is to get people to be confident enough to try them at home. I make it clear that macarons are subject to so many factors, like the ovens we use, the way we fold our batter, the ingredients we use and even day’s temperature. For most people, macarons take practice… but there’s definitely no need to be afraid.
To be honest, I was never really sure if my Mom would ever make macarons once she got back to the Philippines.
I got a call from her one early morning. There was excitement in her voice and she was screaming into my ear. “I made them! I made the macarons! I Even used the Italian Method!” She said. I’ll never forget how proud I was. I finally taught my Mom to make macarons.
The recipe I’m sharing today is for a Pistachio Macaron using the Italian Method.
Italian Method
Pistachio Macaron Recipe
Almond Meal Paste
- 75 grams almond meal (or 125 grams almond meal if not using ground pistachios)
- 50 grams ground pistachios (raw) – optional
- 125 grams icing sugar
- 50 grams egg whites
Italian Meringue
- 125 grams caster sugar
- 35 grams water
- 50 grams egg whites
- Pinch of egg white powder
Procedure
1. In a food processor, blend the almond meal, pistachio meal, icing sugar and egg whites until this resembles a fine paste. Set aside.
2. To make the Italian meringue, place the caster sugar in a saucepan. Add the water and make sure that the sugar is dampened. Heat the mixture and bring this to a boil (do not stir). Place a candy thermometer in the syrup and take the temperature of 118c.
3. While the sugar is cooking, beat the egg whites and egg white powder using a stand mixer fitted with a whisk attachment and beat at medium speed until the eggs become foamy. Continue beating on high until stiff peaks form.
4. Stop the syrup from cooking once it reaches 118c and take this off the heat and let the bubbling subside for a few seconds. Pour the syrup in a thin, steady stream over the beaten egg whites while the continuing to whisk at medium speed.
5. When all the syrup has been added, continue to beat until glossy and meringue has cooled to room temperature (around 10 to 15 minutes).
6. Using a silicone spatula, fold a third of Italian meringue into the almond mixture to loosen it. Then, fold in the rest of the Italian meringue. Continue folding and stirring until the batter is glossy, and fluid.
7. Scrape the batter into a piping bag and pipe into baking trays.
8. As each tray is filled, bang the baking sheet with both hands on a counter to get rid of any trapped air bubbles. Allow to dry for around 30 minutes until the shell is dry and skin forms.
9. Bake at 150c for 13 to 15 minutes.
Pistachio Buttercream
- 150 grams caster sugar
- 65 grams water
- 2 large egg yolks
- 125 grams butter, cubed, softened at room temperature for 30 minutes
- 2 tablespoons pistachio paste or ground pistachios
Procedure
1. Place the sugar in a saucepan, add the water and make sure that all the sugar is dampened. Set over medium heat and bring to a boil (do not stir). Place a sugar thermometer in the boiling syrup. Bring the temperature to 118c or a firm ball stage.
2. While the sugar is cooking, place the yolks in a bowl of a stand mixer. With a whisk attachment beat at medium speed and then increase to high until pale and foamy.
3. Stop cooking the syrup once it reaches 118c. Let the bubbling subside for 30 seconds and pour the syrup in a thin and steady stream over the egg yolks while the mixer is running at high speed. When all the syrup has been absorbed, continue to beat until the mixture has cooled to room temperature.
4. At a medium-low speed, add the softened butter, a few cubes at a time, waiting for each addition to be incorporated before adding the next. After all the butter has been added, increase the mixed speed to medium, and continue whipping until the buttercream is thick and smooth, about 5 minutes.
5. Add the pistachio paste/ground pistachios.
Everytime I pour the sugar mixture into the meringue, the sugar turns into crystal! I don’t stir the sugar while its cooking… HELP!
Yay 🙂 I’m the first commenter for 2012!! 🙂
oh man you’ve done all the hard work for all of us!
I’m turning 17 in a few weeks, and I’ve been wanting to nail macarons since ages ago, and one of my goals is to master it before I turn 17. Hasn’t turned out great, failed 9 out of 10 batches. I hate it how all books have different ratios of egg white to sugar, every recipe seems to give the macaron a different texture or something! and all the gazillion other factors of how not to crack shells, I just don’t know where to start. But wow, I have honestly not met or read about about someone who is so into macarons more than you, it’s seriously really inspiring! So glad to have stumbled upon this blog 🙂
I saw this book in Kinokuniya and thought it was going to be like any other macaron book 😦 With ur comments, Im now considering buying this book 🙂
Hi Trissa,
I’ve been trying to bake macarons a couple of times now after the class, I do need to practice but most of the time the shell collapses =( I dont think I overdid it but I need your advise please. Thanks!
