Since my visit to BonAmi Confections in St. Augustine a few weeks ago, I have become obsessed with macarons. I can’t stop thinking about how delicious and fluffy and crisp and perfect the Bon Ami macarons were. If you are listening, Bon Ami, I would love to have the recipe for your Rose Water or Lavender Honey macarons. They were life changing! Or, even better, it would be awesome to just watch you make gastro-magic happen! Anyway, I digress. Since I do live hours and hours away from St. Augustine and won’t be visiting Bon Ami Confections anytime soon, I went in search of a great (and easy) macaron recipe. I found these two recipes, courtesy of HowToCookThat and CHOW, for how to make macarons and a chocolate ganache filling, respectively.
I hope to someday get to learn how to make mac-tastic macarons in flavors like honey lavender, but until now, I will definitely try my hand at these recipes. Do you have any easier or better or more delicious macaron recipes? For the love of all that is sweet and baked, please share with me!!!!
Recipe found here: http://www.howtocookthat.net/public_html/easy-macaron-macaroon-recipe/
- 4 large egg whites (or 5 small) 140g (4.94 ounces)
- 1/3 cup or 70g (2.47 ounces) caster sugar [*US cups 1/3 cup plus 1 tsp]
- 1 1/2 cups or 230g (8.11 ounces) pure icing sugar [US cups 1 1/2 cups plus 4 tsp] OR 1 3/4 cups 230g (8.11 ounces) icing mixture [US cups 1 3/4 cups plus 4 tsp]
- 1 cup or 120g (4.23 ounces) almond meal [US cups 1 cup plus 3 teaspoons]
- 2g (0.07 ounces) salt (tiny pinch)
- gel food colouring (optional)
- (*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.)
- Preheat the oven to 150 degrees C
- Place egg whites and cater sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes.
- Add gel or powdered food colouring and continue to mix for a further 20seconds.
- Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve.
- Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny.
- Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes.Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or they will stick).
For Macaron Troubleshooting and Basics, read this: http://www.howtocookthat.net/public_html/macaron-recipe-faq-troubleshooting/
Recipe from: http://www.chow.com/recipes/28339-french-chocolate-macarons-with-chocolate-ganache. (I only posted the ganache portion.)
- 4 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes
- Place the chopped chocolate in a large bowl.
- Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.
- Pair macarons of similar size. Remove the ganache from the refrigerator. If you choose to pipe the ganache, transfer it to a resealable plastic bag and snip about a 1/2 inch off a bottom corner. Squeeze or scoop the ganache to about the size of a cherry (about 1 teaspoon) onto the center of a macaron half. Top with another half and press gently so that it looks like a mini hamburger. The filling should not ooze out the edges. Refrigerate, covered, at least 24 hours before serving.