French Macaron

Prep Time:

6

Cook Time:

15

Serves:

2

Level:

Advanced

Tag:

French

ABOUT THE RECIPE

INGREDIENTS

FOR THE MERENGUE

  • 12.72 tsp/53 g Sugar

  • 4 tbsp/53 g Egg whites room temperatures


FOR THE ALMOND BLEND

  • 3/4 cups/69 g Fine/Extra-fine Almond Flour

  • 0.55 cups/69 g Icing/confectioner sugar

  • Food coloring


FOR THE GANACHE

  • 1.4 oz/55 g Chocolate 72%

  • 0.22 cups/50g Heavy/Double Cream (at least 30% fat)

  • 2.11 tsp/10 gr Butter room temperature


TOOLS

  • 1 Rolling pin

  • 2 sheets of parchment paper

  • Cling flm

  • 1 large plate

  • 1 medium size bowl

  • 1 saucepan

  • 1 whisk

  • 1 spatula

  • 1 knife (preferable 30cm length)

  • 1 baking tray


A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.

PREPARATION

PREPARING ALMOND BLEND

Place almond flour/powder & icing/confectioners sugar on a medium size bowl, then mix it well with a whisk to break lumps; sift it into a larger bowl and reserve


FRENCH MERINGUE

To make French Meringue, place egg whites inside a bowl, start whisking, then with a hand/stand mixer (start from low speed) increase gradually. During this process, sugar needs to be added in 2 parts, the first will be added when egg white has larger air bubbles then the second part needs to be added once getting almost a heavy pick. Continue whisking until getting a heavy pick (this process may take about 8 to 10 min in total)


SHELLS

To do Shells, place French Meringue on top of almond blend, at this time colour can be added. With a spatula start incorporating all the ingredients; gently. Between 25 to 40 movements with the spatula, you will have a soft mixture that will spread around like lava (slowly spreading away) and it should be shiny. Turn on the oven to 145°C (290°F), prepare the baking tray with parchment paper placing template underneath. 


Place the almond mixture on a pre-set piping bag with a nozzle number 7 and start making the forms desired on top of the baking tray. Remove bubbles from each macaron by tapping the tray three times on top of the counter, then let them dry for about 5 min. Cook between 11 - 13min, before taking the tray out poke the shells from the very first row. After cooking, place shells on an cooling rack


GANACHE

To make Ganache, place cream and butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and the mixture is boiling. Turn off the heat. Place chocolate in a bowl, add cream with butter. Let it rest 10 seconds and start whisking very gently & slowly clockwise, it will be incorporated in between 30 to 50 seconds, texture is a smooth cream with a mat definition. Clingfilm needs to be placed on top of the Ganache, to make sure that film is having direct contact with chocolate. Set a side, on a room temperature. 


MACARONS

To do Macarons, as a final step you need to fill them. Keep Macarons inside the fridge. 

Book a private class
for your team or your friends

Whether it's a birthday celebration, father's day, or simply miss your friends, let us set up a private cooking class with you with any chef around the world.