When the macaron crunch craze started, everyone wanted to know how to make macaron crumble.
Today, we’ll tell you how to get the perfect macaron, but first, let’s learn how to crush a macaron in your kitchen.
First, a quick refresher: When you crush a fresh macaron at home, the macadamia nut is the base.
The rest of the macarons are chopped, dried, and ground into a powder.
The macadamias have a tendency to crumble at room temperature, so it’s important to use a pressure cooker to keep the macs at a safe temperature.
When you’re ready to make your macaroon, start by crushing the mac.
The crushed macadammas can be a bit tough to break down, so you might have to make a few adjustments.
You’ll need to use the mortar and pestle to mix in a bit of flour, and then stir the ingredients together in a bowl.
You can also use a whisk or your fingers to mix the macas, but that’s a bit more labor-intensive.
Once you’ve mixed the flour, you can use the butter, egg, and salt to create the crumbs.
If you’re a masher, you might want to use your spatula to mash the mac as you add the ingredients.
Once all of the ingredients are combined, you should have a smooth, golden-brown macaron.
When the crumbles have cooked through, you’ll need a little more patience.
This process can take several minutes.
Next, you need to get rid of the sticky bits that cling to the mac before you start making the macamons.
When a macaron is done, it should look like this.
The golden-orange macarones are the result of the mixture mixing together in the mortar.
You’re about to make another batch of macaron crumbles, so grab your favorite fork and take a good look at this macaron batch.