They look like Breton shortbread but only with the eyes. As soon as you smell them, you can feel that they are rich in almonds… Delicious macaroons that are still…]]>
They look like Breton shortbread but only with the eyes. As soon as you smell them, you can feel that they are rich in almonds… Delicious macaroons that are still slightly crunchy on the outside and soft on the inside. There are so many kinds of macaroons in France, that it is a real challenge to try them all. I got this recipe from one of my mother’s friends (Brigitte) who wanted to share with us all these macaroons from Amiens. For our greatest pleasure!
Recipe of the macaroons of Amiens:
-320 almond powder
-200g of caster sugar
-35g of honey
-40g of apricot jam
-20g of egg yolk
-45g of egg white
-1 teaspoon of liquid vanilla extract
-1 teaspoon bitter almond extract
Mix the almond powder and sugar. If you have a not too fine almond powder, it’s even better !
In a bowl, mix the rest: honey, yolk, white, vanilla, bitter almond extract, apricot jam.
Pour into the powdered mixture and mix.
You should have some sort of marzipan that is fairly firm.
Wrap the dough in cling film to form a 4-centimeter diameter roll. Then put this pudding on a baking sheet for 1 hour in the freezer. This will firm up the dough, which you can then cut into sections.
When the dough is firm enough to cut without being crushed, cut 1 cm thick slices.
Bake in a preheated oven at 165°C for 17 to 20 minutes. The macaroons should be golden on the outside and still soft on the inside.
Store them in an airtight box away from air and humidity.
I don’t often post new macaroon recipes, because to tell you the truth, I already make so many in the workshop that I don’t always feel like making them at home. This time, I’m taking the opportunity to offer you my very classic version of raspberry macaroons. I have prepared a special jam recipe that does not soggy these delicate macaroons. Enriched with pectin, it will transmit little moisture and the macaroons will still be slightly crunchy on the surface and soft inside. These are some of my favorites! And at the end of a meal, they’re always a hit because of their pretty color and rich flavor.
Recipe for raspberry macaroons :
-a basic macaroon recipe (recipe HERE)
-a knife tip of red dye powder
Raspberry filling (suitable for 2.5 macaroon recipes, but can be kept in a jar like a jam):
-450g of raspberries (frozen is perfect and cheaper!)
-550g of sugar
-1 bag of Vitpris
Instructions:
Make a basic macaroon recipe, with a light tip of a knife of red powdered dye in the meringue after the sugar has boiled.
Make the recipe as explained HERE!
Bake them, then take them out of the paper and let them dry for one or two days in a box. This way, the macaroons will be more resistant with the raspberry filling.
For this recipe, frozen raspberries will work just fine. There is enough filling to fill 2.5 macaroon recipes. You can therefore make more (macaroons) or keep this jam (very firm) in a scalded jar (to avoid that molds develop there.
Cook raspberries over low heat and bring to a boil.
Mix the whole packet of vitpris with some of the sugar.
Add the remaining sugar to the pan when the mixture boils.
Cook until sugar is completely dissolved, then add sugar mixed with vitpris.
Cook, stirring constantly, for 8 minutes. We want a very firm jam not to soak the poor macaroons!
Remove from heat and let cool.
The jam must be at temperature room to be put in pocket and to be able to leave correctly.
Fill every other shell and close to obtain beautiful macaroons! The flash makes the pink very pink, almost red!
And here is the work!
Raspberry Macaroons
I don’t often post new macaroon recipes, because to tell you the truth, I already make so many in the workshop that I don’t always feel like making them at home. This time, I’m taking the opportunity to offer you my very classic version of raspberry macaroons. I have prepared a special jam recipe that does not soggy these delicate macaroons. Enriched with pectin, it will transmit little moisture and the macaroons will still be slightly crunchy on the surface and soft inside. These are some of my favorites! And at the end of a meal, they’re always a hit because of their pretty color and rich flavor.
Ingredients
- A basic macaroon recipe (recipe HERE)
- a knife tip of red dye powder
Raspberry filling (suitable for 2.5 macaroon recipes, but can be kept in a jar like a jam):
- 450 g raspberries (frozen is perfect and cheaper!)
