When I think of macarons, I immediately think of Paris and my vacation with my family there. As a family, we like to explore different cuisine and places for food over site seeing. In Paris, we made sure we visited Pierre Hermé and Ladur’ee for macarons and I was awestruck by the number of flavors they offered.
During our stay, we would pick up goodies almost everyday. Then we would have a picnic at the Eiffel Tower at night, enjoying the evening lights.
This French macaron recipe is easy to master compared to Italian macarons.
This is a basic macaron recipe and is perfect for two. I believe you should eat everything in moderation. Hence, my recipe’s size which is the perfect portion control as it yields 8 medium sized macarons, total 16 shells.
Macarons are very temperamental cookies. It’s not a macaron without good feet. It also should not be hollow from inside. Once you get the hang of this recipe, they are easy to make and hard to forget because you only need 3 main ingredients.
Things to take in considerations before making macarons:
Avoid making macarons on a humid day. Weather really plays an important role.
If your almond meal is moist to touch. Spread the flour in a thin layer on a baking sheet and place in the oven at 170F for 5 minutes. Let it cool completely and grind with confectioners sugar.
Even if the package says finely ground almond flour, process the confectioners sugar and almond flour through food processor.
Egg white should be whipped in a pristine bowl. Every time before making meringue, take some vinegar on a kitchen towel and wipe the inside of a bowl before whipping the egg whites.
Egg whites whip best at room temperature. And separate well when they are cold.
Whip the egg whites at a stiff peak but it should still be glossy.
I will recommend whipping the egg whites in copper bowl, if you have one. It triples the volume of egg whites.
Use oil free flavors and gel or powdered food color.
Be precise with your measurements. Use a kitchen weighing scale.
I also recommend using a Silpats. If not available, use parchment paper.
Filling Chocolate Ganache:
1 cup bittersweet chocolate
1/2 cup heavy cream
Mix chocolate and cream in microwave safe counter and place in microwave for 20 second. Use microwave on low power mode.
Stir, and repeat the process till all the chocolate is melted and mixed well with the cream.
Chocolate should be very shiny.
cover with plastic wrap and refrigerate for 3-4 hrs.
Remove the bowl from refrigerator and rest it on the counter top at room temperature for 1/2 hr or till the chocolate is soft, but not runny.
Whip the ganache and fill in the piping bag.
Yields: 16 shells
prep time: 20 minutes
Baking time : 12 to 13 minutes
you will need:
- 50 grams of fine almond flour
- 50 grams confectioners sugar
- 50 grams egg white, about 1 large egg white
- 35 grams granulated sugar.
Piping bag with rounded tip
Silpat or parchment paper
How to proceed:
- Grind almond flour and confectioners sugar together through food processor,
- sieve the flour and sugar mixture. Discard thicker almond bits. This will ensure smoother tops.
- Place the egg Whites in a clean bowl with whisk attachment on a stand mixer.
- Run mixer on medium speed. Once egg white are frothy, gradually add granulated sugar.
- Increase the mixer speed to maximum. Whip the white till stiff peak appears. Keeping an eye that egg whites don’t dry out, should be still glossy.
- Egg whites should hold there peak.
- Add food color and flavor at this point.
- Remove the bowl from stand mixer and with the help of rubber spatula fold in 1/3 of almond flour in. Mix well.
- Add in rest of the flour and be gentle this time.
- start folding from center to the sides of the bowl.
- Mixture will be thick in the beginning. Mix till it holds the gentle ribbon and gradually falls back.
- Get the piping bag ready with round tip in it.
- pipe the shells on Silpats or parchment paper.
- bang the baking tray on counter top once or twice. That removes the air pockets.
- You can pick the visible air bubbles with tooth pick.
- Turn the oven at 350 F.
- let the tray rest on the counter top for 10 minutes or till the tops are dry to touch.
- Place the the tray in the center rack of the Oven.
- After 2 minutes, lower the temperature to 325 F.
- Do not open oven door for first 10 minutes.
- Bake for 12-13 minutes till the tops are firm.
- let them cool on wire rack.
- Fill in with desired filling , Jam , jellies , Swiss or Italian buttercream or chocolate ganache. Possibilities are endless.
- I have used chocolate ganache here.
- Refrigerate macarons for at least 12-24 hours after filing them, so the flavors are developed and amalgamate well.
- Consume in 2 days.
- You can freeze the macarons for 3 months. Just get them to room temperature before serving.