Macarons
Ingredients (coques, french for cookies)
75 gr egg white.
90 gr granulated sugar.
80 gr almond flour.
80 gr powdered sugar.
Avoid as much as possible the up to 15 drops de colorants; at most 4!
Ingredients (garnish)
Fruit Garnish
70 gr of fruits (rasberry, orange, strawberry)
40 gr of sugar
30 gr butter
Chocolate Ganache
50 gr cream
50 gr cream
Ganache, 1 day in advance.
Lemon Garnish
1 egg
25 gr. sugar
1/2 spoon of cornstarch
juce of one lemmon.
Step 1: Making les Coques, Egg Part
Egg white in fridge for 1 day, covered with filaments with a few wholes.
Egg white at room temperature.
Beat egg white medium speed.
When make waves, add 45 gr granulated sugar.
Continue beating medium speed
When upon removing the mixer the egg white make a bird beak with a large base, add the rest of the sugar (and food coloring).
Beat at full speed until a smooth base is obtain, “shiny and homogenous”.
When adding coco powder, make a little softer.
Step 2: Making les Coques, Flour & Cooking
Rost almond flour and powdered sugar to remove moisture (250 for 8min in oven)
Mix in mixer
Add mix slowly to the egg whites, folding it in slowly. Sift the flour
When its homogenous, test the consistent. It should make ribbons when dripped from the spatula
If it doesn’t, “crush” it in the middle and test again
Preheat at 300f (150 celsius)
Put the bater in a bag and form the shells 1 inch diameter. Space them on the parchment paper or a silicone sheet.
Let them sit 30 min to 1 h until the top is dry
Cook 12 min in the bottom of the oven. Bottom should be nicely set (possibly add a few minutes).
Let cool before carefuly removing from parchment.
Step 3: Finishing
Fruit garnish
Mix the ingredients on high heat.
Bring to a boil for 3 min, mixing constantly.
wait until mixture thickens.
Chocolate Ganache
bring cream to a small boil and add the chocolate away from the heat.
let rest in the fridge for 4h
Lemon garnish
Beat egg, sugar, lemmon juice.
Cook at low hear for 5-7min, continuing to beat at all time, until mixure thicken.
Keep cool in fridge.
Putting together, using one of the fruit/lemon/chocolate garnishes.
place 1/2 tsp on the bottom of the coque and put another one the top.
Let the macarons rest store them in the fridge.