The first time I made Macarons almost
eight years ago they were a complete disaster. I threw out two batches of batter because they were runny and wouldn’t hold shape, and there were no
‘feet’ on my macs! It was part of a Daring Bakers Challenge and I wasn’t going
to give up! After some invaluable tips and additional instructions from a
fellow baker, I was able to get some decent looking Macarons. The frustration
kind of turned me off from ever making them again, though I was always amazed
at the gorgeous and stunning Macs when the world was fast catching onto the
“Mac” trend.
Fast forward to today and I couldn’t
think of a better bake for the Letter M for the Mega blogging Marathon when I
was making my list. This was the right time to conquer the Mac. I made Vanilla and
Dark Chocolate Macarons. I kept the flavors simple and spruced them up a notch
by hand painting them. After all the jitters if my macs were going to have
their signature‘feet’, the painting proved to be very therapeutic and calming
:)
M for MACARONS – FRANCE
M for MACARONS – FRANCE
History:
The Macaron cookie was born in Italy,
introduced by the chef of Catherine de Medicis in 1533 at the time of her
marriage to the Duc d'Orleans who became king of France in 1547 as Henry II.
The term "macaron" has the same origin as that the word
"macaroni" -- both mean "fine dough".
The first Macarons were simple cookies,
made of almond powder, sugar and egg whites. Many towns throughout France have
their own prized tale surrounding this delicacy. In Nancy, the granddaughter of
Catherine de Medici was supposedly saved from starvation by eating Macarons. In
Saint-Jean-de-Luz, the macaron of Chef Adam regaled Louis XIV and Marie-Therese
at their wedding celebration in 1660.
Only at the beginning of the 20th
century did the Macaron become a "double-decker" affair. Pierre
Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de
the, rue Royale in Paris) had the idea to fill them with a "chocolate
panache" and to stick them together.
Since then,
French Macaron cookies have been nationally acclaimed in France and remain the
best-selling cookie in pastry retail stores.
Some things to note:
-I left the egg whites to age, covered
and on my kitchen counter-top for 24 and not in the refrigerator. The choice is yours. Also plan ahead because aged egg whites do whip up much better than ones that haven't been aged.
-I made my own Almond flour this time
using blanched whole almonds. Great instructions to do this are here.
-Icing gel colors were painted on the
macaron shells after I assembled them, you could paint them before they are
sandwiched.
-I also weighed the almond flour, powdered
sugar and superfine sugar on a kitchen scale instead of cup measures.
You will need:
For the Macarons:
Makes: 15 Macarons (30 shells)
Recipe adapted from the book
“MACARONS” by Berengere Abraham
2 large eggs
60g ( ½ cup) Ground almonds
110g ( ¾ cup) Powdered sugar
(confectioner’s sugar)
1 ½ tbsp Super fine sugar
Few drops of vanilla extract
For the Filling:
Dark Chocolate Ganache:
½ cup Dark chocolate, chopped
½ cup Heavy whipping cream
Make the Macarons:
Separate the egg whites and yolks.
Cover the whites and allow to age in the refrigerator for 24 hours, bring to
room temperature before using.
Preheat oven to 300F. Finely grind
the almonds and powdered sugar in a blender. Sift over a baking sheet and bake
for 6 minutes. Remove and cool completely.
Line a large baking sheet with
parchment paper. Draw circles on the parchment using a round cutter and a pencil.
This ensures you get even sized macarons. Set aside.
Pour egg whites into the bowl of a
stand mixer. Using the whisk attachment, beat on medium high until it begins to
stiffen. Now add the superfine sugar gradually until you have an almost stiff
meringue.
Sift the cooled almond mix over the
meringue and using a rubber spatula, fold it in about 8-10 folds. You should
have a smooth thick batter. Transfer to a piping bag fitted with a large round
tip. Pipe circles onto the prepared parchment. Set aside for an hour. This is an
important step and best not to cut this time.
