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.