Textured Wave Macaron Tutorial
Learn how to create beachy two toned textured wave macarons using the no macaronage method.
Ingredients
- 130 grams Egg Whites Approximately 4 Large Eggs: Measure with Scale
- 120 grams Granulated Sugar
- 1/2 tsp Cream of Tartar
- 200 grams Almond Flour
- 200 grams Confectioner’s Sugar
- Blue Gel Food Coloring
- White Gel Food Coloring
Instructions
Prepare Macaron Batter Base
- Line two baking sheets with silicone mats.
- Prep a large piping bag with a 1M piping tip. Pinch off the piping tip end with a clip, and place piping bag in a bag holder or large pitcher with the end of the bag held open so it’s ready to load your batter into.
- Prepare a second medium sized piping bag with a #12 round tip.
- Weigh your empty mixing bowl in grams and jot the number down somewhere.
- Place egg whites, granulated sugar, and cream of tartar into your mixing bowl, and begin beating with a whisk attachment using either a handheld mixer or a stand mixer for 2 minutes on a medium low speed (Kitchen Aid Speed 4).
- Turn up the mixer to a medium speed (Kitchen Aid Speed 6) and beat for an additional 2 minutes.
- While meringue is mixing, sift almond flour and powdered sugar into a large bowl and whisk thoroughly. Split the sifted almond flour and powdered sugar mixture between 3 medium size bowls, filling one with half of the mixture (400 grams) and two bowls with 1/4 of the mixture (200 grams each). Set aside.
- Turn mixer up to medium high speed (Kitchen Aid Speed 8) and beat for 3 more minutes, or until peaks are very stiff and the meringue clumps up in a ball in the center of the whisk. Test stiffness by removing whisk and pointing it upward. Once the peaks can hold their shape flipped upright, your meringue is ready.
- Weigh the bowl WITH the meringue in grams, and then subtract the original empty bowl weight to find the weight of the meringue. Once you have your meringue weight, divide it by two.
- Using a scale to measure, add exactly half of your meringue to the bowl with ½ (400 grams) of your dry ingredients.
- Using a scale to measure, add exactly ¼ of your meringue to each of the bowls with ¼ (200 grams) of your dry ingredients.
Coloring and Folding Two Toned No Macaronage Batter
- For the first 1/4 batch bowl, add in several drops of white gel food coloring (optional) and fold ingredients together JUST until your batter has no dry ingredients remaining. Do NOT continue folding as you would with regular macarons. Your batter should be stiff, but not have any dry ingredient streaks.
- For the second 1/4 batch bowl, add a few drops of blue gel food coloring, and similar to the white batter, fold ingredients together JUST until your batter has no dry ingredients remaining. Do NOT continue folding as you would with regular macarons. This batter should also be stiff, and not have any dry ingredient streaks.
- Lay out a piece of saran wrap and place the white stiff batter in a line. Roll the batter up and then twist off the ends. Repeat for blue batter in a second roll of saran wrap. See photos in post for reference.
- Cut off one end of each roll, and then place them both in the piping bag together with your lighter shade closest to the small part of the 1M tip. Scoot both colors of batter down so they remain evenly close to the piping tip end. Set aside.
Traditional Macaronage Shells (Back side of waves)
- In the bowl containing ½ the meringue and ½ the dry ingredient mixture, add few drops of blue food coloring and fold (approximately 10 times) until dry ingredients are fully incorporated, and your batter is no longer clumpy and stiff. Do not overfold. Start checking your batter’s readiness every 2 folds or so at this point by scraping all batter down to the bottom of your bowl, and then wiggling your bowl back and forth several times. If the batter levels out with very few peaks and lines remaining, it should be ready. (See photos in Basic French Macarons post for reference)
- Preheat oven to 300 ℉ (Use an oven thermometer if possible)
- Using the standard macaronaged batter, pipe the mirror image of the textured waves on a circle template to use as the backs.
- Once you’ve piped a full tray, firmly bang the tray on the counter a few times to pop any air bubbles and smooth out shells. Pop any remaining large bubbles with a toothpick or scribe tool.
- Set aside shells to dry until they form a skin and are no longer tacky to the touch. Once you can gently run a finger over your shells, they are ready to bake. Use a fan to speed up the process, rotating the tray every few minutes to ensure even drying. This usually takes at least 20 minutes for me even with a fan. (To skip the resting/drying process, check out my blog post on oven drying macarons. Note: Oven drying works for traditional macaronaged batter, but is not usually successful for textured no macaronage shells.)
- (Hint: Go pipe the textured waves while the traditional batter shells for the back are drying) Once shells are dry, and the oven has fully preheated to 300, place one tray in the center of the middle rack of the oven. Bake for 18 minutes.
- Quickly open door to check the shell’s doneness by gently pressing on the side just above the feet to see if it’s firm. If it moves at all, bake for another 2 minutes.
- Check shells by performing the same test, pressing on the side. If they are still unstable, bake for one more minute, and check again. Repeat until shells are firm and do not budge.
- Allow shells to cool completely, and the carefully remove from silicone mat or parchment paper by gently peeling them off.
Textured Wave Macaron Shells
- With the two tone batter piping bag, pipe a small amount of batter back in to one of your mixing bowls until both colors of batter are showing.
- Pipe wave shapes onto circle templates.
- Rest your macarons with a fan blowing on them until the outer layer is completely dry in every crevice. Rotate trays every 5 minutes or so to ensure even air flow to each side.
- Bake one tray on the middle rack for 18 minutes.
- Rotate tray and bake for an additional 2 minutes. Test doneness by gently tapping on the side of your tulip shells. If it wiggles, bake for another minute. Repeat until shells are no longer wiggly.
- Once macarons are fully baked and set, remove from oven to cool completely. Repeat with second tray.
- Match textured waves with a traditional macaron batter shell for the back. Fill macarons and mature in the fridge in an airtight container for 24 hours before eating for optimal texture. Textured macarons may take an extra day to mature depending on the filling. Enjoy!
Tried this recipe?Let us know how it was!