- 550 g sugar
- 1 bag of Vitpris
Instructions
- Make a basic macaroon recipe, with a light tip of a knife of red powdered dye in the meringue after the sugar has boiled.
- Make the recipe as explained HERE!
- Bake them, then take them out of the paper and let them dry for one or two days in a box. This way, the macaroons will be more resistant with the raspberry filling.
- For this recipe, frozen raspberries will work just fine. There is enough filling to fill 2.5 macaroon recipes. You can therefore make more (macaroons) or keep this jam (very firm) in a scalded jar (to avoid that molds develop there. Cook raspberries over low heat and bring to a boil.
- Mix the whole packet of vitpris with some of the sugar.
- Add the remaining sugar to the pan when the mixture boils.
- Cook until sugar is completely dissolved, then add sugar mixed with vitpris.
- Cook, stirring constantly, for 8 minutes. We want a very firm jam not to soak the poor macaroons!
- Remove from heat and let cool.
- The jam must be at temperature room to be put in pocket and to be able to leave correctly.
- Fill every other shell and close to obtain beautiful macaroons! The flash makes the pink very pink, almost red!
- And here is the work!
Nutrition
Serving: 6peopleCalories: 392kcalCarbohydrates: 100gProtein: 1gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.05gSodium: 2mgPotassium: 115mgFiber: 5gSugar: 95gVitamin A: 25IUVitamin C: 20mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
The last time I went to Morocco, two months ago, my good friend Touria made me taste these small macaroons filled with gazelle horn, bought in a famous pastry shop in Rabat, for a future cloning… I found this recipe particularly original and you can really taste that distinct taste of the delicious gazelle horns. So I went to my kitchen and looked for a simple way to reproduce this recipe. With almond, cinnamon, a bit of orange blossom, we quickly find this famous taste, and by simply adding butter for a good hold, the macaroons are perfect! Big success guaranteed with your guests with these delicately flavored macaroons!
For Moroccan gazelle horns it’s HERE!
The macaroons “horns of gazelles”:
-A basic recipe for macaroons (recipe in pictures HERE)
-1/4 teaspoon cinnamon powder
Trim “horns of gazelles”:
-175g almond powder
-90g of sugar
-3 tablespoons of orange blossom water
-1/4 teaspoon cinnamon powder
-180g of soft butter
Instructions:
Start by making the plain macaron dough as explained in my basic recipe HERE. The only difference is that you need to add 1/4 teaspoon of cinnamon to the almond powder/icing sugar mixture.
Then proceed as I explain.
Shape your macaroons with a pastry bag fitted with an 8mm nozzle. Then sprinkle half of the macaroon batches with cinnamon powder.
The other half without cinnamon will be used for the bottom of the macaroon.
Bake the macaroons and let them cool on the still hot baking sheet.
Then prepare the “gazelle horns” filling:
Put the sugar, the quarter teaspoon of cinnamon, the almond powder and the orange blossom water in a container.
Mix well to obtain a homogeneous and not too wet paste.
Finally add the soft butter and mix well.
Put the filling in a piping bag and fill the macaroons without cinnamon. Stick two to two then with a cinnamon macaroon. Put in an airtight box in the fridge for one night before tasting!
It’s ready!
Macarons "Cornes de Gazelles"
La dernière fois que je suis allé au Maroc, il y a deux mois, ma bonne amie Touria m’a fait goûter ces petits macarons fourrés à la corne de gazelle, achetés dans une pâtisserie réputée de Rabat, en vue d’un futur clonage… J’ai trouvé cette recette particulièrement originale et l’on sent vraiment ce goût très distinct des délicieuses cornes de gazelles. Je me suis donc rendu dans ma cuisine où j’ai cherché un moyen simple de reproduire cette recette. Avec de l’amande, de la cannelle, un peu de fleur d’oranger on retrouve vite ce fameux goût, et en ajoutant simplement du beurre pour la bonne tenue, les macarons sont parfaits ! Gros succès assuré auprès de vos invités avec ces macarons aux parfums délicats !Pour les cornes de gazelles marocaines c’est par ICI !!
