Macaroons

Macaroons

Macarons

By
From
Taste le Tour
Makes
30-35 macaroons

From the Paris region by Pierrick Boyer

These delicious small, round cakes are crunchy on the outside and smooth and soft in the centre. They were made famous by the great Parisian pâtisserie, Ladurée, where every year a new flavour of macaroon is created. A little experience is required to make macaroons well, so you may need to make a few batches to perfect the technique.

Ingredients

Quantity Ingredient
50ml water
150g caster sugar
120g egg whites
2 vanilla pods, seeds scraped
160g almond meal
160g icing sugar
160g thickened cream
160g dark cooking chocolate

Method

  1. Preheat the oven to 145°C. Line 2 baking sheets with baking paper.
  2. Combine the sugar and water in a saucepan and bring to a simmer. Place a candy thermometer in the pan and cook until the syrup reaches 121°C.
  3. Just before the syrup reaches temperature, place the remaining egg whites in an electric mixer and whisk to stiff peaks. With the motor running, slowly drizzle in the hot syrup. Continue whisking at a low speed for a few minutes.
  4. In a mixing bowl, combine the remaining egg whites with the vanilla seeds, almond meal and icing sugar. Mix in a spoonful of the beaten egg whites to loosen the mixture. Th en use a plastic scraper to mix in the remaining egg whites. Transfer the mixture to a piping bag fitted with a 1 cm nozzle.
  5. Pipe small 3 cm mounds of the mixture onto the baking trays, spacing them evenly. Tap the trays lightly on the work surface to settle the mixture, then leave to rest for 1 hour.
  6. Transfer to the oven and bake for 8–10 minutes.
  7. Meanwhile, bring the cream to the boil. Pour the hot cream onto the cooking chocolate and stir until very smooth. Leave the chocolate to cool and firm up a little but don’t allow it to set. Spoon into a piping bag.
  8. Pipe neat dollops of chocolate onto the flat sides of half the macaroons. Top each with a macaroon and sandwich together. Store in an airtight container.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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