Macarons recipes for connoisseurs

Bake macarons recipes yourself

We have one of the fact that macarons recipes are diverse Food tour in Toronto got to know. I know! Macarons come from France. They belong to the best pastries France has to offer. However, they are just as popular in Canada. Especially in the provinces in the east you can often find them in markets or even in specialty shops. In France, the meringue made from almond flour has been known since the Middle Ages. It is made from egg white, powdered sugar, very finely ground almonds and food coloring.

Ever since I discovered the flavors of macarons, I've fallen for them. However, making macarons yourself is not that easy. The exact quantity of the ingredients is just as important as the right temperature when baking. They also do not like drafts when cooling down. Macarons are mimosas. If they succeed, you should then pack them carefully so that they are not crushed. They keep their shape – soft on the inside, crispy on the outside – for three to four days. You shouldn't keep them any longer. You can fill them with different ganache, buttercream or jam. You get the colors with suitable food coloring. Fruit juice is not suitable for this. The baking process loses color and intensity. Have you worked up an appetite yet? There's more Pastries from France.

Ingredients for macarons (20 pieces):

75 g almonds (very finely ground)
125 g icing sugar
60 g protein (don't forget to weigh!)
16,65 g sugar
some food coloring to match the filling

Buy biscuit baking utensils here

Preparation of the macarons recipes:

In order for the “feet” of the macarons to form, it is important that the dimensions given for the ingredients are strictly adhered to. So check again whether the dimensions correspond to the recipe.

If you use normal ground almonds, mix them with powdered sugar. Then you grind them again very finely. Then sift them twice. This is the only way to give the mixture the fine consistency that is necessary for the macarons to get their smooth surface.

Weigh the egg white exactly as well. This is also important for success. Then beat it with the mixer until it is firm enough that it won't collapse when you pull out the mixer. Add a few drops of food coloring that matches the color of your filling. Then beat the egg white again for a good minute.

Now put the egg whites in a large bowl. Add the sugar-almond mixture gradually and fold it in until the dough is shiny. It has to flow slowly.

Then you fill the dough into a perforated nozzle, which you can buy via the link above. You can use it to squirt round dough shapes onto a baking sheet lined with baking paper. They should be about the size of a 2 euro coin. If you want the macarons halves to be the same size, it is worth buying a macaron tin (available via the link above).

Before you put them in the oven, the blobs of dough should dry for about half an hour. Make sure they are not exposed to drafts. Otherwise they could break during baking.

In the meantime you heat the oven to 150 degrees. When you push the tray with the cookies into the oven, you switch the temperature back to approx. 145 degrees. After 12-14 minutes you take the tray out of the oven. Pull the parchment paper with the cookies onto a cold surface. As soon as they have cooled down, you can process them further.

Recipes for macarons fillings:

Your macarons get their taste from the fillings. Here are some suggested recipes for macarons fillings:

Chocolate ganache

The easiest way to make chocolate ganache is to make it. To do this, take 50 g of dark or white chocolate and melt it in a water bath. Mix this with 12 g of warm cream and stir. Then you put them in the cold. Before you use them, beat them with the whisk until creamy and fill them between two halves of the macarons.

You can add various ingredients to your chocolate ganache. For example, you can cut pistachios into small pieces. Spices also give the macarons a different taste. For example, cinnamon, vanilla, anise, cardamom and others are suitable. There are no limits to your imagination here.

Jam as a filling for macarons

Since the macarons are already quite sweet, jams and jams that are less sweet are good for them. We like to take raspberry jam. We pass these through a sieve several times until the grains of the raspberries are removed. Then the jam can be better distributed between the meringue halves. Sour jams also work well.

Buttercream for macarons

Buttercream, on the other hand, is more generous as a filling for macarons. For this you can, for example, mix 100 g butter with lemon juice and powdered sugar. To make the filling look lemony, you can stir in yellow food coloring.

Or you can make a real buttercream. For this you cook vanilla pudding or chocolate pudding. Then you let it cool down and then fold it under whipped butter.

There are many variations for macarons recipes. You are sure to come up with your own ideas for the fillings.