Olivia Carter
Welcome to our guide on how to cook macarons in a convection oven!
If you’re a fan of these delicate and delicious French pastries, you may be wondering how to achieve that perfect crispy shell and soft, chewy interior in a convection oven. While macarons are notoriously finicky, with the right techniques and a convection oven, you can create bakery-worthy macarons in the comfort of your own kitchen.
But what exactly is a convection oven?
A convection oven is an oven that uses a fan to circulate hot air throughout the oven cavity, resulting in faster and more even cooking. This makes it ideal for baking delicate pastries like macarons, as it helps to achieve that iconic smooth and domed shell.
In this guide, we will walk you through the step-by-step process of making macarons in a convection oven, from preparing the batter to achieving the perfect consistency, to baking and assembling your macarons. So let’s get started and impress your friends and family with your homemade macarons!
Preparation
Before you begin cooking macarons in a convection oven, it’s important to gather all the necessary ingredients and equipment. Here’s a list of what you’ll need:
- Almond flour
- Confectioners’ sugar
- Egg whites
- Granulated sugar
- Food coloring (optional)
- Piping bag
- Parchment paper
- Baking sheets
- Sieve
- Mixing bowls
- Electric mixer
- Spatula
- Cooling rack
Once you have all the ingredients and equipment ready, you can start preparing the macarons. Here’s a step-by-step guide:
- Sift the almond flour and confectioners’ sugar together into a mixing bowl to remove any lumps.
- In a separate bowl, beat the egg whites until they become foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
- If desired, add some food coloring to the meringue mixture and mix until evenly distributed.
- Gently fold the dry ingredients into the meringue mixture using a spatula. This is an important step to achieve the signature macaron texture, so be sure not to overmix.
- Transfer the batter into a piping bag fitted with a round tip.
- Line baking sheets with parchment paper and pipe small circles of batter onto the paper, leaving space between them for spreading.
- Tap the baking sheets on the counter a few times to remove any air bubbles from the batter.
- Let the piped macarons rest at room temperature for about 30 minutes to an hour. This allows a skin to form on the surface, which helps create the characteristic feet of the macarons.
While the macarons are resting, preheat your convection oven to the recommended temperature.
Gather Ingredients and Equipment
To cook macarons in a convection oven, you will need a few key ingredients and equipment. Here is a list of what you will need:
| Ingredients: | Equipment: |
| Almond flour | Convection oven |
| Powdered sugar | Electric mixer |
| Egg whites | Piping bag |
| Granulated sugar | Piping tip |
| Food coloring (optional) | Baking sheets |
| Filling of your choice | Parchment paper |
| Baking mat |
Make sure to gather all of these ingredients and equipment before you begin the macaron-making process. This will ensure that you have everything you need and can cook macarons efficiently in your convection oven.
Preheat the Convection Oven
Before you start making macarons, it’s important to preheat your convection oven. Preheating ensures that your oven reaches the correct temperature and helps to bake your macarons evenly.
Follow these steps to preheat your convection oven:
- Make sure the oven racks are in the correct position. For most recipes, the middle rack is recommended.
- Turn on the convection oven and set it to the recommended temperature for macarons. This is typically around 300°F (150°C).
- Allow the oven to preheat for at least 10 minutes. This gives it enough time to reach the desired temperature.
- While the oven is preheating, prepare the macaron batter according to your recipe.
It’s a good idea to use an oven thermometer to check the accuracy of your oven’s temperature. This will ensure that your macarons bake at the correct temperature and turn out perfectly.
Remember, preheating your convection oven is an essential step in making macarons. It takes a little extra time, but it’s worth it for the best results.
Macaron Batter
The key to making perfect macarons is creating the right macaron batter. The batter should have a smooth and shiny consistency, and it should be able to hold its shape after piping. Here is a step-by-step guide on how to make macaron batter:
Ingredients:
- 1 3/4 cups (175g) powdered sugar
- 1 cup (100g) almond flour
- 3 large egg whites, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon cream of tartar
- Food coloring (optional)
Instructions:
- In a large bowl, sift together the powdered sugar and almond flour. Make sure there are no lumps.
- In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whisking until soft peaks form.
- Add the granulated sugar gradually, while continuing to whisk, until stiff peaks form. The mixture should be glossy and hold its shape.
- Optional: Add a few drops of food coloring to achieve the desired color for your macarons.
- Using a rubber spatula, gently fold the sifted dry ingredients into the egg white mixture. This is called the macaronage process. Be careful not to overmix; the batter should be thick but flow easily and ribbons should form when you lift the spatula.
- Transfer the batter into a piping bag fitted with a round tip. Hold the piping bag vertically and pipe small circles onto a baking sheet lined with parchment paper.