Jen
I wish you would teach a class in Toronto, Canada! I tried making macarons only once and failed miserably, and that was before I understood how temperamental they can be. I will try your recipe.
My brother recommended I may like this blog. He was once totally right. This publish actually made my day. You cann’t consider just how so much time I had spent for this info! Thank you!
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It’s a great achievement isn’t it, to be able to teach our mothers somthing. Most of them would say, “I’d eaten salt more than you’d eaten rice.. I know more.” So if they’d lernt something from you, it must be because you are sooooo good with that something.
And I think you can be crowned Macaron queen!
(btw, I tried making them once.. failed.. and I’m frustrated. I’ll try again for sure)
hi trissa
your macs look perfect! im having a problem with mine (i use the french method) – and they are always cracked on top (and no feet). i think it might have to do with the way I pipe the mixture into rounds.
Can you tell me what method you use, do you just hold the nozzle down in the centre until a round forms?
I tend to do a little spiral – but I think this is where the air gets in and they crack.
Also, what thickness should they be when they are piped on to baking paper?
I was thinking about 10-12mm judging by your photos?
Hi Chantelle – I’ve emailed you directly – but I find that if you don’t dry the batter or if the oven is too hot, you can get cracked macarons. For the piping, I just hold the nozzle down.
Let me know if you need more information!
Trissa
I would tend to push it more on the oven being too hot. First time I made macarons (and I use the french method, never tried the italian one, seems pretty complicated?), they turned out perfect, lovely feet, no cracks, etc. However, second time, preheated the oven too long it seems. Plus I make two batches at the same time, one top third of the over, one on the bottom third, then rotate (read this as a tip in one recipe), but my bottom third has ended up cracked and not too pretty past couple of times!
Oh, and I’m always doing spirals!
So I’m going with heat distribution, since the minute the bottom batch gets circulated to the top, it start to crack as it is exposed to more heat!
By the way, I’ve never tried drying the batter, had it sit, banging the tray, or any of that stuff prior to baking. Don’t know really how useful it is if I get the same results without it? However, keeping the oven door ajar (use a wooden spatula jammed at the top, tip I read in a post), seems to make a difference for me!
Hi Trissa… Congraz on the classes… =) After reading your recipe, I really want to give another try in making macaroons.. *sigh* failed a few times on making them already… its quite depressing…But just wondering whether you can tell me where can you buy “egg white powder” in Sydney? Thanks heaps in advance. Cheers.
HI Teresa! Egg white powder is available at The Essential Ingredient – in Rozelle. Cheers!
Wow you teach macaron classes… but then again, your macarons do look completely perfect. Aargghh I really need to get down to trying macarons sometime. I’ve been for a class and everything. But I have fear…
Ive always wanted to give macarons a try. This recipe looks good. what are the traps to look for? Ill follow it step-by-step and let you know how they come out. Great blog too….Ive enjoyed reading it and it will be a daily read for me now 🙂
Hi Trissa,
I made some macarons using your recipe but the feet are not so frilly as the ones you have and it’s a bit hollow inside. Any advice? Thanks!
Hmm… can you email me a picture? Did you bang the trays on your counter after piping the macarons? That usually helps…
Let me know how you go.
Trissa
Congratulations!! You are a brilliant teacher!!
You taughted your students & even your mom made fantastic looking home made macarons!!
Waw!! They all look amazing & must taste all divine too!
Beautiful macarons! @carolineadobo and I were discussing macarons the other day and I think I may have to try the Italian method.
Thanks for sharing!
They look gorgeous and your mum sounds like a patient, persistent learner. I’m sure if I suggested it to my mother the response would be “pffft”.
Congrats to Blog monster and congrats to you for TEACHING other to make macarons. I’m one of the scaredy cats!! If I’m down that way, I may just pop into one of your classes. How exciting for you !
I can understand your happiness at teaching your Mom to make macarons. And she was your first student! 🙂
As for the world record at macaron failures, I think I probably can beat you to it, or at least come a close second. LOL
Aww… go Mum! And good luck on the classes – that’s so exciting and nerve wracking!
I’m mad for macarons! I dream about pistachio macarons all the time. I wish my mum could make some for me…
How much fun those classes must be! I so wish that I lived closer…I would totally attend. Your macarons look just stunning. You are the macaron queen (a title earlier bestowed on you). This is my first time visiting your blog, and I’m so glad that I found you. Thank you for sharing!
They sure look perfect! Isn’t it funny how the roles change when you get older? My mum was taking notes when I was cooking during their visit earlier this year! Haha
I’m so jealous of your Mom–she had someone teach her how to make macarons. Wish I lived in Australia so you could teach me. I’ve been toying with the idea of signing up for the next macaron class at William-Sonoma. Just afraid to tackle it alone!