Ingredients
- une recette de base de macarons (recette en images ICI)
- 1/4 c. à café cannelle en poudre
Garniture « cornes de gazelles » :
- 175 g poudre d’amandes
- 90 g sucre
- 3 c. à soupe eau de fleur d’oranger
- 1/4 c. à café cannelle en poudre
- 180 g beurre doux mou
Instructions
- Commencez par préparer la pâte à macarons nature comme expliqué dans ma recette de base ICI. La seule différence est qu’il faut ajouter 1/4 de cuillerée à café de cannelle dans le mélange poudre d’amandes/sucre glace.
- Procédez ensuite comme je vous l’explique.
- Formez vos macarons avec une poche munie d’une douille de 8mm. Saupoudrez ensuite la moitié des fournées de macarons de cannelle en poudre.
- L’autre moitié sans cannelle servira pour le dessous du macaron.
- Cuisez les macarons et laissez-les refroidir sur la plaque encore chaude du four.
- Préparez ensuite la garniture « cornes de gazelles »: Mettez le sucre, le quart de cuillerée à café de cannelle, la poudre d’amandes et l’eau de fleur d’oranger dans un récipient.
- Mélangez bien pour obtenir une pâte homogène et pas trop humide.
- Ajoutez enfin le beurre mou puis mélangez bien.
- Mettez la garniture en poche à douille puis remplissez les macarons sans cannelle. Collez deux à deux ensuite avec un macaron cannelle. Mettez en boite hermétique au frais pour une nuit avant de déguster !
- C’est prêt !!
Nutrition
Calories: 2628kcalCarbohydrates: 128gProtein: 39gFat: 233gSaturated Fat: 99gPolyunsaturated Fat: 5gMonounsaturated Fat: 38gTrans Fat: 6gCholesterol: 387mgSodium: 1158mgPotassium: 49mgFiber: 19gSugar: 96gVitamin A: 4501IUVitamin C: 0.04mgCalcium: 422mgIron: 7mg
Tried this recipe?Let us know how it was!
Here it is the recipe!!! This cake is for me since I was young, the Grail of baking!!! You have to know that if I cook, it was to be able to make this cake one day. I searched for a long time for the recipe, but of course it doesn’t exist! So I had to do more research on this topic. I’ve learned a lot in the last two years and if I have one piece of advice it’s to never let a failed bakery get you down. You always have to start over. And one day it works!
So here is the result of my research. It is the exact copy of the same cake from the patissier on rue Royale! Quite long to make, but to die for!
The recipe will undoubtedly seem perilous. It is not actually difficult, but it is a combination of several recipes. It is necessary to start in the morning to consume it the following evening .
I would like to start this recipe by showing the inside of the cake. Just to have an idea of what awaits us if we take the trouble to make this cake! A rich, melt-in-your-mouth, soft, crisp interior with so much different flavor that the palate is ready to explode. Anyway, it’s good…
Recipe for “Pistachio Macaroon Cake” for 10 people:
1-A basic recipe for
macaroons
colored in pistachio green + lemon yellow
2-Praline laminated:
-100g of
praline
-100g of
hazelnut paste
-20g of butter
-50g of milk chocolate
-45g of feuillantine (crushed crêpes dentelles)
3-Custard made with:
-140g of whole milk
-10g of whole milk powder
-35g of egg yolks
-35g of sugar
-5g of flour
-15g of butter
-a pinch of vanilla powder
4-Butter cream made with:
4-1 Custard:
-90g of whole milk
-70g of egg yolks
-90g of sugar
4-2 Italian meringue (but 175g of the whole meringue, see recipe)
-125g of sugar
-35g of water
-65g of egg whites
4-3 Sweet butter
-375g of butter in ointment
Pistachio mousseline cream:
-160g of
homemade pistachio paste
-160g of pastry cream (see 3)
-540g of butter cream (see 4)
5-Pistachio mirror
-220g of ivory couverture (or white chocolate)
-100g of liquid full cream
-200g of neutral fondant
-50g of
homemade pistachio paste!
Ouf!!!!
