Macarons

Macarons

(recipe from Cook'n With Class in Paris)



Making the macaron shells

yields about 70 macarons (140 shells)

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Ingredients

300g/10oz 300g/10oz 110g/4.5oz == 300g/10oz 75g/ 2.5oz 110g/4.5oz

Technique

almond meal/ground blanched almonds
sugar 10X (also called powdered or icing sugar) liquified egg whites

plain white sugar (not powdered) bottled water
liquified egg whites

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Note : A few days before preparing macarons, start saving egg whites, keep them refrigerated.

  1. Strain the egg whites, weigh as indicated in each recipe and separate in two bowls.

  2. Weigh almond meal and powdered sugar separately, then sift them together. This is important! Repeat this twice. Do not add any

    large bits of almond powder. Weigh and replace this with same amount of fine almond meal.

  3. Pour one quantity of egg whites (110g) in the sugar-almond mix, do not mix.

  4. Weigh the sugar (plain white, not powdered) and water for the syrup.

  5. Put water and then sugar in a small pot, cook on medium heat until temperature reaches 110°C (230F). At this point start 

    whipping the second bowl of egg whites (second quantity of egg whites – 110g).

  6. When the syrup reaches 115°C (239F) carefully pour it onto the whipping whites and keep going at high speed for about 1 minute.

  7. Reduce the speed of the mixer and keep whipping until the mixture reaches 50°C (122F)page2image16032

  1. Mix the meringue into the sugar/almond/eggs mixture until the mix starts to be shiny. Don't worry about saving the volume of the meringue, it is supposed to deflate at this stage. When shiny it is then ready.

  2. Mix the food colouring into the mixture. Use either powdered or gel food colouring but not liquid.

  3. Fill a pastry bag fitted with a round tip and pipe rounds on a parchment paper lined cookie sheet.

  4. Tap gently the cookie sheet on the table lined with a towel to remove piping imperfections. Do this only if you have imperfections

    (i.e. bumps) in your piped macaron.

  5. Preheat the oven at 150°C (300F)

  6. Leave the piped macarons at room temperature for about 30 minutes or until the macaron has formed a ‘skin’.

  7. Total cooking time is approximately 12 minutes. Open the oven quickly to let moisture escape after 8 and then after 10 minutes of

    the baking process or leave the oven door ajar with the help of a spoon.

  8. When ready, slide the parchment paper off the cookie sheet and onto a cold surface (marble, steel, glass etc.) to stop the

    cooking. Let the macarons cool, then detach them from the paper one by one.

Top tips• •page3image11896

Macaron shells tend to crack more if there is a lot of moisture in the air. So try and make them on a day when it’s not raining and not too humid.
Use egg whites which have been stored in a jar/container for a couple of days or better for one week. 


Fillings: 


Raspberry jam filling

250g fresh or frozen raspberries 200g sugar
15g pectin
50g lemon juice

Purée the berries for several minutes until the seeds are broken and almost entirely puréed. Put the purée, sugar and pectin in a pot, bring to a boil. Stir and boil for 5 minutes. Take the pot off the heat and add lemon juice, mix. Let the jam cool on large dish in the refrigerator before filling a pastry bag to pipe the fillng in the macarons.

Pectin’s strength can vary, use more if you find the jam too runny to be piped.


Caramel beurre salée

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300g/10oz 335g/11oz

sugar
heavy cream
a heavy pinch of fleur de sel
unsalted butter at room temperature.

290g/10oz
Pinch of fleur de sel or heavy sea salt

Make a dry caramel by melting the sugar one tablespoon at a time. Shake the pan instead of using a spoon to stir it. When the sugar is a dark amber colour carefully add the cream and salt. Cook until the temperature reaches 108°C (226°F). At this point pour into a dish and let it cool in the fridge with a film covering the bowl. Whip the butter until fluffy, then incorporate the cold caramel. Transfer to a piping bag and fill the macarons. 


White chocolate pistachio ganache

300g 300g 1 tbsp 120g

heavy cream
high quality white chocolate pistachio paste

almond meal

Boil cream and pistachio. Then pour over chopped chocolate. Let it sit a couple of minutes, then stir well and when homogeneous incorporate the almond meal. Cool in the fridge before using it.