French macarons (do not confuse with macaroons) are delicate cookies with a filling sandwiched between them. They are yummy piece of art that require some preparation work beforehand. But once you get the technique you would realize that it is not that difficult to make the macarons. Following the recipe precisely and using high-quality fresh products are the key.
I admit I am a bit obsessed with this sweet meringue-based confection which reminds me Paris (strangely but only Paris and not the other cities in France…).
It’s a good tradition for me to bring or to ask my friends or family to bring me a box of macarons whenever they travel to France. The same thing with an olive oil from Italy.
I was surprised to discover that there is a big difference in taste between freshly baked macarons and those that are from a shop. It was from that moment on that I obsessively began my work to create perfect macarons. After a couple of attempts, I have succeeded admirably. These macarons are every bit as amazing as I think they should be. They are soft inside and delicately crispy from the outside, and with a freshly made ganache they are, well…perfect.
- 180 g icing sugar
- 100 g ground almonds
- 100 g or 3 egg whites
- 1/4 tsp cream of tartar
- 40 g caster sugar
- food colouring
- 50 ml double cream
- 85 g chocolate, broken into pieces
- Separate egg whites from yolks, cover the egg whites with a paper towel and chill for at least 1 day (max 5 days). Discard the egg yolks.
- Remove the egg whites from the fridge and leave at room temperature for a couple of hours.
- In a separate bowl beat up slightly the egg whites.
- Sieve in about 1/3 of icing sugar and cream of tartar.
- Continue whisking until soft peaks - a ribbon trail should be left when the whisk is lifted. It is important not to overbeat the eggs.
- Sieve in the remaining icing sugar and ground almonds in a few steps, gently stirring with a spatula between each step.
- Continue stirring from the bottom until the batter is thick. It may take 7-9 minutes.
- Add food colouring.
- Line a baking tray with a parchment and preheat the oven to 160C.
- Put the batter in a piping bag and form cookies about 4 cm in diameter leaving about 2 cm between them.
- Let it to rest for 30 minutes until top of the cookie is firm (check with you finger - it should not stick). Bake for 12-15 minutes, then remove from the oven and let to cool down completely.
- Meanwhile, gently bring the cream to a boil. Remove from the heat and add the chocolate pieces.
- Cover with a lid to let the chocolate to melt. Stir and let the ganache to cool down slightly.
- To make macarons spread a little of ganache on one cookie and cover with another cookie.