FRENCH MACARONS
Provided by Food Network
Categories dessert
Time 3h15m
Yield about 72 cookies
Number Of Ingredients 19
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Beat the egg whites in the bowl of a stand mixer using the whisk attachment until foamy. Then add the white sugar, cream of tartar and salt. Continue to whip the egg whites until stiff peaks form. Then add the food coloring.
- Sift the powdered sugar and almond flour together in a separate medium bowl. This will make a fine powder mixture to create a smooth top. Fold the flour/sugar mixture into the egg white mixture - 65 to 75 good strokes.
- Transfer the batter to a piping bag. Pipe out 1-inch rounds on the prepared baking sheet. Tap the pan hard on the counter at least 2 or 3 times to release the air bubbles. This will prevent the tops of your macarons from cracking.
- Let them sit out for 20 to 30 minutes (or up to an hour if you want). This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch but not stick to your fingertips. This is another important step to assure your macarons develop feet! When they dry out they can't spread out in the oven and are forced to rise up.
- Bake for 20 minutes. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.
- Remove from the oven and let cool for 5 to 10 minutes on the pan before trying to remove.
- Either make the fillings at this time or store in an air-tight container until ready to use.
- Spread a little of the ganache or caramel on half the cookies. Sandwich the other half on top.
- Place the chocolate in a heatproof bowl.
- Bring the cream to a bare simmer in a medium saucepan over low heat.
- Pour the hot cream over the chocolate and stir until smooth. Add the bourbon stir to combine. Allow to cool until thickened slightly (the room temperature ganache should be about the consistency of peanut butter). If it's too thick, you can add a little bit more hot cream and stir until smooth.
- Line a baking sheet with a silicone baking mat.
- Scrape the beans from the vanilla bean pod and add to a saucepan with the cream, butter and salt. Heat on medium to melt the butter. Turn off the heat and let the vanilla bean seeds steep for 10 minutes.
- In a separate saucepan, boil the passion fruit pulp until it is reduced by half, stirring occasionally, about 10 minutes. Once the passion fruit is reduced, remove it from the heat and stir in the sugars and vanilla/cream mixture. Put the pan back on medium heat and cook until a candy thermometer reads 252 degrees F.
- Remove the caramel from the heat and pour onto the prepared baking sheet. Let cool to warm room temperature before using.
FRENCH MACARONS
This delicious macaron recipe from Food Network Kitchen is sure to impress. Share with guests, or keep this sweet French treat all to yourself!
Provided by Food Network Kitchen
Time 2h30m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
- Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
- Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
- Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
- Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
- Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
- Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
- Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
- Almond-Raspberry:
- Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
- Mint-White Chocolate:
- Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
- Blueberry Cheesecake:
- Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
- Lavender-Honey:
- Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
- Pineapple:
- Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.
MACARON FILLING
Use this ethereal filling for Parisian Macarons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.
- Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.
- Variations: To make hazelnut-honey filling: In a small bowl, combine 1/2 cup of macaron filling with 1/3 cup finely ground hazelnuts and 2 tablespoons good-quality honey.
BEST FRENCH MACARONS
Magic happens when sugar, almond flour, and airy egg whites come together in perfect harmony to form the delicate disks the French call macarons. Follow this step-by-step guide and what goes on in those patisseries will no longer be a mystery! Store macarons in an airtight container for up to 1 week.
Provided by Smart Cookie
Categories World Cuisine Recipes European French
Time 1h47m
Yield 48
Number Of Ingredients 12
Steps:
- Combine confectioners' sugar, almond flour, and 1/2 teaspoon salt in the bowl of a food processor. Pulse a few times until extra-fine. Sift through a fine-mesh sieve into a large bowl.
- Beat egg whites with the remaining 1/2 teaspoon salt and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment until frothy. Gradually add superfine sugar and vanilla and continue to beat on medium speed until stiff peaks form. Do not overbeat; tips of peaks should hold their shape but curl over slightly.
- Gently fold 1/3 of the almond flour mixture into the egg whites, turning bowl occasionally, until nearly combined. Drop in food coloring. Add remaining almond flour mixture in 2 additions, gently folding until a batter comes together. Batter should fall off the spatula in thick ribbons without breaking.
- Transfer batter to a piping bag with a #804 pastry tip. Line 2 light-colored baking sheets with silicone macaron mats. Pipe batter into each circle on the mats. Tap baking sheets 4 times against the counter to release any air bubbles. Let macarons sit at room temperature until dry to the touch, 30 minutes to 1 hour.
- Preheat the oven to 300 degrees F (150 degrees C).
