No Rest Macarons
Learn how to make no rest macarons with a Swiss-style meringue. This no rest macaron guide is perfect if you want to skip the resting (drying) step when baking macarons.
Servings: 15 macarons (30 shells)
Calories: 81kcal
Equipment
- stand mixer with whisk attachment
- silicone mat or parchment paper
- pastry bag with ½ inch round tip
Ingredients
- 56 grams egg whites
- 70 grams super fine almond flour
- 70 grams confectioners' sugar
- 63 grams granulated sugar
- ¼ teaspoon cream of tartar
- 5 - 8 drops gel food coloring
Instructions
Prep Work
- Separate egg whites from yolks.
- Measure dry ingredients using a kitchen scale. Double-sift the almond flour and confectioners' sugar together in a large mixing bowl.
- Wipe down the mixing bowl and whisk attachment with a little white vinegar on a paper towel to remove any leftover oils.
- Print off two macaron templates. Place them on an AirBake tray underneath a piece of parchment paper. You can also use a silicone baking mat or Teflon mat.
- Prepare your piping bag with a ½ inch round tip. Push part of the side of the piping bag into the piping tip to ensure nothing leaks out. Set the bag inside a tall glass, and pull the remaining top of the piping bag out over the outside of the glass to make pouring the batter easy and clean.
For The Macarons
- Heat oven to 330°F (165°C).
- Find a small saucepan that your stand mixer bowl can sit on top of to create a double boiler (bain marie). Add water to the saucepan and bring to a boil.
- Add egg whites, granulated sugar, and cream of tartar to a stand mixer bowl. Whisk to roughly combine. Once the water is boiling, reduce the heat to medium-high. Place the stand mixer bowl on top of the water to create a double boiler (bain marie). Whisk the egg mixture, stirring constantly, until the mixture reaches 100°F (38°C) on an instant-read thermometer, about 30 seconds - 1 minute. Carefully, remove the hot bowl from the heat, and transfer it over to the stand mixer.
- Whip on medium-high speed until stiff peaks form. Optionally, add 5 - 8 drops of gel food coloring once the egg whites reach soft peaks stage. Once you reach stiff peaks, you'll notice the meringue starts to ball up inside the whisk and is glossy. To test the meringue stiffness, pull the whisk out. A stiff peak should stand straight up (no curl at the tip). You'll also know it's ready because you can fully flip the bowl over, and nothing moves or falls out. Make sure not to overbeat the meringue at this stage (this is when the egg whites look dull or curdled).
- Pour the sifted almond flour & confectioners' sugar into the meringue mixture, and gently fold them together using a silicone spatula. Continue until all the meringue is fully incorporated, and no dry bits of almond flour remain on the bottom of the bowl.
- Begin working the batter until everything is fully incorporated (this is called the macaronage process). Slowly spread the mixture along the side of the bowl, then wipe it back down. Be sure to do this gently. Repeat until the mixture has reached a smooth, shiny, flowing consistency. You can test this by lifting your spatula and seeing if the batter drops almost like lava. Once the batter drops back into the bowl, it should take about 10 - 15 seconds for the ribbon that formed to "disappear" back into the rest of the batter. Don't over macaronage the batter, or the macarons will not properly bake in the oven.
- Pour the batter into the prepared piping bag. Hold the bag vertically, and gently pipe 1.5 inch (3.8 cm) circles onto the Airbake tray. Once you have reached the desired size, release the pressure on the bag, and twist your wrist without lifting up. Continue until no batter remains.
- Tap the sheet pan down the counter a few times to release any air bubbles. Pop the air bubbles with a toothpick.
- Place the Airbake tray into the oven, and bake on the center rack of the oven for 18 - 21 minutes. You can test that the macarons are done by gently touching the edge and the feet of the macarons. If the shell wiggles, is sticky, or wet, the macarons need to bake longer. Remove macarons from the oven, and move the silicone mat or parchment paper to a cooling rack until completely cooled.
- Match up macaron shells, so they are paired with a similar size/shaped shell. Pipe your desired filling on one side of the macaron shell. Gently place the matching side on top of the filling.
- Mature the macarons with the filling in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor.
Notes
The oven, equipment, and environment you live in can all affect no rest macarons. If you're struggling with perfecting this style of macarons, here are some things you can try:
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- Make sure you purchase an AirBake tray. This method will not work without it.
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- Next, make sure to adjust your oven temperature. You can read more about how to conduct an oven temperature experiment to find the best temperature range for your home oven.
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- Similarly, you may need to bake the macarons slightly longer or shorter than the time listed in the recipe. This will depend on what oven temperature are using.
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- Always remember to preheat your oven before you start the macaron baking process. Your oven will still need sufficient time to preheat, even if you’re using the AirBake tray. I’d plan on about 30 minutes to preheat if you’re using a standard conventional oven.
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- Finally, if you live in a humid or rainy environment, you may need an extra layer of protection with no rest macarons. Instead of using cream of tartar, substitute it for 3 grams of dried egg whites. Whisk the dried egg whites and the granulated sugar together in a small bowl. Then, add the liquid egg whites and granulated sugar/dried egg white mixture into the stand mixer bowl.
Nutrition
Serving: 1macaron (without filling) | Calories: 81kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Sodium: 13mg | Potassium: 12mg | Fiber: 0.5g | Sugar: 13g | Calcium: 10mg | Iron: 0.2mg
