While we were on vacation in Paris this August, we had the chance to attend a French Macaron Class at La Cuisine Paris
We thought it would be fun to share the recipe we used and to show you the steps involved in making these delicious macrons. We learned that that traditional macarons take a delicate touch and precise mixing for the meringue.
Macaron Cookie (French Meringue Method)
180g ground almonds
270g powdered sugar
150g egg whites
100g granulated sugar
(food coloring of choice)
Sift the ground almonds and powdered sugar together in a mixing bowl. Measure the egg whites into a clean mixing bowl. Using a whisk attachment start whipping the egg whites on a medium speed and slowly add the sugar. Gradually increase the speed and continue to whisk the whites until they form a glossy stiff meringue and the sugar is dissolved. Add the food coloring and whisk just until combined. Carefully fold into the meringue the dry ingredients a little at a time and gently blend. Be careful not to over mix.
Put the mixture into a pastry bag with a size 10mm tip. Put parchment paper on a baking sheet and form small rounds(with a size
3cm diameter since they will spread). Let rest on a baking sheet 15-30 minutes. Bake at 160 degrees for about 12 minutes. Let cool on a rack and then remove from paper.
Dark Chocolate Ganache Filling
150g dark chocolate (64% cocoa content minimum)
53g butter, room temp. cubed
Weigh chocolate into medium sized bowl. Cut chocolate into small pieces if not already done. Weigh whipping cream into saucepan. Weigh out butter. Bring whipping cream to a boil. Pour over dark chocolate in several stages, making sure it is smooth and well incorporated each time.Let mixture cool a little before adding butter. Incorporate butter until smooth. Pour ganache into piping bag. Refrigerate around 40 minutes or until texture is workable.Squeeze ganache filling over the top of one cookie, top with another cookie.