After that if I still have readers then I’m happy! I don’t hide the fact that this recipe takes a long time to prepare, especially since you have to make the pistachio and hazelnut paste and the praline! Plus of course a complete recipe for macaroons! But I promise that the result is really worth it! If you organize yourself well, you can spend an afternoon making this wonderful cake, but devour it the next day! It is important to know that the famous pastry chef of the rue royale never gave his recipe, but count on me to find his trace! So here it is, the result is identical to the pastry that I don’t mention, but that we all know! So let’s put on some music, and get some peace and quiet in the kitchen. After all, when you love to cook, time is not a problem and it goes by very quickly!
I would like to point out that my pistachio mirror recipe only works with homemade pistachio paste, which is more pasty than store-bought, which is often much more liquid! I do not guarantee the success of this cake with a liquid batter, because the whole texture will be modified! Therefore, it is necessary to adjust. But the best is to make your own pistachio paste!
I would like to point out that my pistachio mirror recipe only works with homemade pistachio paste, which is more pasty than store-bought, which is often much more liquid! I do not guarantee the success of this cake with a liquid batter, because the whole texture will be modified! Therefore, it is necessary to adjust. But the best is to make your own pistachio paste!
Recipe 1:
Start with the recipe for
macaroons
The only difference is that we will need two circles.
macaroons
The only difference is that we will need two circles.
One 20cm diameter by 4.5cm high circle, and another 18cm circle of any height (we just need the diameter).
Line 4 baking sheets with parchment paper as specified in the recipe. On two of them, draw with a pencil the inside of the 18cm circle in the middle of the plates. So two circles, but only one per plate, so on two plates… I explain… sorry!
Start in the center of a circle with the tip of the pastry bag with an 8mm tip. Start at the center and spiral to the edge of the circle drawn, but no further.
It doesn’t matter if the layout is not pretty, these macaroon plates will be inside the cake! You can see on the picture that I shook! The center had started nicely but with a camera around my neck, it is not obvious!
After making these two plates, continue with all the remaining dough to make normal macaroons, i.e. a 2-3cm ball. With the remaining dough, you will be able to make about 25 macaroon shells. Try to make them all the same size, as usual!
Bake for 14 minutes at 145°C for the small shells and 16 minutes for the plates.
Continue with the recipe 2, .
Put the butter and milk chocolate in a bowl, then melt in the microwave for 1 minute, check, mix and melt again for 30s if necessary.
Add the praline and hazelnut paste and mix well.
Then add the crushed crêpes dentelles.
Mix, the flaky praline is finished.
Take the 18cm circle, the same one with which you traced the large macaroons. Place the circle on a baking sheet lined with parchment paper.
Pour the equivalent of two tablespoons of praline into the circle, then crush with a spoon. The result should be a very thin slab of praline.
Carefully remove from the pan and place in the freezer. In 20 minutes the praline plate is frozen, leave it on the paper, take the baking sheet and refill it with a new paper and start again to make another praline plate. Do this operation 2 times in all to obtain 2 frozen praline plates. Leave them in the freezer in an airtight box if possible.
Recipe 3:
Put the yolks with a third of the sugar and the whole milk powder. Whisk in the flour.
Heat the milk with the remaining sugar and the vanilla powder in a saucepan over low heat.
When the milk boils, pour it over the yolk/sugar mixture while stirring.
Return to low heat. Never stop mixing.
When the mixture boils, let it cook for 5 minutes, then remove from the heat, let it cool and add the butter.
Transfer the custard to a small bowl and place cling film over the custard. This is to prevent the cream from forming a skin! Allow to cool completely then store in the refrigerator.
Buttercream made with 4-1, 4-2 and 4-3
Recipe 4-1:
Blanch the yolks with one third of sugar.
Heat the milk with the remaining sugar over low heat. When it boils, pour over the yolk/sugar mixture while stirring.
Return to low heat and cook like a custard, i.e. without boiling. You can check by cooking to 85°C while mixing! When the cream is cooked, turn off the heat and let cool. Store in a cool place.
Recipe 4-2:
Make an Italian meringue with the same process as in the macaroon dough.
Heat sugar and water to 117°C.
Pour it over the whites while continuing to whisk at maximum speed.
Continue whisking until meringue is 50°C.
