Macarons

Macarons shells :

Notes:

The shells can be made up to 1 days in advance, if kept in the fridge in a container left ajar. A closed container will make them soggy

Step 1

Weight out all your ingredients

• Divide egg whites 2/3 - 1/3 by weight

• If making several flavours, divide icing sugar and almond flour 1/2 - 1/2

Prepare all your tools :

• Make sure everything is available, as some steps are time sensitive, you won't haver time to fetch your tools in between

• Lay the guidelines on your oven tray, cover with baking paper and weight down on the sides (I use small knives, use whatever you'd like)

Step 2

Whisk 2/3rds of your eggs with a pinch of salt until white, fluffly but not grainy

Step 2b

Add sugar and water to a pot, cover with a lid and bring to a boil. it needs to reach 118°C (244°F)

Do Not stir using a spatula, use a rotating movement of the pan kept flat on the stovetop, as to avoid sugar crystallisation

Step 3

Add the syrup in a thin continuous flow, while hot, to your mixing bowl turning at low speed. Do not scrape the bowl for the leftover syrup

Step 4

Increase the speed of the mixer to maximum for a few minutes, until it forms a "bird's beak".

Test your meringue :

• Remove the whisk attachment from the bowl, it should form a "bird's beak", a pointy and stiff shape that looks like a birds beak

• If unsure, just mix 30 seconds more and check again

Step 5

Add the remaining 1/3rd of eggs to to mixer, and mix for 20 seconds, just enough to incorporate

Step 6

Transfer the egg mix to a large bowl. If making two flavours, divide the eggs equally between two bowls

Step 7

If using food colouring, add them now, give the egg mix a thorough mix to equally incorporate the colouring. Powdered colourings are highly recommended, avoid using liquid colours, it will dilute the eggs too much.

Step 8

Add the dry ingredients to your bowl and incorporate with a spatula, using the "macaronage" technique I demonstrated during the class. (Press down the dry ingredients into the eggs, then scrape the sides. Repeat until you have the right consistency).

Once the dough makes the ribbon, folding upon itself when dropped into the bowl, stop macaronning

Test your dough :

• Take a large heap of dough on your spatula, lift above the bowl and let it flow.

• The dough should fold onto itself when dropping into the bowl, this is the first sign. Don't overdo it from here, you are quite close

• The dough should be quite runny, creating like a thin near continuous curtain, but not thin enough to be see-through or fully continuous

Step 9

Fill a piping bag with the dough.

Cut the bottom of the piping bag with a heavy knife on a cutting board, this will get you a clean straight cut.

Twist the top to prevent leakage and hold the twisted part between your thumb and pointer finger.

Step 10

Pipe the dough onto the guidelines, making sure to hold the bag vertically (straight-up). Leave 2 mm (0.07inches) space before the black lines, as the dough will spread slightly.

Step 11

Remove the guidelines, then tap the oven trays firmly on a flat strong surface, this will allow potential air bubbles to escape

Step 11b

If using, decorate your macarons shells now (lemon zest, cocoa powder, vanilla powder, sumac, ...)

Step 12

Let the macarons shells "crust". Ideally in a dry warm place with a draft, as this will speed up the process. A cold humid room will also work, this step will just be a bit longer.

15 / 20 minutes in, pre-heat your oven on 150°C / 300°F on convection setting. If you do not have a convection oven, do not bake more than one tray at once.

Test your crust :

• Lightly touch your shells every now and again.

• As soon as none of the dough sticks to your finger, they are ready to go in

Step 13

Cook your macarons for 13 to 17 minutes depending on size and oven.

Test your shells :

• Try to very gently remove a shell from the tray, by pulling the baking paper away from the macaron.

• The underside of the shell should not stick to the baking paper. If it does, put back into the oven for 1-2 minutes.

Step 14

Remove the macarons from the oven, and drag them by the baking paper onto a grilled surface with a bit of space for air underneath (oven rack upside down works for me)

Step 15

Once cooled, gently detach them from the baking paper by pulling the paper away from the macaron.

Do Not pull the macaron away from the paper, it will be much more likely to break.

Step 16

Match them 2 by 2, looking for pieces of similar sizes.

Pipe your chosen fillings onto half the the macarons shells, then cover with the other half

Keep refrigerated.

Notes :

• Macarons are best eaten 4 hours after assembly for fruit and curd based fillings, 24 hours for chocolate or caramel based fillings

• There are many steps of this recipe that can be a little finicky / tedious. I strongly suggest not taking shortcuts,it has never worked for me

Fillings :

Notes:

Fillings can be prepared in advance, up to 3 days. Keep in the fridge in a closed container / piping bag

Dark Chocolate Ganache

Step 1

Weight out all your ingredients

Step 2

Bring heavy whipping cream to a simmer

Step 3

Mix in the dark chocolate broken into small pieces, until smooth

Step 4

Add butter in small cubes, whisk in until smooth

Step 5

Transfer to a piping bag, pipe onto half the the macarons shells, then cover with the other half

White Chocolate and Vanilla Ganache

Step 1

Weight out all your ingredients

Step 2

Bring heavy whipping cream and vanilla to a simmer

Step 3

Mix in the white chocolate broken into small pieces, until smooth

Step 4

Transfer to a piping bag and keep cool

Salted Butter Caramel

Step 1

Weight out all your ingredients

Step 2

Cook sugar with a tablespoon of water.

Do Not use a spatula, rotate the pot while flat on the stovetop, as for the syrup used in shells.

Cook until light golden brown then remove from heat. Be careful, an overcooked caramel will turn bitter

Step 3

Add the butter (and salt if using unsalted butter), keep rotating the pot untilthe butter has melted.

Step 4

Add heavy whipping cream, whisk to incorporate.

Step 5

Return the pot to high heat, whisking continuously for a few minutes.

The caramel is done once you can clearly see the bottom of the pot while whisking energetically.

Let cool

Step 6

Transfer to a piping bag, pipe onto half the the macarons shells, then cover with the other half

Lemon curd

Step 1

Weight out all your ingredients

Step 2

Whisk eggs and sugar energetically until foamy and creamy

Step 3

Add Lemon juice and lemon zest, set over a double boiler.

Step 4

Cook until very firm while whisking continuously, temperature should be 83-85°C (181-185°F)

Be aware that it will go from liquid to firm very quickly once it heats up

Step 5

Remove from heat. Add butter piece by piece, whisking energetically to melt it into the lemon cream.

Step 6

Transfer to a piping bag, pipe onto half the the macarons shells, then cover with the other half

Fruit jelly filling

Step 1

Weight out all your ingredients

Step 2

Add prepared fruit to the pot on medium heat with a tablespoon of water.

Step 3

Mix sugar and pectin together, add to the pot on medium heat

If you don't have pectin, try using specific jam sugar, it usually comes premixed with pectin.

Step 4

Cook for 5 minutes on low simmer for the pectin to activate.

Let cool

Step 5

Transfer to a piping bag, pipe onto half the the macarons shells, then cover with the other half