- Bake macarons in the preheated oven until bottoms rise slightly off the mats to form 'feet', 17 to 20 minutes. Switch baking sheets positions halfway through.
- Let macarons cool on the mats for 15 minutes. Transfer to a wire rack to cool completely, at least 15 minutes.
- Meanwhile, beat butter and confectioners' sugar together using an electric mixer until creamy. Add heavy cream and vanilla extract; beat until combined.
- Transfer buttercream to a piping bag with a #4 pastry tip. Pipe buttercream onto 1/2 of the macarons. Top with the other halves to create sandwiches.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 13.5 g, Cholesterol 11.4 mg, Fat 5.5 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 52.9 mg, Sugar 12.8 g
FRENCH MACARONS
These cookies are a labor of love and we did a lot of research to perfect this recipe for you, after our own failures. Please follow as written and you will have a delicious and well-presented cookie. You may wish to experiment with different fillings. Enjoy!
Provided by Wendy
Categories World Cuisine Recipes European French
Time 1h33m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer on medium speed until foamy, about 30 seconds. Add white sugar and continue to beat until peaks are stiff enough they stay in place when the bowl is turned upside down, about 5 minutes.
- Sift 1 2/3 cup confectioners' sugar, almond flour, and salt together twice. Fold into the egg whites until batter is creamy and falls slowly off the lifted spatula, about 50 turns with a spatula. Transfer batter to a piping bag fitted with a round tip.
- Pipe batter onto the parchment paper, using a circular motion to make macarons 1 inch in diameter. Tap the baking sheet against the counter about 10 times to release any air bubbles.
- Bake in the preheated oven for 9 minutes. Rotate baking sheet and continue baking until macarons are shiny and rise slightly to form "feet", about 9 minutes more. Peel off the parchment paper and allow to cool completely, about 30 minutes.
- Beat butter, 2/3 cup confectioners' sugar, and vanilla extract with an electric mixer until creamy and thick, about 10 minutes. Transfer filling to a piping bag fitted with a round tip.
- Pipe a small amount of filling onto the center of 1 macaron; top with another macaron and press gently to sandwich the filling between the two.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 16.1 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 40.8 mg, Sugar 14.9 g
EASY TO FOLLOW FRENCH MACARON RECIPE
French Macarons is probably one of the most complicated French desserts around. You might think that it's a breeze at first try until you make a mistake on your second and then you're not too sure what you're doing anymore. Needless to say, it takes a lot of love and understanding of the art. Not to fear though, in this recipe I have some tips and advices to make your "Macaron conquest" fun until you get the hang of it.
Provided by RMMDUNN
Categories Dessert
Time 1h15m
Yield 24 pieces at least, 8 serving(s)
Number Of Ingredients 4
Steps:
- Pre heat oven to 300 degrees Farenheit.
- Through a fine sifter, run your scaled ground almonds and confectioner's sugar together. When big pieces are left on the sifter, pulse it back to the grinder and sift it again until all pieces get through the fine mesh holes. .
- With a mixer and a whisk attachment, add the egg whites in the bowl and whisk in medium speed. Gradually add the granulated sugar when the egg whites are already foamy and white. Put mixer on to high speed and whisk until egg whites form in to stiff peaks.
- *If you want to add some color to your cookie, now is your chance to do so. With a rubber spatula, gently and carefully fold in your GEL COLORING, one or a couple of drops at a time until desired color and shade is achieved.
- With another clean rubber spatula, fold the almond-confectioner's sugar mix in to the whipped egg whites. Remember to do this gently, carefully, and slowly as not kill most air bubbles that will help you achieve a good looking cookie.
- Now is the time to pipe your cookie batter on to a baking pan. Always put a silicone mat or a parchment paper on the pan before placing the batter so it won't stick. Using a pastry bag and a round pastry tip (preferably Ateco#804) pipe the batter on to the pan by directly pointing the bag to it in a diagonal direction. Without moving your hands, gently squeeze the batter out of the bag until it reaches desired cookie size. Unsqueeze the bag and move the tip to counter-clockwise until the batter detaches from the pastry tip.
- *To keep cookie sizes consistent, you may draw circles on a parchment paper and if you're also using it as pan liner, flip over so the drawn side facing the pan surface so the ink won't touch the batter. If using a silicon mat, there is no need to flip the parchment over, instead, place the drawn parchment under the silicon mat.
- When the batter is piped and almost ready to go, tap the pan with a bang a couple of times so as to let it spread a little bit. Let it sit for 10-15 minutes before baking that the batter may develop a skin. You'll know if it is ready when you try gently poking it and the batter won't stick to you finger.