Recipe 4-3:
Whip the soft butter at maximum speed to aerate it.
Assembling the butter cream.
While continuing to whip the butter, drizzle in the custard while continuing to beat.
Even though the custard looks like crap, putting it in butter will set it straight!!!
Take 175g of the total meringue and add it to the butter/custard, lifting it up like a mousse. The buttercream is finished. Store it in a cool place.
Crème mousseline.
Take 540g of the total buttercream.
Whip the butter cream at high speed and add the pistachio paste (160g).
Add the pastry cream (160g on the whole) and continue to whip.
The pistachio mousseline cream is finished.
Final assembly of the cake.
Place the 20cm x 4.5cm entremet circle on a baking sheet lined with parchment paper.
Place a first large macaroon plate in the center.
Garnish with a first layer of pistachio mousseline cream, putting it well around the macaroon and on all the inner surface of the circle up to the top. The circle has been “lined”.
Then add a slab of frozen praline.
And place it in the center on the muslin.
Top with a layer of muslin.
Then the other plate of macaroon.
Another layer of cream and then a plate of praline.
Finish with the cream. It doesn’t matter what the cake looks like. So put on a good layer!
Then smooth perfectly with a spatula or a large knife flush with the circle. This time the look is perfect.
We can already see the head of the cake. I recommend that you choose the macaroons that will be around the edge at this time. This way we will know exactly how many we are going to put and the space we will have to leave between them.
Remove the macaroons (of course!), and put them in an airtight box.
Put the plate with the circle in the freezer overnight. It is necessary to freeze it to be able to manipulate it and to pour on the mirror which will freeze with the contact of the frozen muslin.
The next morning:
Recipe5!! We touch the goal!
Put the cream and white chocolate in a bowl and melt in the microwave.
Mix well, add the fondant. Melt again if necessary, then add pistachio paste. Mix well with a hand whisk to incorporate the pistachio paste.
Professionals use a heat gun for the next operation, but a simple hair dryer will do the trick!
Take the cake out of the freezer, remove the paper underneath and place the circle on a rack. Pass the hair dryer around the cake (not on top!!!) slowly. In this way we will melt a very thin layer of cream. Once this is done, slowly peel off the circle by pulling it upwards.
Check the consistency of the pistachio mirror. It should not be hot, just slightly warm. Gently pour it into the center of the cake in one go. Pour starting from the center and spiraling to the edge of the cake.
When the mirror falls back onto the cake, place the rack and pan in the freezer to stop the mirror from falling back.
After 10 minutes, remove the cake. With two large spatulas, reach between the rack and the cake to lift it onto its final dish. The operation is delicate but not so difficult!
Arrange all the macaroons around the cake and two three pistachios on top. the cake is finished!!!! But it is frozen, so place it in the refrigerator for the rest of the day. And here…. There is nothing left to do but to taste it!!!!!
Good luck!!! I can do it, so anyone can do it!!! This is not my job, just a passion!!! And there is much more difficult!
Last week, I passed by Odeon and the Cours du Commerce Saint André where there is a very nice store: Première Pression Provence where one finds of wonderful olive oils. There are several in Paris. And in the store, there were these small soft macaroons of the Baronnies with honey. A little bomb that I loved right away. I went back to buy some and there: the drama! They don’t sell them anymore… So I set up shop in the kitchen to clone them and crack their secret recipe. It was not very difficult. The advantages of this recipe? It is simple, quick to prepare: no piping bag or macarooning. It should be known that there is a multitude of macaroons. Basically, as soon as there are almonds, sugar and egg white, it’s a macaroon. Here in addition, we put the dough in a mould. In 20 minutes they are ready and will be perfect for coffee, tea or with ice cream. The result? Small macrons that are crispy on the outside and soft on the inside. Let’s get cooking!
Recipe for 30 macaroons of the Provençal baronnies:
-200g of almond powder
-200g of sugar
-75g of egg whites
-25g of honey (from Provence!)
-1 teaspoon of liquid vanilla
Preheat the oven to 180°C.
Place almond powder and sugar in a bowl.
Mix well, then add honey, egg white and liquid vanilla.
Mix well to obtain a homogeneous paste. That’s all !
