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!)
Strawberry Compotée:
250 grams of strawberries
75 grams of sugar
10 leaves of verbena
Crème Chantilly:
150 grams of heavy cream
10 grams of powdered sugar
1 vanilla bean or 1/2 tsp of vanilla extract
Utensils:
Pastry bags (3), round pastry tube, "pretty" pastry tube, cooking thermometer
Suggested Schedule:
Day 1:
Make your macarons (biscuits)
Cook your macarons
Leave in the fridge overnight
Day 2:
Make your compotée and chantilly
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 Compotée & Chantilly and filling your macarons
The Video:
The Step by Step Recipe:
Making the Compotée
Cut your strawberries in small pieces
Place them in a saucepan with the sugar and the (optional, but delicious )verbena leaves
Heat this on medium heat for about 15 minutes or until compotéed and reduced
If you have some pectin, add it now. If you don't, keep cooking the compotée until it becomes thick as a jam.
place your compotée in a pastry bag and in the fridge for about 1 hour.
Making the Crème Chantilly
Place your cram in a bowl that you have previously placed in the freezer for 10 minutes
Add the powdered sugar ad vanilla extract
Whisk your cream (slowly increasing your mixer's speed) until firm but smooth (don't go too far, you'll have a bad, granulated, texture)
Place your crème chantilly in a pastry bag with a pretty pastry tube
Filling your Macarons
Place some strawberry compotée in the middle of the bottom macaron coque
Add small bowls of crème chantilly on the outer rim of the macaron (see video)
Cover with another coque
Place in the fridge for 1 hour so that the flavors "unify"
You're done making your macarons!
Congrats!
You're one step closer to becoming a real french pâtissier!
Bon appétit!
Passionately yours,
Anton
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