Follow up to the macaron cooking class - My French Recipe

Follow up to the macaron cooking class

Thank you so much for attending the macaron cooking class. I hope you enjoyed it as much as I did.

Here are all the recipes you need to have if you want to make macaron again at home.

Ingredient for about 20 macarons

Preparation of my french macarons

First of all, you have to remove your egg whites from the fridge 2 hour before you start making macarons. They should be at room temperature and separated from the yolks. (1st key point to make nice macarons)

Scale all your ingredients.

In a mixer, mix the powdered sugar with the almond flour. Then sift the icing sugar with the almond powder. (2nd key point to make nice macarons)

In a salad bowl or in the bowl of your robot, beat the eggs whites, starting with a pinch of salt and at minimum speed. Add the regular sugar when your whites begin to foam and increase the speed of the beater at the same time.

You should mix your egg whites for about 3/4 minutes before they have the consistency of meringue. (Very compact and very white)

If you want to use a food coloring, it is at this stage that you should use it.

I advice you to use powder to avoid altering the texture.

Then comes the time to “macaronner”

Macaronner is a french word that does not exist in english. The verb comes from the word Macaron. It means to mix the macaron dough in a  very specific way.

Use a plastic spatula. Take the dough from the bottom to the top, making ribbons. (You should do it about 20 to 30 times before having the good result) Don’t do it too much, but do it enough time if you want to succeed! (2nd important step to make nice macarons)

 

Dressing the french macarons

Use a big oven plate coated with parchment or silicone paper.

Use a pastry bag and a plain pastry tip between 0,3 and 0,4 inches. Garnish your pastry bag with the macarons dough and make small, regular dots on your plate.

Tap the plate against your countertop, this will help release the air from the dough. Don’t be shy, this should make noise!

Let crust

Let rest your macarons in a room where there is no moisture (macarons do not support it) about 15 minutes. When you put your fingers on the shells, they should not stick. In french we say we let crust the macarons.

Place in a preheated oven at 300 ° F, about 19 to 22 minutes.

Let cool completely before unsticking the macaron shells.

You can now fill them with whatever you like.

If you are in a hurry mood, you can just fill them with chocolate spread.

Tasting

Put in the fridge 24h before eating them.

The french macaron will be at the top of their texture and the taste of the filling will be well married to the shells.

 

Bake macaron is very simple, but be sure to have the good material to work with if you want to succeed! Have a look at this page to know more about good material to succeed with macarons.

 

Chocolate ganache recipe

Ingredients

  • 100g of cream
  • 1 tbsp of sugar
  • 125g of dark chocolate
  • 20g of butter at room temperature.

In a pan, put the cream and the sugar. Boil it.

Pour gently on the chocolate. Mix from the center the the outside with a silicone spatula. Add the butter. Mix gently. Put in the fridge.

Take it out 10 minutes before using.

 

Salted Caramel cream

  • 140g of sugar
  • 65g of cream
  • 100g of salted butter at room temperature.

In a pan, make a caramel with the sugar. It has to melt slowly. When it’s just golden, remove from fire and add the cream. Mix.

And add the butter.

Put in the fridge.