Monday, January 31, 2011


This is a macaron recipe

When I lived in NYC, Jason and I used to go to Madeleine Patisserie for their Macarons. We tried many different vendors, but trust our big appetite, Madeleine Pattisserie has the biggest, yummiest macaron in the city.

Are you afraid of making macaron? does it seem intimidating? DON'T!!! I have made it a few times now, and all of those times... NOT perfect. but GOOD. Some problems I had in making macarons are:
  • trying to make it on a humid day. Macaron is not the best thing to make on a humid GA summer day. The meringue did not have the best time coming to the peak I wanted, and the crust did not form for a long time.
  • I baked it for too long. it really only take about 12-14 min. mine turned out tough and chewy around the edges when I over baked it.
  • I was not ready. when trying a recipe for the first time, have everything ready and measured out. have your baking sheet with silpad on the counter ready to go, and your piping bags already fitted with the round tip. Panicking is never fun.
Don't be afraid! I know that almond powder is a bit pricey, so you can't keep making mistakes,but just be calm, do it on a dry day, and be patient when you are macaronnage-ing. once you succeed, you don't have to pay so much at a bakery! I saw this youtube video and copied its technique.

3 aged egg whites
35g granulated sugar
100 g almond flour
205g powdered sugar
20g cocoa powder
a pinch of salt

1. measure everything and put cocoa, almond powder, and powdered sugar through a sieve.

2. beat the eggwhites on low speed with a pinch of salt until foamy. Put it on high speed and beat in the sugar in three batches until stiff peak forms. (i beat mine until it's almost crumbly, like the video's)

3. fold in the dry mixture in three batches, then once it's incorporated, start the Macaronnage process. (it's kind of a kneading/folding/mixing technique to get that Lava consistency before piping)

4. Put the batter in a piping bag fitted with a round tip. Pipe it onto a flat baking sheet with silpad. piping it pretty close to each other is fine.

5. WAIT for about 30 minutes until the top surface is dry and filmy. (depending on the season this time can vary. some recipes said 4 HOURS! mine usually take about 30-45 minutes)

6. at this point, preheat your oven to 300 F. I baked it for about 6-7 min, then turned the baking sheet for another 7 minutes. (it depends on the size of your Macarons.)

before it goes into the oven. its shiny and dry.

In the oven- starting to develop feet. this is a good sign.

For the Ganache.
the top picture is the end result. left one has raspberry white chocolate ganache, and the other is dark chocolate ganache with espresso.

white chocolate raspberry ganache:
100g white chocolate, finely chopped
35g HOT cream
a good handful of raspberries (maybe 1/4 cup to 1/2 cup)
1 tbs of sugar

1. heat small sauce pan on a mid-low heat with the barries and sugar. One the sugar is melted and the berries are starting to break down, take it off the heat and put it through a sieve to get rid of the seeds. (if you like the seeds, just smash them with a fork and set aside)

2. bring the cream JUST up to a boiling point. (I did this is a micro wave, staring into the window of the microwave in order to stop it just as it boils up). pour the hot cream onto the chopped chocolate, give it a minute, then stir until smooth.

3. stir in the raspberry "sauce"

Dark chocolate ganache with espresso:
100 g. dark chocolate
40g HOT cream
1-2 tbs Espresso

the steps are the same as the white chocolate one. treat the espresso as the raspberry puree.

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