After so many failed attempts of making macarons, I think I have finally perfected the macaron, yay! I use the “Secrets of Macarons”, book by Jose Marechal, which is amazing.
This recipe, straight from the recipe book, makes approx. 40 macarons with 3cm diameter.
This recipe requires a lot of concentration, but if followed correctly it should give you incredible results! Don’t worry if you don’t get perfect macarons first time – I didn’t either :p
- 180g Ground almonds
- 200g Icing sugar
- 30g cocoa powder
- 75ml water
- 200g caster sugar
- 2 x 80g egg white
Start by placing the icing sugar, ground almonds and cocoa in a food processor, and blitz until smooth, this produces the ‘tant pour tant’. I then sift the tant pour want into a large bowl. Add one lot of the 80g of egg white to the tant pour tant, to create a smooth paste.
Put the remaining 80g of egg whites in a clean bowl, and whisk until soft peaks are obtained. In a heavy bottomed-sauce pan, bring the water and caster sugar to the boil. Place a sugar thermometer in the pan, and heat until the water and sugar reached 115°C – when it does reach this temperature it will bubble and look thick and sticky in the pan!
Immediately remove the pan from the hob, and add the syrup into the whisked egg whites in a slow steady stream – this needs to happen whilst the egg white are being whisked, so its best to use a free-standing mixer which a whisk attachment, or ask someone to hold the electric whisk whilst you pour the syrup 🙂 . Continue to whisk the egg whites for approx 5mins, until it has slightly cooled.
With a spatula, add 1/3 of the egg whites into the paste mixture – beat firmly to loosen the mixture. Then add the rest of the meringue and carefully work the batter. Fill a piping bag fitted with a 8mm round nozzle with the macaron mixture.
Pipe the macaron batter in circles onto a thin baking tray lined with parchment paper (I find it helpful to use a tiny bit of the macaron batter on the underside of the parchment to hold it in place), or onto a silicon mat – its a good idea to use a stencil/ draw around small circular object on the bottom side of the parchment paper (approx. 3cm in diameter). This will make the macarons nice and even in size, but make sure you pipe onto the opposite side of the parchment from that you draw on 🙂
[I topped a couple of my macaron shells with crushed hazelnuts before I put them in the oven]
Once piped, lightly tap the trays on a surface to get rid of any air bubbles. Leave the macarons at room temperature for 30mins, so they form a ‘crust’, which makes sure they don’t crack on baking! In the meantime, heat a fan oven to 150°C. After 30mins, put the macarons in the oven and bake for 14mins. When they come out the oven, place the baking parchment directly onto a surface lined with damp tea towels, and leave to cool for 20mins – it is crucial you leave the macarons on a damp surface, so they can easily be removed from the paper in one piece.
I filled my macarons with a nutella butter-cream, mmmmm..
In a bowl, cream together 150g of softened butter with 270g of sifted icing sugar, and 30g of cocoa. Add a dash of milk to create a smoother, creamier buttercream. Finally, add in 150g of Nutella and mix!
Sandwich the macaron shells with the buttercream, and viola! Perfect Macarons ❤
I hope you enjoy this recipe!