A cookie consists of almonds, sugar and egg whites, born in Italy and imported into France in the sixteenth century by Catherine de Medici, Macaron is now known throughout the world. A
gateu petit-round, soft yet crunchy, a little luxury to be consumed almost no way to moderation.
After having purchased and enjoyed in Paris, none other than that from Ladurée, I decided I must try and achieve them, even if the fear of failure was high.
not a Dolcino easy, you are whimsical Guscetti crack or even "implode" with disturbing ease. But it is not absolutely impossible, the fact that she did it I is the proof!
I've got almond flour, I separate the whites from the yolks and the day before I left the egg whites out of the refrigerator, I bought a digital thermometer (which come in handy when I will learn to temper the chocolate) and well after I studied the book of J osè Marechal, "Macaron" , I decided it was time.
I think there are dozens of different recipes, all with slight variations. I followed exactly that of J. Marechal using the cooked sugar instead of raw. It is obtained in this way Italian meringue (the one with French raw sugar) which is smoother and brighter thanks to reduced sugar syrup.
But I have not addressed this adventure alone. I was back to my side the precious Julia, dearest friend with whom I have already made these wonderful cupcakes! Thank you very much Giulia for the fundamental help given to me, we divided the tasks and so we made almost 100 macaroons (vanilla, chocolate and pistachio), working hard all day. What
tired, but great satisfaction!
Here are the recipes and the procedure.
Macaron VANILLA
Makes about 25 macaroons:
Macaron:
- 100 grams
sifted almond flour - 100 grams of powdered sugar sifted
- 2 x 40 grams of egg whites (refrigerator out from the previous day)
- 100 grams of sugar
- 3 cl of water (I have measured with the cap of a syrup ...)
- half a vanilla bean
mascarpone chantilly cream:
- 125 grams of mascarpone
- 30 grams of sugar
- 125 ml cream
- half a vanilla bean
Mix the flour with almond icing sugar, sifted after both perfectly. There should be absolutely lumps worth a shell rough and bumpy. This mix is \u200b\u200bcalled TPT (tant pour tant).
In a saucepan bring water and sugar to boil. Without stirring to make sure that the temperature of the syrup does not exceed 115 ° C. Mount
slowly 40 grams of egg whites, then increase the speed of the mixer when the temperature of the syrup over 105 ° C. Stop cooking the sugar to 115 ° C (by immersing the bottom of the pan in a bowl of cold water) and pour a thin line on the egg whites until stiff. Continue to whisk the meringue for about 10 minutes to cool slightly.
Mix the TPT and the remaining 40 grams of egg white beaten to obtain a homogeneous paste of almonds. Scratch half the vanilla bean seeds and incorporate the almond paste.
Using a soft spatula to incorporate third of the meringue to the almond paste to dilute it a little, then add the rest of the meringue and run the macaronage: work the dough with a spatula to "break" the meringue lightly. The mixture thus obtained is fluid, smooth and homogeneous. Be careful not to overwork the dough becomes too liquid and otherwise macaron is flat and devoid of the typical collar.
Fill the dough with a sac-a-grille with a few of about 8 mm. With a drop of the paste mixture cartaforno the pan so that it is raised. With the sac-a-few make small balls regular and well spaced. You will see immediately and they will tend to widen slightly rounded, taking precisely the form of a diskette.
Tap the bottom of the pan to avoid any air bubbles and leave the macaroons for 30 minutes at room temperature for croutage (drying time is needed to create a thin membrane on the surface of the shell that will become crispy while cooking, the humidity rise without fracturing the shell and the base of the shell form a collar. To verify that the shells are ready to be fired gently tap the surface of one of them: the dough must not stick to finger).
Preheat oven to 150 ° C. Bake for 15 minutes, rotating the pans halfway through cooking.
moisten the work with the water, churning out macaron and carefully place the wax paper on the wet floor. In this way, the shells come off easily.
Let cool. Meanwhile
Prepare the cream of the seal.
Mix the mascarpone, icing sugar and vanilla seeds to obtain a smooth cream. Whip cream and blend to incorporate the mascarpone and beat until you get a very dense chantilly.
with a sac-a-few and a nozzle diameter of 8 mm garnish half of the shell, then assemble the macaron with the remaining cream, taking care not to break the shells (they are very sensitive). Chill at least an hour in a closed container.
The ideal is to eat these delicious cookies after being left overnight in the refrigerator, tightly closed, so they can develop all their flavors ... but I defy you to resist: o)
The macaroons can also be frozen and then thawed by placing them in refrigerator 24 hours before consumption.
With these macaron recipe with vanilla mascarpone chantilly to enter the contest with Air "softness Mascarpone" .
