Macarons (IMBB 10)

I have never been to Paris, but when I eventually go there someday, I plan to visit the renowned pâtisseries of Pierre Hermé and Ladurée to try out all their macarons.

Without a doubt, macarons are my favourite type of cookie. And since Jennifer of the Domestic Goddess has proclaimed cookies to be the theme for this month's Is My Blog Burning?, I chose to make three flavours of macarons: Matcha-Chestnut, Caramel-Fleur de Sel, and Toasted Sesame.

Macarons (not to be confused with coconut macaroons) are characterized by their smooth and paper-thin, dome-shaped shell. Underneath is a chewy, cake-like layer, and underneath that, is a ruffled skirt called the feet. Macarons are simply made from egg whites, ground almonds and icing sugar, and they're often sandwiched together with a spread of buttercream or jam. The result is a 'cookie' that gives an initial crunch before slowly melting in your mouth.

The Matcha-Chestnut macaron is my take on Pierre Hermé's Marron et Thé Vert Matcha macaron, which I first read about on Chocolate and Zucchini. Based on Clotilde's description, I added some chestnut paste to the macaron batter, and sandwiched the macarons with matcha green tea buttercream, and chestnut buttercream. While I can't guarantee that my version tastes anything like M. Hermé's, the rich chestnut flavours complemented the slightly bitter green tea very nicely.

The Caramel-Fleur de Sel macaron is based on another of Pierre Hermé's creations. It's a sweet and savoury combination between the butter caramel filling, and a few crystals of intense Fleur de Sel (salt) that garnish the macaron. Surprisingly, the combination works, although I found it to be a bit unusual.

I chose to use white sesame seeds as my final flavour because I love their nutty aroma. I've simply added toasted and finely ground sesame seeds to the macaron batter, and untoasted, ground sesame to the buttercream. While this was the simplest of the three flavours, its wonderful aroma made it my favourite.

The secret to making good macarons is to stir the batter to just the right consistency. Stir too little, and your macarons won't have feet and will have a peak on their tops. But stir too much, and you'll end up with flat, cracked, tough and chewy macarons. The best way to check for the correct consistency is to test if peaks in the batter quickly dissolve. I've also read that the batter should be mixed just until it 'flows like magma.' After the macarons have been piped, it's important to let them rest until they've formed a skin.

Thanks once again to my fellow Torontonian, Jennifer for hosting IMBB 10, her second event in less than 10 days!

Matcha-Chestnut Macarons

- 1 recipe macaron batter
- 3 ½ tbsp chestnut paste or crème de marrons
- 2 tsps matcha green tea powder
- 1 recipe Italian buttercream

Macarons: Follow the directions for the macaron batter, and mix in 1½ tbsps of chestnut paste after adding the icing sugar to the meringue.

Buttercream: Before refrigerating the buttercream, equally divide it into two bowls, and mix the remaining chestnut paste into one bowl, and matcha green tea powder into the other.

Assembly: When piping the buttercream onto the macarons, pipe one type of buttercream on each macaron, and carefully sandwich the macarons together.

Makes 20 macarons.

Caramel-Fleur de Sel Macarons

- 1 recipe macaron batter
- 1 recipe butter caramel
- 1 tsp fleur de sel

Follow the directions for the macaron batter.  Pipe butter caramel onto one half of the finished macarons, and carefully sandwich together.  Top each macaron with a pinch of fleur de sel.

Makes 20 macarons.

Toasted Sesame Macarons

- 4 tbsps and 1 tsp white sesame seeds
- 1 recipe macaron batter
- 1 recipe Italian buttercream

Macarons: In a skillet over medium heat, toast 2 tbsps of sesame seeds until golden brown.  Use a food processor or coffee mill to finely grind the seeds, and push through a fine sieve or tamis. Follow the directions for the macaron batter, and mix in the sesame seeds when combining the icing sugar and almond flour.

Buttercream: Use a food processor or coffee mill to finely grind 2 tbsps sesame seeds, and push through a fine sieve or tamis. Before refrigerating the buttercream, mix the sesame into the buttercream.

Assembly: Pipe sesame filling onto one half of the finished macarons, and carefully sandwich together.  Top each macaron with a few sesame seeds.

Makes 20 macarons.

