Soft and Elegant MacaronsVIEW ALL POSTS
Soft and elegant cookies with a delicious filling, macarons are able to test even the best pastry chefs. But our recipe will make it seem easy!
- 78 calories per serving
- Difficulty: difficult
- Preparation: 40 min
- Cooking: 13 min
- Quantity: 40 pieces
- Cost: low
- Note: divide the egg whites from the yolks 1 day before cooking and keep them in the fridge
Soft and elegant cookies with a delicious filling, macarons are able to test even the best pastry chefs. There are many pitfalls to this meal, but today in our kitchen, we will reveal all the secrets to prepare it! These delicious and refined pastries, typical of the French culinary tradition, are a real pleasure for the palate and are made with a mixture based on eggs, almond flour, and sugar. The real secret to obtaining an excellent macaron is to make sure that the border between the filling and the casing is not recognized. In this recipe, we propose the most classic ones, garnished with a white chocolate ganache, but you can choose to color and stuff them as you prefer, keeping one of the typical features of these chic pastries: the chromatic contrast between the internal cream and the external shell! Try also all the most original variations of these cookies, such as those with mascarpone and blackcurrant cream or the salted caramel one. And for a refined aperitif, you can't miss salted macarons with salmon and dill!
- Fine-grained almond flour 3⁄4 cup
- Icing sugar 3⁄4 cup + 2 tbsp
- Egg whites (at a temperature of 70F) 4
- Sugar 1⁄2 cup + 2 tbsp
- Water 2 tbsp
For the ganache:
- Fresh liquid cream 1⁄4 cup + 2 tbsp
- White chocolate 1 cup
- Butter 1 tbsp
- Vanilla bean 1
How to prepare the macarons
For the macarons, it is preferable that the egg whites are "aged" or separated from the yolks a day before and cooled off in the refrigerator, in a container under the wrapping, to let out the humidity. Then they should be ready at room temperature. For the shells, pour the icing sugar and the flour into a bowl. The almond powder must be very fine-grained, if it is not, you can sift it a couple of times. Mix the two powders with a whisk or spoon. These two elements together will form the TPT, in French tant-puor-tant, or icing sugar and almond flour used in equal parts. Put part if the egg whites inside the TPT.
Blend with a whisk until a creamy and lump-free consistency is obtained. Keep it aside and start dealing with the syrup. In a saucepan, pour the water first, then the sugar, and cook it over high heat. Pour the remaining egg whites into the bowl of a mixer and operate it only when the syrup starts to boil. As soon as the syrup reaches a temperature of 240F, decrease the speed of the mixer.
Keep on whipping until the mixture is stable and shiny. Incorporate the egg whites to the first mass, about 1⁄3 of it, and pour them into the almond mixture. Stir gently from the bottom to the top. That is a rule that applies to all recipes, the softer mass must always be mixed into the harder one.
When you have incorporated all the egg whites, mix dynamically to give the mass an elastic and shiny structure. The mixture must spin and remain on the spatula. Put the mixture inside the sac-à-poche equipped with a smooth nozzle. Then squeeze the mix by making tufts, trying to shape them all evenly, and distancing them from each other.
After making all the 16 tufts, cook your shells in a static oven at 300F for about 15-18 minutes. It varies by how many trays you will bake in the oven and the type of your oven. While the macarons are cooking, take care of making the ganache, firstly chop the white chocolate finely and transfer it to a rather narrow container, but with high edges to favor the emulsion and not to let air inside. In a saucepan, pour the liquid cream and add the seeds of the vanilla bean.
Heat the cream to a boiling temperature, and when it starts to do just that, pour 1/3 of it into the container with the chocolate. Start emulsifying using a mixer and add half of the cream again.
Emulsify and add the remaining cream. Once a smooth ganache is obtained, add the butter and emulsify once again. Place it in a deep baking dish and put it under the plastic wrap, and leave it to crystallize in the refrigerator for 2 hours. As soon as the shells are cooked, take them out of the oven and cool them off completely. After 2 hours, transfer the ganache into a sac-à-poche with a smooth nozzle. Turn only half of the macaroons, so that the next one will remain turned upside down.
Fill the shells you just turned with ganache. The filling must be abundant and weigh about 1/3 of the macarons. Close by overlapping the corresponding casing to the ganache. Rest it in the fridge for at least 6 hours covered with plastic wrap before serving your macarons.
You can keep macarons in the refrigerator for 1 week, covered with plastic wrap.
If the almond flour turns out to be too moist, you can spread it on a baking tray lined with parchment paper, dry it in the oven for about 1 hour at 110F, stirring occasionally.
If you want to make your macarons colorful, you can add colorants to the liquid egg whites that you will use in the first mixture.
If you prefer something other than the classic floppy disks, you can make different shapes, such as hearts, donuts, or letters.
To obtain a completely smooth surface, if the dough is too moist, you can let the discs rest for 30 minutes at room temperature before cooking. It will create a crust on top that will prevent the macarons from cracking.
Instead of almond flour, you can use hazelnut or pistachio flour.