Macarons are French-based, delightful confections that add personality to any party. They come in a variety of flavors. The most common include raspberry, vanilla, lemon, coconut, and chocolate. However, recipes exist to create hundreds of combinations.
Consisting of two meringue-based layers stuffed with a jam, cream, or ganache, these desserts are in high demand. In their original form, macarons are gluten-free. For those of us not gifted in the kitchen, many bakeries and boutiques sell them year-round. They are also becoming easier to find in the freezer aisles of grocery stores.
With a little food coloring, you can make these dainty creations complement your decor. They also make an excellent gift (whether you buy them or spend time making them yourself). Replace messy cupcakes with macarons this year. Your guests will appreciate how easy they are to consume without leaving crumbs everywhere and you will love the tasteful contribution they make to the appearance of your party.
If you are feeling adventurous, try this recipe, from Chef Francois Payard, for a vanilla macaron shell with vanilla ganache:
2000 grams sugar
600 grams water
650 grams egg whites
2250 grams confectioners sugar
2000 grams almond powder
800 grams egg whites
Combine confectioners sugar, almond powder, egg whites and mix with a paddle attachment.
In a separate bowl, begin to whip egg whites on the 2nd speed. After, bring sugar and water to boil until mixture reaches 121C. Increase the speed on the egg whites to the 4th speed for 1-2 minutes.
Pour sugar water mixture over the egg whites and continue to mix on the 4th speed for 6 minutes (50-60C after mixing).
Once the second mixture has reached 50C, add the first mixture to it. Fully combine mixture by hand for semi firm/fluffy texture.
Pipe out macarons and let them sit out so skin forms on top.
Preheat oven to 180C, put macarons in the oven to bake and drop the temperature to 148C for 12 minutes.
Remove and let cool.
9 ounces white chocolate, chopped
¾ cup heavy cream
1 vanilla bean, scraped
Place the white chocolate in a metal bowl.
Bring the heavy cream and vanilla to a boil
Pour hot cream over the chocolate and whisk until smooth
Let ganache cool for at least two hours or overnight
To finish macarons:
Pipe ganache onto the flat side of one of she shells.
Place a second shell, flat side down, on top like a sandwich.
Visit www.mrmacaron.com for more recipes and stay tuned to our Facebook page for your chance to win a Silpat Macaron Kit!