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29 mai 2013

Raspberry macarons

29 mai 2013
I love macarons, these delicious French cookies filled with jam or chocolate ganache. In France we are very lucky to have the best ones made by Ladurée or Pierre Hermé. One day, I decided to start making my own macarons: I bought a book, read a lot on the internet, and then did my first batch: of course I made a mess with my macaroons and it took a long time and a lot of trials to succeed. Macarons are the most difficult cookies to make but I took this like a challenge and did not give up. Now I'm proud to show you my home made raspberry macarons!

raspberry-macarons
raspberry-macarrons



There are 2 ways of making macarons:
With an italian meringue, that means made with sugar syrup. This is the recipe used by Ladurée or Pierre Hermé.
Or with a French meringue made with granulated sugar.
The italian meringue is harder to make but this is the best recipe that gives crunchy macarons outside and soft inside. That's why I 'm using the italian meringue

Recipe:
French macarons Ingredients:
4 egg whites (room temperature)
1 1/4 cup almond flour (150g)
2/3 cup granulated sugar (150g)
1 1/4 cup confectioners' sugar (150g)
1/4 cup water (40g)
red gel food coloring

Preperation:
The day before, separate the egg whites from the yolks

Spread almond flour on a baking sheet covered with parchment paper or in a cake pan and put in the oven 5 minutes at 300 degrees F (150°C) to dry the flour and get rid of the humidity

Pulse almond flour and confectioners' sugar in a food processor and/or sift to remove the biggest grains and have smoother shells

Fold the almond flour into 2 egg whites (not beated) until mixture is smooth and incorporate the food colouring

In a small sauce pan, boil the water and granulated sugar to 230 degrees F (110°C)
If you have no thermometer, let boil the sugar approximately 3 minutes, it should have the consistence of a thick and clear syrup

While the sugar is boiling, begin to beat the other 2 egg whites on medium speed
When the sugar is 230°F and egg whites are frothy, pour the hot sugar syrup on egg whites and continue to beat on high speed during 5 minutes until the meringue is warm (but not hot) and stiff peaks form

With a rubber spatula, gently fold the almond flour and egg white mixture into meringue until smooth and glossy (smooth but not liquid : if the meringue is too much fold the macarons won't have the ruffled layer)

Transfer batter to a pastry bag fitted with a 1/2 inch round tip and pipe rounds apart on baking sheets covered with parchment paper or silicone baking mats
There are silicone mats with circles already drawn which makes it easier to get same size macarons

Stand macarons at room temperature for 30 minutes until a crust form (touch it with your finger, it should not stick anymore). This allows macaroons not to break in the oven and form the ruffled layer

Preheat oven to 300 degrees F (150°C)

Bake one sheet at a time in the oven from 12 to15 minutes(you will have to find out the perfect baking time for your oven)
The macaroons are perfectly cooked when they release without sticking on the parchment paper

Add the filling of your choice between two macarons and sandwich macarons
Don't serve macarons immediately, they are much better the day after
They can be stored in the fridge for a few days, or even freezed (Ladurée freeze its macarons before shipping)

ADVICE:
It is very difficult to make macaroons perfectly with a beautiful "foot" the first time:
Here are the mistakes I've made that you should avoid:
- If you have little time, it's not compulsory to mix the almond flour and sift it: this stage is only to get smoother macaroons but won' t change their taste. BUT  you have to dry the almond flour in the oven because humidity is really the enemy of  macaroons
- do not wash up, or use some water next to the macaroons: humidity would enter macaroons and they would break in the oven
- do not fold the batter too much: if the batter becomes liquid , there are chances that the ruffled layer won't form

Raspberry jam recipe:
1 cup raspberries (125g)
1/3 cup gelling sugar (which contains pectin) (80g)
In a small pan, boil raspberries and sugar. Cook for 5 minutes while stiring

1 commentaire:

  1. is this some sort of special tray? they look so perfect!

    xoxo from nyc & http://www.the-beautiful-things.com

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