In a mini silicone tart pan (this pan is the easiest to find), spray a little bit of release spray (I always do this) then place a 15g dumpling in each slot.
Flatten with your hand to take the shape of the mold.
Put in the oven at 180°C for 20 minutes.
The macaroons must be well browned.
Let stand in the pan for 5 minutes, then remove from the pan carefully on a rack.
Put them back in place and let completely cool.
They will keep for about a month in a small airtight box.
It’s been a while since I’ve posted a macaroon recipe online and yet, it’s not for lack of making hundreds of them per month! Whether it’s for the workshops I organize or to bring to dinners, I always make plenty! I had this recipe in the back of my mind for a while and wanted to share with you this very traditional marzipan filling. I’m staying very classic today in the flavors with this coffee-hazelnut. The shell is made with hazelnut powder and the filling with almond paste lightened with butter (!!!) and coffee extract. An easy macaroon recipe that will delight all coffee lovers! And even those who are not fanatics, because the taste of coffee is very sweet and blends perfectly with the hazelnuts.
Recipe for hazelnut-coffee macaroons:
-A basic macaroon recipe (with hazelnut powder instead of almond powder) recipe HERE
-225g almond paste 50% (for the “home-made” recipe it’s HERE)
-185g of soft butter
-1 tablespoon of liquid coffee extract (or more!)
Make macaroon shells in replacing almond powder by hazelnut powder in the same quantities. Then shape the shells with an 8mm nozzle.
Cook for 14 minutes for the little ones and 16-17 minutes for the older ones. I made two plates of 30 and finished the dough by forming two larger shells to make a large macaron.
Reheat the almond paste in the microwave (20 seconds) or leave it (under cling film to avoid drying out) at room temperature.
For the liquid coffee extract, I use the brand “Trablit” which can be found on the internet or as always at G.Detou.
Add the extract to the almond paste.
Whisk until the extract is fully integrated.
Add the soft butter and whisk until perfectly blended. If necessary, you can put the whole thing in the fridge for about 30 minutes and then turn it over if the butter and the almond paste have trouble mixing.
Place in a pocket fitted with a 12 or 14 mm nozzle and fill every other macaroon shell.
As always, let them sit overnight in an airtight container before eating!
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I give here all the tips to make the best macaroons. I don’t hide the fact that you need a little bit of help but no real insurmountable difficulty. You can get it right the first time and then miss it. I’ve made thousands of macaroons, but I must admit, looking back, that at first they weren’t so great! I especially remember making 600 for my mom’s 60th birthday, but I made a big mistake! I froze them. And since it was very wet, as it thawed, they got a little soggy.
Two schools of thought on the button process.
The first method is to add stiffly beaten egg whites to the almond powder/icing sugar mixture. I don’t like the result.
A second method, that I prefer and that I explain here, with still the mixture of almond powder/ice sugar (so much for so much) but to which we add an Italian meringue, that is to say whites assembled in snow on which we pour a cooked sugar to the big ball. The result is pre-baked macaroons that require less time in the oven, so they lose less color and brown less. Besides, the shell crusts better and will resist better, thus giving a beautiful collar (or foot) so particular to the macaroon!
Recipe for about thirty macaroons:
-150g of powdered sugar
-150g almond powder
-60g of egg white
For the Italian meringue
-50g of egg white
-150g of caster sugar
-35g of water
-A pinch of cream of tartar (or a few drops of lemon juice)
Put the almond powder and powdered sugar in a blender. Then let the machine run for two or three minutes.
Pour contents into a fine strainer over a bowl. Sift the whole.
This process involves mixing the sugar and almond powder well and will give the macaroons a smoother appearance.
For the Italian meringue, pour the caster sugar and water into a saucepan and heat over moderate heat.
The mixture should reach 117°C, but you should start beating the egg whites when the sugar reaches 110°C.
When the sugar reaches this temperature or a little before, beat the eggs (the 50g!!) not too firm with a pinch of cream of tartar or a few drops of lemon juice. This is to prevent the whites from “seeding”.
N.B.: The cream of tartar, contrary to its name, is not a cream, it is a white powder, by-product of the manufacture of wine. It stabilizes by its acidity, the beaten egg whites and prevents the crystallization of sugar in confectionery.
