Macarons
Macaron is one of the most famous and treasured French dessert. Macaron is a sweet meringue made of almond meal, egg whites, icing sugar and coloring. They are presented with ganache, buttercream or jam filling between two almond meringues.
There are two methods to make macarons, the French and Italian methods:
In the French method, it is made by whisking sugar into beaten egg whites until glossy stiff peaks form. The measured dry ingredients are then folded into the eggs/sugar mixture until the desired consistency is reached.
The Italian method is made by whisking a hot sugar syrup into the egg whites until stiff peaks. Then folded into the paste made from egg whites, almond flour and powdered sugar until to get a thicker macaron batter.
In my opinion, I suggest Italian method that can be easier to work and less likely to make mistakes. Having said that it takes longer to adjust the syrup temperature and preparation.
Helpful Tips For Making Macarons:
Measure all your ingredients with a digital scale.
Sift very well almond flour and pulse blend almond flour with icing sugar
The eggs should be kept in fridge as covered before a night then bring the chilled egg whites to room temperature before using.
Temperature is so important so that use digital thermometer to measure the syrup.
Beat the egg whites until stiff peak. But avoid overbeating.
Add the food color before you reach stiff peak stage.
Too much folding would result in a fail. Try to write number 8 with the ribbon if you can, it means that the meringue is ready.
For piping you will need a piping bag and silicone baking mat or you can download and print the frame of macaron shape and place under the parchment paper on the tray.
Before baking time they need to rest, there should be skin formed on the surface of the macarons.
Bake for 15 minutes without using fan. “Feet” form should develop after 5 minutes.
Let them cool on counter, before piping.
Prep time: 2 hours
Bake time: 15 minutes
INGREDIENTS:
150 gr almond flour (finely ground)
150 gr icing sugar
110 gr egg whites (separately 55 gr)
120 gr granulated sugar (for syrup)
50 ml water
30 gr superfine sugar
For Filling:
Vanilla Ganache:
Ingredients:
200 gr white chocolate
70 gr heavy cream
1 tbsp butter
1 tsp vanilla extract
** For chocolate ganache, use dark chocolate.
INSTRUCTIONS:
Pulse blend flour and icing sugar together into food processor.
Sift them together two times. The mixture should be finely grounded.
In a saucepan boil the water with the sugar (120g) until syrup temperature reaches 118 degree.
In the meantime, whisk the egg white (55 gr) on low medium speed then add the superfine sugar (30g) in it. Keep on whisking until it soft peak.
Once the syrup reaches the temperature it should be remove from the heat and increase the speed to medium/high and pour very slowly into the egg mixture by whisking until it forms stiff peaks. Avoid overwhipping.
Before reached the stiff peaks add the food colouring.
In other bowl mix the remaining egg white (55g) with almond flour and icing sugar mixture.
Gently transfer finished meringue into the almond&icing sugar mixture in thirds, making sure that it is fully incorporated.
Continue to fold the batter until smooth and you can write number 8 with spatula.
Transfer the batter to the piping bag.
Hold the piping bag directly above the baking sheet and center of the frame as piping.
Top the tray on the counter to release the air bubbles.
Let them to rest until proper skin has formed. It takes 25-30 minutes at room temperature.
Preheat oven to 150C/300F
Bake for 15 minutes.
Instructions For Filling:
Heat the cream with vanilla and add the butter then the chocolate.
Let it cool.
After chilled, place in a piping bag and filling to the bottom of a shell. Top with second shell.
Transfer the macarons into the fridge for few hours.
Bon Appetit
