Macaron

Pronunciation: Ma-ka-RHON

Being in Paris this Spring inspired me to once again try my hand at Macarons. Though my macarons are but crumbs on the floor compared to Pierre Herme's,  I thought they were pretty good for being 'American made'!

Here's the recipe I used to make the macarons served at Coco and Duckie yesterday! My favorite thing about these little bites of decadence is how simple it is to create virtually any flavor. I've made Matcha Green Tea Macarons,  Salted Caramel Macarons, Fuji Apple Macarons, to name a few!  Get creative and come up with your own flavor combos and let me know how they turn out! :) Happy baking!!!

Macarons will be served again soon at Coco and Duckie so put your favorite flavors in the comment section below!

XOXO,

Duckie

Necessary Tools:

Pastry Bags

Pastry Tip

Spatula

Sifter

Kitchen Aid with a whisk attachment or some serious commitment to hand whisking.

Parchment Paper

Sheet Pans

Scale

Convection Oven (It's possible to use a regular oven...your baking temp will just need to be a bit lower)

Ingredients for Macarons

115g Almond Flour 230g Powdered Sugar 144g Egg Whites 72g Granulated Sugar 2g  Kosher Salt

Step #1

Weigh your almond flour and powdered sugar together into a bowl. Sift together. Whisk together.

Step #2

In your kitchen aid whisk on high the granulated sugar and egg whites to medium peaks. Very gently fold the meringue into the flour/powdered sugar, fold no more than 20 times or your macaron tops will get a greasy look after they have baked.

Step #3

Put your macaron batter into a pastry bag. Affix the parchment paper to the sheet pan by putting a little bit of batter at each corner. Then pipe out the macarons in 1 1/2" circles! Now the fun part...after you have piped out the cookies, while holding the pan with both hands bang the bottom of the pan onto the counter top to set the macarons. Let them sit uncovered on the counter for about 20 minutes so they can form a semi-hard skin.

Step #4

Bake at 300 degrees for 12 minutes, rotating the baking sheet half way though the bake time. let the macarons cool completely before you try taking them off the parchment paper.

 

Ingredients for Chocolate Filling:

(Remember, you can use any kind of filling!)

125g   50% Chocolate

125g Heavy Cream

Step #1 set the chocolate aside in a bowl with a spatula Step #2  heat the heavy cream until it starts to boil Step #3 pour the cream over the chocolate, let it sit for 1 minute the stir the chocolate until it becomes silky. Step #4 let sit until firm enough to pipe onto macarons (I usually make the filling the night before)