- Bake for 10-13 minutes or until the cookie has risen, set, and has develop its feet.
- As for the filling, you may use buttercream, ganache or whatever you may wish just as long as it is thick and will keep its shape inside the cookie. Here is your chance to get creative. You may even use nut chunks or chocolate chips to add texture and flavor. .
Nutrition Facts : Calories 541, Fat 10.5, SaturatedFat 0.8, Sodium 97.7, Carbohydrate 110.3, Fiber 2.2, Sugar 105.1, Protein 6
FRENCH MACARONS
I have been asked by some of you to explain how to bake the perfect French macaron and while they are the divas of the cookie world, you can make them at home with a little bit of practice and patience. The result is worth it, as what you can achieve are perfectly smooth, rounded little sweets that you can colour to your hearts desire and fill with the most intoxicating flavours. Macarons are the picture of class, dainty tea parties and are perfect for any gathering you wish! First-off, what are they? Macarons are little, almond-meringue based cookies that have a crisp, eggshell-like top and a soft interior. Macarons are usually filled with buttercream, ganache or fruit gels and are a very dainty, fragile and sought after French/Italian pastry. A version of macarons have been produced since the 8th century AD and were a popular sweet in the household of Catherine de' Medici and Henry II of France. In 1792, another version of the macaron was created by two Carmelite nuns who baked and sold the sweets to pay for their housing during the French Revolution. The colourful "sandwich" version of macarons did not exist until the 1830's, their creation generally credited to the French patisserie Laduree . I first made these when I worked at Europea as the stand-in pastry chef when the restaurant lost theirs overnight. The macarons craze was just beginning and I had only just heard of them. I had to learn how to make the small sweets quite quickly as they were a staple on the menu and had to be perfect each time. As I had not been trained how to make them, I lost a few batches along the way. One night, after service, I started a batch of about 500 mini macarons intent on getting a jump on the next days' mise en place. The executive chef sat in the restaurant, unbuttoned his pristine chef coat and cracked a beer as he waited for me to finish up. I followed all the steps closely, making sure everything was precisely measured, sifted and at the right temperatures. The batter looked perfect, I piped perfect little rounds on multiple baking trays and fed them into the convection oven, set the timer and cleaned the kitchen to a gleaming shine. When the timer went off, I flung open the oven doors and my heart sank to the floor, as every single macarons was cracked, dull and uneven. I still had about 20 baking sheets left to bake and I foolishly hoped that maybe the next trays would come out better than the last, which they did not. Needless to say, I was very embarrassed and I didn't know what to say to the chef who had waited for hours for me to finish. At 2 am, I shame walked out of the kitchen, wringing an imaginary towel in my hands, and timidly explained that the whole batch of expensive macarons were ruined and that I had wasted his time. Oh my goodness... My heart felt like a sinking ship and my fingers and toes were tingling with embarrassment. Luckily I wasn't scolded, as he was exhausted and a few beers in. Instead, he began to chuckle, which turned into a loud, deep, hearty laugh and tears formed in the corners of his eyes. He walked me back into the kitchen and looked at the costly disaster I had made, picked up some of the ruined macarons and crushed them in his chef-scarred fist, letting the crushed cookies sprinkle down to the baking sheet like shattered egg shells. "Look, it's decoration! Not all is lost." he exclaimed. My heart stopped racing, the tears burning the back of eyes subsided and I realized that although I royally screwed the pooch, it was OK... As the years have passed, I have come up with my own little tricks to ensure a 98% success rate when making macarons, and I have since made thousands. Once you get the hang of it, macarons will become one of your favourite sweets to make and you can play with colours and flavours to create your own version. There are many ways to make these beautiful little sweets, and while I am going to walk you through my favourite way to make them, you can always try a different way and see how it goes! While I pray you succeed, and I will instruct you so that you have the best chance of success, remember this story the first time you mess these up, because as I did, so will you, a few times. Don't feel bad, just crush them up and use them on ice cream, cakes, add the crushed cookies to icing for texture or top your favourite mousse for some crunch. The crumbs will keep in the freezer for quite a while! follow on Instagram @fairytaleflavour
Provided by ecerulli
Categories Dessert
Time 35m
Yield 30 macarons
Number Of Ingredients 6
Steps:
- Combine almond flour and icing sugar in a food processor. Pulse for 30 seconds until light, airy and fine.
- Sift the icing sugar and almond powder mixture into a large mixing bowl and set aside.
- In a small saucepan, combine sugar and water. Stir until all the sugar is moistened. Try not to get any sugar up the sides of the saucepan as this will burn.
