French Macarons
Yield 40
86 g Fine Almond Meal
157 g Sifted Powdered Sugar
40 g Granulated Sugar
75 g Fresh Egg Whites (Relax with a pinch of Salt)
Attached you will find the best research I could find on the French Macaron. I will go step by step through the procedures in addition to the information provided. Do not be deceived by the few number of ingredients, this is a product that is 100% about love and skill, but even the mistakes take like heaven!
Sift together the Almond meal with the Powdered sugar and set them aside. In a kitchen aid, whip the egg whites to a firm but not stiff peak then slowly add the granulated sugar, continue to whip to a stiff and shiny peak.
This is the time to add your color to the whites, embellish the color because it will darken while baking.
Add the almond mixture all at once, add your flavoring agent and fold together. Generally, by the time you incorporate all ingredients the mixture will have reached the proper piping consistency.
Prepare a plastic piping bag with a number 6 tip. Line a sheet pan with ungreased parchment, make sure to double pan.
Heat the oven to 325* and bake for exactly 13 minutes. Let them cool completely before trying to remove them from the parchment.
Macarons (IMBB 10)
I have never been to Paris, but when I eventually go there someday, I plan to visit the renowned pâtisseries of Pierre Hermé and Ladurée to try out all their macarons.
Without a doubt, macarons are my favourite type of cookie. And since Jennifer of the Domestic Goddess has proclaimed cookies to be the theme for this month's Is My Blog Burning?, I chose to make three flavours of macarons: Matcha-Chestnut, Caramel-Fleur de Sel, and Toasted Sesame.
Macarons (not to be confused with coconut macaroons) are characterized by their smooth and paper-thin, dome-shaped shell. Underneath is a chewy, cake-like layer, and underneath that, is a ruffled skirt called the feet. Macarons are simply made from egg whites, ground almonds and icing sugar, and they're often sandwiched together with a spread of buttercream or jam. The result is a 'cookie' that gives an initial crunch before slowly melting in your mouth.
The Matcha-Chestnut macaron is my take on Pierre Hermé's Marron et Thé Vert Matcha macaron, which I first read about on Chocolate and Zucchini. Based on Clotilde's description, I added some chestnut paste to the macaron batter, and sandwiched the macarons with matcha green tea buttercream, and chestnut buttercream. While I can't guarantee that my version tastes anything like M. Hermé's, the rich chestnut flavours complemented the slightly bitter green tea very nicely.
The Caramel-Fleur de Sel macaron is based on another of Pierre Hermé's creations. It's a sweet and savoury combination between the butter caramel filling, and a few crystals of intense Fleur de Sel (salt) that garnish the macaron. Surprisingly, the combination works, although I found it to be a bit unusual.
I chose to use white sesame seeds as my final flavour because I love their nutty aroma. I've simply added toasted and finely ground sesame seeds to the macaron batter, and untoasted, ground sesame to the buttercream. While this was the simplest of the three flavours, its wonderful aroma made it my favourite.
The secret to making good macarons is to stir the batter to just the right consistency. Stir too little, and your macarons won't have feet and will have a peak on their tops. But stir too much, and you'll end up with flat, cracked, tough and chewy macarons. The best way to check for the correct consistency is to test if peaks in the batter quickly dissolve. I've also read that the batter should be mixed just until it 'flows like magma.' After the macarons have been piped, it's important to let them rest until they've formed a skin.
Thanks once again to my fellow Torontonian, Jennifer for hosting IMBB 10, her second event in less than 10 days!
Matcha-Chestnut Macarons
- 1 recipe macaron batter
- 3 _ tbsp chestnut paste or crème de marrons
- 2 tsps matcha green tea powder
- 1 recipe Italian buttercream
Macarons: Follow the directions for the macaron batter, and mix in 1_ tbsps of chestnut paste after adding the icing sugar to the meringue.
Buttercream: Before refrigerating the buttercream, equally divide it into two bowls, and mix the remaining chestnut paste into one bowl, and matcha green tea powder into the other.
Assembly: When piping the buttercream onto the macarons, pipe one type of buttercream on each macaron, and carefully sandwich the macarons together.
Makes 20 macarons.
