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  Immediate baking of macaroons

  Escrito por Lee Simmons on noviembre 13, 2024 en 19:49

  I was watching the macaron video where the Italian meringue method was being demonstrated.

  Did I hear correctly that they can be baked immediately without resting?

  I’ve never heard that before and have had little success myself of baking without resting. When I’ve tried the macarons erupt in the centre.

  please can you confirm this technique

  Sol Damiani respondió hace 4 días, 2 horas 3 Miembros · 2 Respuestas
• 2 Respuestas

• 

  Sussan ScoolinaryTeam

  Administrador

  noviembre 13, 2024 en 20:52

  Hi Lee.

  In the Italian meringue method for macarons, there are mixed opinions about resting before baking. Traditionally, it’s recommended to let the macarons rest for 20 to 40 minutes after piping so a crust forms on the surface. This helps them rise evenly in the oven and prevents cracking in the center.

  However, some modern recipes and chefs suggest that resting may be unnecessary, especially when the mixture and technique are well-executed. Achieving stiff peaks in the meringue and carefully incorporating the ingredients are key to achieving the right structure.

  That said, you could try a small batch without resting to see if this technique gives you the results you’re looking for.

  I hope this information is helpful.

  Best regards.

• 

  Sol Damiani

  Administrador

  noviembre 19, 2024 en 16:08

  Hey there Chef Lee!👋

  Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

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