When the sugar finally reaches 117°C, drizzle it over the egg whites while continuing to whisk with an electric mixer, (which I am not doing in the photo because I was taking the picture!)
Continue to whisk and then add the powdered coloring if needed.
Bernard’s advice
Always use powdered dyes, those that are liquid do not give beautiful colors and lose it during cooking!
Continue whisking until whites are 45°C.
We can now proceed to the assembly of white/powder. And that’s when it all comes down to it! Put the remaining 60g of egg whites in the powdered sugar (so much for so much).
Add a tablespoon of meringue to the first mixture and begin mixing thoroughly.
The resulting mixture is quite firm!
Then add the rest of the mixture as you go along, this time mixing gently as you would for a mousse, i.e. by lifting the dough!
When all the meringue has been added, continue to work the dough with a spatula, crushing it a little. The dough is being “macaronized” to give it three adjectives:
SMOOTH, SMOOTH and SHINING!
When you lift the dough, when you make it fall back, it should soften a little but not too much, should not be liquid but not firm either!
With a pastry bag equipped with a 8mm tip, make small piles of dough on baking sheets lined with parchment paper
.
.
Bernard’s advice:
you need to prepare the baking sheets in advance, I use 4 sheets for this proportion of dough. You have to cut the paper well so that it does not overflow. Once the plates are ready, you can continue with the piping bag!
Hold the bag vertically and make macaroons of about two centimeters and space them enough. You can put 24 macaroons per plate (4X6).
The macaroon will then spread a little if the dough has been properly made. You can tap the plate lightly on the table to force the dough to spread and lose the imperfections caused by the piping bag or poor handling.
Bernard’s advice:
What I’m about to say is going to sound a little unlikely. Ladurée has always seemed to me to be perfection for macaroons. This is still the case, but after all I understand that not everyone likes it. The difference with the others is a really perfect macaron, flat on top with a nice foot and all absolutely identical. As for the fact that they are all the same, I understand very well, because it is the gesture to form the pastry dots with the piping bag that counts. So, with time we get there. However, it is this flat side that drove me crazy! I looked for the solution, thinking at first that it was the dough that should be a little more liquid, but no, the dough didn’t cook the same way anymore. I also thought they used a chablon (a kind of mold) so they could smooth out the dough. I made this chablon myself and the result was a disaster! Then how??!! Well I discovered it by chance. What I explained before, tapping lightly and well that was the secret. So let me insist. One day I made a macaroon dough that wasn’t fluid enough, so I had to force the dough to smooth out. How do you do it? By taking the plate in your hands and dropping it at least 30-40cm high on the table! The shock flattened the macaroons (not yet cooked!!). Not yet satisfied, I started again two or three times. The result was just right. The little peaks on the dough had disappeared. But now I get it! Just do this every time and the macaroons flatten out! So here’s my secret to flat macarons on the surface.
Then let it “crust” for 2 hours. This operation is ESSENTIAL!!!
I once wanted to be clever and put directly in the oven, result: macaroons that most of the time cracked on the whole surface! Allowing the macron to crust will force it to swell from underneath and thus create its characteristic foot.
I’ve just changed my perspective by going back to not baking and the macaroons are beautiful. You can therefore cook them directly after forming them. On the other hand, the weather changes a lot of things.
Preheat oven to 140°C. Place a rack in the middle of the oven. When the oven is hot, place a sheet of macaroons on the rack and bake for 16 minutes, depending on the power of the oven.
Bernard’s advice:
inthe books it is often asked to stack the plates, that is to say to put the plate with the macaroons before baking on two other identical plates. I tried it with and without. Verdict: it is PERFECT!!!! It doesn’t change anything and I even prefer without these famous plates underneath because the macaroons don’t bake underneath and to take them off is a nightmare! And my macaroons HAVE the collar, their very special foot! And no my macaroons are not overcooked! They have all their softness after a night or two in the refrigerator. Let’s hear it…
I cook plate by plate, because if you put several plates at the same time, they will not cook in the same way. I give the reason for this in the recipe for
almond tiles
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almond tiles
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When I get out of the oven, I leave the macaroons on the parchment paper on the baking sheet and I put another baking sheet in the oven.
