2h of work-This recipe will make making delicious macarons very simple! I hope you'll enjoy making this french classic! Bon appétit!
Ingredients: (for about 20 macarons)
Macarons (the biscuits):
200 grams of granulated sugar
200 grams of powdered sugar
200 grams of almond powder
5cl of water
(if you want to color your macarons) 30 grams of cacao powder (the good stuff, no added sugar!)
Chocolate Ganache:
250 grams of chocolate
200 grams of heavy cream
40 grams of butter
75 grams of egg whites
+ another 75 grams of egg whites (trust me, it makes sense!)
5cl of water
Utensils:
Pastry bags (2), round pastry tube, cooking thermometer
Suggested Schedule:
Day 1:
Make your macarons (biscuits)
Cook your macarons
Leave in the fridge overnight
Day 2:
Make your chocolate ganache
Leave it in the fridge for an hour
Fill your macarons
Enjoy!
1. Making the Macarons:
The Video:
The Step by Step Recipe:
PREHEAT YOUR OVEN to 170°C or 340°F
Sift the almond powder and the powdered sugar in a large bowl. If you want to color your macarons, here is when to add your cocoa powder (sift it!)
Add 75 grams of egg whites and stir until you have an homogeneous bowl of dough (the consistency of a very very thick almond paste)
Place the other 75 grams of egg whites in the bowl of your stand mixer (if you don't have one, you'll need a friend to start beating the eggs when you ask him to!)
Combine the water and the granulated sugar in a saucepan
Heat up the syrup on medium heat and control the temperature using your thermometer
Once the syrup reaches 113-114°C, start beating your egg whites on high speed
Once the syrup reaches 118°C, take it out of the heat, reduce the speed of your mixer to medium speed
Pour the syrup in a very thin stream on top of your beaten egg whites. Let the hot syrup stream on the side of the bowl (don't let it touch the whisk, it would splash the boiling syrup all over, and this is not what we want!)
Once you have incorporated all of your syrup (do it slowly while whisking on medium speed), whisk on high speed for abt 30sec-1min or until the "meringue" cools down (it must feel warm on your finger, but not hot)
You have just made an italian meringue!
Incorporate your meringue to your thick almond paste (the egg whites+powdered sugar+almond powder mix). Do this little by little and stir slowly and delicately to avoid breaking the meringue.See movement on the video!
You're done making your macarons dough!
Place your macarons dough in a pastry bag with a round (quite wide) pastry tube (see video!)
Trace 4-5cm wide circle on a sheet of parchment paper (use a cookie cutter!)
Place a sheet of parchment paper on top the first one (you'll shape the macarons on this one!)
Place the tip of your pastry bag close to the parchment paper, and apply a constant pressure on the bag while making sure to form a nice disk of dough (about .75-1cm thick). Here, I strongly advise to watch the video in order to have a better idea of the movement, this is what will make your macarons look professional (if they don't, don't worry! They will still be delicious!)
Cook your macarons for 10-12 minutes. Aim for 10 minutes except if they don't look cooked at all (take into account that they will get a bit more stiff after a night in the fridge!)
Place your macarons coques in the fridge for 24 hours.
2. Making the Ganache and Filling your Macarons
The Video:
The Step by Step Recipe:
Making the Ganache
Heat up the cream until close to boiling
Pour half of it on top on the chocolate and stir so that the chocolate melts in the hot cream
Once homogeneous, add the other half of the cream
Once you have a homogeneous ganache, add your butter (cut in small pieces) and stir until the butter is molten
Place your chocolate ganache in a pastry bag and in the fridge for at least an hour (you can put it in a bowl if you don't have a second pastry bag)
Filling your Macarons
Just take a macaron coque and place a generous amount of ganache on top of it
Place another coque on top
Leave in the fridge for about an hour
You're done making your own chocolate macarons!
Congrats!
You're one step closer to becoming a real french pâtissier!
Bon appétit!
Passionately yours,
Anton
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