Caramel-Fleur de Sel Macarons
- 1 recipe macaron batter
- 1 recipe butter caramel
- 1 tsp fleur de sel
Follow the directions for the macaron batter. Pipe butter caramel onto one half of the finished macarons, and carefully sandwich together. Top each macaron with a pinch of fleur de sel.
Makes 20 macarons.
Toasted Sesame Macarons
- 4 tbsps and 1 tsp white sesame seeds
- 1 recipe macaron batter
- 1 recipe Italian buttercream
Macarons: In a skillet over medium heat, toast 2 tbsps of sesame seeds until golden brown. Use a food processor or coffee mill to finely grind the seeds, and push through a fine sieve or tamis. Follow the directions for the macaron batter, and mix in the sesame seeds when combining the icing sugar and almond flour.
Buttercream: Use a food processor or coffee mill to finely grind 2 tbsps sesame seeds, and push through a fine sieve or tamis. Before refrigerating the buttercream, mix the sesame into the buttercream.
Assembly: Pipe sesame filling onto one half of the finished macarons, and carefully sandwich together. Top each macaron with a few sesame seeds.
Makes 20 macarons.
Macaron Batter
- 1 _ cups icing sugar
- 4 oz (1 cup) almond flour or finely ground almonds
- _ cup plus 2 tbsps egg whites at room temperature
- pinch of salt
- _ cup granulated sugar
Allow egg whites to thicken by leaving them uncovered at room temperature overnight.
On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet.
Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.
In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks – the whites should be firm and shiny.
With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.
Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.
Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
Pair macarons of similar size, and pipe about _ tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavours to blend together. Bring back to room temperature before serving.
Italian Buttercream
(adapted from The American Boulangerie by Pascal Rigo)
- 2 egg whites (60 mL)
- 1/3 cup plus 1 tbsp granulated sugar
- 4 oz (_ cup) unsalted butter at room temperature, cut into slices
In an electric mixer bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.
Transfer the bowl to the electric mixer and whip warm egg mixture on high speed using the whisk attachment until stiff and shiny, 3 to 5 minutes. Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated. Add any flavourings and refrigerate for 1 hour or until it becomes firm. The buttercream can be kept, covered and refrigerated for up to 1 week.
Yield 40
86 g Fine Almond Meal
157 g Sifted Powdered Sugar
40 g Granulated Sugar
75 g Fresh Egg Whites (Relax with a pinch of Salt)
Attached you will find the best research I could find on the French Macaron. I will go step by step through the procedures in addition to the information provided. Do not be deceived by the few number of ingredients, this is a product that is 100% about love and skill, but even the mistakes take like heaven!
Sift together the Almond meal with the Powdered sugar and set them aside. In a kitchen aid, whip the egg whites to a firm but not stiff peak then slowly add the granulated sugar, continue to whip to a stiff and shiny peak.
This is the time to add your color to the whites, embellish the color because it will darken while baking.
Add the almond mixture all at once, add your flavoring agent and fold together. Generally, by the time you incorporate all ingredients the mixture will have reached the proper piping consistency.
Prepare a plastic piping bag with a number 6 tip. Line a sheet pan with ungreased parchment, make sure to double pan.
Heat the oven to 325* and bake for exactly 13 minutes. Let them cool completely before trying to remove them from the parchment.
Macarons (IMBB 10)
I have never been to Paris, but when I eventually go there someday, I plan to visit the renowned pâtisseries of Pierre Hermé and Ladurée to try out all their macarons.
Without a doubt, macarons are my favourite type of cookie. And since Jennifer of the Domestic Goddess has proclaimed cookies to be the theme for this month's Is My Blog Burning?, I chose to make three flavours of macarons: Matcha-Chestnut, Caramel-Fleur de Sel, and Toasted Sesame.
Macarons (not to be confused with coconut macaroons) are characterized by their smooth and paper-thin, dome-shaped shell. Underneath is a chewy, cake-like layer, and underneath that, is a ruffled skirt called the feet. Macarons are simply made from egg whites, ground almonds and icing sugar, and they're often sandwiched together with a spread of buttercream or jam. The result is a 'cookie' that gives an initial crunch before slowly melting in your mouth.