If you leave the macaroons on the baking sheet, they will just heat up from underneath for a few more moments.
When the first plate is cooled, I take a pastry spatula and peel off the macaroons without any difficulty! Forget about this so-called trick of putting water under the paper to create a steam that takes off the macaroons. It works great without!
You can then sort the macaroons by size if you haven’t managed to make them all the same. But with time we manage to make them all the same!
Fill the macaroons with the chosen filling using a piping bag and leave in an airtight box. Then place the box in the refrigerator overnight. It will create an osmosis between the filling and the macaroon.
The filling is as, or even more important than the macaroon itself. It must be perfect because if it is too wet, it will soak the macaroon (this is the typical example of commercial recipes for lemon macaroon).
I will be posting various toppings of my own.
For now:
(Click on the name of the recipe to access it).
–Pistachio macaroon filling
Vanilla with silver shells: (recipe coming soon, time to make it!)
After the success of theAssassin, the cake I developed with caramel and chocolate (which gives an incredible texture if you use the right size mold!), I thought that a ganache for macaroons on the same principle would be interesting. So I tried it and the macaroons are really delicious: a ganache made of salted and hot caramel poured over milk chocolate. The texture is chewy and almost like soft carambar! So get to work on your pots and pans!
Recipe for chocolate-caramel macaroons (for a good thirty filled macaroons):
-150g of sugar
-80g of glucose syrup
-150g of Isigny fresh cream
-1/2 teaspoon salt
-230g of milk chocolate (milk couverture)
Make a basic macaroon recipe. All explanations are HERE.
Place sugar, salt and glucose syrup in a saucepan over moderate heat with a dash of water.
Obtain a fairly strong caramel because the cream will lighten it. Heat the cream in the microwave, to avoid splashing (cold cream would make the caramel go crazy!). Add the cream slowly, stirring constantly.
Reheat the cream to melt all the sugar.
Pour the caramel (which is left to fall to 100°C) on the milk chocolate.
Let stand for 30 seconds to let the chocolate melt.
Then mix gently with a spoon.
Filter the ganache on contact (with cling film directly on the ganache) then let cool completely. When the ganache is soft (not runny), put it in a bag with a 12mm nozzle.
Garnish the macaroon shells two by two
As usual for macaroons, put them in an airtight box for at least 24 hours in the fridge before devouring them!
A new macaroon recipe on my blog. This time I give you my recipe for praline macaroons. A safe bet for this classic flavor and nevertheless delicious. The shells with roasted and crunchy hazelnuts reveal a soft and rich interior made of a homemade praline. You can add powdered hazelnuts to the macaroon mixture up to 50%, but I prefer to save that option for a future gianduja recipe!
Recipe for praline macaroons (for 35 pieces):
-A basic recipe for macaroons (recipe HERE)
-a few chopped or crushed hazelnuts
Praline butter cream:
-135g of praline (recipe HERE)
-95g of butter
– the tip of a knife with vanilla powder
– the tip of a knife with vanilla powder
-Italian meringue made with 60g sugar + 20g white
Make a recipe for plain macaroons. The recipe is here!
Crush a few hazelnuts with the bottom of a saucepan.
Sprinkle half of the macaroons with hazelnuts.
Bake as usual following the recipe for your oven.
Preparation of the praline butter cream:
The butter must be at room temperature.
Mix with an electric whisk or in a food processor with whisk attachment.
After three or four minutes, add the homemade praline (recipe here!) . We can put in the praline, half hazelnuts and half almonds, or that one or the other.
Mix well and add vanilla powder.
Prepare an Italian meringue with the same method as for the Italian meringue of the macaroons, but with 60g of sugar and 20g of whites. However, you have to let cool completely the meringue before incorporating it into the butter/praline, otherwise the butter would melt!
Mix by lifting the whole to not make fall back the Italian meringue, exactly as for a foam.
Garnish the macaroon shells, and stick them two by two with one of the shells that will have hazelnuts.
Store in an airtight box overnight before eating!
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| Photo credit: Audrey Cosson |
