Macarons have really become “cult” for a few years now. Pierre Hermé has brought these little sweets to the line of “haute couture”. The possibilities are endless – both in taste and color.
Macarons basic recipe
45 g ground almonds
75 g powdered sugar
1 egg white, 36 g (room temperature)
10 g fine crystal sugar
Food coloring, not liquid – I used the beet powder from Stayspiced – it gives a great color! Depending on the color you want, determine the amount.
- Finely grind the almonds (without the shell) and powdered sugar in the Thermomix.
- Sift the almond-sugar mixture twice.
- Preheat oven to 150 degrees.
- The egg whites must be at room temperature. Whip this with a mixer, as soon as it turns white, add the sugar and continue mixing. When it becomes more solid, mix in food coloring, in this case the beet powder. Finish mixing. Always do all steps while mixing.
- Gently fold in the almond and sugar mixture with a pastry spatula, stop mixing! Quick processing is important, it should not take too long. On 3 x it is ideal to fold in the mixture. The dough must be tough.
- Pour the mixture into a piping nozzle (round nozzle), and pipe 1 cm circles, with enough space between them.
- Leave to rest on the tray for 20 to 30 minutes, this will create the crust.
- Put the macarons in the oven, bake for 12-14 minutes at 140 degrees (turn down from 150 degrees to 140 degrees as soon as you put the macarons in).
- Take the macarons out of the oven, and lift them off the tray with the baking paper. Do not remove them from the baking paper until 5 min later at the earliest, they will stick to the paper when warm.
- Once they are completely cooled, you can fill them.
- Filling: The matching chocolate ganache can be found HERE! But again, there’s no limit to your creativity – it doesn’t always have to be chocolate. Buttercreams and ganaches in any color and flavor create a wonderfully colorful macaron world.
GOOD TO KNOW
Macarons are a French meringue pastry made from almond flour, with origins dating back to the Middle Ages. In France, many variants of traditional macarons are baked, of which the most common today is the colorful macaron in the form of a small double disk with a layer of cream in between. Since the 2000s, this macaron variant gained popularity outside France as well.