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I've never attempted to make
French Macarons but much like everybody else I love the way they look. Rows and rows of beautiful
macarons just want to make you dive right in.
Macarons are tricky you've got to get everything right for the perfect
macaron. My favorite are from Chantal Guillon in San Francisco and I also really like Pierre Hérme in France. My good friend Lan is baking wizard. She attended the Culinary Art Institute and is in the process of opening her own bakery. She told me her favorite thing to make in the kitchen is macarons, so I spent an afternoon with her and watched her work her magic!
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LAN'S MACARONS
Macaron:
275g almond flour
250g powdered sugar
210g egg whites
210g granulated sugar
a few drops red or maroon food coloring gel
Filling:
388g Butter
259g Sugar
129g Egg white
PREPARATION
Macaron:
1. Sift the powdered sugar and almond flour.
2. Whip the egg whites with the granulated sugar to hard peak. Add the food coloring.
3. Fold the almond flour into the whites in four addition.
4. Fold the mixture until it's shiny and lava like.
5. Pipe, banged the tray until the peak settled.
6. Let it dry at room temp until you can lightly touch it. bake at 300F convection oven for 15 minutes
*add sprinkles after the macarons have baked
Buttercream:
1. Pour sugar in a pot and add enough water until it's wet sand like
brush down the sides of the pot with water
2. Pour egg whites in the mixer and whip until slightly foamy. Leave it on the second to lowest setting to continue whipping
3. Once the sugar gets to 237f turn off the heat (carryover cooking will bring it to 240). while the mixer is on high pour the sugar down the side of the bowl and whip until it gets to room temp
4. Add the room temp butter in small portion. switch to paddle attachment. continue until the butter cream is a nice white color.
Lan likes to flavor her buttercream with caramel, chocolate, strawberry purée etc!
Macaron:
275g almond flour
250g powdered sugar
210g egg whites
210g granulated sugar
a few drops red or maroon food coloring gel
Filling:
388g Butter
259g Sugar
129g Egg white
PREPARATION
Macaron:
1. Sift the powdered sugar and almond flour.
2. Whip the egg whites with the granulated sugar to hard peak. Add the food coloring.
3. Fold the almond flour into the whites in four addition.
4. Fold the mixture until it's shiny and lava like.
5. Pipe, banged the tray until the peak settled.
6. Let it dry at room temp until you can lightly touch it. bake at 300F convection oven for 15 minutes
*add sprinkles after the macarons have baked
Buttercream:
1. Pour sugar in a pot and add enough water until it's wet sand like
brush down the sides of the pot with water
2. Pour egg whites in the mixer and whip until slightly foamy. Leave it on the second to lowest setting to continue whipping
3. Once the sugar gets to 237f turn off the heat (carryover cooking will bring it to 240). while the mixer is on high pour the sugar down the side of the bowl and whip until it gets to room temp
4. Add the room temp butter in small portion. switch to paddle attachment. continue until the butter cream is a nice white color.
Lan likes to flavor her buttercream with caramel, chocolate, strawberry purée etc!
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Helpful Tips for Making Macarons
- Carefully measure all of your ingredients
- Use a stand kitchen mixer
- Buy a piping bag with a round tip
- Use gel food coloring instead of liquid
- Use a mat
- Use egg whites that are a few days old and at room temperature
- Be patient! :)
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