Whoop! Giving you the secret to french macarons today! Kidding. There’s loads of recipes and videos on the Internet to show you how it’s done, but I know macarons are a difficult task to achieve (I tried 6 or 7 times before saying hallelujah) so today I’m sharing the recipe that I’m using, along with tips that never fail me.
The main recipe explains how to make the shells, and the following recipes include the chocolate and salted caramel filling. For the pink macarons I simply used strawberry jam.
This recipe makes ~50 macarons. I’d recommend using half the quantities stated if it’s the first time you try making macarons.
French Macarons200g almond powder
- 200g iced sugar
- 200g powder sugar
- 5cl water
- 2x75g egg whites
food coloring (I use powder)
Chocolate Ganache125g dark chocolate
- 10cl liquid cream
Salted Caramel130g sugar
- 7cl liquid cream
- 60g salted butter
French MacaronsStart by mixing the icing sugar and almond powder together.
- Add the first 75g of egg whites and stir to obtain a homogeneous almond paste. Also add your coloring agent at this step (I take a tiny amount with the tip of a knife).
- In a saucepan, heat the sugar and water together. Do not stir.
- When the syrup reaches 80°, start whipping the second half of the egg whites.
- Stop the syrup at 117°, when your egg whites are consistent and won't be ruined when it is time to add it. Pour very slowly and finely (on the sides of the bowl and not on the whip) over the egg whites.
- Beat until the mixing bowl cools down and the egg whites look like a shiny cream, not a foam.
- Combine a small amount of meringue with the almond paste to loosen it a little. Then add the remaining meringue with a rubber spatula until the mixture is smooth and forms a ribbon (not too thin and not too thick either).
- Fill a pastry bag with dough and make small disks on a baking sheet. Let them crust at least 30 minutes in a dry place and bake 14 to 16 minutes at 150 degrees in a preheated oven.
- Let the shells cool down before removing them from the paper.
- Then group in pairs and stuff with ganache.
Chocolate GanacheBoil the cream and pour over the chocolate. Stir to melt and smooth.
- Cut the butter into small pieces and stir it in until completely melted.
- Let the ganache cool down at room temperature or in the refrigerator until it's not too liquid to stuff the shells.
Salted CaramelMelt the sugar in a saucepan over low heat.
- While it is slowly turning into a caramel, heat the cream for 30 seconds in the microwave.
- When the caramel as an amber colour, remove from heat and pour the cream all at once. Stir vigorously to get an homogeneous mix.
- Cut the butter, add, and combine.
notesFor the time and temperature, those are my metrics. But that can vary according to your oven. I know I was the first to roll my eyes reading such a "tip", but that's part of the trial and error thing.
However, I can tell you that :
- - They should rise and the "ring" should appear at approximately 6-7 minutes (halfway through the cooking).
- - Most importantly, when the time is up, make sure the base of your shell is cooked. That means that you should gently lift the top of the shell and see if the base is stuck to it and not separating. If that is the case, try adding 30 to 60 seconds more.
If something's unclear, just hit me with your questions below!