Welcomes you to



welcomes you to

French Macarons

with

CHEF MARTIN GILLIGAN CEC, CEPC

HOW TO MAKE MACARONS

Making macarons requires only three ingredients – almond meal or flour, powdered sugar and egg whites. Other items such as cocoa powder, dried raspberries, nut powders and teas can be added to change the color and flavor of these delicate cookies. It’s important to carefully choose ingredients and follow the preparation and baking instructions in this packet to help ensure success.

Ingredients

** All ingredients must be weighed out for the macarons (not measured)

Almond Meal or Flour

Available in many supermarkets, health food store or online. Store products in the freezer since nut flours can spoil quickly. Purchase products that do not contain cornstarch which can cause macaron batter to crack. Another option is to buy almonds and grind to a very fine texture in a food processor, spice grinder or blender.

Powdered Sugar

Read the ingredients label carefully and purchase powdered sugar which is Kosher and labeled with a circle k or Parve

Egg Whites

For best results, allow egg whites to reach room temperature before whipping. Make sure that the whites contain no bits of yolk which will prevent the whites from foaming properly. A mild acid such as cream of tartar also helps egg whites foam. When measuring, keep in mind that the white from a large egg weighs approximately 1 ounce.

Flavorings

Mix dry flavorings such as dried fruit powders, teas, nut powders and cocoa with the almond meal. Mix wet ingredients such as food colorings with the egg whites once they’re beaten.

Macaron Batter Mixing Techniques

Common/French/Cold Meringue

Made with room temperature egg whites. Sugar is slowly added after egg whites are beaten to the soft peak stage. This mixture is less stable and must be used immediately.

Cooked/Italian/Hot Meringue

A sugar syrup (4 parts sugar to 1 part water) is cooked to approximately 243 degrees (firm ball stage), then poured into the whipping egg whites (begin whipping egg whites when sugar syrup reaches a boil). This mixture is more stable than a cold meringue.

Important Macaron Terminology

Macaronnage

The technique of mixing flour and meringue to make macarons.

Macaronner

The technique of mixing the batter until it is firm and drips slowly when scooped.

Pied

The “foot,” or small frills that form along the bottom edge of a macaron that makes the cookie distinctive and authentic. Forming the pied depends on several factors including proper macaronnage, oven temperature and rapping the baking sheet on the counter before placing it in the oven.

Macaron Tips

• To ensure consistent results, weight all ingredients with a digital scale.

• Make sure to sift your ingredients multiple times if necessary. Dry ingredients should have a powdery texture with no lumps. The almond and powdered sugar mixture may be pulsed in a food processor to make the texture finer.

• Fold dry ingredients in at least 3 additions to avoid making the batter runny.

• The final macaron batter should be firm and drip slowly when scooped with a spatula.

• To keep macarons consistent in size and shape, make a circle template by drawing 1-1/3-inch circles spaced at least ½-inch apart on the reverse side of a sheet of parchment paper cut to fit your baking sheet (see templates following the recipes).

• When piping the macaron batter, keep the tip of the pastry bag about ½ inch above and in the middle of the circle guide since the batter will spread.

• After piping, rap the baking sheet firmly on the counter to release any trapped air and to help form the pied.

• Dry the piped macarons for at least 15 minutes before baking. The drying process is complete when the macarons no longer stick to your finger when touched.

• To prevent macarons from burning, use a double layered baking sheet by stacking two baking sheets on top of each other.

• Rotate the baking sheet in the oven to promote even baking.

• If macarons stick to the parchment paper after baking, pour a small amount of water underneath the parchment and allow the steam to loosen the macarons.

• Macarons can be kept sealed in an airtight container up to 1 week in the refrigerator.

Macarons (Base Recipe)

Yield: 35 sandwich cookies

ALL INGREDIENTS MUST BE WEIGHED OUT

7 ounces powdered sugar

4 ounces almond flour or meal

4 large (4.25 ounces) egg whites, room temperature

Pinch of cream of tartar

3-1/2 ounces granulated sugar

1 teaspoon Flavor (Alcohol)

Food color (Liquid only)

Preheat oven to 300 degrees. Prepare parchment paper macaron templates. Line baking sheets with parchment paper and templates.

