Macaron - a divine dessert

Macaron is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond and food coloring.

The macaron is considered to be the jewel of french pastries in Europe. Macarons are lightly crisp on the outside, smooth and creamy in the center, filled with ganache (chocolate), rich cream, home-made fruit jams or  other quality ingredients.

Wanna try to make this pretty little treats ? Here is the recipe :

We need 100 gr eggs white, 50 gr white sugar, 200 gr confectioners' sugar,  110 gr  finely ground almond

(for 16 macarons)

 Directions :

1) Line a baking sheet with a silicon baking mat (a Silpat) 

2) Beat egg whites in the bowl of a stand mixer  fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.

3) Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.

4) When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.

5) Preheat oven to 285 degrees F (140 degrees C).

6) Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

• If you do not have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners' sugar. Just blend or pulse for thirty seconds. Remember that because the consistency of the mix is like cake batter, you're going to have to be quick about piping it onto the silicone mat. Hold the pastry bag sideways between piping so it doesn't spill.
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Sift that powdered sugar and almond powder together. It's necessary to let them set for an hour before baking.

 It is possible to mix it too much, and the cookie won't puff up when baked. Use as few strokes as possible when folding the almond into the egg whites.

The almond have to be ground to a very fine powder.

Voila ! Now you know how to make your own macaron, invite your friends over to taste them, and have a happy chat with them while enjoying your macaron. Have fun :)

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