Preparation Times for the French Macaron
Preparation time: 25 minutes
Cooking Time: 20 minutes
Total (Ready in): 45 minutes
Ingredients for our French Macaron
70 g vanilla sugar
230 g powdered sugar
120 g almond flour
2 g salt
230 g sweet Cream for topping
4 large eggs
260 g Black Chocolate
We see them most often associated with luxury events or restaurants. But preparing them is easier than you may think, as long as you follow the recipe outlined below. We’re talking, of course, about the famous macarons.
Firstly, preheat the oven to 150 degrees Celsius. Put the egg whites in a medium washed and dry bowl. Powder the vanilla sugar slowly through a sieve. Mix with the electric mixer until the composition becomes so strong that it does not flow if you turn the bowl with its upside down. Mix another 1-2 minutes, depending on the performance of your mixer.
Add the dye (optional) and stir for about 20-30 seconds. In a separate small bowl, sift through the almond flour (found in supermarkets or specialty stores), powdered sugar and salt – that’s because you need a smoother composition. Then, through the same sieve sprinkle the powder obtained over the composition of whites. Stir slowly with a spatula (approximately 40-50 times) until the mixture becomes silky and viscous.
Then pour the composition into a big cup – without leaving air gaps in it. Put baking paper that doesn’t stick on a tray. Carefully pour the mixture, 2-3 cm away. They will increase their diameter. When you pour, you do it firmly, because you prevent any cracks. After filling the tray, strike it slowly by the table 3 times, to width “the balls”, giving them the known form of Macaron. Put them in the oven for about 20 minutes.
If the macarons come out cracked, you’ve need to mix the dough longer next time.
If the macarons come out too flat and don’t rise, you’ve mixed them for too long and the mixture has become too dense.
If the macarons falls apart when you try to lift them from the tray, you still have to leave it in the oven a little longer.
The stuffing is simple. The sweet cream is given to boil, put the chocolate in it to melt and stir slowly until the cream forms. When the cream and macarons cool, with the help of a wooden spoon pour the cream on a macaron half.
That’s it! Enjoy!