French Macaroons

Do you want to make the most perfect French macaroon? Couldn’t get the taste of delicious French macaroons out of your mouth since your trip to Paris? Read our guide to make authentic French macaroons...

Nothing bespeaks of an evening spent in Paris like the ethereal little domes called French macaroons. Those heavenly domes are made of almond meringue and filled with fruity jam, butter cream or ganache. However, most French balers will tell you that of all the French deserts these are the most difficult to make. They even go so far as to call it an art; it is certainly not something that you make with just the recipe in your hand. It is a technique in itself.

So here is how you can make those perfect French macaroons which will not only rise perfectly but will also have a little foot around each. Now even though the original French macaroons did not include a filling but were just fused together when they were warm we will include a prune and chocolate filling. You will need:

For the French Macarons:

1 cup powdered sugar
3 tablespoons Dutch process Coco powder( unsweetened)
5 tablespoons granulated sugar
½ cup powdered almonds
2 large egg whites

For the Chocolate Filling:

4 ounces finely chopped chocolates (bittersweet or semisweet)
1 tablespoon butter ( small pieces)
½ cup heavy cream
2 teaspoons light corn syrup

For the Prune Filling:

15 medium prunes
2 tablespoons Armagnac
21/2 ounces finely chopped milk chocolate.

To make the chocolate filling, start by heating the cream and the corn syrup combined in a sauce pan. When the mixture begins to boil at the edges remove from the flame and add the chocolate. Let it stay for one minute before stirring it into a smooth mixture. Finally mix in the butter and let the mixture cool completely before using it.

For the prune filling, you will need the prunes to be soft so cut them into small pieces and pour boiling water over them, cover them and let them stand till they are soft then drain the water, puree them in a food processor. Next in a double boiler or in the microwave melt the milk chocolate and Armagnac until smooth- now add the prunes to this mixture and let it cool.

To make the batter for the French macarons grind the granulated sugar, almond powder and cocoa together. The mixture should not have any lumps in it. Next use an electric mixer to beat egg whites till they form peaks then beat in the granulated sugar till the mixture is stiff and firm. Now you have to mix the dry ingredients with the egg whites and sugar. This is where the trick lies; the folding has to be done very carefully. Use a flexible rubber spatula for best results, you will need to stop folding the moment all the egg white disappears and transfer the batter into pastry bags.

Use two baking sheets lined with parchment paper and with the pastry bag pipe about 1 tablespoon of batter for each macaroon. Space them evenly at one inch. Once you have piped all the macarons do not forget to rap the baking sheets on the counter a few times. This will flatten the macarons. Finally bake for 15-18 mins and take off the sheet when cool. Spread the filling on the inside of the macarons and sandwich them together. And in a days time your French macarons will be ready for serving.

 

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