I can’t believe I actually made french macarons. I’m so happy they look somewhat decent.
I always thought that macarons were something best left for the professionals to make but I think that I just proved myself wrong! They were surprisingly pretty yummy. Crispy exterior and soft interior.
The hardest part was definitely making the macaron shells consistently round. I drew circles onto the reverse side of the parchment paper so that I could get them to be somewhat round and the same size but I didn’t always succeed…. if at first you don’t succeed, try, try again! I used the less attractive shells for the bottoms.
The filling was a simple raspberry chocolate ganache which did taste good. A little tartness from the berries came through helped counterbalance the sweetness of the macaron shells. After letting the shells cool, I drizzled some melted chocolate onto the tops of half of them and filled and sandwiched the little cookies.
I do imagine these would pair nicely with some tea and friends. The recipe was taken from Macaron by Gaelle and Johan Crop.
Chocolate and Raspberry Macaron (translated and adapted from Macaron par Gaëlle et Johan Crop, Chefs pâtissiers)
French meringue (base technique)
100 ml egg whites (3 egg whites)
90 g caster (superfine) sugar
120 g icing sugar
120 g finely ground almonds
1. In a bowl, sift together the icing sugar and ground almonds. Stir together with a whisk to combine.
2. Beat the egg whites to form soft peaks with an electric hand mixer. When the egg whites are firm, add the caster sugar and food coloring while beating.
3. Continue beating until the egg whites are smooth and shiny, holding stiff peaks when the beaters are lifted from the whites.
4. Sprinkle the sifted sugar and almonds into the meringue and incorporate them delicately by folding it in with a rubber spatula. Repeat the folding until you have a smooth consistency that should hold its shape when piped. Not too firm, not too runny.
Chocolate and Raspberry Macarons
Ganache (Day 1)
100 g fresh raspberries
50 ml of 35% whipping cream
95 g dark chocolate chips
1. Blend the raspberries and strain out the seeds. Mix the seed-free raspberry liquid with the cream and bring to a boil.
2. Pour raspberry cream mixture onto the chocolate in a bowl and mix until smooth. Refrigerate.
Making the macaron shells (Day 2)
1. Prepare the macaron meringue by adding the necessary amount of red food coloring to obtain a nice raspberry red.
2 Preheat the oven to 150C (300F)
3. On a baking sheet lined with parchment paper, pipe little circles of the mixture, around 4.5cm (1 3/4 inch) diameter. Whack them down hard two or three times to get air bubbles out and to flatten them. Let them sit out for 15-20 minutes until the surface of the shells are dry and have formed a skin.
4. Bake for 12 minutes, rotating the pan halfway. Let cool completely.
Assembly (Day 2)
50 g of dark chocolate chips
1. Melt the chocolate using a bain-marie or in the microwave. Use a fork or piping bag to drizzle or pipe chocolate onto the shells. Place the baking sheet in the fridge to harden and set the chocolate.
2. Once the chocolate has firmed, turn half the shells upside down and spread ganache onto the flat sides. Close with the remaining shells, taking care to put shells together that are of similar size.
4. Store the macarons in a sealed container and refrigerate for at least 24 hours to allow maturation. Take them out 15 to 30 minutes before serving.