It’s no secret that French macarons are tricky to master. But I think I found a recipe that leads to the perfect result with just a little bit of practice and show us that macaron is no mythical creature. The truth is that when I first decided to make them, I ended up with about five macarons that kind of resembled the ones you can see in cute coffee shops around the world. However, I didn’t give up, and they turned up better every single time. So here is the thing – if you really like macarons and you want to put some effort in making them at home, here is just the right recipe for you.
FOR MACARON SHELLS
100 g egg whites (room temperature)
110 g almond flour
200 g powdered sugar
50 g granulated sugar
Food coloring (if you want)
200 g dark chocolate
100 g double cream
First preheat the oven at 150 degrees Celzius.
Sift almond flour and powdered sugar in a bowl. Start whisking egg whites and slowly add in granulated sugar – whisk for at least 8 minutes or till meringue looks stiff and glossy. You can add food coloring in it now, if you want to.
When your meringue is done, start incorporating almond and sugar mixture in slowly and gently. You need to get your mixture just the right consistency. So you definitely want your batter to be thoroughly mixed, but work quickly and stop when everything is just incorporated. Pour your mix in the pastry bag and cut off the tip of the bag (you can put in round decorating tip before pouring the mixture in, if you want to).
Now put your silicone basis on a baking tray and start piping (you can also use parchment paper instead of silicone basis and draw circles with 2 cm diameter on it). If your macarons form little tips on each shell is ok. You can gently tap your baking tray on the counter, and those little tips should disappear. Once all of your shells have been piped, let your macarons just sit and rest for at least an hour (this step is really important, so don’t be impatient and let them rest!!!).
In the mean time you can prepare chocolate ganache filling. Break the chocolate into little pieces and put it in a medium bowl. Heat the cream in a small sauce pan over medium heat – bring just to boil and pour it over the chocolate. Whisk until smooth and store in the fridge.
Now put your macarons in the oven for 15 minutes. When they are done baking, let them cool completely.
Take ganache out of the fridge and whipp it up. Put it in the pastry bag with round tip. Start squeezing small dabs of ganache on half of your shells. Sandwich it together with another shell and your macaron is complete.
You can store them in the fridge if you manage not to eat them all at once – good luck with that!