The Matcha-Chestnut macaron is my take on Pierre Hermé's Marron et Thé Vert Matcha macaron, which I first read about on Chocolate and Zucchini. Based on Clotilde's description, I added some chestnut paste to the macaron batter, and sandwiched the macarons with matcha green tea buttercream, and chestnut buttercream. While I can't guarantee that my version tastes anything like M. Hermé's, the rich chestnut flavours complemented the slightly bitter green tea very nicely.
The Caramel-Fleur de Sel macaron is based on another of Pierre Hermé's creations. It's a sweet and savoury combination between the butter caramel filling, and a few crystals of intense Fleur de Sel (salt) that garnish the macaron. Surprisingly, the combination works, although I found it to be a bit unusual.
I chose to use white sesame seeds as my final flavour because I love their nutty aroma. I've simply added toasted and finely ground sesame seeds to the macaron batter, and untoasted, ground sesame to the buttercream. While this was the simplest of the three flavours, its wonderful aroma made it my favourite.
The secret to making good macarons is to stir the batter to just the right consistency. Stir too little, and your macarons won't have feet and will have a peak on their tops. But stir too much, and you'll end up with flat, cracked, tough and chewy macarons. The best way to check for the correct consistency is to test if peaks in the batter quickly dissolve. I've also read that the batter should be mixed just until it 'flows like magma.' After the macarons have been piped, it's important to let them rest until they've formed a skin.
Thanks once again to my fellow Torontonian, Jennifer for hosting IMBB 10, her second event in less than 10 days!
Matcha-Chestnut Macarons
- 1 recipe macaron batter
- 3 _ tbsp chestnut paste or crème de marrons
- 2 tsps matcha green tea powder
- 1 recipe Italian buttercream
Macarons: Follow the directions for the macaron batter, and mix in 1_ tbsps of chestnut paste after adding the icing sugar to the meringue.
Buttercream: Before refrigerating the buttercream, equally divide it into two bowls, and mix the remaining chestnut paste into one bowl, and matcha green tea powder into the other.
Assembly: When piping the buttercream onto the macarons, pipe one type of buttercream on each macaron, and carefully sandwich the macarons together.
Makes 20 macarons.
Caramel-Fleur de Sel Macarons
- 1 recipe macaron batter
- 1 recipe butter caramel
- 1 tsp fleur de sel
Follow the directions for the macaron batter. Pipe butter caramel onto one half of the finished macarons, and carefully sandwich together. Top each macaron with a pinch of fleur de sel.
Makes 20 macarons.
Toasted Sesame Macarons
- 4 tbsps and 1 tsp white sesame seeds
- 1 recipe macaron batter
- 1 recipe Italian buttercream
Macarons: In a skillet over medium heat, toast 2 tbsps of sesame seeds until golden brown. Use a food processor or coffee mill to finely grind the seeds, and push through a fine sieve or tamis. Follow the directions for the macaron batter, and mix in the sesame seeds when combining the icing sugar and almond flour.
Buttercream: Use a food processor or coffee mill to finely grind 2 tbsps sesame seeds, and push through a fine sieve or tamis. Before refrigerating the buttercream, mix the sesame into the buttercream.
Assembly: Pipe sesame filling onto one half of the finished macarons, and carefully sandwich together. Top each macaron with a few sesame seeds.
Makes 20 macarons.
Macaron Batter
- 1 _ cups icing sugar
- 4 oz (1 cup) almond flour or finely ground almonds
- _ cup plus 2 tbsps egg whites at room temperature
- pinch of salt
- _ cup granulated sugar
Allow egg whites to thicken by leaving them uncovered at room temperature overnight.
On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet.
Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.
In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks – the whites should be firm and shiny.
With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.
Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.
Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
Pair macarons of similar size, and pipe about _ tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavours to blend together. Bring back to room temperature before serving.
Italian Buttercream
(adapted from The American Boulangerie by Pascal Rigo)
- 2 egg whites (60 mL)
- 1/3 cup plus 1 tbsp granulated sugar
- 4 oz (_ cup) unsalted butter at room temperature, cut into slices
In an electric mixer bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.
Transfer the bowl to the electric mixer and whip warm egg mixture on high speed using the whisk attachment until stiff and shiny, 3 to 5 minutes. Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated. Add any flavourings and refrigerate for 1 hour or until it becomes firm. The buttercream can be kept, covered and refrigerated for up to 1 week.
1 comment:
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