Every year when it comes to cookie time, I flip through my recipes and groan at the old standbys. I loved those darn cookies when I was a kid, but many years later, I need something new to happen. And since everywhere I look people are making macarons, I figured it was time for me to join the party.
I have a fancy little book that came wrapped in tissue paper and stored in its own box. It's from the Ladurée bakery in Paris, famous all over the world for their macarons. I figured that would be an excellent place to start. Plus, I had never used the darn thing, and it certainly cost enough.
I have to say, this was certainly an all-afternoon project. And the darn things are so fussy and delicate that you have to be incredibly careful and patient. At one point I wasn't even sure that they had turned out since the meringue shells were crunchy, but once you add the filling and let them sit overnight, you get the beautiful tender macarons you expected.
Macarons Amande
Adapted from Ladurée: Sucre, the Recipes by Philippe Andrieu
2¾ cups plus 1 tablespoon ground almonds (almond flour)
2 cups plus 1 tablespoon confectioner's sugar
6 egg whites plus ½ egg white
1 cup plus 1 tablespoon granulated sugar
Combine the ground almonds and confectioner's sugar in a food processor and pulse to obtain a fine powder. Sift or strain through a sieve to remove any lumps.
In a clean, dry bowl, whisk the 6 egg whites to a foam. Once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved; add another third of the granulated sugar and whip for another minute; finally add the remaining granulated sugar and whip for 1 more minute. Using a rubber spatula, delicately fold the sifted mixture of ground almonds and confectioner's sugar into the whipped egg whites. In a separate bowl, beat the remaining ½ egg white until just frothy. Then add to the final mixture, folding gently to slightly loosen the batter.
Transfer mixture to the piping bag fitted with a plain tip. On a baking sheet lined with parchment paper, pipe small macaron rounds 1¼ to 1½ inches in diameter. Lightly tap the sheet so the macarons spread fully.
Preheat the oven to 300°F.
Allow the macarons to sit uncovered for 10 minutes and then place in the oven. Bake for approximately 15 minutes until they form a slight crust.
Remove baking sheet from the oven, and with a small glass, carefully pour a tiny amount of water in between the sheet and the parchment paper (lift the paper ever so slightly corner by corner). The moisture and steam that result from the water on the hot baking sheet will allow the macarons to peel off more easily once they are cool. Do not pour too much water as this could cause the macarons to become soggy. Allow to cool completely.
Remove half of the macaron shells and place them upside down on a plate. Fill with chocolate ganache.
Makes approximately 50 macarons
Macarons Chocolat
Adapted from Ladurée: Sucre, the Recipes
2¾ cups plus 1 tablespoon ground almonds (almond flour)
2 cups plus 1 tablespoon confectioner's sugar
2¾ tablespoons unsweetened cocoa powder
2 ounces chocolate (minimum 70% cocoa solids)
6 egg whites plus ½ egg white
1 cup plus 1 tablespoon granulated sugar
Combine the ground almonds, confectioner's sugar, and cocoa powder in a food processor and pulse to obtain a fine powder. Sift or strain through a sieve to remove any lumps. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water or in the microwave oven until it is lukewarm.
In a clean, dry bowl, whisk the 6 egg whites to a foam. Once they are frothy, add a third of the granulated sugar and whip until sugar is dissolved; add another third of the granulated sugar and whip for another minute; finally add the remaining granulated sugar and whip for 1 more minute. Pour the melted chocolate over the whipped egg whites. Using a rubber spatula, roughly incorporate the chocolate, and then immediately and delicately fold the sifted mixture of ground almonds, confectioner's sugar, and cocoa powder into the chocolate and whipped egg white mixture. In a separate bowl, beat the remaining ½ egg white until just frothy. Then add to the final mixture, folding gently to slightly loosen the batter.
Transfer mixture to the piping bag fitted with a plain tip. On a baking sheet lined with parchment paper, pipe small macaron rounds 1¼ to 1½ inches in diameter. Lightly tap the sheet so the macarons spread fully.
Preheat the oven to 300°F.
Allow the macarons to sit uncovered for 10 minutes and then place in the oven. Bake for approximately 15 minutes until they form a slight crust.
Remove baking sheet from the oven, and with a small glass, carefully pour a tiny amount of water in between the sheet and the parchment paper (lift the paper ever so slightly corner by corner). The moisture and steam that result from the water on the hot baking sheet will allow the macarons to peel off more easily once they are cool. Do not pour too much water as this could cause the macarons to become soggy. Allow to cool completely.
Remove half of the macaron shells and place them upside down on a plate. Fill with chocolate ganache and raspberry jam.
Makes approximately 50 macarons
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