Qué es el macaronage, la técnica que da a los macarons su textura
El macaronage, la técnica de incorporar los ingredientes secos a las claras batidas, decide la textura y la estructura de los macarons.
Macarons should have a smooth surface and small raised edges at the base, called feet. Achieving this requires a thorough understanding of macaronage, the technique of combining dry ingredients with whipped egg whites until a smooth, glossy batter is obtained.
If the batter isn't mixed enough, the macarons will have a thick, lumpy surface and no "feet." If it's overmixed, they'll be thin, cracked, and won't rise properly during baking. That's why macaronage is such a crucial step.
Before placing the dough in the baking tray, it's a good idea to check its consistency. It should resemble honey. Another test is the figure-eight method: drop the dough from a spatula and trace a figure eight in the air. If the dripping dough takes more than 10 seconds to rejoin, it's too thick and needs to be worked a little more. If it sinks in less than 10 seconds, it's too thin and has been overworked. In that case, you can thicken it with more almond flour and powdered sugar, or let it rest for a few minutes.
Once thoroughly mixed, the batter is placed in a piping bag and piped into circles about 2.5 cm in diameter onto a greased baking sheet, leaving space between them. Bake at 150°C for 15 to 18 minutes. Let them cool completely before removing them from the baking paper, as sticking them on may indicate they are not fully baked.
To tell if they're done, first look at their appearance. They should be uniform in shape and size, have a smooth, shiny surface, and a wavy edge around the base. If they're cracked, have irregular shapes, or the feet haven't formed, they may not be properly baked. Next, gently touch them: if they feel firm and dry, and don't move or slip, they're most likely done.
