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| Basic French Macarons |
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| Dark Chocolate Ganache Filling |
Tip#2 - Age your egg whites! I aged mine,covered with cling, for 4 days in the fridge.
Tip#3 - Work with a dry almond (or any other nuts) meal. If you pinch the meal, it should hold the shape but crumbles quickly. Otherwise, preheat the oven (350 F/180 C) for 5 minutes, turn it off, and leave the meal in the oven until it's dry.
Tip#4 - Sift the almond meal and powdered sugar thoroughly. Don't overmix your batter!
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| Feet ^___^ |
Tip#5 - Rest your piped macaron batter for 15 - 45 mins, depending on the humidity. i.e. lower humidity needs less resting time.
Tip#6 - Bake one batch at a time, placing your baking sheet on the top rack of your oven to prevent cracking. If needed, use double baking sheet.
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| Perhaps, with a cup of tea? |
Finally, enjoy!
Basic French Macarons
Adapted from Helen of Tartellete
Ingredients:
90 gr egg whites
25 gr to 50gr
200 gr (I reduced the amount by about 40gr)
110 gr almonds (I used half hazelnuts, half almonds)
Directions:
1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
2. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground.
3. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down.The whole process should not take more than 50 strokes.
4. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
5. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets.
6. Preheat the oven to 300F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15-20 minutes, depending on their size. Let cool.
Ingredients:
90 gr egg whites
25 gr to 50gr
200 gr (I reduced the amount by about 40gr)
110 gr almonds (I used half hazelnuts, half almonds)
Directions:
1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
2. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground.
3. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. Give quick strokes at first to break the mass and slow down.The whole process should not take more than 50 strokes.
4. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
5. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets.
6. Preheat the oven to 300F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15-20 minutes, depending on their size. Let cool.
To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one
If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
Chocolate Ganache Filling
1 cup chopped dark chocolate
1/2 cup heavy cream
1 cup chopped dark chocolate
1/2 cup heavy cream
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