Almond macarons

Almond macarons

By
From
A la Mere de Famille
Makes
50
Prep
20 mins
Cooking time
12 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient

For the almond paste

Quantity Ingredient
450g ground almonds
225g sugar
4 egg whites

For the macaron mixture

Quantity Ingredient
340g sugar
100g water
2 egg whites

For the filling

Quantity Ingredient
Raspberry jam
or ganache, (see note)

Equipment

Quantity Ingredient
sugar thermometer
piping bag fitted with a plain nozzle

Method

  1. Making the almond paste

    Put the ground almonds, sugar and egg whites in a food processor and process for 4 minutes to completely combine. Transfer to a mixing bowl and set aside.
  2. Making the macaron mixture

    Put 320 g of the sugar and all of the water in a saucepan and heat until the mixture reaches 118°C on a sugar thermometer. Meanwhile, in a clean dry bowl, beat the egg whites and remaining sugar together until stiff peaks form. Pour the hot sugar syrup over the almond paste and combine, then carefully fold in the beaten egg whites using a spatula — the surface of the batter should be smooth without being too soft.
  3. Baking the macarons

    Line baking trays with baking paper. Transfer the macaron mixture to a piping bag fitted with a plain nozzle and pipe even-sized circles onto the prepared trays. Leave them to dry out or ‘crust’ for 15 minutes at room temperature. Meanwhile, preheat the oven to 200°C. Bake the macarons for about 12 minutes. As soon as they come out of the oven, dampen the underside of the baking paper, then wait 5 minutes before detaching them and cooling.
  4. Assembling the macarons

    Spread some raspberry jam or ganache over half of the macarons and sandwich them together with the remaining macarons. Store in an airtight container.

Ganache

  • To make a ganache, heat 240 g single cream and 25 g honey in a saucepan to just below boiling point. Put 170 g dark chocolate in a mixing bowl and pour over the simmering cream. Gently combine with a spatula to make a smooth ganache. When it reaches a temperature of 35°C, add 65 g butter and stir to combine. Set aside for 2 hours before assembling.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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