There are different types of macarons, all are almond based delicate cookies with some type of filling, usually sweet or fruity. They can be difficult to perfect, and expensive to create. BUT YOU CAN DO IT. The technique for each is very similar, the main difference is how you prepare your meringue. Today we’ll discuss the difference between French and Swiss Macarons. So let’s talk about the different kinds of macarons.
French Method
- Almond Flour/Powdered sugar base
- Egg white/regular sugar/cream of tartar meringue
- Traditionally after the meringue is whipped it’s dumped into the dry ingredients and mixed by a technique called “Macaronage” where you fold the ingredients until the batter reaches a “ribbon stage” where it flows like lava and folds into neat little ribbons. Some refer to this as the “figure 8 stage” because you should be able to create two figure 8s in the batter without the stream breaking apart. Whatever you call it, it’s easy to over do and takes practice. Too thick batter results in lumpy or crunchy/exploding shells. Too thin and you get pancakes that spread and burn like hell.
- It’s a great method for a beginner or those are afraid of using syrup/heated ingredients.
Swiss Method
- This method used to intimidate me and is now one of my favorite ways to make macarons because of the super stable meringue
- You start by weighing your ingredients as usual, however for your meringue you change your technique.
- For the meringue you combine your egg white and sugar (you can even use powdered sugar instead of granulated!) into your mixing bowl and heat it OVER about 1″ of boiling water until it reaches a temp of 130 degrees.
- Sound scary? I promise it’s not.
- After that you whip your meringue like normal and then combine it with your dry ingredients. You’ll notice it’s much more thick and a LOT harder to over mix (but you still can, so don’t get crazy).
- This meringue is so stable you can even do the first bit of macaronage in your mixer. There are some folks who do their entire macaronage in their mixer, even! I’m not fond of doing that because I tend to over mix, but try it if you like!
Both kinds have their merits. For example I’ve noticed when adding extra dry ingredients like cocoa powder, cinnamon, etc that the french recipe is much more forgiving, but swiss will give me tiny feet if I add extras. That also may change for you when you try it. Because the first rule of macarons is that they do whatever the hell they want, whenever they want. I can promise you that even if you find the perfect recipe you will have to adjust it to your specifications but that’s the fun of it. It’s like a kitchen science experiment!
So whats the difference on the outside? Nothing. They’re both adorable, they’re both tasty, I find that the Swiss method DOES give me a bit thicker outer shell, making it harder to accidentally crack them, but once they’ve sat in the fridge overnight with filling they’re all the same.
Watch a fast-motion video of my creating my strawberries and cream macarons at my HFF facebook page.
Holy Forking Fudgeballs 