My searches have been indeed very successful! I have found a collection of french macaron recipes that is sure to please all flavour palettes. What better place to start off then with the famous Macarons a la Rose recipe by Pierre Herme translated into English from his book, Macaron .
Macarons à la rose
makes 500g
for la crème à la rose
100g couverture white chocolate, melted
100g double cream
10g rose syrup
1g rose essence
Bring the cream to the boil and mix in the melted white chocolate, rose syrup and essence.
Pour the mixture into an airtight tin and refrigerate for at least 2 hours.
for le tant-pour-tant
125g almond powder
125g icing sugar
Blitz in a food processor and sieve.
for le macaron à la rose
125g caster sugar
31g water
47g “aged” egg whites
pink food colouring (fanny: I felt I was cheating here but I do so wanted to get the Alice in Wonderland look)
250g tant-pour-tant
43g fresh egg whites
(This is an example of Macarons à la rose directly from Pierre Herme's shop)
Macarons à la rose
makes 500g
for la crème à la rose
100g couverture white chocolate, melted
100g double cream
10g rose syrup
1g rose essence
Bring the cream to the boil and mix in the melted white chocolate, rose syrup and essence.
Pour the mixture into an airtight tin and refrigerate for at least 2 hours.
for le tant-pour-tant
125g almond powder
125g icing sugar
Blitz in a food processor and sieve.
for le macaron à la rose
125g caster sugar
31g water
47g “aged” egg whites
pink food colouring (fanny: I felt I was cheating here but I do so wanted to get the Alice in Wonderland look)
250g tant-pour-tant
43g fresh egg whites
(This is an example of Macarons à la rose directly from Pierre Herme's shop)Preheat the oven to 160°C.
In a sauce pan, put the sugar and water and bring to 120°C.
When the syrup reaches 114°C, start whisking the aged egg whites and when the syrup is ready (=120°C), pour it over the egg whites and continu whisking until cold.
The meringue should be thick and glossy.
Add the food colouring until it reaches the colour you want (fanny: I find that once baked, the macarons were paler, so if you want a brighter colour you should add a little extra food colouring).
Mix in the tant-pour-tant and the fresh egg whites.
The mixture should be still firm, but softer and very glossy.
Pipe the batter small rounds (2cm) onto a lined baking sheet and bake for 9 minutes (oven door maintained open with a wooden spoon).
Let cool for 2 minutes then carefully detach the macarons from the baking mat and set aside.
Continue until there is no mixture left.
for le montage des macarons
Pair the macarons of the same size and pipe the ganache onto one the macarons.
Sandwich and refrigerate for at least 24h before eating.
Want to stick to a simple starting in which you can alternate new and different flavour centres into the macaron? Try this simple chocolate macaron recipe:
Chocolate Macarons
100 grams egg whites
25 grams sugar
1/2 tsp lemon juice
225 grams powdered sugar
125 grams almond flour
15 grams cocoa powder
Cocoa nib for topping
Separate the egg whites at least 24 hours prior and even let them sit at room temperature for a few hours before starting to make the macarons. This will help them get rid of some moisture and become more acidic, which will help form a stable meringue.
Whip the egg whites and the lemon juice until they are almost fully whipped. Sprinkle in the sugar while still mixing. Continue to whip to a full meringue.
Sift the powdered sugar, salt, almond flour and cocoa powder into a bowl. Add the meringue into the dry ingredients and fold until a shiny mass is formed. We want it to spread a bit but not too much.
Pipe the macarons onto a silicon mat and sprinkle with cocoa nibs. Let the macarons dry at room temperature for 20 minutes or so. Bake them in a 300F for about 8 minutes. Rotate the sheetpan and bake for another 8 minutes.
Now there are various different creams, ganaches or jellies you can incorporate into the centre of the macaron. What about making it chocolate/peanut butter. This fill should please:
Salty Peanut Butter Filling
125 grams creamy peanut butter
70 grams powdered sugar
25 grams softened butter
25 grams heavy cream
5 grams vanilla extract
3 grams fine sea salt
Cream all ingredients together for a smooth filling.
Or are you looking for something more sweet perhaps? What about...
