How to start this post to not be the same as any other posts about macarons. I don’t think there is a person in the world who didn’t fail first time. They seem so light and simple, but when you start making them, you lose hope with each next step you take. I thought it was impossible for me, who make new recipes every day, to fail. However, it happened. Not once. What is even more mysterious about this cookies is that when you finally ketch how the recipe goes, it could happen again to fail. That’s what happened to me, but I knew exactly what the mistake was and that is a great success when the cooking is about.
No matter how macarons look modern today, believe it or not, they date back to the 8th century. Although we all associate them with France, they actually originate in Italy. The first recipe was recorded in the Venetian monasteries, where this egg white, sugar and almond flour cookies was called “priest’s bellybuttons”, probably because of its shape. In the 16th century, Catherine de Medici brought macarons to France. Marrying Henry II, she brought her cooks and made this cookies with them.
Back in that period, macarons were served without special flavours or fillings. It happened in 1830s when macarons began to be served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the “Gerbet” or the “Paris macaron.”
The patience, minuteness and temperature of the ingredients and the room where you will make them are very important when this recipe is about. Here are few tips that you need to pay attention:
- use the exact amount of ingredients
- white egg must be at room temperature for at least 6 hours before mixing
- flour and powdered sugar have to be combined well before sifting into egg whites
- when you combine all the ingredients for the macarons, the mass you get must be well mixed so it doesn’t have much air or lumps.
- the macarons have to cools at the room temperature for 2 hours before baking.
- Baking is another sensitive step that you need to pay attention to. The oven must be preheated before baking. If the temperature is too high, macarons will rise quickly and over-bake. Better reduce the temperature if you have a strong oven and bake cookies longer. Follow the first round and adjust the oven temperature until you reach the ideal one. My oven is quite strong and it bakes fast, so I baked the macarons accordingly for 25 minutes at 120ºC. I tried baking them at 130ºC and after 5 minutes they started to turn yellow. That is not good especially if you want to get the macarons in a certain color.
Each of these tips is very important, although some seem completely irrelevant. I wish you much success and patience. Don’t give up if you don’t get the perfect Macarons from the first try, you’re not alone 🙂
- 70g egg whites (2 smaller eggs)
- 50g sugar crystal
- 100g sugar powder
- 80g almond flour
- color for cookies
- 60g of black chocolate with as much cocoa percent and as little sugar as possible
- 60ml sweet cream
- 10g of butter
- Whisk the egg whites with the crystal sugar in a hard whipped cream. The egg whites must be at room temperature for at least 6 hours before mixing. Reduce the mixer speed and add the color you want.
- Mix powdered sugar and almond flour and strain into whipped cream. With a hand whisk, gentle combine all ingredients until you get a thick, liquid mass. Transfer the mass into a bag and make circles on a pan lined with greaseproof paper.
- Hit the pan a couple of times on the work surface to let the air out of the macarons.
- Leave the macarons for about 2 hours at room temperature to get tighten. You will know that they are ready to be baked when you touch them with the tip of your finger and nothing left on it
- Bake Macarons for 20 minutes at 120ºC. Some ovens are stronger, some weaker, so you'll need to try this step according to your oven. If you make macarons in color, it is very important to set the right temperature. If the temperature is higher than necessary, the macarons will turn brown outside.
- Heat the sour cream. When it starts to boil, remove it from the fire and put chocolate and butter in it. Stir until the chocolate and butter are melted and combined well into a smooth chocolate cream.
- Allow ganache to cools completely.
- When everything cool down, fuse half of the macarons with a ganache. Do not put a lot of pressure on them so they do not crumble.