New: February 2017
Makes approximately 50 macarons
Makes approximately 50 macarons
Bake at 300F
275g (2 3/4 cups + 1 tbsp) ground almonds (almond flour)
250g (2 cups + 1 tbsp) confectioners (icing) sugar
210g (6 1/2) egg whites (I used fresh egg whites)
210g (1 cup + 1 tbsp) granulated sugar
Directions for Macaron Shells:
1. Combine the ground almond flour and the confectioners sugar in a food processor. Pulse a few times until the mixture resembles a fine powder {do not over mix or you will end up with paste! Nooo!}. Sift through a sieve to remove any lumps.
2. In a large bowl {I use my KitchenAid}, whisk 6 egg whites until foamy. Once they are frothy, add a third of the granulated sugar {precisely 83.3 oz}. Whip until the sugar has dissolved. Add another third of the sugar. Whip for 1 minute. Add the last third of the sugar and whip for one minute. Egg whites should be glossy and hold soft peaks. Using a spatula, delicately fold the almond flour and confectioners' sugar into the whipped egg whites. In a separate bowl, beat the remaining 1/2 egg white until just frothy. Then add it to the final mixture, folding gently to slightly loosen the macaron batter.
3. If you only want to make one color of macarons, then add your desired food coloring to the batter bowl. If you want multiple colors, divide your batter into separate bowls and add coloring to each. Try not to over mix.
4. Transfer the mixture into a piping bag {you can also use zip lock bags with a cut corner}. Pipe small macaron rounds 1 1/2 inches in diameter onto a lined baking sheet. I like to line mine with a silpat or this fancy macaron mat. Parchment paper will also do. Lightly tap the tray on the counter to release any air pockets. Allow the macarons to sit uncovered for 10 minutes, so a thin dry coat forms on the top {you should be able to gently touch them without the batter sticking to your finger}. Now they are ready for the oven. Only bake one tray at a time. Bake at 300F for approximately 15 minutes or until they form a smooth shell and little foot.
*You can prepare the next tray while you wait for the first batch to bake.
5. Ok here is where you'll need to be extra patient. Wait until the macarons have completely cooled before peeling them off the mat. If they stick, they are not ready. * My method {because I'm impatient} to speed things up, try placing the hot baking sheet on top of cold damp dishtowels. This can cut your waiting time in half!
From: http://abitofbeesknees.blogspot.com/2014/01/laduree-french-macaron-recipe.html
Vanilla Shells:
The shells
2.5 cups + 1 tbsp (260 g) almond flour
2 cups + 1 tbsp (250 g) confectioner's sugar
2 tbsp (5 g) vanilla powder
6.5 egg whites at room temperature
1 cup + 1 tbsp (210 g) castor sugar
2.5 cups + 1 tbsp (260 g) almond flour
2 cups + 1 tbsp (250 g) confectioner's sugar
2 tbsp (5 g) vanilla powder
6.5 egg whites at room temperature
1 cup + 1 tbsp (210 g) castor sugar
1 tbsp match green tea poweder
The Vanilla Cream
1 Madagascar vanilla bean
2/3 cup (160 ml) + 3 tbsp (45 ml) heavy cream
4.5 tsp (15 g) corn starch (flour)
1/2 cup (100 g) castor sugar
3.5 oz (100 g) white chocolate, coarsely chopped
7.5 tbsp (110 g) unsalted butter, softened
The Vanilla cream
Make the vanilla cream filling before making the shells, the day before. Scrape the seeds from the vanilla bean into the 2/3 cup (160) ml of cream, add the bean and infuse overnight.
The following day, in a separate bowl, whisk the remaining cream into the cornstarch until smooth. Remove the vanilla bean from the cream. Pour the infused cream into a small saucepan, stir in the sugar and heat until simmering. Vigorously whisk the simmering liquid into the corn starch mixture until smooth. Return it to the saucepan and whisk continuously overlow heat for about 30 seconds until thickened and smooth. Then pour into a bowl.
Use a spatula and little by little, gently stir the chocolate into the hot cream. Pour into a food processor when the temperature of the preparation cools to 113 F (45 C). Gradually add the butter and process until the filling is smooth and creamy. Pour into a gratin dish and cover with plastic wrap placing it directly on the vanilla cream; refrigerate for 2 hours until firm enough to be piped.
1 Madagascar vanilla bean
2/3 cup (160 ml) + 3 tbsp (45 ml) heavy cream
4.5 tsp (15 g) corn starch (flour)
1/2 cup (100 g) castor sugar
3.5 oz (100 g) white chocolate, coarsely chopped
7.5 tbsp (110 g) unsalted butter, softened
The Vanilla cream
Make the vanilla cream filling before making the shells, the day before. Scrape the seeds from the vanilla bean into the 2/3 cup (160) ml of cream, add the bean and infuse overnight.
The following day, in a separate bowl, whisk the remaining cream into the cornstarch until smooth. Remove the vanilla bean from the cream. Pour the infused cream into a small saucepan, stir in the sugar and heat until simmering. Vigorously whisk the simmering liquid into the corn starch mixture until smooth. Return it to the saucepan and whisk continuously overlow heat for about 30 seconds until thickened and smooth. Then pour into a bowl.
Use a spatula and little by little, gently stir the chocolate into the hot cream. Pour into a food processor when the temperature of the preparation cools to 113 F (45 C). Gradually add the butter and process until the filling is smooth and creamy. Pour into a gratin dish and cover with plastic wrap placing it directly on the vanilla cream; refrigerate for 2 hours until firm enough to be piped.