Macaron PISTACHIO
Makes about 25 macaroons:
Macaron:
- 100 grams of almond flour sifted
- 100 grams of powdered sugar sifted
- 2 x 40 grams of egg whites (outside the fridge the day before)
- 100 grams of sugar
- 3 cl of water (I have measured with the cap of a syrup ...)
- green and yellow colors (I Decorate those used in the gel)
Ganache chocolate-pistachio:
- 200 grams of white chocolate
- 100 ml cream liquid
- 30 grams of pistachio paste
The process how to make the shells is identical to that described above, while adding macaronage colors (green, yellow and a hint of color to get the pistachio).
contrary made a few hours before the ganache in this way.
Break the white chocolate in a bowl. Heat the cream in a saucepan and pistachio paste, and when it boils, pour a shot of all the chocolate. Stir well to melt the chocolate and smooth the ganache. When cool, put an hour in the refrigerator.
Garnish the macaron as described above.
With this recipe for pistachio macaron Catherine participated in the contest "Golden green Sicilian .
Macaron DARK CHOCOLATE:
Makes about 50 macaroons (già. .. I've made these twice ... strange right?)
Macaron:
- 180 grams of almond flour sifted
- 200 grams of powdered sugar sifted
- 2 x 80 grams of egg whites (refrigerator out from the previous day)
- 30 grams of cocoa powder
- 200 grams of sugar
- 7, 5 cl of water (I have measured with the cap of a syrup ...)
- red and brown coloring (I used those gel Decorate)
Chocolate Ganache:
- 250 grams of dark chocolate 70%
- 200 ml cream
- 50 grams of butter
- 20 grams of sugar
The procedure is similar to that described above. TPT to add the sifted cocoa and mix well. When macaronage add brown coloring and a hint of red to get a nice chocolate brown.
For the ganache, prepared a few hours before, break the chocolate into a bowl. In a saucepan bring to boil the cream and sugar. Pour a shot of the hot cream over chocolate and stir to melt the chocolate and smooth the ganache. Incorporate the butter into small pieces and mix again. Let cool and refrigerate for one hour.
Assemble macaron as described above.
I know that after so long and detailed description can look really hard to make these delicious stuffed Guscetti, but I assure you it is not. Do not be discouraged, it is certainly more difficult than making a puff pastry at home (which, I still have not ever made ...). Obviously
macaron can be made in many flavors: coffee, caramel, fruit (with coulis, jam or ganache, etc.). You just have to unleash the imagination.
I hope it was as clear as possible in the explanation, ask me any questions:)
Buon Appetito! With these macaron
PS participated in the contest of Sayuri "Sweets of the World"
gateu petit-round, soft yet crunchy, a little luxury to be consumed almost no way to moderation.
After having purchased and enjoyed in Paris, none other than that from Ladurée, I decided I must try and achieve them, even if the fear of failure was high.
not a Dolcino easy, you are whimsical Guscetti crack or even "implode" with disturbing ease. But it is not absolutely impossible, the fact that she did it I is the proof!
I've got almond flour, I separate the whites from the yolks and the day before I left the egg whites out of the refrigerator, I bought a digital thermometer (which come in handy when I will learn to temper the chocolate) and well after I studied the book of J osè Marechal, "Macaron" , I decided it was time.
I think there are dozens of different recipes, all with slight variations. I followed exactly that of J. Marechal using the cooked sugar instead of raw. It is obtained in this way Italian meringue (the one with French raw sugar) which is smoother and brighter thanks to reduced sugar syrup.
But I have not addressed this adventure alone. I was back to my side the precious Julia, dearest friend with whom I have already made these wonderful cupcakes! Thank you very much Giulia for the fundamental help given to me, we divided the tasks and so we made almost 100 macaroons (vanilla, chocolate and pistachio), working hard all day. What
tired, but great satisfaction!
Here are the recipes and the procedure.
Macaron VANILLA
Makes about 25 macaroons:
Macaron:
- 100 grams
sifted almond flour - 100 grams of powdered sugar sifted
- 2 x 40 grams of egg whites (refrigerator out from the previous day)
- 100 grams of sugar
- 3 cl of water (I have measured with the cap of a syrup ...)
- half a vanilla bean
mascarpone chantilly cream:
- 125 grams of mascarpone
- 30 grams of sugar
- 125 ml cream
- half a vanilla bean
Mix the flour with almond icing sugar, sifted after both perfectly. There should be absolutely lumps worth a shell rough and bumpy. This mix is \u200b\u200bcalled TPT (tant pour tant).
In a saucepan bring water and sugar to boil. Without stirring to make sure that the temperature of the syrup does not exceed 115 ° C. Mount
slowly 40 grams of egg whites, then increase the speed of the mixer when the temperature of the syrup over 105 ° C. Stop cooking the sugar to 115 ° C (by immersing the bottom of the pan in a bowl of cold water) and pour a thin line on the egg whites until stiff. Continue to whisk the meringue for about 10 minutes to cool slightly.
