French Macarons are fun to make. I love how I can play around with the colors. It makes them look more appetizing with beautiful colors. This recipe is a great combination. They were unbelievably good. The macarons’ shell turned out perfectly. The filling is not too sweet. They were soft and chewy. I just can’t wait to share this recipe with you. Forget about the calories and just enjoy it!
Note: Italian meringue can be made in advance. Leave it out at room temperature before using. Use as needed and freeze what’s left for another time.
160 g almond flour
160 g confectioners’ sugar
60 g egg whites, room temperature
red or pink color (optional)
150 g sugar
40 g (3 tablespoons) water
60 g egg white, room temperature
Use a cookie cutter 2.5-inch (7 cm) diameter to make circles on parchment paper with pencil. Line them up side down on three baking sheet. Set aside.
Adjust oven rack to middle position and heat oven to 300 degrees.
Pulse confectioners’ sugar and almond flour in a food processor until combined, about 30 seconds. Sift into a large bowl.
To make the paste, add 60g of egg whites into flour mixture and use a rubber spatula to fold and combine. Add color and mix well. Set aside.
Make an Italian meringue. Put the remaining 60g of egg whites in the bowl of an electric mixer fitted with whisk attachment. Do not turn on.
In a small heavy saucepan, add sugar and water, stir to combine. Place over a medium heat and fit with a candy thermometer (Do not stir).
Watch the sugar as it boils. When the mixture reaches about 110 C, whisk the egg whites on high speed. Whip these until they form very soft peaks. The sugar should be 115 C at this stage.
When the sugar reaches 115 C, turn off the heat. Slowly pour the sugar syrup into the egg whites. Aim for a point in between the side of the bowl and the moving whisk. Continue to beat until the mixture cooled (feel it through the base of the bowl).
Fold the Italian meringue into the almond flour mixture in two additions, until well incorporated, smooth, shiny and the batter flows like lava.
Spoon into a piping bag fitted with medium round nozzle (I use Wilton # 12). Pipe in a circle on parchment paper start from the center out with the bag perpendicular to the baking sheet. Tap the bottom of the pan a few times on the work surface to flatten the tops and release trapped air as soon as you done piping of each one. Repeat until all the mixture is used.
Before you bake let the cookies sit at room temperature until the tops are no longer sticky to the touch, 30 minutes to 1 hour, depending on the humidity in your house.
Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 18 minutes
Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
Creme Anglaise Butter Cream Filling
100 ml whole milk
1 tablespoon sugar
1 teaspoon vanilla extract
4 large egg yolks
2 tablespoons sugar
1/2 lb (225g) unsalted butter, softened cut into small cubes
80 g Italian meringue (optional)
In a medium heat proof bowl, whisk egg yolks and sugar until well combined. Set aside
On medium heat, combine milk and sugar in a small saucepan and bring it to broil.
Remove from heat and slowly pour into egg yolks mixture blow while whisking constantly. Return milk mixture back into saucepan on medium high heat and whisking constantly until the temperature reaches 193 degree F (90 C). Do not let it boil.
Remove from heat and strain into your Kitchen Aid bowl with whisk, add vanilla extract and whisking until barely warm (about 80 degrees).
Add butter, 2 to 3 cubes at a time, continue whisking until a stable emulsion has formed, about 3 to 5 minutes.
Fold in Italian meringue (if you use) to lighten the butter cream texture.
Spoon Creme Anglaise Butter Cream into a piping bag fitted with a medium round nozzle. (I use Wilton tip no. 12)
To assemble the Macarons
Match the macaron shells up so they have partners of similar size. Upturn one shell of each pair of macarons.
Arrange raspberries around the edge of the macaron’s shell and fill with butter cream in the middle. Press one raspberry in the center, top with cream and place macaron shell on top.
Makes about 9 to 10 macarons
If the macaron shells are hard leave them out for 30 minutes before serving
Recipe from : Classic Ispahan Macaron – Bruno Albouze