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Bastille Day Macaron


We celebrated Bastille Day in the park. It was a rainy day, and winter here in Australia but when the macarons were on the table they were like a little ray of sunshine!

The macaron, is a work of art…that can make or break you! But these petite beautiful biscuits are such a crowd and table pleaser. As long winded as Pierre Hermes’ recipe is…..it’s well worth it. One french chef described that making a macaron is like being with a lover…slow and patient always wins and trust me this one is so worth it!!!

Love Ms Fat Booty Bakes xx

There are macarons and then there are Pierre Hermé macarons. I adjusted his recipe to do pink and blue shells.

Makes approximately 30-40 macarons

Ingredients for the shells:
200 g ground almonds
200 g Icing sugar
80g egg whites
green food colouring (I used few drops of pink for approx 15 mac shells ie half and few drops of blue for the remainder)

200 g caster sugar
80g egg whites
75 ml water (needed only if you are making an Italian meringue)

Ingredients for the ganache:
135 g Lindt Excellence white chocolate
100 ml heavy cream
+/- 50 g fine Extra Virgin Olive Oil

Attention: macarons should be made at least 24 hours in advance.

Heat the cream in the microwave (hot, but not boiling) and pour it over the chocolate to melt slowly for 5 minutes. Stir to incorporate then add the olive oil according to its pungency and your taste.

Place in the freezer to set. In order to pipe, it should be viscous but not so much so that it will ooze out of the macaron shell.

Macaron shells
Sift the ground almonds into bowl. You need 200g after they have been sifted. Add the icing sugar and 80g of egg white. Mix these ingredients until they are well incorporated. This is called the macaronade. Add the green food colouring.

Make either a stiff-peaked french meringue (sugar added straight to the beaten egg whites) or an Italian meringue (sugar and water brought to 115º C and poured slowly over the meringue) with the rest of the eggs and 200 g of caster sugar.

Add the meringue to the macaronade in fourths using a rubber spatula. The first fourth can be mixed vigorously to attain a homogenous batter. Each successive fourth should be mixed with decreasing vigour. Retaining all the air in the meringue is not the objective, you are aiming for slow-flowing cake batter consistency.

Using a piping bag fitted with a plain 8mm tip (or a spoon if you prefer) pipe your batter in circles of approximately 4cm in diameter with about 1.5cm between each other, over silicone mats or baking paper placed on a baking sheet. You can draw circles on the baking paper to use as guides for piping if you are aiming for uniformity. You should hold your piping bag vertically and pipe from the top to get even circles.

Tap the baking sheet on your counter a few times to flatten the tops of the macarons, expand them to their final size, and bring up any surface air bubbles which you can burst with your fingers.

Preheat your oven to 150º C (oven assisted).

Leave your piped macarons out on a table to develop a skin. Depending on your ambient temperature and humidity this can take from 15 to 45 minutes. They are done when you can touch the surface lightly without the batter sticking to your finger.

The time and temperature given here is only an indication; Your experience and intuition will be better guidelines. When not cooked enough, the shells will stick; cooked for too long and they may begin to brown. Always err on the side of cooking them longer than necessary, while keeping an eye on their colour. Because the macarons will have to rest filled with ganache for at least 24 hours, they will regain moisture.

Bake one tray at a time for 20 minutes. When done, set aside to cool completely before attempting to lift macarons. If they are still sticking when they have reached room temperature you can put them back back in the oven for an additional 5 minutes.

When it has set, fill the macarons generously and refrigerate in an air-tight container for at least 24 hours. Let them come to room temperature before serving.





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