A french classic of two crisp almond meringue shells surrounding a creamy ganache or fruit filling. These guys are the focus of many a window display in Parisian patisseries and salon de thés. But making them at home isn't as intimidating as it may sound. Yes, it will take a bit of practise, but soon enough you may be creating your own fantastic window displays (Let's not kid ourselves though: they'll all be eaten before you get a chance to right?)
Vanilla Macarons
Makes about 30
For ganache:
300g whipping cream (30%), divided in half
150g white chocolate
1 vanilla bean
For macarons:
200g icing sugar
200g ground almonds
150g egg whites (about 4), split in half
200g caster sugar
50g water
1 vanilla bean
Start by making your vanilla ganache. Heat half your cream with the seeds scraped from your vanilla pod. Finely chop your white chocolate and add to a medium bowl. Pour your hot cream over your chocolate and whisk until it's fully melted. Add in the other half of your cream, mix, clingfilm the surface and refrigerate for at least 2 hours, preferably overnight.
For your macarons shells, place your icing sugar and ground almonds in a food processor and blend for one minute. Alternatively, you can sift your icing sugar and almonds together into a medium bowl. Add the seeds from your vanilla pod along with half your egg whites and mix to form a smooth paste.
Place your caster sugar and water in a small saucepan over a medium heat. Cook until a sugar thermometer reads 118°-119°C. While your syrup it cooking, place the other half of your egg whites into a large heatproof bowl or stand mixer. Whisk your whites to soft peaks (you can start once the temperature is around 105º-110ºC). Slowly pour your hot syrup into your beaten whites, whisking constantly on a medium speed. Once all the sugar has been added, turn your mixer up to high and beat until cool and thickened, about 6-7 minutes. Fold one third of your meringue into your paste, making sure to scrape the bottom and sides so it is evenly incorporated before adding another third. Repeat with the final third of meringue to make a fairly thick batter.
On to the make or break of a good macaron: the "macaronage". This step serves to knock out some of the air and deflate the batter to make it a bit more fluid. This is done by scraping the mixture and pressing it against the sides of your bowl. Repeat this action 15-20 times until it turns glossy and a ribbon of batter reincorporates into itself in about 10 seconds. Under mix and your macarons won't be shiny and may crack; over mix and you will end up with flat, uneven macarons.
Preheat oven to 160ºC. Line two baking trays with parchment paper. Pipe you're batter into 3cm mounds about 3cm apart. Tap the base of your tray with the palm of your hand or against your work surface to knock out any air bubbles and to smooth out your batter. (Note: If you are confident with your macaronage, you do not need to allow macarons do dry out before baking. If you are unsure, allow them to "croute" for 20-30 minutes until they are dry to touch.) Bake your trays one at a time for 12-13 minutes. Allow shells to cool completely before attempting to remove them from parchment paper.
To assemble, whisk vanilla ganache until stiff. Pair up your shells and pipe a tablespoon of filling onto the base and use the top to push the filling out to the edges. If you can help yourself, store your macarons in the fridge overnight in an airtight container to allow the flavour to develop. Keeps for 3-4 days.
Vanilla Macarons
Makes about 30
For ganache:
300g whipping cream (30%), divided in half
150g white chocolate
1 vanilla bean
For macarons:
200g icing sugar
200g ground almonds
150g egg whites (about 4), split in half
200g caster sugar
50g water
1 vanilla bean
Start by making your vanilla ganache. Heat half your cream with the seeds scraped from your vanilla pod. Finely chop your white chocolate and add to a medium bowl. Pour your hot cream over your chocolate and whisk until it's fully melted. Add in the other half of your cream, mix, clingfilm the surface and refrigerate for at least 2 hours, preferably overnight.
For your macarons shells, place your icing sugar and ground almonds in a food processor and blend for one minute. Alternatively, you can sift your icing sugar and almonds together into a medium bowl. Add the seeds from your vanilla pod along with half your egg whites and mix to form a smooth paste.
Place your caster sugar and water in a small saucepan over a medium heat. Cook until a sugar thermometer reads 118°-119°C. While your syrup it cooking, place the other half of your egg whites into a large heatproof bowl or stand mixer. Whisk your whites to soft peaks (you can start once the temperature is around 105º-110ºC). Slowly pour your hot syrup into your beaten whites, whisking constantly on a medium speed. Once all the sugar has been added, turn your mixer up to high and beat until cool and thickened, about 6-7 minutes. Fold one third of your meringue into your paste, making sure to scrape the bottom and sides so it is evenly incorporated before adding another third. Repeat with the final third of meringue to make a fairly thick batter.
On to the make or break of a good macaron: the "macaronage". This step serves to knock out some of the air and deflate the batter to make it a bit more fluid. This is done by scraping the mixture and pressing it against the sides of your bowl. Repeat this action 15-20 times until it turns glossy and a ribbon of batter reincorporates into itself in about 10 seconds. Under mix and your macarons won't be shiny and may crack; over mix and you will end up with flat, uneven macarons.
Preheat oven to 160ºC. Line two baking trays with parchment paper. Pipe you're batter into 3cm mounds about 3cm apart. Tap the base of your tray with the palm of your hand or against your work surface to knock out any air bubbles and to smooth out your batter. (Note: If you are confident with your macaronage, you do not need to allow macarons do dry out before baking. If you are unsure, allow them to "croute" for 20-30 minutes until they are dry to touch.) Bake your trays one at a time for 12-13 minutes. Allow shells to cool completely before attempting to remove them from parchment paper.
To assemble, whisk vanilla ganache until stiff. Pair up your shells and pipe a tablespoon of filling onto the base and use the top to push the filling out to the edges. If you can help yourself, store your macarons in the fridge overnight in an airtight container to allow the flavour to develop. Keeps for 3-4 days.
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