Macarons

Baked Cakes

Macarons are well-known French pastries made of 2 shells of meringue enriched with almond flour and filled with delicious chocolate ganache or other fruit creams.

In this recipe, I'll show you how to make the perfect shells! After that, you can choose the color and the filling that you like better!

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Preparation: 30

Cooking: 20

Total Time: 50

Servings: 8 People

Equipments

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Stand Mixer
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Baking Sheet
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Cooking Thermometer

Ingredients

250 gr Natural Almond Flour
250 gr Icing Sugar
90 gr Egg Whites
Gel Food Coloring

For the Italian Meringue

250 gr Granulated Sugar
80 gr Water
100 gr Egg Whites
10 gr Dry Egg Whites (optional)

Filling

Chocolate Ganache (Try my Recipe)

Directions

Briefly mix almond flour and powdered sugar (this preparation is called "tant pout tant" or tpt).
Sift the almond flour and sugar mixture 2 times to obtain a fine powder
Mix the tpt with the egg whites and work the mixture thoroughly with a spatula before adding the gel dye. Consider that the color will fade slightly in baking.

For the Italian Meringue

In a stand mixer, start whipping egg whites and dry egg whites at medium speed.
Bring the water and granulated sugar to 118°C (245°F) and pour over the whipping egg whites. Keep whipping the meringue until it reaches 50°C (122°F)

For the "MACARONAGE"

When the meringue is ready, incorporate it into the almond mixture; to do this, combine a small portion of meringue with the almond mixture stirring from the bottom up with a spatula.
Shape the shells on baking paper using a pastry bag with a smooth nozzle and rest at least 30minutes at room temperature to form the skin.
Bake in the oven at 170°C (338°F) for 20 minutes keeping the oven door slightly open
Once cooked, remove the shells from the pan and let them cool before filling them with the chocolate ganache (or another filling you like better)
Once filled, I recommend keeping the macarons for 24 hours in the fridge before serving.