Classic French Macaroons
I remember I had it once at our friends wedding in Paris. The taste was so good & remembering me totally of beautiful France. In Switzerland we call it “Luxemburgerli”, it is more lighter & the consistency is also more airy. The macaron is commonly filled with Chocolate Ganache, Butter Cream & etc.
- 200 gr Almond Flour (or you can grind whole almonds)
- 300 gr confectioner sugar/Powder Sugar
- 5 Large White Eggs
- 6 tbsp Granulated Sugar
- 1 tsp Salt
- 1/2 tsp Cream of Tar Tar
- 1/2 tsp green, pink coloring (optional)
- 140 gr Semisweet Chocolate Bar (break it into small pieces)
- 80 ml of Heavy Cream
- 1 tsp Butter, softened at room temperature
How to make it
- Line two baking sheets with parchment paper & set aside.
- Using a food processor grind together the confectioner sugar/powdered sugar with the almond flour so there are no lumps, then sift it into a large bowl.
- In another bowl beat the white eggs, salt & cream of tartar with an electric mixer. Beat it until they begin to rise and hold their shape. Or until they become hold soft peak. Then slowly add the granulated sugar & continue whisk it in a high speed until the egg whites are slightly stiff and look glossy. It should not drip when the beat is lifted from the mixtures.
- Carefully fold the flour & sugar mixture by using a rubber spatula into the beaten egg whites. When the mixture is just smooth and there are no streaks of egg white, stop folding and spoon the batter into the piping bag (or place a bag into a tall glass)
- Pipe the batter on the parchment-lined baking sheets. Pipe it out in a circle-shape (about 1 tbsp on each of batter). Give a space between each batter (about 3cm). Let the batter sit uncovered for 30 minutes. Meanwhile position the oven rack in upper & lower third of the oven.
- Preheat the oven to 300°C (572F), then after 5 minutes reduce the heat to 160°C (320F)
- Bake the batter for 25 – 30 minutes or until crispy & the edges are slighty darker. (Make sure that you rotate the baking sheets half way after through the baking time so they cook evenly.) Remove from the oven & let it cool completely. Then remove from baking sheet.
- For the Chocolate Ganache : Put the chopped chocolate into a bowl, set aside. Heat the heavy cream in a small saucepan over medium heat until just below boiling point. Remove from the heat & pour the cream over the chocolate, let it sit for a minute then whisk it until the chocolate has completely melted. Add & stir it in the pieces of butter together with the chocolate. Let it cool completely before using.
Tips : You may keep it up to 3 days in a seal container/tupperware & at room temperature
Enjoy! En Guete! Selamat Makan!