Catching up on your posts. Always enjoy the anecdotes about your Mom.
So cool, Trissa! You should be very proud at teaching your Mum how to do this, it can take a lot of effort and patience and biting your tongue when you teach someone you love how to do something they’re not very good at!
Also, very exciting about the classes, glad to hear they’re going so well 🙂
Congratulations on the classes. I will have to give the Italian method a go. Well done to your mum!
Trissa – come teach me:)
You’re so adorable and a FANTASTIC teacher! How cute of you to teachyour mum, if she’s anything like mine, I think you have a lot of patience m’dear.. Well done and good luck to your teaching endeavours you marvellous woman!
Just a quick question, are the macarons shells that you use for this italian recipe hollow?
@Phuoc – the macaron shells weren’t hollow… but if you are experiences hollow shells you might want to tap the macarons on your benchtop a little harder to remove the air bubbles?
I was so excited to hear you were running a class as part of the Sydney International Food Festival. Best of luck but I’m sure you’ll be brilliant regardless!
I am so impressed, Trish! I had the same ah-ha moment after my class at Lauduree this past summer in Paris… but, will not be teaching anyone any time soon! I am, however, setting up a class for others with two gals who do make them in the city. One will teach her method in the am for 3 hours, the other will teach hers in the pm for three hours.
I would love some very specific tips from you that I may not think about to use while organizing this day for 10 students.
Can you send me an e-mail with what you have learned and what I should consider while planning this class?
Xo
Valerie
@acanadianfoodie – Hey Val, I’ve emailed you and will send through my recipe sheet as well. Hope they help!
You are one brave lady. I couldn’t teach my mom. We always end up fighting.
I want to sign up, Trissa. Please send me the forms, thank you. 😉
@Ju – you are so funny… maybe when I go to Singapore we can exchange – cook me dinner for free lessons!
O that sounds like so much fun Trissa! I really wish that I lived a little closer and I would have – for sure – followed your class! As it is I will be getting macaron lesson in my pastry course probably next week, so I can’t wait to learn from the master there… 🙂 And well, maybe your macaron lessons become so famous that you have overseas classes in Holland… :))
Aw, what a sweet post 🙂
I’m glad that your classes are going so well!
my sister is planning to try making macarons..I hope hers turn out well.
Congratulations! I am sure you are a good teacher…. wish I could attend your class too….
I agree…. seeing an instructor do the folding or whatever it is regarding baking macaron will somehow show us a particular step we must have missed while we do it on our own. Or if we are lucky, we could even learn shortcuts 🙂
Beautiful macarons, by the way…
Sawadee from Bangkok,
Kris
Trissa, I believe you’re a very skillful teacher in teaching how to make macarons. Just the same question before – any remote class for Brisbane? 🙂
I thought I held the record for the most failed attempts at making macarons! But you showed me the way Trissa…you’re a genius!
Lately I’ve been seeing a lot of macs and I’m tempted to try again. I always get so frustrated by the big holes I have on the insides of my macs. I know I am doing something wrong (or maybe its my oven??) but for the life of me, I think I am doing everything to the letter. I am so jealous of people who can make them so beautifully. I’ve only ever had luck with David Lebovitz’s chocolate macarons.
Thank goodness i have access to Laduree and Pierre Herme, otherwise I would be a sad housewife indeed.
*kisses* HH
p.s. i didn’t realize you were a teacher, how awesome!
It’s so great that your mother looks up to you in the macaron department! And her salted caramel macs look really good, my favourite flavour, too.
Confession: I’ve never made a macaron, its true 🙂 but…., I’m getting closer to it after reading this. You make it sound … aahhh…. achievable. (Yep, still just a little concerned). Getting closer but…..
Too cute! I’ve been trying to teach my mom how to make her own favorite steamed Chinese cake, but we haven’t perfected the recipe yet. If we do, maybe I’ll post about it too.
It looks like your a wonderful teacher as those macarons look perfect!! Well done!
Ok… that’s it! I must bake some macarons soon. UGGHHhhHH! How do you get those circles so round and nice?
I want to learn to make macarons from you!!! These are all soo gorgeous and with such perfect feet! adorable looking!!
The way I see it you r the macaron queen ;). Hope to catch up in November Tris xoxo
Congratulations on giving classes! I really think one has made it in their field when others want to learn from them. I have only learnt to make macarons when we were challenged in Daring Bakers. And I have made them once since. My kids love them. I have never tried the Italian method. Thanks for the recipe!