Milk Chocolate and Passion Fruit Ganache
100 grams milk chocolate
40 grams passion fruit puree
20 grams heavy cream
15 grams butter
Chop the milk chocolate into small pieces. Boil the passion fruit and heavy cream together and pour over chocolate. Stir until incorporated and the ganache forms. Wait a couple of minutes for the ganache to cool a bit and add the softened butter. Stir to create and emulsion. Let it harden a bit until it is pipeable and fill the macarons.
The possibilities can be endless. All one needs to do is truly use their imagination and creative ingenuity.
Tarlelette, an amazing blog which publishes more recipes for macarons than you can shake a stick at is a perfect place to gather up some more inspiration and motivation. Here are three of my favourite macaron recipes that have been published:
- - - I'm drooling as we speak just thinking about these. Look at the final creation... it looks simply out of this world good.
Or what about Raspberry Mousse Tartelettes and Pink Macarons?
In a sauce pan, put the sugar and water and bring to 120°C.
When the syrup reaches 114°C, start whisking the aged egg whites and when the syrup is ready (=120°C), pour it over the egg whites and continu whisking until cold.
The meringue should be thick and glossy.
Add the food colouring until it reaches the colour you want (fanny: I find that once baked, the macarons were paler, so if you want a brighter colour you should add a little extra food colouring).
Mix in the tant-pour-tant and the fresh egg whites.
The mixture should be still firm, but softer and very glossy.
Pipe the batter small rounds (2cm) onto a lined baking sheet and bake for 9 minutes (oven door maintained open with a wooden spoon).
Let cool for 2 minutes then carefully detach the macarons from the baking mat and set aside.
Continue until there is no mixture left.
for le montage des macarons
Pair the macarons of the same size and pipe the ganache onto one the macarons.
Sandwich and refrigerate for at least 24h before eating.
Want to stick to a simple starting in which you can alternate new and different flavour centres into the macaron? Try this simple chocolate macaron recipe:Chocolate Macarons
100 grams egg whites
25 grams sugar
1/2 tsp lemon juice
225 grams powdered sugar
125 grams almond flour
15 grams cocoa powder
Cocoa nib for topping
Separate the egg whites at least 24 hours prior and even let them sit at room temperature for a few hours before starting to make the macarons. This will help them get rid of some moisture and become more acidic, which will help form a stable meringue.
Whip the egg whites and the lemon juice until they are almost fully whipped. Sprinkle in the sugar while still mixing. Continue to whip to a full meringue.
Sift the powdered sugar, salt, almond flour and cocoa powder into a bowl. Add the meringue into the dry ingredients and fold until a shiny mass is formed. We want it to spread a bit but not too much.
Pipe the macarons onto a silicon mat and sprinkle with cocoa nibs. Let the macarons dry at room temperature for 20 minutes or so. Bake them in a 300F for about 8 minutes. Rotate the sheetpan and bake for another 8 minutes.
Now there are various different creams, ganaches or jellies you can incorporate into the centre of the macaron. What about making it chocolate/peanut butter. This fill should please:
Salty Peanut Butter Filling
125 grams creamy peanut butter
70 grams powdered sugar
25 grams softened butter
25 grams heavy cream
5 grams vanilla extract
3 grams fine sea salt
Cream all ingredients together for a smooth filling.
Or are you looking for something more sweet perhaps? What about...
Milk Chocolate and Passion Fruit Ganache
100 grams milk chocolate
40 grams passion fruit puree
20 grams heavy cream
15 grams butter
Chop the milk chocolate into small pieces. Boil the passion fruit and heavy cream together and pour over chocolate. Stir until incorporated and the ganache forms. Wait a couple of minutes for the ganache to cool a bit and add the softened butter. Stir to create and emulsion. Let it harden a bit until it is pipeable and fill the macarons.
The possibilities can be endless. All one needs to do is truly use their imagination and creative ingenuity.Tarlelette, an amazing blog which publishes more recipes for macarons than you can shake a stick at is a perfect place to gather up some more inspiration and motivation. Here are three of my favourite macaron recipes that have been published:
- - - I'm drooling as we speak just thinking about these. Look at the final creation... it looks simply out of this world good.
Or what about Raspberry Mousse Tartelettes and Pink Macarons?
How far can these cookies go? What would the ultimate macaron be for you?
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Yummy! I can't wait to go back and grab a box to share with my friends!
ReplyDeletexoxox
Judith~