Easy Chocolate Macaron Recipe
Macarons: A pleasure for all your senses
The colourful, elegant French cookies called macarons (pronounced mack-uh-ROHn
) have been winning the hearts of cookie lovers over the past few years. Not to be confused with the North American coconut cookies called macaroons (rhymes with racoons), French macarons consist of two coloured meringue shells held together with ganache. Luckily, you don't have to be able to pronounce macaron to be able to enjoy them : )
is an international macaron guru. Here's what he has to say of these delicate confections:
“Macarons only weigh a few grams, but that’s enough to leave your senses quivering with pleasure. Their thin, crisp shell, slightly rounded shape, tempting colours and tender interiors draw devotees to devour them with their eyes, and caress their smooth surface. Their flavours solicit the nose and, when one bites into that crisp shell, the ears tingle with pleasure and the palate is finally rewarded."
It is my hope to start selling our own exquisite macarons at our store in the near future. Until then, here is an easy chocolate macaron recipe you can try at home!
Basic Macaron Shells
- 125 gm almond flour (Macarons are gluten free!)
- 200 gm icing sugar
- 30 gm granulated sugar
- 100 gm aged egg whites (weighed after aging) or powdered egg whites
- powdered food colouring to suit, optional
- Preheat convection oven to 300°F.
- Sieve the icing sugar and almond flour or pulse in food processor until fine.
- Using an electric whisk, whisk the egg whites until foamy, then add sugar 1/3 at a time. Whisk until it forms a stiff peak and holds the point when holding the whisk sideways.
- Add desired food colouring.
- Gently fold in the flour and icing sugar mixture in thirds.
- The mixture will become less stiff and should move a bit when you hold up the spatula.
- Spoon the mixture into a piping bag.
- Pipe the mixture onto parchment paper lined cookie sheet in 1.5" inch rounds spaced at least 1/2 and inch apart.
- Slam the cookie sheet on a table to settle the cookies.
- Let it sit for 20 minutes.
- Bake 7 minutes, rotate and bake 7 more minutes
- Let it sit for 30 minutes.
The colourful shells have an amazing texture but and a delicate sweetness. The filling give the macarons virtually all of their flavour so try to coordinate the colour of your shells with the flavour of the filling to give it a cohesive look. Earl Grey is one of my favorite flavours. I would use a light brown macaron shell and sprinkle a few Earl Grey leaves on top to match this filling.
Pierre Hermé Earl Grey Tea Ganache
- 385g whipping cream 35%
- 25g white tip Earl Grey tea
- 400g couverture milk chocolate
- 70g butter
- Bring the cream to a boil.
- Off the heat, add the tea and cover with a lid. Allow to infuse for 3 minutes then strain the cream.
- Partially melt the chocolate in a bowl over a pan of barely simmering water. Pour the cream into the chocolate a third at a time. When the mixture reaches 60°C, add the butter and whisk to obtain a smooth ganache.
- Pour the ganache into a gratin dish. Press cling film over the surface of the ganache. Leave to stand at room temperature until it thickens (overnight is best).
- Spoon the ganache into a piping bag fitted with a plain nozzle. Pipe a generous mound of ganache (about 7 grams) on to the half shells and top with the remaining shells.
- Store the macaroons in the fridge for 24 hours then bring them back out 2 hours before serving.
Yield: filling for 72 macarons
Before trying this easy chocolate macaron recipe at home, consider watching this helpful video from Les Petits Macarons: Les Petits Macarons Video
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