This summer, I made Vanilla Macarons filled with Mascarpone. They were so good.
It’s always a big challenge to make them! I always wonder how my macarons will turn out.
I decided to make them on a Thursday afternoon and chose the French method! But I was a little worried, the mixture wasn’t thick enough. It was so difficult to pipe the dough into the prepared baking sheets. And after baking, the shells were stuck on the sheet. I didn’t even make the filling. 🙁
On Friday morning, I tried to save some shells and finally decided to make the ganache.
My dream is to succeed these adorable two-bite size every time! I certainly need Macaron class!
I love Macarons, they are always so cute and delicious! Can’t wait to try the Italian method 😉
Thanks to Korena and Rachel for this beautiful Daring Bakers’ challenge!
Preparation time: Shells: 15 minutes to mix, 20-60 minutes to rest, 12-20 minutes to bake, at least 30 minutes to cool Filling: varies with recipe
Equipment required: Kitchen scale Food processor Fine sieve Spatula Medium bowl Stand mixer or electric hand mixer and bowl Piping bag with large round tip (#10 – #12) or plain coupler 2 large baking sheets Parchment paper Piping templates Small heavy-based saucepan (for Italian meringue method) Candy thermometer (for Italian meringue method)
Recipe : Macaron shells using the French meringue method
Servings: 25-30 x 3.5cm / 1 1/3″ filled macarons
- 112g / 4 oz ground almonds
- 204g / 7 oz powdered (confectioner’s) sugar
- 102g / 3.5 oz egg whites (from approx. 3 eggs)
- 51g / 1.75 oz granulated (white) sugar
Replace 20g / .7 oz of the powdered sugar with unsweetened cocoa powder The seeds of 1 vanilla bean A few drops of non-oil-based essence A few drops of gel food colouring or a pinch of powder food colouring
- Line 2 large baking sheets with parchment paper on top of the piping guide, and set aside.
- In the bowl of a food processor, combine the ground almonds and powdered sugar, and pulse until completely combined and homogeneous. If you are using powdered food colouring, combine it with the almond mixture.
- Sift the mixture onto a bowl, then return any large bits left in the sifter to the food processor and pulse again until very fine. Set aside.
- Place the egg whites in a scrupulously clean (free of any oil or egg yolks) large bowl or the bowl of an electric mixer. Whisk on medium speed until frothy, then very gradually add in the granulated sugar. Once all the sugar is added, increase the sped to medium-high and continue beating the egg whites until they form a stiff-peaked meringue (the peaks should not flop over). Don’t over mix or allow the meringue to become dry or chunky. Before the meringue reaches stiff peaks, you can mix in a few drops of paste food colouring or some vanilla bean seeds.
- Add half the almond mixture to the meringue and fold vigorously with a spatula, using about 15 strokes to combine and break down the meringue so it is not so puffy (you can also add paste food colouring here if you haven’t already added it to the meringue. At this stage, I added the seeds scraped from 1 vanilla bean). Make sure you scrape the bottom and sides of the bowl as you fold so that the dry ingredients are all incorporated.
- Add half the remaining almond mixture and fold again with about 10-15 strokes, until just combined. Add the remaining almond mixture and fold again, 10-15 strokes, until just combined. The mixture should fall from the spatula in long, thick ribbons, like slow-flowing lava, and the surface of the mixture should smooth out within 30 seconds.
- Scoop the mixture into a large piping bag (only use half the mixture at a time) fitted with a large round tip or plain coupler, and pipe into the prepared baking sheets, using the piping template as a guide. Pipe straight down so that mixture comes out in a round blob – it will smooth and spread out on its own. I usually get one full pan of 28 circles and a second with about 20.
- Lift the baking sheet up about 5cm / 2 inches and keeping it perfectly level, firmly bang it down on your work surface to dislodge any large air bubbles. Set the piped shells aside to dry for 30-60 minutes, until a skin has formed on the surface and they are no longer sticky to the touch.
- Preheat the oven to 275˚F / 135°C / Gas Mark 1. Bake the shells, one baking sheet at a time, in the top third of the oven for 12-16 minutes, during which time they should sprout feet (if you used cocoa in the shells, they may need an additional 2 minutes of baking time). To test the shells, gently tug on the top – if they jiggle at all, bake for another 1-2 minutes. Once baked, they should peel cleanly off the parchment paper. I get best results when I bake them for 10 minutes, then rotate the sheet and bake for another 2-6 minutes, checking for doneness every 2 minutes. I also find that my first batch always takes a few minutes longer than the second, for whatever reason!
- Allow the shells to cool completely on the parchment paper, then peel off and store in an airtight container, layered between wax paper, at room temperature or in the freezer (NOT the fridge) until you are ready to fill them. Once filled, they should still be kept in an airtight container and can be refrigerated or kept somewhere cool. It’s best to let the filled macarons mature for at least 1 day before eating.
Recipe : Chocolate ganache
Servings: Sufficient for 30 filled macarons. Preparation time: about 10 minutes Cooling time: about 30 minutes
- 4 oz / 113g bittersweet chocolate, finely chopped
- 1/2 cup / 120ml heavy (whipping) cream
- small pinch salt
- 2 Tbsp / 28g / 1 oz unsalted butter, cubed, at room temperature
1/2 tsp vanilla extract 1 Tbsp liqueur instant coffee granules other?
- Place the chocolate in a medium heatproof bowl.
- In a small saucepan, heat the cream and salt until just simmering, then pour over the chopped chocolate. Cover the bowl and let sit for 2-3 minutes to melt the chocolate.
- Stir with a whisk until smooth, then stir in the butter and any additional flavourings until completely incorporated and smooth.
“Aux couleurs et aux parfums si differents, ces petites pâtisseries se déclinent à l’infini! ” 😉