The Easy Macaron Recipe, Better Than At LADURÉE!
Do you like macaroons? Me too, I love !
It is true that these cupcakes are delicious!
Crunchy on the top and soft on the inside ... Yum!
But considering the price, we can't afford it every day ...
Fortunately, a cook friend confided in me its easy macaroon recipe, better than at Ladurée!
Don't worry, this homemade recipe is delicious, quick and easy to make. Look :
Ingredients
- 80 g of almond flour or almond powder
- 150 g of icing sugar
- 3 large eggs at room temperature
- 40 g of powdered sugar
- 5 ml of vanilla extract
How to do
1. Preheat the oven to 140 ° C and put two racks in the lower part of the oven.
2. Line two baking sheets with baking parchment.
3. If you have time, draw circles 2.5 cm in diameter on the back of each sheet, spacing them at least 1 cm apart. These circles will make the shapes of the macaroons.
4. Mix the almond powder and the icing sugar.
5. With a sieve, sift this mixture twice to remove impurities.
6. Separate the whites from the egg yolks using this technique.
7. Put the egg whites in the bowl of the food processor or in a container if you are using a simple electric mixer and beat your egg whites to snow.
8. When the egg whites start to be frothy, gradually add the sugar, one spoon at a time, while continuing to beat the eggs, until all the sugar is completely incorporated.
9. Continue beating the egg whites until stiff, shiny peaks form when you lift the whisks.
10. Gently pour in the vanilla extract.
11. Add half of the sifted almond powder-sugar mixture and gently fold it into the meringue using a soft silicone spatula.
12. Once the mixture is almost incorporated, add the second half and incorporate it into the preparation gently.
13. When the almond powder-sugar mixture is completely incorporated, you have to work on the texture of the dough. For this, with the flat of the spatula, hit the dough in the center. And push it back to the sides. And start over.
14. Repeat this gesture 10 to 15 times depending on the force with which you perform it and the starting texture of your dough.
15. Continue until the dough slowly falls back into the bowl, when you pick it up with the spatula.
16. Pour the dough into a pastry nozzle fitted with a 1 cm tip.
17. On the baking sheets you have prepared, make 1-inch dough circles in the circles you have drawn.
18. Hold the baking sheet with both hands and tap each baking sheet gently two or three times on the counter. This smooths the top of the macaron and helps make a nice ruff on the base of the macaroon.
19. Let the macaroons air dry for 15 minutes. A very thin and smooth crust should form on the shell. If you touch it lightly with your finger, the dough will not stick. If after 15 min the dough remains sticky, let it dry longer. In wet weather, it can take up to an hour.
20. Place both plates in the oven and heat for 15 to 18 minutes. After two minutes, open the oven door to let excess moisture escape.
21. Halfway through cooking, switch the oven racks and rotate the sheets of parchment paper for even cooking. Macaroons are cooked when the top becomes hard. Make sure they are cooked enough (otherwise the inside will still be mushy) but not overcooked (otherwise the top will start to brown).
22. Remove them from the oven and let them cool on the baking sheets on a wire rack.
23. When completely cool, garnish the macaroons with honey and assemble them.
Results
There you go, your homemade honey macaroons are already ready to be tasted :-)
It's not that complicated, is it?
All you have to do is enjoy yourself.
Not even bother to buy it from Pierre Hermé! It is much more economical to make them yourself.
If you don't eat all of a sudden, you can store your macaroons in an airtight container in the refrigerator for a week.
Additional advice
- If your almond powder is too thick, mix it with the icing sugar, put it in a food processor and crush it before using it in the recipe.
- Ideally, the eggs should not be too fresh: they should be laid for at least 3 days.
- Take the eggs out of the fridge 2 to 3 days before making the recipe so that they are at room temperature.
- Be careful not to beat the egg whites too much: the texture must remain airy and smooth. They should not become grainy (we say that they are grainy).
- To incorporate the ingredients, such as the almond powder in step 11, into the snow whites, do not crush them but lift the snow whites from below, from the side or in the middle with the spatula. Be careful not to stir the egg whites so as not to break the air bubbles that compose them.
- In step 13, for best results, hit the dough with the spatula several times then check the consistency. And possibly start over. The dough should not be too runny otherwise the macaroons will not swell when cooked as they should and traces of fat will appear on the surface. The consistency of the dough should be thick enough, like molten lava!
- If you do not have a pastry nozzle, you can replace it with a 3 liter multi-purpose bag. It is then sufficient to cut a small piece from one of the lower corners. Turn the top of the bag on itself and tie a knot with it to prevent the dough from overflowing.
- Don't forget to draw the circles on the back side (not on the front) of your baking sheet to avoid ink or pencil stains on your macaroons! You can also use macaroon baking mats.
- Once the macaroons are cooked, take the baking sheet out of the oven and pour a little water under the sheet of baking paper. On contact with the hot plate, the water will turn into steam, which will help to take off the macaroons.
- You can replace honey with jam or ganache.
- To make colorful macaroons, you can add food coloring to the dough.
- And if you really like macaroons, I recommend Mercotte's book, Solution Macarons.
Your turn...
Have you tried this grandmother's recipe for making macaroons? Tell us in the comments if it worked for you. We can't wait to hear from you!
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Also to discover:
How to Store Macaroons? 2 Little Tips to Keep All Their Flavor.
The Tip To EASILY Ride Snow White by Hand.