Macaron Batter

- 1 ¼ cups icing sugar
- 4 oz (1 cup) almond flour or finely ground almonds
- ¼ cup plus 2 tbsps egg whites at room temperature
- pinch of salt
- ¼ cup granulated sugar

Allow egg whites to thicken by leaving them uncovered at room temperature overnight.

On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet.

Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.

In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks – the whites should be firm and shiny.

With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.

Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.

Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.

Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.

Pair macarons of similar size, and pipe about ½ tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavours to blend together. Bring back to room temperature before serving.

Italian Buttercream
(adapted from The American Boulangerie by Pascal Rigo)

- 2 egg whites (60 mL)
- 1/3 cup plus 1 tbsp granulated sugar
- 4 oz (½ cup) unsalted butter at room temperature, cut into slices

In an electric mixer bowl, whisk together the egg whites and sugar.  Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.

Transfer the bowl to the electric mixer and whip warm egg mixture on high speed using the whisk attachment until stiff and shiny, 3 to 5 minutes.  Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated.  Add any flavourings and refrigerate for 1 hour or until it becomes firm.  The buttercream can be kept, covered and refrigerated for up to 1 week.

Comments

[grace]

hey, i love your blog. i have a question though, i've used your directions for macarons about 5 times now, and i can't for the life of me make them right. they generally don't have that nice shiny crust, never have feet (except maybe almost once), burn too fast on the bottom, and half the time are pretty chewy.

i think the problem is with how long i mix it. i try to combine all the sugar/almond in about 4 goes, and often the batter is still rather stiff. i'm afraid to keep mixing though, so i stop, but my macarons are still half really chewy. any suggestions? or is it because i don't leave my eggwhites out long enough? i leave them out most of the time about 15 hours.

thanks!

[welmoed muller]

i am so glad to finally find a good recipe for mcarons ! thank you for the great layout too; i tried many times and had actually found a recipe thru the internet that was put together from several different ones, and it sort of worked . The ONE VERY HELPFUL TIP on how to safely release the macarons from the bakingsheet : use a double sheet or i added a sheet of aluminum foil underneath my bakingpaper, after they are done, you spoon some water (w spoon) between the two layers and the macarons will easily release, it helped me a lot.

[Thomas Vreriks]

Hello... did you manage to come to Paris to try out Pierre Hermé's macarons? They are UNBELIEVABLE... Rose, olive oil, I don't remember all of them but they were all quite fantastic... And don't forget to bring some of their chocolates. Extraordinary and superspecial! Thanks for the recipes as well!

[Karen]

Hello, I'm from Toronto and currently living in London, England. Have tried Laduree Macaroons at the small Laduree in Burlington Arcade and am obsessed. I have to move back to Toronto in September and would like to know where I can find them in Toronto? Anyone know? because I will die if I can't have proper macaroons back home!
Thanks!

[Lisa Michele]

I just want to thank you, as this entry helped me on way to finally mastering the finicky macaron. That said, I've been a fan of your blog for quite some time now, and if you don't mind, I added your blog to my blogroll, so anyone who visits my site, will be able to link to your fanastic, informative writing, photos and recipes. :)

[ana]

I wanted to try and make macarons as I love baking, and I wanted a challenge! Read ur advice religiously and would like to thank you so much! I thought it would turn out disastrous and was really nervous because I told people here in Saudi Arabia that I was making them! So several family members came over expecting macarons. Which I only realized yesterday morning that they will most probably flop! But actually, they came out better than perfect :) exactly like in the pictures, it was so deliciously soft, and, may i add, french :) I could go on saying how good they were! Thank you so much! Your a macarons genious!
looking forward to trying the others!

[Sheryl]

I would love to make the Caramel-Fleur de Sel Macarons.
But, did I miss the recipe for the butter caramel.?

[www.facebook.com/profile.php?id=1407407544]

I followed this recipe to a T and everything came out perfectly! Just like the ones I had in Marseille, France. Thanks a bunch for your post.

[arlene]

just a quick question, but do the salt and sesame seeds stick when you sprinkle them on post baking?

thanks!

[elevatorup]

i can't wait to try this recipe! thank you so much! i have one question. is it supposed to be 8 oz of almond flour or 4 oz? 4 is only 1/2 a cup.

[Lori]

hi there, i made your macarons last week with my youngest son...i posted them on my blog today...the size was kind of off...i will try to work on that next time i make them...they were delicious...thanks!!!