Macarons the small and delicious French sweets

How to make the most refined sweet

that’s famous all over the world

It’s not the first time that I make macarons, but I still think that is the most difficult recipe ever. After I have studied every single detail, it still needs a lot of patience.

The first time I did the recipe was three years ago, after I’ve bought macarons they were not worthy of that name.

This time, I’ve prepared for friends who do not know the flavor, the exquisiteness of macarons.

Just few ingredients, however long enough process, so I’ll show you a lot of pictures.

Ingredients for chocolate macarons :

240 g almond flour

240 g powdered sugar

50 g cocoa

4 egg white

200 g  white sugar

50 ml water

Ingredients for chocolate ganache :

200 g dark chocolate

120 g fresh cream

30 g butter

A day earlier separate the egg white which must be at room temperature for the success of the recipe.

Divided into two equal parts are initially used separately. One part should be mixed with almond flour

and icing sugar and the other should be mounted to snow with a pich of salt and a little lemon juice.

To get the almond flour mix every 100 g with 2 spoons of sugar, it helps absorb the oil of the fruits.

Mix it on a low speed, interweaving it several times, so as not to heat up the almonds, otherwise

they turn into a yellow paste.

In a glass bowl sift the almond flour, the sugar and then the cocoa.

When the syrup prepared with 50 ml of water and 200 g of sugar will reach the temperature of 120° C,

pour  wire over the snow-covered whites. Continue to whip up until the mixture comes to room

temperature.

With a silicone shovel take the white part ( the meringue) and gently mix with the almond paste until

the composed “does the tape”. This process is named MACARONAGE, the most difficult part to get

the final form, “the collar”. Mix to the right point! 🙂

With a sac a poche make small heaps well distanced. To have perfect circles, I used a silicone mat

for macarons.  Here too,  we have a name for this process: POCHAGE.

Well, it’s not over here, now it’s time for CROUTAGE, the waiting time to form a smooth surface

that does not stick to the finger. The waiting times range from 30 minutes to 5 hours.

The environment where you work should not be wet.

Cook the desserts in the ventilated oven at 150° C for 12-15 minutes.

Meantime, prepare the chocolate ganache with the above mentioned ingredients.

Once cooled we can detach them from the mat and fill them with the chocolate ganache.

Before savoring,  they have to rest in the fridge for 24  hours in a hermetic container.

Et voilà! Bon appétit!