Pulse the powdered sugar and the almond flour in a food processor to form a fine powder three times for 5 seconds each. Sift sugar mixture 2 times.

In the bowl of a stand mixer fitted with a whisk attachment, whisk whites and cream

of tartar on medium speed until foamy.

Gradually add granulated sugar. Once all sugar is incorporated, scrape down sides of bowl, add alcohol flavoring and increase speed to high, Add color whisking, until stiff, firm, glossy peaks form.

To complete the “macaronnage” step, sift the almond flour mixture one-third at a time over the egg white mixture and fold using a large spatula until mixture is smooth and shiny. Once all the almond flour mixture is incorporated, check for the correct consistency – the batter should be nicely firm and drip slowly from the spatula.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (#3) and pipe

1-1/3-inch rounds on parchment-lined baking sheets.

Rap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 to 30 minutes. Check for slight crust to form – macarons should not stick to finger when lightly touched.

Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10-15 minutes. If the macarons are still soft inside, lower oven to 200 degrees, and bake for a few more minutes.

Let macarons cool on sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before filling.

Rum Cream

Yield: about 3 cups

2 large egg whites, room temperature

4 ounces granulated sugar

6 ounces (3/4 stick) unsalted butter, softened, cut into 1-inch pieces

1 tablespoon rum

Place whites and sugar in a heatproof electric mixer bowl set over a medium saucepot of simmering water. Whisk until sugar dissolves and mixture registers 141 degrees on an instant-read thermometer.

Remove bowl from heat and attach to a stand mixer fitted with a whisk attachment. Whisk on medium speed for 5 minutes. Increase speed to medium-high and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to low and add butter, 1 piece at a time, whisking well after each addition. Once all butter is incorporated, return to medium-high speed and whisk for a few minutes until fluffy.

Switch to a paddle attachment. With mixer on low, add rum. Use rum cream immediately or cover and refrigerate. Bring to room temperature and beat on low speed until smooth before using. Pipe between two macarons.

Coffee Macarons

Yield: 35 sandwich cookies

7 ounces powdered sugar

4 ounces almond flour or meal

4 large (4.25 ounces) egg whites, room temperature

1-1/2 teaspoons coffee extract

3-1/2 ounces granulated sugar

Wilton brown food coloring (optional)

Preheat oven to 300 degrees. Prepare parchment paper macaron templates. Line baking sheets with parchment paper and templates.

Pulse the powdered sugar and the almond flour in a food processor to form a fine powder three times for 5 seconds each. Sift sugar mixture 2 times. In a medium mixing bowl, Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, whisk whites and coffee extract on medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated, scrape down sides of bowl, add food coloring and increase speed to high, Add color whisking until stiff, firm, glossy peaks form.

To complete the macaronnage step, sift the almond flour mixture one-third at a time over the egg white mixture and fold using a large spatula until mixture is smooth and shiny. Once all the almond flour mixture is incorporated, check for the correct consistency – the batter should be nicely firm and drip slowly from the spatula.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (#12) and pipe

1-1/3-inch rounds on parchment-lined baking sheets. Rap bottom of each sheet on

work surface to release trapped air. Let stand at room temperature for 15 -30 minutes. Check for slight crust to form – macarons should not stick to finger when lightly touched.

Stack the baking sheet with the macarons on top of an empty baking sheet. Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 to 15 minutes. If the macarons are still soft inside, lower oven to 200 degrees, cover with aluminum foil and bake for a few more minutes.

Let macarons cool on sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before filling.

Espresso Custard Cream

Yield: 3 cups

3 large egg yolks

1 large egg

5 ounces granulated sugar, divided

2 ounces cornstarch

Pinch of salt

16 ounces whole milk

1 tablespoon instant espresso powder

2 ounces unsalted butter, cut into ½-inch pieces

In a medium mixing bowl, whisk yolks and egg until smooth. In a separate small mixing bowl, mix 2-1/2 ounces sugar, cornstarch and salt in a small bowl. Add sugar mixture to egg mixture and whisk until smooth.

