This mythical delicacy has become, over the years, one of the representations of France. The macaron as we know it today was born in Paris in the 19th century, when renowned pastry chefs (such as the grandson of Louis-Ernest Ladurée) had the idea of joining two shells and filling them with a ganache. . It was therefore at this precise moment that the macaron became a monument for all tourists: ready to wait in front of a bakery to obtain the best macarons in Paris. The reputation of the macaron is well established, but it seems important to go back to the basics. These delicious little cookies, soft on the inside and crispy on the outside, are made from almond flour, sugar and egg whites, and they come in a variety of flavors. Chocolate, vanilla, coffee or even rose macarons, there really is something for everyone. Put on your apron and let’s go!
Table of Contents
For our recipe, for about 40 macarons:
Preparation time: 1 hour
Average : cost
– 100 g of egg white
– 125 g of sugar
– 125g icing sugar
– 125 gr of extra-fine almond flour
– Food coloring
– 100 g of dark chocolate
– 100 gr of liquid cream (30% fat)
– 1 box of butter-1 case of sugar
Preparation of the macaron shells:
- Mix and sift the icing sugar and almond powder.
- Put the mixture in a bowl with 40 grams of egg white.
- Add the food coloring of your choice.
Preparation of the Swiss meringue:
- Mix the rest of the egg white with the sugar. Cook in a bain-marie. Whisk everything together until the sugar has completely melted.
- When the egg white is homogeneous, switch to an electric mixer.
- Blend until smooth and shiny.
- Gently fold the meringue into the first preparation.
- Once everything is homogeneous, you should obtain a smooth and shiny consistency.
- Once the perfect consistency has been obtained: Put the preparation in a piping bag fitted with a plain tip.
Little tip: To be perfect, the macarons must be the same size and equidistant to ensure even cooking.
- Leave the macarons to rest in the open air for at least 30 minutes.
Tip: When you touch the top of your macarons, if it doesn’t stick, they may be baked in.
- Bake the macarons at 140° for about 14 minutes.
Tip: to check if the macarons are cooked: try moving them. If you move, add 2min.
- Take the macarons out and let them cool.
- Garnish the macarons once the shells have cooled.
Preparation of the chocolate ganache
- Boil the cream with the butter and sugar.
- Mix until a homogeneous mixture is obtained
- Off the heat, add the chocolate chunks. Leave to stand for 5 minutes then mix until a smooth cream is obtained.
• Assemble the macarons in pairs, of the same size. Fill your macarons with your ganache.
• Store in the refrigerator at least 24 hours before eating
There you go, we’ve given you all the resources you need to get the best macarons! Something to impress your friends and delight their taste buds. And if you want to take pastry lessons with passionate chefs, visit our Kweezine website for unforgettable culinary experiences.