Macarons Quick and easy recipe

macarons: these very trendy sweets in this period are very popular in France; if you go to Paris you must absolutely taste those of the “Ladurée” pastry shop which are the most famous. It seems that the macarons were created by an Italian pastry chef for the wedding of Catherine de 'Medici and Henry II of France, the name would indicate their Italian origins ("maccarone "). In any case, they are very nice, colorful and make a great scene, the flavor varies according to the filling. Today I propose them in a version without dyes (white and brown). I had never prepared them and one afternoon armed with a camera I went to Laura's house (a very good friend in the kitchen) even she had never prepared them but as a first attempt it went really well.

Ingredients for about 40 macarons

For the Macarons:

  • 200 grams of dry almond flour
  • 200 gr of powdered sugar
  • 200 gr of granulated sugar
  • 150 grams of egg white a couple of days old
  • 50 ml of water

For the filling / ganache:

  • 250 gr mascarpone
  • 2 egg yolks
  • 150 gr of dark chocolate
  • 3 tablespoons of sugar

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How to make Macarons

Keep the egg whites a couple of days old in the fridge, keep them out of the fridge 2-3 hours before preparation. Start by preparing the shells of macarons: blend the almond flour and it powdered sugar to make the mixture even finer, mix for a few moments, then sift the flour obtained and put it in a bowl,

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add 75 gr of egg white and turn with a spatula.

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Cover the almond paste with a plastic wrap and keep it aside. Prepare the now Italian meringue: start by whipping the egg whites (the remaining 75 g), then put 160 g of caster sugar and thewater 50 ml, melt over low heat

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(in the photo the cooking is still at the beginning) when the syrup reaches the temperature of 116 ° begin to beat the egg whites with the remaining 40 grams of granulated sugar, when the temperature has reached 121 ° (you need a kitchen thermometer) you can remove it from the heat and incorporate it flush into the whipped egg whites, continue to whip the mixture of egg whites and syrup

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(if you want colored macarons you can add the dye at this point; for more colors just divide into several parts and pour each color in one part, to use powder or gel dyes, not liquid ones because they can alter the consistency of the macarons) On this occasion I made some whites and browns (3-4 tablespoons of cocoa powder are enough for browns, or to make them light brown you can use instant coffee powder). When the mixture of egg whites and syrup is very firm you will have obtained one Italian meringue.

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When the Meringue it will be cooled, gradually incorporated into the almond mixture, transferred into a pastry bag with a smooth spout, put a sheet of greaseproof paper on the baking tray, form discs with a diameter of 4 cm (I drew the shape with a pencil because it was the first time ... but it was not necessary for the following trays)

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during cooking they will flatten and the surface will be smooth, bake in a convection oven preheated at 160 ° for 10-12 minutes, they will be ready when touching them they move away from the parchment paper, leave them in the open oven for 1 minute (to let them dry)

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then take them out of the oven and put them aside, continue to bake all the other macarons. THE perfect macarons they have a ripple on the edges, a smooth surface and a porous base. It is preferable to smash them the next day.

Filling:

Melt the chocolate in a bain-marie, in the meantime put the mascarpone in a bowl with 2 tablespoons of sugar and mix, in another saucepan cook 2 egg yolks with 1 tablespoon of sugar in a bain-marie, stir for 5-6 minutes, pour the egg in the mascarpone, turn and divide the cream (if you want to make a cream of two different colors) one part you will leave it white and the other add the melted chocolate, mix.

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And here is the filling for the macarons ready, I used the white one in the brown macarons and the chocolate one in the white macarons. Arrange the filling with a spoon or sac à poche on the flat side of a shell and cover it with another shell. And here are yours Macarons. They are even better the next day. Enjoy your meal!

WINE PAIRING: Moscato Rosa Alto Adige DOC

For the wine pairing I consulted the site: www.cavit.it

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Enjoy your meal!

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