Macarons: Recipes & Tips
Macarons conjure up a touch of Paris on our plates: the sugar-sweet, motley Basiergebäck has long conquered our hearts! The road to the finished Macaron is not easy - that's why we tell you valuable tips and creative recipes, with which self-made macarons like patisserie do not have to be a dream!
Photo: Thinkstock
No other pastry elicits us so easily an "Oooh!" Or "Aaah!". Macarons are incredibly photogenic, fluffy-light and sweet-and-sweet! The colorful trend pastry from France can be varied according to taste, mood and mood. Summery-light lemon macarons in rich yellow for a garden party, caramel-colored praline macarons for afternoon coffee - creativity knows no bounds once the basic recipe is in place.
Valuable tips and sweet recipe ideas have been summarized by cook and food blogger Mercotte in her book "Macarons made easy". From the most important, needed kitchen utensils, over the basic ingredients and the preparation of the dough to simple and advanced recipes: The French woman gives all the tips and tricks necessary to make the home-made macarons succeed. On the following pages we will show you important basics as well as three different Macarons recipes with different degrees of difficulty, with which you can try the pastry darlings.
Literature Tip
In "Macarons made easy" cook and food blogger Mercotte shares her personal experience in the production of macarons. The sweet recipe book offers both important hints for back-beginners as well as creative recipe ideas for advanced Macarons fans!
The book "Macarons made easy" by Mercotte (AT Verlag, order 15 Euro) here at Amazon.de >>
Macaron basic recipe with French meringue ingredients for 60-70 small macarons (120-140 half-shells) 220 grams of powdered sugar 120 grams of ground almonds (roast in oven at 150 degrees for 10 minutes and allow to cool) 90 grams of stored protein (important: Prepare the day before! Separate egg yolk and allow protein to reach room temperature overnight!) A few drops of lemon juice1 pinch of salt 30 grams of sugar (optionally mixed with 1 gram of egg white powder) 1 pinch of food coloring (according to taste and recipe) Important utensils: 2 to 4 baking tray mixer or cutter with blender knife and possibly a fine flour sieveKitchen machine or electric hand mixerGram-precise scaleGreat piping bag with smooth spout of 8-10 mm diameter for the macarons and 6-8 mm for the fillingTeigschaberHow's it: Preheat the oven, for small macarons to 145-155 degrees, for large macarons to 160-170 Degree. If necessary, pre-heat a baking sheet. Mix the powdered sugar and the ground almonds in the cutter or in the blender with a second button or a pulse function without heating them up. If necessary, sift through. If powdered sugar and almonds are well mixed, the mixture does not necessarily have to be sieved. Beat the egg whites slowly with lemon juice and salt. Once it's frothy, add the sugar in several steps. Finally, add the food coloring. When making the food processor, replace the whisk with the flat stirrer, add the almond powdered sugar mixture all at once and stir at low speed until a viscous mass is formed. Place the mixture in a 8 to 10 mm piping bag Fill large grommet and put the macarons evenly spaced on a tray covered with silicone or baking paper (preferably on a perforated plate). Without previous rest period for crusting the tray with the macarons in the oven, if used on the preheated sheet metal bake for 13-14 minutes for small macaroons or a few minutes longer for larger ones. Take out the macarons, add paper to the work surface, allow to cool slightly and then peel off the baking paper. If you use silicone paper, they will come off by themselves; For parchment paper this must be moistened. Tip: For new ovens and those with well-functioning recirculation function, it does not necessarily need a second preheated sheet. For gas ovens or older electric ovens where the heat distribution no longer works optimally, however, it is highly recommended to use a second preheated baking tray.
Simple recipe: classic chocolate macarons
Ingredients for 60-70 small macarons
See master recipe + 1 pinch of red food coloring + 20 grams of unsweetened cocoa powder
Ingredients for the filling
50 grams of couverture (with at least 64 percent cocoa content) 60 grams of full cream (whipped cream) 10 grams of butter
That's how it's done:
Macarons:
Make the basic recipe (see page 1) with French meringue, mixing the cocoa powder with almonds and powdered sugar. Make the mass by hand or with the flat stirrer in the food processor. After baking, press the flat underside of the macarons lightly with your thumb so that they fill up better.
Filling:
Melt the couverture in a water bath. Bring the cream almost to the boil. Pour the hot cream over the couverture in three steps and work well with the dough scraper, creating a smooth, shiny mass.