- Tap the baking sheet on the counter a few times to release any air bubbles. This will help prevent cracks on the surface of the macarons.
- Let the piped macarons sit at room temperature for about 30 minutes to an hour, until a skin forms on the surface. This is an important step, as it helps the macarons develop their signature “feet”.
- Preheat your convection oven to 300°F (150°C).
- Bake the macarons for 12-15 minutes, or until they are set and no longer wobbly. Let them cool completely on the baking sheet before attempting to remove them.
- Once cooled, you can fill and assemble your macarons with your choice of fillings, such as buttercream, ganache, or jam.
With these simple instructions, you can create mouthwatering macarons with a perfectly textured batter. Enjoy!
Make the Meringue
Before you can make the meringue for your macarons, make sure all your utensils and mixing bowl are clean and dry. Any traces of grease or oil can cause the meringue to fail.
To make the meringue, start by whisking the egg whites on low speed until they become frothy. Once frothy, increase the speed to medium and gradually add the sugar in small increments. Continue whisking until the sugar is fully incorporated and the mixture becomes thick and glossy.
To test if the meringue is ready, lift the whisk out of the mixture and turn it upside down. If the peaks formed by the meringue hold their shape and do not droop, then the meringue is ready.
At this point, you can add any additional flavorings or colorings to the meringue if desired. Fold in your desired flavorings gently using a rubber spatula.
Once your meringue is ready, it’s time to move on to the next step, which is preparing the macaron batter.
| Ingredients: | Instructions: |
|---|---|
| – 120g egg whites | 1. Whisk the egg whites on low speed until foamy. |
| – 150g granulated sugar | 2. Gradually add the sugar while continuing to whisk on medium speed. |
| – Optional flavorings or colorings | 3. Fold in any desired flavorings or colorings gently using a rubber spatula. |
Mix the Dry Ingredients
Before starting the macaron making process, it is important to measure and mix the dry ingredients properly. This step ensures that the macarons turn out light, airy, and have the perfect texture.
To mix the dry ingredients, you will need:
Ingredients:
- 1 ¾ cups almond flour
- 1 ¾ cups powdered sugar
- ¼ teaspoon salt
1. In a large bowl, sift the almond flour and powdered sugar together to remove any lumps. This will ensure a smooth and even texture.
2. Add the salt to the sifted dry ingredients and whisk everything together. The salt enhances the flavor of the macarons.
3. Mix the dry ingredients with a spatula until well combined. Make sure there are no clumps or pockets of unmixed dry ingredients.
By taking the time to properly mix the dry ingredients, you are setting a solid foundation for the rest of the macaron making process. This step is essential to achieve the perfect macaron shells with a smooth and even texture.
Fold the Dry Ingredients Into the Meringue
Once your meringue is ready, it’s time to incorporate the dry ingredients. Sift the almond flour and powdered sugar together into a separate bowl. This will ensure that the macarons have a smooth and even texture.
Make a well in the center of the meringue and gradually add the dry ingredients. Use a rubber spatula to gently fold them into the meringue until just combined. Be careful not to overmix, as this can result in flat and dense macarons.
Tips for folding in the dry ingredients:
- Work in small batches to make it easier to incorporate the dry ingredients.
- Fold from the bottom of the bowl and gently bring the spatula up and over the mixture. Rotate the bowl as you fold to ensure even distribution.
- Stop folding once the dry ingredients are fully combined. The batter should have a thick, lava-like consistency that slowly falls off the spatula.
If you want to add any flavorings or colorings, such as vanilla extract or food coloring, this is the time to do it. Add them to the batter and continue folding until evenly distributed.
Once the dry ingredients are fully incorporated and any flavorings or colorings are added, your macaron batter is ready for piping. Transfer the batter to a piping bag fitted with a round tip and proceed with piping onto a lined baking sheet.
Q&A
Can I use a convection oven to cook macarons?
Yes, you can use a convection oven to cook macarons. However, there are some adjustments you may need to make to ensure they turn out perfectly.
What temperature should I set my convection oven to when baking macarons?
The recommended temperature for baking macarons in a convection oven is around 300 degrees Fahrenheit (150 degrees Celsius). However, you may need to adjust the temperature based on your specific oven, so it’s best to start with this temperature and make any necessary changes after the first batch.
How long do I need to bake macarons in a convection oven?
The baking time for macarons in a convection oven is typically reduced compared to a conventional oven. It often takes around 10-12 minutes for macarons to bake in a convection oven, but this can vary depending on your oven’s settings. It’s important to keep a close eye on them and test for doneness by gently touching the top of a macaron to see if it feels firm.