In a medium saucepan, heat milk, espresso, butter and remaining sugar until it simmers, whisking to dissolve sugar. Pour milk mixture in a slow, steady stream into yolk mixture while whisking constantly. Return milk and egg mixture to saucepan and cook, stirring, until it begins to thicken and coats the back of a spoon, about 10 to 12 minutes. Remove custard from heat and strain through a fine sieve into a bowl.

Set bowl of custard in a larger bowl of ice water. Press plastic wrap directly on surface of custard. Refrigerate until cold, at least 1 hour, or up to 2 days. Pipe between two macarons.

Cassis Macarons

Yield: 35 sandwiches

7 ounces powdered sugar

4 ounces almond flour or meal

4 large (4 ounces) egg whites, room temperature

1-1/2 teaspoon crème de cassis

3 ounces granulated sugar

purple food coloring (see Note)

Preheat oven to 300 degrees. Prepare parchment paper macaron templates. Line baking sheets with parchment paper and templates.

Pulse the powdered sugar and the almond flour in a food processor to form a fine powder three times for 5 seconds each. Sift sugar mixture 2 times. In a medium mixing bowl, Set aside.

.

In the bowl of a stand mixer fitted with a whisk attachment, whisk whites and crème de cassis on medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated, scrape down sides of bowl, add food coloring and increase speed to high, Add Color whisking until stiff, firm, glossy peaks form.

To complete the macaronnage step, sift the almond flour mixture one-third at a time over the egg white mixture and fold using a large spatula until mixture is smooth and shiny. Once all the almond flour mixture is incorporated, check for the correct consistency – the batter should be nicely firm and drip slowly from the spatula.

Transfer batter to a pastry bag fitted with a ½-inch plain round tip (#12) and pipe

1-1/3-inch rounds on parchment-lined baking sheets. Tap bottom of each sheet on

work surface to release trapped air. Let stand at room temperature for 15 -30 minutes. Check for slight crust to form – macarons should not stick to finger when lightly touched.

Stack the baking sheet with the macarons on top of an empty baking sheet. Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 to 15 minutes. If the macarons are still soft inside, lower oven to 200 degrees, cover with aluminum foil and bake for a few more minutes.

Let macarons cool on sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before filling.

Note: Use a generous amount of coloring for a bright purple color since color will fade when baked.

Berry Jam Cream

Yield: 2 cups

4 ounces unsalted butter, softened

9 ounces powdered sugar, sifted

3-4 ounces any jam or marmalade

In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and fluffy. Gradually add sifted powdered sugar. Add berry jam. Beat just until blended. Pipe between two macarons.

If the cream is too soft or runny to pipe, beat in more sifted powdered sugar.

Cocoa Expresso Cream

Yield: 2 cups

5 ounces unsalted butter, softened

8 ounces powdered sugar

1 Tablespoons Cocoa Powder

2 Teaspoons Instant Espresso Powder

In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and fluffy. Gradually add powdered sugar, cocoa and expresso Beat just until blended. Pipe between two macarons.

Sesame Macarons

Yield: 35 sandwich cookies

7 ounces powdered sugar

4 ounces almond flour or meal

2 tablespoons sesame seeds, ground fine

2 tablespoons sesame seeds, whole

4 large (4.25 ounces) egg whites, room temperature

Pinch of cream of tartar

3-1/2 ounces granulated sugar

Preheat oven to 300 degrees. Prepare parchment paper macaron templates. Line baking sheets with parchment paper and templates.

Pulse on third of the powdered sugar and all the almond flour in a food processor until a fine powder. Add ground sesame seeds. Sift mixture 2 times. Sift remaining powdered sugar 2 times. Combine almond flour mixture, remaining powdered sugar and whole sesame seeds. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, whisk whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated, scrape down sides of bowl and increase speed to high, whisking until stiff, firm, glossy peaks form.