- Fit the saucepan with a candy thermometer and set over medium-high heat. Bring to a boil and cook until the thermometer reaches 238°F DO NOT STIR.
- Immediately after turning on the heat under the sugar, add egg whites to the bowl of a stand mixer, fitted with a whisk attachment and start to whip on medium speed.
- Once the egg whites are foamy, add the lemon juice and continue to beat until soft, rounded peaks form.
- When the sugar syrup is ready, pour into the whipping egg whites by gently tipping the saucepan into the space between the whisk and the side of the bowl, using the side of the bowl as a guide. You want a slow, steady stream of syrup to pour into the egg whites. You can pour the sugar directly down the inner side of the bowl, using the lip of the bowl as a rest, if it is easier on your wrists.
- Once all the sugar is incorporated into the egg whites, turn the mixer up and whip the egg whites until stiff peaks form and the bowl of the mixer is no longer warm.
- If you wish to add food colouring, add it now to the egg whites. The food colouring must be in powder or gel form, do not use liquids.
- Using a rubber spatula, scrape half of the egg whites out and fold into the almond flour mixture until fully combined.
- Fold in the remaining egg whites into the almond mixture and mix well.
- Now it is time to stir. This step is called "Macaronnée", which is basically slapping the mixture against the side of the bowl using the spatula to thin the mixture. It is ready when a scoop of the mixture falls from the spatula in a continuous ribbon and disappears back into the batter in the bowl in about 15 seconds. *This is part that will usually make or break the cookies.
- Fit a large piping bag with a round tip and spoon the mixture into the bag.
- Use a baking sheet fit with a silicone baking mat (best results) or a piece of parchment paper cut to size.
- Pipe equal rounds of batter about 1.5" apart. Use steady pressure when pushing the batter out of the bag to ensure equal rounds. I also count to three, then I move on the the next and repeat. That's my little trick. Pipe straight up and down so the rounds are perfect. the piped macarons should look like flattened Hershey's kisses.
- Gently tap the bottom of the pastry sheets to smooth the macarons tops. *This will smooth out the "nipples" as I call them. The little points from where the piping bag was pulled up.
- Let the macarons sit for 1 to 2 hours until the tops are dry to the touch and matte. The time will differ based on multiple variables so don't worry if it takes less or more time.
- Preheat oven to 275°F.
- When macarons are dry, bake them in the middle of the oven for 20 minutes. *They should have a smooth, rounded shell-like top and a "foot" which looks like a thin cloud.
- Let the macarons cool completely before removing them from the trays. They should have a smooth, rounded shell-like top and a "foot" which looks like a thin cloud.
- Once the macarons are cool, you can package them and freeze them, or fill them with your desired flavoured buttercream, chocolate or fruit filling.
Nutrition Facts : Calories 30.2, Sodium 5.6, Carbohydrate 7.3, Sugar 7.3, Protein 0.4
More about "fillings for french macarons recipes"
7 MACARON FILLING RECIPES - DELISHABLY
From delishably.com
Estimated Reading Time 3 minsPublished 2021-02-19
- Mango Ganache. 1 ripe mango, chopped. 150 grams (approx. 5 1/4 ounces) white chocolate. Instructions. Chop mango into pieces and puree until smooth.
- Raspberry Butter Cream. 1/4 cup soft butter. 1 1/2 cups confectioners sugar. 4 tablespoons raspberry jam. 1 tablespoon cream. 1 teaspoon vanilla extract.
- Vanilla Butter Cream. 1/3 cup unsalted butter, softened. 1 teaspoon vanilla extract. 1 tablespoon milk. 1 1/2 to 2 cups of confectioners sugar. Instructions.
- Chocolate Ganache. 4 ounces dark bitter chocolate, chopped. 1/2 cup heavy cream. 2 tablespoons unsalted butter, cubed. Instructions. Place chopped chocolate in a large bowl.
- Orange Cream Filling. 1/3 cup powdered sugar. 2/3 cup fresh squeezed orange juice. Zest of an orange. 1/2 teaspoon orange extract. 1 (8-ounce) tub cream cheese, softened.
- Lemon Curd Filling. 200 grams (approx. 7 ounces) powdered sugar. 100 grams (approx. 3 1/2 ounces) unsalted butter. 4 organic unwaxed lemons, zest, and juice.
- White Chocolate Vanilla Ganache. 5 tablespoons double cream. 1 teaspoon vanilla extract. 175 grams (approx. 6 1/4 ounces) high-quality white chocolate.
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