Delicous Macarons

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In this Instructable I want to share my easy peasy Macaron recipe!

Macarons are the delicious french pastries that everybody loves and are known to be hard to make on your own. With this instructable I will show you how to make them surprisingly simple and delicious. So it`s worth a try!

I`ll show you how to make two flavors:

Macaron with pink pepper and olive oil (sounds strange but tastes delicious)

Macaron with tonka bean

But I`ll explain the basic reciep as well

Step 1: Equipment

Your kitchen should be equipped with the following tools:

- blender

- measuring cup

- scale

- bowls

- mixer

- baking plate (an Oven as well :D )

- parchment paper

- icing Bag with a 8mm nozzle

- spoon

- pencil

- round object with a diameter of 25mm (I always use a 2€ coin)

- pastry scraper

- Sieve

- grater

For the Biscuits you need following Ingredients (basic ingredients for every flavor)

- 110g grated and skinned almonds

- 25g sugar

- 200g powdered sugar

- 90 grams of eggwhite (3 eggs) Make sure to get old eggs, at least 5 days old.

- pinch of salt

The Ingredients for the ganache, the cream inside depend on the Flavor you want to make.

The Basics with no flavor (but chocolate) are:

- roughly 100g cream but it really depends on the flavor and which fluids you add

- 100g chocolate (white or dark)

for our Flavors we need:

- 3rd of a tonka bean

- one teaspoon pink pepper berries

- olive oil

Step 2: Baking the Biscuits

At first, we need to make the Base for the Biscuits. Therefore, we have to blend the grated almonds with the powdered sugar together. This will make the base more powdered even the grated almonds well get more powdered. Also, this will ensure that everything is well mixed.

Afterwards we have to sieve the grounded mixture to ensure there are no clods in it.

Second step is tho whip the Eggwhite. You need 90grams make sure to measure it.

Start whipping it with a pinch of salt and add the sugar wen it is almost stiff.

If it is ready we have to separate the eggwhite because we want the red pepper olive oil Macarons to be green.

Add green food coloring to one half of the whipped eggwhite.

The third step is to gently fold in the powdered almond and sugar to the eggwhite with a pastry scraper.

If you make both Macarons keep one of the dough in the fridge.

Step 3: Prepare the Parchment Paper

Best is to do this in advance. But for the nice and even round shape of the Macarons we need some help. I always sketch the circle with an 2€ coin on the parchment paper but anything with a diameter of roughly 25mm will work. Make sure to leave some space (3cm) between the circles. Afterwards flip over the parchment paper. Otherwise, you will end up eating pencil, and I don`t think you want that.

Step 4: Make These Tiny Delicious Bisquits

When the dough is ready load it up to your icing bag. For easy loading i always put the bag in a glass and fold the bag over the rim. Then gently fill the circles on the parchment paper with the dough.

For decoration shred some pink pepper berries and some of the tonka bean.

Decorate half the white biscuits with the shredded tonka bean and half of the green biscuits with the shredded red berry.

Then let them rest for about 40 min till you can see a skin on the dough. Make sure to protect them from cold air.

In the meantime you can make the Ganache (the cream).

Bake in a preheatet Oven at 150°C for 15 minutes at upper- and lower heat.

Step 5: Prepare the Ganache

At first, we have to melt the chocolate in a hot water bath. Put the chocolate in a bowl and place it inside of a pot filled with water. Heat the water inside the pot and stir the chocolate until it is melted. Make sure not to get in touch with hot water and the chocolate.

When the chocolate is molten add the flavor.

We mix in 25g of olive oil and 25g of cream as well as the ground pink pepper to the white chocolate.

To the dark chocolate we stir in a third of a tonka bean and 100g of cream.

Afterwards put it in the fridge for about half an hour.

Step 6: Nearly Ready

Now, if everything worked well, the biscuits should be cold and peel of easily from the parchment paper. If they dont go of easily put them back in the oven.

Get the Ganache out of the fridge and stir it so that it is a smooth consistence. Load up the icing bag with the ganacheand a star shaped nozzle and prepare biscuits with and without decoration a similar diameter un your table.

Gently press the ganache on top of one half of your biscuits. Take the other half and gently press it on the ganache. It is easier to twist it while pressing down.

Step 7: Enjoy

I know you want them! But if you want the real deal you have to wait
for at least 4 hours and let them relax in the fridge. They can be stored in a container in the fridge for about one week.

They are best if you put them out of the fridge few minutes before eating them.

But now be proud and ENJOY the tasty little french delights.

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    3 Discussions

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    sndlsktty

    Question 5 months ago on Step 7

    Since tonka beans are toxic, what should I use instead ?

    0
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    jessyratfink

    6 months ago

    They so perfect!! I've always been worried about making these but you make it look easy :)

    1 reply
    0
    None
    ku5hjessyratfink

    Reply 6 months ago

    That`s what it should show. I only can encourage you to try it. Most important but mostly disregarded steps are to:
    blend the almond with the sugar, to make it really smooth,
    let the circles of dough rest and
    get the consistece of the ganache right.