Parisian Macarons

I could say that because I actually learned how to make these in Paris!

Macarons exploded as the it food (of tourists) in Paris and while visiting in 2012, I skipped the lines at Pierre Herme and Laduree in deference to DIY macarons. I learned how to make Parisian macarons at the La Cuisine Paris Culinary School in the hopes that whenever I feel like it, I could always have a piece of Paris right at home. And it worked!

So whether you have already been or you’re still jonesing on Paris, here’s that macaron recipe I learned so you too could have a taste of Paris at home.

But a word of caution. Making macarons involves some level of baking technique and it would take at least two hours. There is that risk that your first (or second) time won’t be perfect.

French Macarons with Chocolate Ganache

Here’s what you need:

Kitchen tools

A weighing scale

A thermometer

An electric mixer

Parchment paper, but at the cooking class, we were advised that silicone baking sheets work better

Ingredients

Dark Chocolate Ganache

150 grams heavy whipping cream

150 grams dark chocolate nibs (at least 64% cocoa content)

53 grams butter at room temperature, cubed

Macaron batter

250 grams almond meal (finely ground almonds, sifted)

250 grams powdered sugar

92 grams egg whites

Gel food coloring (I say optional)

Italian Meringue

250 grams sugar

62 grams water

92 grams egg whites, left out at room temperature

Method

Make the dark chocolate ganache first.

1. In a small saucepan, bring heavy cream to boil.

2. Have your dark chocolate nibs in a bowl. Pour hot cream on the dark chocolate nibs a portion at a time, until thoroughly combined.

3. Add butter a portion a time and with a spatula, mix thoroughly.

4. Fill a piping bag with the ganache and refrigerate for 40 minutes.

Work on the macaron batter next.

1. Combine almond meal and sugar in a mixing bowl.

2. Add egg whites and with a wooden spoon, mix well. You will surprisingly need a lot of muscle for this step.

3. Add gel food coloring, if using. Make sure that the batter is tinged a deep color if you want colorful macarons. I personally am phobic of artificial flavors and colorings so I made mine on the minimalist side.

Now, roll your sleeves up for the Italian meringue.

1. Bring sugar and water to boil until it reaches 114 degrees Celsius.

2. While waiting, prepare your electric mixer. You should be ready to start slowly beating the egg whites with your mixer when the sugar on the stove reaches 114 degrees.

3. When sugar mixtures reaches 118 degrees, turn off heat. The egg whites on the mixer should be achieving a soft, silky texture by the time the sugar mixture reaches this temperature.

4. Crank up the speed of your mixer a bit and begin spooning the hot sugar mixture into the egg whites slowly, one spoonful at a time. Keep mixing until you get stiff peaks with your egg whites.

5. Carefully fold the egg whites into the almond mixture, a bit at a time.

6. Fill a piping bag with a 10mm tip. You are ready to pipe them into the silicone mat or baking tray lined with parchment paper. Let the macarons rest for about 20 minutes. Also now would be a good time to get your ganache out of the fridge.

7. Preheat your oven to 160 degrees Celsius. When the macarons have rested for 20 minutes, pop them in the oven for about 12 minutes. Let them cool down. Macarons should come off easily from the parchment paper or silicone mat when done.

8. Arrange macaron shells in a row smooth side facing up. Pipe the ganache left to right and pair them up.

Le voila! Now that you are initiated into the complicated process of making these delicate, beautiful things, the only problem left is how to stop eating them.

#food #paris