"This small round biscuit, crisp and tender at the same time, had transcended generation and is more " in-vouge" then ever"
Let me tell you -the most important factor when making macarons, is precision. Thermometer, digital scale, and dry equipment are also essential.
A brilliant white
A delicate flavor of vanilla "
- 200 grams ground almonds
- 200 gram icing sugar
- 75 ml water
- 200 gram caster sugar
- 2x80 grams egg whites
- 1 vanilla bean
For Vanilla Ganache :
- 200 grams double cream
- 220 grams good quality white chocolate
- 3 vanilla beans
How to bake it?
- Mix 200 grams of ground almonds with 200 grams of icing sugar. The resulting mixture is called "Tant pour tant". Create a fine powder, which will give us a smooth batter, without any lumps. The macaron shells will be smooth and shiny as a result. Once the "tant pour tant" is mixed, you just need to sift it using a fine strainer.
- In saucepan, bring the water and caster sugar to boil. Without stirring, make sure the temperature of the resulting syrup doesn't go above 115°C.
- Gently beat 80 grams of egg whites to soft peak, then increase the beater speed once the temperature of the syrup passes 105°C. When the syrup reaches 115°C remove the saucepan from the heat and pour the syrup into beaten egg whites.Continue to beat meringue for about 10 minutes, so that it cools a little.
- Combine "tant pour tant " with the remaining egg whites, making a smooth almond paste. Scrape the half of vanilla bean into almond paste.
- Using a flexible spatula, incorporate about third of meringue into the almond paste in order to loosen mixture a little, then add the rest of the meringue, working the batter.
- Fill a piping bag fitted with 8 mm nozzle with batter. Attach a sheet of baking paper to each baking tray. Pipe out small, regular and well-spaced rounds, about the size of walnut. Lightly tap the bottom of the treys and allow the macaroons to form a crust at room temperature for 30 minutes. This stage we call " croutage" .
The Croutage or drying time creates a thin, dry and resistant film on the surface of the macarons shells. When cooked, it becomes crisp. The moisture in the shell lifts it without cracking the surface, and an even set of "feet" forms around its base.
7. Preheat the oven to 150°C. Bake for 14 minutes.
- When Macarons are cooling, split the vanilla beans in half and scrap the seeds with the tip of a knife. Add them to the heavy cream along with beans. Bring to a boil in a small saucepan. Remove from heat. Cover and let infuse 30 minutes.
- Place the chopped white chocolate in a bowl of a bain-marie and melt. Remove the vanilla beans from the cream and pour the mixture over the melted chocolate in three addition. Mix until smooth and scrap the mixture in a pyrex dish. Cover with plastic wrap and let it cool in the refrigerator
Using a pipping bag fitted with 8 mm nozzle, fill half of the macaron shells with ganache.
Recipe and pictures come from Secrets of Macarons book.