Mix the TPT and the remaining 40 grams of egg white beaten to obtain a homogeneous paste of almonds. Scratch half the vanilla bean seeds and incorporate the almond paste.
Using a soft spatula to incorporate third of the meringue to the almond paste to dilute it a little, then add the rest of the meringue and run the macaronage: work the dough with a spatula to "break" the meringue lightly. The mixture thus obtained is fluid, smooth and homogeneous. Be careful not to overwork the dough becomes too liquid and otherwise macaron is flat and devoid of the typical collar.
Fill the dough with a sac-a-grille with a few of about 8 mm. With a drop of the paste mixture cartaforno the pan so that it is raised. With the sac-a-few make small balls regular and well spaced. You will see immediately and they will tend to widen slightly rounded, taking precisely the form of a diskette.
Tap the bottom of the pan to avoid any air bubbles and leave the macaroons for 30 minutes at room temperature for croutage (drying time is needed to create a thin membrane on the surface of the shell that will become crispy while cooking, the humidity rise without fracturing the shell and the base of the shell form a collar. To verify that the shells are ready to be fired gently tap the surface of one of them: the dough must not stick to finger).
Preheat oven to 150 ° C. Bake for 15 minutes, rotating the pans halfway through cooking.
moisten the work with the water, churning out macaron and carefully place the wax paper on the wet floor. In this way, the shells come off easily.
Let cool. Meanwhile
Prepare the cream of the seal.
Mix the mascarpone, icing sugar and vanilla seeds to obtain a smooth cream. Whip cream and blend to incorporate the mascarpone and beat until you get a very dense chantilly.
with a sac-a-few and a nozzle diameter of 8 mm garnish half of the shell, then assemble the macaron with the remaining cream, taking care not to break the shells (they are very sensitive). Chill at least an hour in a closed container.
The ideal is to eat these delicious cookies after being left overnight in the refrigerator, tightly closed, so they can develop all their flavors ... but I defy you to resist: o)
The macaroons can also be frozen and then thawed by placing them in refrigerator 24 hours before consumption.
With these macaron recipe with vanilla mascarpone chantilly to enter the contest with Air "softness Mascarpone" .
Macaron PISTACHIO
Makes about 25 macaroons:
Macaron:
- 100 grams of almond flour sifted
- 100 grams of powdered sugar sifted
- 2 x 40 grams of egg whites (outside the fridge the day before)
- 100 grams of sugar
- 3 cl of water (I have measured with the cap of a syrup ...)
- green and yellow colors (I Decorate those used in the gel)
Ganache chocolate-pistachio:
- 200 grams of white chocolate
- 100 ml cream liquid
- 30 grams of pistachio paste
The process how to make the shells is identical to that described above, while adding macaronage colors (green, yellow and a hint of color to get the pistachio).
contrary made a few hours before the ganache in this way.
Break the white chocolate in a bowl. Heat the cream in a saucepan and pistachio paste, and when it boils, pour a shot of all the chocolate. Stir well to melt the chocolate and smooth the ganache. When cool, put an hour in the refrigerator.
Garnish the macaron as described above.
With this recipe for pistachio macaron Catherine participated in the contest "Golden green Sicilian .
Macaron DARK CHOCOLATE:
Makes about 50 macaroons (già. .. I've made these twice ... strange right?)
Macaron:
- 180 grams of almond flour sifted
- 200 grams of powdered sugar sifted
- 2 x 80 grams of egg whites (refrigerator out from the previous day)
- 30 grams of cocoa powder
- 200 grams of sugar
- 7, 5 cl of water (I have measured with the cap of a syrup ...)
- red and brown coloring (I used those gel Decorate)
Chocolate Ganache:
- 250 grams of dark chocolate 70%
- 200 ml cream
- 50 grams of butter
- 20 grams of sugar
The procedure is similar to that described above. TPT to add the sifted cocoa and mix well. When macaronage add brown coloring and a hint of red to get a nice chocolate brown.
For the ganache, prepared a few hours before, break the chocolate into a bowl. In a saucepan bring to boil the cream and sugar. Pour a shot of the hot cream over chocolate and stir to melt the chocolate and smooth the ganache. Incorporate the butter into small pieces and mix again. Let cool and refrigerate for one hour.
Assemble macaron as described above.
I know that after so long and detailed description can look really hard to make these delicious stuffed Guscetti, but I assure you it is not. Do not be discouraged, it is certainly more difficult than making a puff pastry at home (which, I still have not ever made ...). Obviously
macaron can be made in many flavors: coffee, caramel, fruit (with coulis, jam or ganache, etc.). You just have to unleash the imagination.
I hope it was as clear as possible in the explanation, ask me any questions:)
Buon Appetito! With these macaron
PS participated in the contest of Sayuri "Sweets of the World"
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