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Macarons Recipe of of 18-05-2010 [Updated on 27-08-2018]
Macarons are French pastries made with meringues, a mixture made of egg white, almond flour, and sugar. The first time I tasted macarons was last year in Cannes then from there I tasted them again this year in Paris ... the legendary Macarons of Laduree enchanted me ... all those flavors, all those colors and above all a very delicate flavor!
A few months ago I went to London and, to my amazement, I also found a Laduree pastry shop there that was selling macarons and the other day, finally, I saw a TV report on the inauguration in Milan of a new Laduree store. Well, at this point I took it as a sign and tried to reproduce the legendary macarons in my home! I would be a liar if I didn't tell you that it takes a lot of patience and skill to prepare them and that before I got the acceptable result I threw away two trays, but I'm sure that from my mistakes you will have an optimal result from the first try.
In reality, making macarons is easier than you imagine but if you do not follow the rules, its success is compromised.
If you want to embark on this adventure, follow these tips to the letter and you will have no problems!
How to make macarons
- The egg whites you will use must be at room temperature and possibly a few days old
- The powdered sugar and almond flour must be finely chopped, then mix them several times
- The surface of the baking sheet must be cold, smooth and straight otherwise the mixture will take an oval shape or worse yet deformed, if you have a silicone baking mat it is ideal, otherwise cut out the baking paper and place it in the center of the plate trying to make it adhere to the edges by sticking it with a little water between the pan and the paper to keep it blocked.
- The mixture must be put with a sac a poche with a smooth spout in very small and well spaced piles because they will spread on the pan becoming larger and taking a huge shape.
- Before putting the macarons in the oven, you have to wait at least an hour or until, touching them with a finger, the surface does not stick to your fingertip otherwise in the oven they crack with the heat.
- Once the macarons are out of the oven, wait a few minutes before removing them from the pan and using a slightly moistened stick to remove them.
- Once garnished with the cream if eaten the next day they are the top
I started with the vanilla macarons and left them neutral, without adding any coloring, but you can indulge yourself by dividing the dough and coloring it with food coloring and then garnish it with a themed cream :) For my vanilla macarons I used a caramel cream for filling .. very good! Well what about ... it was a hard job but it was worth it, to be the first experiment, I'm very satisfied;)
Pass the icing sugar and almond flour in the blender and mix for a long time to obtain a fine powder, then add the vanillin.
Beat the egg whites until stiff, adding the sugar little by little.
Now sprinkle the sifted almond flour and sugar over the snow, mix with a wooden spoon from bottom to top.
The mixture must be worked until a shiny mass is obtained.
Fill a pastry bag with the mixture and form circles of dough the size of a coin on a baking sheet covered with parchment paper, spacing them a few centimeters.
Let the macarons rest for one hour before putting them in the oven. The macarons are ready to be baked when, placing a finger lightly on them, it will not remain stuck.
Cook the macarons at 150 ° C for 12 to 15 minutes, with the convection oven.
Leave to cool for 2 minutes before removing the Macarons from the baking paper.
In the meantime, prepare the caramel cream. Dissolve the sugar with a tablespoon of water in a non-stick pan until it reaches the caramel stage.
Boil the cream and pour it very carefully over the caramel. Mix until everything is combined.
Let it cool completely. Work the soft butter into an ointment and then add the caramel toffee mixing with a mixer.
Gently remove the vanilla macarons from the pan and put a teaspoon of toffee cream on each base
Overlap another macarons by exerting light pressure so as to distribute the cream evenly.
Let the macarons rest a few hours before serving them, in this way the flavors will blend better