White popcorn chocolate macarons – gluten free and without food colouring! I’ve been asked many times how I keep my macarons white so I decided to share this recipe with few extra points about white shells.
Oven conditions have a lot to do with how they end up after baking and I’ll get to that soon but to start with the right order of things, lets start from the almond paste and meringue. Firstly, I use blanched ground almonds that are ground from almond slices in a local nut store. I give them a further grinder pulse together with the icing sugar as I start to bake and pass the mixture through a sieve to get rid of any lumps. When this mixture is combined with egg white it has a light beige colour, as you can see in the picture below.
In the macaronage, when the almond paste is folded into the meringue it gets the beautiful white colour from the shiny white Italian meringue.
When the macaronage reaches the right consistency the piped shells are smooth and shiny white.
To avoid browning in the oven the shells should be baked on low temperatures. There are differences between ovens and temperatures written in recipes need to be adjusted according to each oven. Generally Italian meringue is baked on lower temperatures with longer bake time whereas French meringue in higher temperature and shorter bake time.
Also the positioning in the oven can cause browning. If baking the macarons on middle rack is causing them to brown (or to crack), I would try moving the tray on lower rack until the feet develop and then place an empty baking tray above the shells to shield the shells from the heat. You may need a few tries until you find what works best with your oven.
My oven is a single multi functioning AEG competence model BE3003001. In this oven I bake macarons on middle rack in 160 degrees celsius using Conventional Cooking function. When baking more than one tray at time I’ve used the True Fan Cooking function with temperature 120 degrees celsius, though I prefer baking one tray at time.
Like always, your comments and questions are welcome. I adore these delicate treats and am passionate about expanding my knowledge about them, so even if it’s something I can’t answer right away – you can be sure I’ll do my research and answer the best I can. And of course I’m interested to hear about your experiences and thoughts.