If it’s higher than 45%, I turn the ac down, turn the dehumidifier on. I live in a humid climate, so I also check the humidity before beginning.
#Merengue letters clip art word how to#
However, I have many videos showing how to make macarons without a KitchenAid, just using a hand mixer.
![merengue letters clip art word merengue letters clip art word](https://st2.depositphotos.com/8155980/11350/v/380/depositphotos_113508114-stock-illustration-meringue-hand-drawn-collection-vector.jpg)
You don’t need a KitchenAid or even a stand mixer for that matter, but it can make things easier. Here are all the tools I use when making macarons. Ok let’s get to the recipe and the process.īefore starting, read through the recipe, watch the video, make sure you have the tools you need. Denaturation happens when we start whipping the meringue, and it means the curled proteins are unfolding to get organized into the meringue structure.Ģ- The melted sugar increases the viscosity of the syrup that coats the air and water particles that constitute the meringue, making a stronger layer of protection that helps avoid over whipping, broken and deflated meringue. The Swiss meringue macaron recipe produces a more stable meringue than the French method for two reasons.ġ- The addition of heat to the mixture (when whisking the egg whites and sugar together over the double boiler) helps the proteins unfold more easily during the denaturation process. Why is the Swiss method more stable than French? The Swiss method is definitely not nearly as complicated as the Italian method, and it adds a step to the French method (heating the sugar and whites over a double boiler) that ensures a very strong meringue. So as you can see, French is the most simplistic method, Italian is the most high maintenance one, and Swiss is somewhere in the middle. And you should also mix some of the egg whites with the powdered sugar and almond flour, forming a paste, which will get folded into the meringue. Then, as soon as the syrup reaches this temperature you have to add it to the soft peaks whites, while the mixer is still running, and continue to whip until the meringue achieves stiff peaks, which will also take a while, since now the meringue has to cool down a lot before it reaches the peaks. When making the French method, you simply whip the whites as they are until the meringue is stiff, and then fold the dry ingredients (almond flour and powdered sugar) with the meringue.Īnd when making the Italian meringue, you have to make a sugar syrup with water and sugar, and bring it to a soft ball stage (238✯-240✯) while the whites get whipped to soft peaks. And once the meringue has been whipped to stiff peaks, you add the dry ingredients (almond flour and powdered sugar) and fold them together with the whipped meringue.
![merengue letters clip art word merengue letters clip art word](https://cdn.w600.comps.canstockphoto.com/vector-illustration-of-italian-dessert-drawing_csp54718997.jpg)
The Swiss method entails heating up the sugar and egg whites over a double boiler before whipping the meringue.
![merengue letters clip art word merengue letters clip art word](https://i.pinimg.com/474x/bd/f2/be/bdf2be388441c8ba63dea8d0c340ac8c.jpg)
Swiss Macarons versus French Macarons versus Italian Macaronsįirst, let’s talk about why the Swiss Meringue Macaron Recipe is the best for making macarons (in my opinion at least).