The Equipment in Making Macarons
There are small number of basic tools in order to achieve success in
Kitchen or Electronic Scales
In making macarons, precision is necessary when measuring. A few
grams more or less can make a considerable difference to the consistency
of the meringue and the look of your macarons.
Food Processor and Sieve
These equipment are used in processing the icing sugar-almond mixture
and eliminating lumps that could form unattractive blisters on the
surface of the macaron shell.
Electric Mixer or Beater
A stand mixer offers the advantage of leaving your hands free while
you're waiting for the egg whites to form peaks. With a hand-held
electric beater, beat the whites using a regular circular movement: they
will come together better and more quickly.
In making cooked sugar macarons, it is best to use a sugar
thermometer graduated from 80 to 200 degrees celcious (175 to 390
degrees fahrenheit), or an electric probe thermometer.
Rubber or Silicon Spatula
This is one of the most important tool in incorporating the meringue
into the almond paste without damaging the egg white too much. It allows
more precision in your action.
Piping Bag and Nozzles
Piping bags usually comes in nylon, laminated fabric or better still,
disposable plastic. Piping nag and nozzles are available in most
specialty stores or online. The nozzles, which are made from moulded
plastic or stainless steel are essential components of the bag. For
macarons, use a plain nozzle 8 mm (¾
in) or in 10 mm (½ in) wide.
Oven and Baking
A fan-forced oven is always recommended. It is necessary to adjust
the temperature by a few degrees or vary the cooking time by a few
minutes. Use baking trays that are quite flat and fairly thick. Line
them with baking paper or a silicone mat. Turn them around halfway
through the cooking time for even baking.
More Great Recipes @ www.macarons.org.uk