Allow the mass to cool to 40 degrees, then add the butter and stir until smooth. Let it solidify at room temperature. Put the filling in a piping bag with a 6 mm spout and fill the macarons with it.
Tips:
A pinch of red food coloring enhances the "chocolaty look" of the macaron peel.
The ganache can be seasoned with Piment d'Espelette, cumin, anise, saffron, coriander, Szechuan pepper or other flavors spicy. Leave the spices in the hot cream before pouring over the couverture.
Preparation time: 30 minutesBook time: 13-15 minutes per sheet
Exotic Recipe: Macarons with Litchi Rose Tea
Ingredients for 60-70 small macarons
See master recipe + 1 pinch of redcurrant food coloring
Ingredients for the filling
Already the day before.
40 grams of whipped cream 1 tbsp lychee-rose tea50 grams of white couverture with 35 percent cocoa content3 grams of acacia honey1 pinch of redcurrant food coloring75 grams of whipped cream, cold
That's how it's done:
Macarons:
Bake the macarons according to the basic recipe (see page 1). Add a pinch of currant red to the pulp. After baking, press the flat underside of the macarons lightly with your thumb so that they fill up better.
Filling:
Heat the first portion of cream (40 grams) and leave the lychee tea for 10 minutes. Strain and measure 25 grams of it.
Melt the couverture in a water bath or microwave, heat the flavored cream together with the honey. Add the food coloring.
Pour the hot cream mixture in three steps over the couverture and stir in the dough scraper until a shiny, smooth mass is obtained.
Stir in the second portion of cream (75 grams) (if necessary use a hand blender, do not mix in any air). Chill for at least three hours, or preferably over night.
The next day beat the cream mixture with the electric hand mixer until stiff. Pour into a piping bag with 6mm spout and immediately fill the macarons with it.
Tips:
The indicated dosage of the food coloring is only a guideline and can be adjusted according to the desired color intensity.
These macarons can not be consumed immediately after baking. You have to rest in the fridge for at least one night. Do not cover the macarons so they do not get wet and stay firm. Store in an airtight container in the refrigerator and remove 30 minutes before consumption.
There are many different flavored teas. With this recipe you can make Macarons with your favorite taste.
Preparation time: 15 minutes on the day before, 20 minutes on the baking dayBack time: 13-15 minutes per sheet
Refined Recipe: Crunchy Praliné Macarons
Ingredients for 60-70 small macarons
See basic recipe + some brown food coloring + crumbly crumbs
Ingredients for crispy praline mass (filling 1)
20 grams of dark couverture with 70 percent cocoa content50 grams of Pralinémass40 grams hip crumbs
Ingredients for guanaja ganache (filling 2)
50 grams of dark couverture with 70 percent cocoa content 50 grams of whipped cream 4 grams of honey 4 grams of butter, soft
That's how it's done:
Macarons:
Bake the macarons according to the basic recipe (see page 1). Add a little brown food coloring. Sprinkle the Macaron shells with crumbs before baking. After baking, press the flat underside of the macarons lightly with your thumb so that they fill up better.
Crunchy chocolate mass (filling 1):
Melt the couverture in a water bath. Add the praline mixture, stir well with the spatula and then fold in the crumbs.
Apply the mixture to a silicone or baking paper, cover with a second layer of silicone or baking paper and spread evenly with the roller. Stuck in the fridge.
From the solidified mass with a cookie cutter in the size of the Macaron bowls prick small slices and store in an airtight box.
Guanaja ganache (filling 2):
The couverture in a water bath or microwave melt. Boil the cream with the honey for a short time.
Pour the hot cream mixture in three steps over the couverture and stir in the dough scraper until a shiny, smooth mass is obtained. Let it cool down to about 40 degrees.
Stir the soft butter under the cooled mixture. Cover these directly with cling film and allow to solidify at room temperature.
Completion:
Pour the chocolate ganache into a piping bag and strain on the cooled macarons. Place a crunchy praline slice on each and put the macarons together. Store refrigerated.
Tips:
These macarons can also be prepared without food coloring. In this case, sprinkle with crumbs and cocoa powder before baking.
The crunchy praline can easily be prepared the day before.
Preparation time: 30 minutesBook time: 13-15 minutes per sheet
