I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit

Wednesday, December 28, 2011

Classic Macarons

Macarons                              Vanilla Butter Cream                   
200g Ground Almonds             250g Softened Butter
200g Icing Sugar                      140g Icing Sugar
75ml Water                              160g Ground Almonds
200g Caster Sugar                    Half Vanilla Bean
2 x 80g Egg Whites
Vanilla Bean half

  • Carefully sift the tant pour tant (ground almonds and icing sugar processed to create a fine powder) - set aside.
  • In a saucepan, bring the water and caster sugar to the boil.  Without stirring, make sure the temperature of the syrup doesn't go above 115degC or 240F
  • Beat 80g egg whites to soft peaks and when the syrup reaches 115C remove the saucepan from the heat and pour the syrup in a thin stream into the beaten egg whites.  Continue to beat the meringue for about 10 minutes, so that it cools a little.
  • Combine the tant pour tant with the remaining egg whites, making a smooth almond paste.  Scrape the half vanilla bean and incorporate a few vanilla seeds.
  • Using a flexible spatula, incorporate about a third of the meringue into the almond paste in order to loosen the mixture a little, then add the rest of the meringue, working the batter.
  • Fill a piping bag fitted with an 8mm nozzle with batter.  Pipe out small, regular and well-spaced rounds.  Lightly tap the bottom of the trays and allow the macarons to form a crust at room temperature for 30 minutes.
  • Preheat the oven to 150C or 300F.  Bake for 14 minutes.
Butter Cream
  • Beat the softened butter until soft and smooth.  At this stage, add the icing sugar and whisk again to cream the butter.
  • Incorporate the ground almonds and continue to whisk well to aerate and give lightness to the cream.
  • Flavour the cream depending on the flavour of the macarons, with an extract, flavouring or fruit liqueur.

1 comment:

  1. I think you need to put some more yummy recipes up. Made the Apricot Dacquoise the other day and everyone loved it.. again :)