Preheat oven to 325F. Invert 2 baking
sheets, stack them and place in the oven. Place the sheet of Macarons on this
and bake for 10-12 minutes. The inverted baking sheets delays the heat and
helps the Macs grow feet and they cook slowly from the outside to the inside
giving them their signature crunchy exterior and soft interior. This was one of
the very helpful tips I learned while doing the Daring Bakers Challenge.
Make the filling:
Heat the cream on medium heat until
hot but not boiling. Add the chopped chocolate and set aside for 30 seconds.
Mix gently with a rubber spatula until combined. The ganache will be smooth and
shiny. Cool before using.
Assemble the Macarons:
Spread a layer of ganache on the bottom
of one macaron shell. Top with another shell. Chill for 30 minutes to an hour
before serving.
To Paint the Shells:
I used Wilton icing gel colors and
very fine paint brushes absolutely no water. You don’t want the shells to go
soft. Use a light hand and paint on the shells. I picked a Spring theme since
we are in the season, and I love flowers.
We are exactly half way through the challenge. 13 more bakes to go!
BAKES FROM AROUND THE WORLD:
We are exactly half way through the challenge. 13 more bakes to go!
BAKES FROM AROUND THE WORLD:
A for ANZAC BISCUITS - AUSTRALIA
B for BASBOUSA - EGYPT
C for CHOCOLATE ECLAIRS - FRANCE
D for DAMPER BREAD - AUSTRALIA
E for EMPANADAS - MEXICO
F for FLAN MEXICANO - MEXICO
G for GRISSINI BREADSTICKS - ITALY
H for HOT MILK SPONGE CAKE - USA
I for INDIAN LADI PAV - INDIA
J for JOULUTORTTU - FINLAND
K for KORVAPUUSTI - FINLAND
L for LEMON SPRITZ SANDWICH COOKIES - GERMANY
C for CHOCOLATE ECLAIRS - FRANCE
D for DAMPER BREAD - AUSTRALIA
E for EMPANADAS - MEXICO
F for FLAN MEXICANO - MEXICO
G for GRISSINI BREADSTICKS - ITALY
H for HOT MILK SPONGE CAKE - USA
I for INDIAN LADI PAV - INDIA
J for JOULUTORTTU - FINLAND
K for KORVAPUUSTI - FINLAND
L for LEMON SPRITZ SANDWICH COOKIES - GERMANY
Wow ! Beautifully painted macaroons ! They look so pretty and how thoughtful to choose spring theme . Macaroons are very tricky , I have also thrown 2 batches and now KAMLESH nd of given up . Eggless version is more challenging too .
ReplyDeleteWow! Macaroons look awesome. I haven't had the guts to try it yet. Yours look amazing. Will take heart from your experiences and try.
ReplyDeleteHand painted macarons looks absolutely stunning and so pretty, even mine first experience with macarons was a complete disaster, how tricky they are na.
ReplyDeleteI always wanted to make them but never tried because of the eggs. Yours looks very beautiful and that hand painting is wonderful.
ReplyDeletePainted macarons? I haven't yet tried my hand with macarons. These look amazing. You have a great talent, for sure!
ReplyDeleteNams, those are some beautifully painted Macarons! I love your craftsmanship and what a beauty they have turned out..So glad you got these right this time. There was a time when just for GK, I read so much about Macarons' feet..though I know I will never get to taste these..great pick for the letter!
ReplyDeleteOMG that paintings awesome man...A big kudos and salute to your patiences. AWESOME AWESOME AWESOME
ReplyDeleteOMG, those are some 'gourmet' looking macarons Namrata. Absolutely amazing. Love those designs on top. You should start a macaron business -- you will be minting money in no time :-)
ReplyDeleteideal pick for the letter 'M'. And lovely painting on the macarons. The problem is I dont feel like eating these after seeing the beauty in thiese macarons. I would like to preserve them.
ReplyDeleteAwesome.. Perfect pick for m. And the hand print on the macaron shell looks so inviting !!
ReplyDeletei usually get so worn out after baking macaroons, painting them post that is truly commendable...they look lovely this way
ReplyDelete