To complete the macaronnage step, sift the almond flour mixture one-third at a time over the egg white mixture and fold using a large spatula until mixture is smooth and shiny. Once all the almond flour mixture is incorporated, check for the correct consistency – the batter should be nicely firm and drip slowly from the spatula.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (#12) and pipe

1-1/3-inch rounds on parchment-lined baking sheets. Tap bottom of each sheet on

work surface to release trapped air. Let stand at room temperature for 15 to 30 minutes. Check for slight crust to form – macarons should not stick to finger when lightly touched.

Stack the baking sheet with the macarons on top of an empty baking sheet. Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 to 15 minutes. If the macarons are still soft inside, lower oven to 200 degrees, cover with aluminum foil and bake for a few more minutes.

Let macarons cool on sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before filling.

White Chocolate Ganache

Yield: 3/4 cup

1/2 cup heavy cream

14 ounces white chocolate, finely chopped

3/4 ounce (1-1/2 tablespoons) unsalted butter, softened

In a small saucepan, heat cream over medium-high heat to a simmer. Place white chocolate in a medium heatproof bowl and pour hot cream over the chocolate.

Let stand for 1 minute.

Slowly stir chocolate mixture with a rubber spatula to combine. Add butter and

stir mixture until smooth. Let cool, stirring every 10 minutes. Once ganache cools,

pipe between two macarons.

Mint Macarons

Yield: 35 sandwich cookies

7 ounces powdered sugar

4 ounces almond flour or meal

2-3 tablespoons dried mint, finely chopped (sift as needed)

4 large (4.25 ounces) egg whites, room temperature

Pinch of cream of tartar

3-1/2 ounces granulated sugar

Wilton green food coloring (optional)

Preheat oven to 300 degrees. Prepare parchment paper macaron templates. Line baking sheets with parchment paper and templates.

Pulse the powdered sugar and the almond flour in a food processor to form a fine powder three times for 5 seconds each. Sift sugar mixture 2 times. In a medium mixing bowl, Set aside. Combine all dry ingredients with chopped mint. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, whisk whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated, scrape down sides of bowl, add food coloring and increase speed to high, Ad color whisking until stiff, firm, glossy peaks form.

To complete the macaronnage step, sift the almond flour mixture one-third at a time over the egg white mixture and fold using a large spatula until mixture is smooth and shiny. Once all the almond flour mixture is incorporated, check for the correct consistency – the batter should be nicely firm and drip slowly from the spatula.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (#12) and pipe

1-1/3-inch rounds on parchment-lined baking sheets. Rap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 to 30 minutes. Check for slight crust to form – macarons should not stick to finger when lightly touched.

Stack the baking sheet with the macarons on top of an empty baking sheet. Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 to 15 minutes. If the macarons are still soft inside, lower oven to 200 degrees, cover with aluminum foil and bake for a few more minutes.

Let macarons cool on sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before filling.

Dark Chocolate Ganache

Yield: 3/4 cup

3/4 cup heavy cream

8 ounces dark chocolate, finely chopped

1 ounce (2 tablespoons) unsalted butter, softened

1 tablespoon cognac or brandy (optional)

In a small saucepan, heat cream over medium-high heat to a simmer. Place chocolate in a medium heatproof bowl and pour hot cream over the chocolate. Let stand for

1 minute.

Slowly stir chocolate mixture with a rubber spatula to combine. Add butter and stir mixture until smooth. Add cognac or brandy if using. Let cool, stirring every 10 minutes. Once ganache cools, pipe between two macarons.

Additional Macaron Resources

I Love Macarons by Hisako Ogita

Macarons: Authentic French Cookie Recipes from the Acclaimed Chefs at Mad Mac Bakery by Florian Bellanger and Ludovic Augendre

“Demystifying Macarons” by Helen Dujardin



“Macarons, Petits Fours, Small Bites by Tartelette” (Helen Dujardin)



“Mastering the Art of Macarons”



“French Macarons” by Martha Stewart



“The History of Macarons”



“Move Over, Cupcake: Make Way For the Macaron” by Neda Ulaby



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