February 28, 2011
ReCPY: MOcarons
My MO-obsession (baking with rice flour) has returned, and this time, it’s the MOcaron. Now that I know exactly what to do when it comes to macaron-making, substituting almond flour with other ingredients is not that hard. Having said that, I had no idea whether rice flour would work.
Since the first recipe I used to make macarons back in 2008, I’ve kept modifying it, and the best measurements I’ve found are:
4 egg whites (rested for about a day or two)
250 g powder sugar
140 g rice flour
1/4 cup of granulated sugar
Since I’ve covered the method repeatedly, I won’t bore you with it again. Refer to the Matcha Macaron post for my perfected method to make the batter.
I recently cleaned my oven so I could take good pictures of what happens while the macarons bake for ten minutes.
Minute Two:
Minute Three:
Minute Four:
Minute Five:
Minute Seven:
Rice flour seems to create higher leg than almond flour.
I made a simple chocolate ganache and it looks like a mini burger! Aren’t they so cute?
Kayoko’s face right behind one of the MOcaron is very cute and appetizing don’t you think?
I also made another batch with green tea powder. Basically, I added one tablespoon of green tea powder to the above recipe to make a nice and subtle green color. For this one, I mixed Blue Hill‘s jam with a bit of whipped cream.
I should open a MOcaron shop. It’s far cheaper to use rice flour, plus almond flour gets staled pretty quickly because it has a lot oil in the nut, but rice flour is the same exact form for a long long time.
I love making macarons.
9 Comments
.. and we love you for making them. Please offer us one of your macarons when we gatecrash the big apple in May.
One question: doesn’t the lack of almond make the taste of the macarons less…uhm… almondy/nutty/full?
I will make both almond and rice versions in May, and you can judge on your own.
I love the color combos you chose. The ones up top remind me of “Every Burger.”
Anders – Where have you been?
Can we buy these from you?! YUMMMM
Awesomeness!
The legs on those look totally awesome! :) I may have to try this…after I use the almond flour I just bought yesterday.
Thanks for the inspiration!
This is so perfect! Thankyou! have been trying to find a good recipe for rice flour macarons to try for someone with nut allergies!
Magpie, thanks for your comment. I’ve made bunch of rice flour versions, and found the best way is to use half rice flour and half kinako (roasted soy powder) which you can buy at Japanese grocery stores. Especially if you can score ones mixed with black sesame, that’ll add nice color as well. In this way, mocarons will keep its nutty flavor without having any nuts in it.
I followed the recipe as best as i can, but it came out very thick. What can i do to make the batter thinner? I know this is going to sound like a stupid question but every other website i been on has a different thing to say about the eggs.. After the eggs are separated I refrigerate them for 48hrs or more, correct?
Gillian, thanks for your comment. When I make mocarons, they are a lot thicker than regular macarons. I would say it’s more like “sticky” than thick in my opinion. Oh, about eggs, I leave them on kitchen counter for a couple of days, but I know there are professional pastry chefs who uses them right out of fridge. There are a lot of myths about macaron making.
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[...] consist of egg whites, powdered sugar, almond flour (or my case, rice flour). If you over-mix the batter, they won’t rise. If you undermix the batter, they won’t [...]
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