French Macarons Recipe

French Macrons Recipe

By September 8, 2016

Recently we had the pleasure of going to a French Macrons MasterClass at Windsor Cake Craft, we are very pleased to bring this recipe to you from them using our Sugar and Crumbs Icing Sugars

  • Prep Time : 1 hour minutes
  • Cook Time : 20 minutes
  • Yield : 24

Instructions

1-Pulse the Icing sugar and ground almonds in a food processor or spice grinder until fine

2-Sieve into a bowl and set aside

3-Place the egg whites and cream of tartar in the bowl of the stand mixer and whisk on a medium speed until they look like a light foam, not liquid.

4-Slowly add the sugar while still whisking, then turn the mixer to medium high

5-Continue to whisk until the mixture looks soft and shiny like marshmallow fluff

6-Add the gel colour to the mixture (use a little at a time to get the colour you want)

7-Continue to whisking on medium high until the mixture dulls slightly and the whisk attachment makes tracks in the surface

8-Check the peak on the meringue, you are looking for a firm peak

9-Transfer to another bowl and fold in the almond/icing sugar mixture in three increments

10-Spread the mixture up the sides of the bowl, then scape back down.  This movement knocks a little of the air out, repeat a few times until the mixture slides slowly down the side of the bowl

11-Scrape the mixture into a piping bag and pipe onto your mat/parchment paper on a baking tray, into similar sized blobs

12-Baking trays then need to be banged onto the counter to knock out air bubbles

13-Allow the macron shells to form a skin before baking. This could take anywhere from 20 mins to an hour but never more than an hour.

14-Preheat the oven to 170c

15-bake one tray at a time on the middle shelf of the oven for roughly 10 minsbefore checking

16-If sticking to the parchment/mat bake for another 2-3 mins before checking again

To make the filling

1-Boil the cream and glucose together in a microwave safe bowl (approx 1 min)

2-Break up the chocolate into small pieces and pour into the cream mixture, making sure all the chocolate is submerged

3-Allow to sit for 5 mins before stirring until combined

 

Divide the macrons up so they are even numbers and spread half with the chocolate filling, attach  a macron shell to each chocolate side

 

Credits:Carol Sugar and Crumbs Kitchen

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2 Responses to French Macarons Recipe

  1. Shamsi

    I am going to give this version a try – Macarons are my nemesis!! I have only ever made one successful batch! Will let you know how they turn out! One question though. Normally Macarons have a filling flavour similar to the flavour of the macaron – your recipe only shows a basic ganache recipe….It would be nice to see some “matching” fillings for the wide variety of flavours you sell! Thank you

    • Maria

      Good idea! Thank you Shamsi =)

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